Description
Authentic Ukrainian Borscht is a deeply nourishing soup made with earthy beets, tender beef, sweet carrots, and tangy fermented notes. A balance of savory and sweet, this traditional soup builds flavor in layers and finishes with fresh dill and a generous dollop of sour cream. It’s rich, hearty, and comforting—perfect for cold-weather meals or anytime you crave something bold and homey.
Ingredients
1 pound chuck roast or short ribs
3 medium beets, peeled and grated
2 medium beets, peeled and chopped into cubes
1 tablespoon white vinegar
1 teaspoon sugar
2 tablespoons sunflower or neutral oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 medium carrots, peeled and sliced
2 cups green cabbage, chopped
8 cups water or beef broth
1 ½ teaspoons salt (plus more to taste)
½ teaspoon black pepper
1 tablespoon beet brine or additional vinegar (optional, for extra tang)
1 cup sour cream, for serving
¼ cup fresh dill, chopped, for garnish
Instructions
1. In a large pot, add the beef and cover with water or broth. Bring to a gentle simmer and cook for about 1.5 to 2 hours until the meat is tender. Skim any foam that rises to the surface.
2. Remove the meat, shred it using two forks, and set it aside. Return the shredded meat to the pot.
3. In a skillet, heat oil over medium heat. Add the grated and cubed beets. Sauté with vinegar and sugar for 5–7 minutes to develop flavor and lock in color.
4. In another pan, sauté the onion in oil until golden brown, about 10 minutes. Stir in the garlic and tomato paste. Cook for another 2 minutes.
5. Add sautéed onions, garlic, and tomato paste to the soup pot. Stir in the carrots and simmer for 15 minutes.
6. Add the sautéed beets and chopped cabbage. Season with salt and pepper. Simmer gently for 30–35 minutes until vegetables are tender and broth is deep red.
7. Adjust seasoning and add beet brine or more vinegar for tanginess, if desired.
8. Serve hot with a generous spoon of sour cream and a sprinkle of fresh dill.
Notes
For vegetarian borscht, replace beef with mushrooms and use vegetable broth.
Always sauté beets before adding to soup to preserve color and enhance flavor.
Borscht is even better the next day—make ahead and refrigerate overnight for deeper taste.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 9g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
Keywords: borscht, Ukrainian soup, beet soup, beef soup