Authentic Ukrainian Borscht Soup

Rich, vibrant, and full of soul—Authentic Ukrainian Borscht Soup is more than just a beet soup; it's a cultural icon, a symbol of heritage, and a deeply comforting bowl that brings families together across generations. The deep ruby-red hue from fresh beets, paired with tender chunks of potato, carrots, cabbage, and slow-cooked beef, creates a flavor profile that is earthy, slightly sweet, and deliciously savory. Finished with a generous dollop of sour cream and fresh dill, every spoonful is like tasting a piece of Eastern Europe.

Perfect for cold evenings or a wholesome midday meal, this hearty soup is both nourishing and satisfying. Whether you're exploring Ukrainian cuisine for the first time or trying to reconnect with your roots, borscht is a dish that speaks to the heart. It's easy to customize and even better the next day, making it a reliable staple for meal prepping or serving guests. Once you master the balance of sweet, sour, and savory, you'll find yourself making it again and again.

Why You’ll Love This Borscht Soup

• Packed with nutrients from root vegetables and bone broth
• Naturally gluten-free and can be made vegetarian
• Stores well and tastes better after a day or two
• Visually stunning with its vibrant color
• Comforting and filling, ideal for winter or fall

Preparation Phase & Tools to Use

To create a rich and flavorful borscht, preparation and the right tools are key. You’ll need a large heavy-bottomed pot or Dutch oven for even heat distribution and to allow slow simmering without burning the bottom. A sharp chef’s knife and sturdy cutting board will make prepping the hearty vegetables easier and safer. A vegetable peeler comes in handy for beets and carrots. A ladle is useful for serving, and a box grater can help if you choose to grate the beets instead of dicing them. Lastly, don’t forget a fine mesh strainer if you want to clarify your broth before adding vegetables for a more refined texture.

Preparation Tips

Before starting, it’s smart to organize all your ingredients—borscht has a rhythm to its cooking process, so having everything prepped and within reach helps maintain flow. Use gloves or an apron when handling beets to avoid staining your hands and clothes. Sauté your onions, garlic, and tomato paste before adding broth to build a rich flavor base. When adding the vegetables, stagger their entry based on cooking time—start with the ones that take longest like potatoes and carrots, then finish with cabbage and beets to preserve some texture and brightness. Taste often and adjust seasoning as you go, especially if adding vinegar or lemon juice to balance the sweetness of the beets. Finish with dill and sour cream just before serving to enhance freshness and creaminess.

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Ingredients for this Borscht Soup

• 1 lb (450g) beef chuck or shank (bone-in preferred)
• 8 cups (2 liters) water or beef broth
• 2 medium beets, peeled and diced or grated
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• ¼ head of red or green cabbage, thinly sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp vinegar (white or apple cider)
• 1 tsp sugar (to balance acidity)
• Salt and black pepper, to taste
• 2 tbsp cooking oil (sunflower or neutral oil preferred)
• Fresh dill, chopped (for garnish)
• Sour cream (for serving)
• Optional: bay leaf, parsley stems, or whole peppercorns for broth flavor

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Step 1: Prepare the Broth

Place the beef in a large pot with 8 cups of water or broth. Add a bay leaf and a few peppercorns if desired. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top and simmer for 60–90 minutes until the meat is tender. Remove the meat, shred it, and set it aside. Strain the broth if needed and return it to the pot.

Step 2: Sauté the Aromatics

In a skillet, heat the oil over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Stir in tomato paste and cook for 2–3 minutes to deepen the flavor. Add the vinegar and sugar, stir well, and transfer this aromatic mixture into the pot with the broth.

Step 3: Cook the Root Vegetables

Add diced potatoes and sliced carrots into the simmering broth. Let them cook for about 10–15 minutes until they begin to soften. This step ensures the hard vegetables get fully cooked while maintaining their structure.

Step 4: Add Beets and Cabbage

Add grated or cubed beets and sliced cabbage to the pot. Let the soup simmer for another 15–20 minutes until the beets are tender and have colored the broth a deep red. Stir occasionally and taste to check seasoning. Adjust salt and pepper as needed.

Step 5: Return the Meat

Shred the cooked beef and return it to the pot. Let it warm through for about 5 more minutes. The soup should now be rich, vibrant, and well-balanced with sweet, sour, and savory notes.

Step 6: Final Touches

Turn off the heat and let the soup rest for 10–15 minutes to allow the flavors to meld. Serve hot, topped with a dollop of sour cream and a generous sprinkle of fresh dill. For an extra traditional touch, offer with rye bread or pampushky (Ukrainian garlic bread).

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Notes

Borscht is a dish that thrives on flexibility. While the traditional version includes beef and a base of beets, you can easily adjust the ingredients based on what’s available. For a vegetarian version, skip the meat and use vegetable broth; the result will still be deeply flavorful thanks to the beets, cabbage, and aromatics. Let the soup rest before serving—it’s one of those meals that tastes better after the flavors have had time to blend. If you have time, make it a day in advance.

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Watch Out for These Mistakes While Cooking

• Skipping the sauté step: Always cook the onions, garlic, and tomato paste before adding to the pot. This step builds foundational flavor.
• Overcooking the beets: Beets lose color and nutrients if overboiled. Add them later in the cooking process to maintain that vivid red color.
• Adding all vegetables at once: Different veggies cook at different rates. Layering them in stages ensures even texture.
• Forgetting acidity: Vinegar or lemon juice balances the sweetness of beets. Don’t skip it.
• Undersalting the broth: A bland broth will affect the whole dish. Season and taste as you go.

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Storage Instructions

Let the borscht cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 5 days. The flavors improve over time. For longer storage, freeze it without the sour cream garnish for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of broth or water if it thickens.

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Estimated Nutrition (Per 1.5 cup serving with beef and sour cream):

• Calories: ~280 kcal
• Protein: 15g
• Carbohydrates: 25g
• Sugars: 7g
• Fiber: 5g
• Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 40mg
• Sodium: 600mg

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Frequently Asked Questions

Can I make borscht vegetarian?

Yes, just omit the meat and use vegetable broth. You can even add beans for protein.

Can I freeze borscht?

Absolutely. Freeze it in airtight containers for up to 3 months. Avoid adding sour cream before freezing.

Why is vinegar added to borscht?

Vinegar enhances the soup’s tanginess and helps preserve the bright red color of the beets.

What is the best type of beet to use?

Fresh, medium-sized red beets offer the best balance of sweetness and color.

How long should I simmer borscht?

Once all ingredients are in, a simmer of 20–25 minutes is ideal to allow flavors to develop without turning vegetables mushy.

Can I prepare borscht a day ahead?

Yes, it actually tastes better the next day after the flavors meld together.

Is it served hot or cold?

Traditionally, Ukrainian borscht is served hot with sour cream, though some variations can be chilled.

What bread goes well with borscht?

Serve with rye bread or pampushky—Ukrainian garlic rolls—for a complete experience.

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Conclusion

Authentic Ukrainian Borscht Soup is more than just a recipe—it's a tradition passed down through generations, bursting with flavor, nutrition, and heritage. Whether you're making it for the first time or the fiftieth, the combination of slow-cooked beef, vibrant beets, and fresh dill never fails to impress. Serve it steaming hot with sour cream and bread, and let this iconic dish warm both your table and your soul.

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