Description
Looking for a bold, comforting, and nourishing dish that feels like a warm hug in a bowl? This Authentic Ukrainian Borscht Soup is your answer. Loaded with beef, beets, cabbage, and potatoes, this Eastern European staple delivers a rich, sweet-savory flavor and a vibrant ruby-red color that’s irresistible. Perfect for a quick lunch, hearty dinner, or healthy snack, it's packed with nutrients and flavor. Whether you're searching for dinner ideas, a wholesome family meal, or easy recipes that keep well, this borscht hits every mark.
Ingredients
1 lb beef chuck or shank (bone-in preferred)
8 cups water or beef broth
2 medium beets, peeled and diced or grated
2 medium potatoes, peeled and cubed
2 carrots, sliced
1/4 head 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
Salt and black pepper to taste
2 tbsp cooking oil
Fresh dill, chopped (for garnish)
Sour cream (for serving)
Optional: bay leaf, parsley stems, or whole peppercorns
Instructions
1. Place beef in a large pot with water or broth. Add bay leaf and peppercorns. Bring to a boil, skim foam, then simmer for 60–90 minutes. Remove beef, shred, and strain broth if needed.
2. Heat oil in a skillet. Sauté onions for 5 minutes. Add garlic and cook for 1 minute. Stir in tomato paste, cook for 2–3 minutes, then add vinegar and sugar. Transfer mixture to the broth.
3. Add diced potatoes and carrots to the broth. Simmer for 10–15 minutes until partially tender.
4. Add grated or diced beets and cabbage. Simmer for another 15–20 minutes until beets are tender and soup is deep red.
5. Return shredded beef to the pot and heat through for 5 minutes. Season with salt and pepper to taste.
6. Let the soup rest for 10–15 minutes. Serve hot with sour cream and fresh dill. Optional: serve with rye bread or garlic rolls.
Notes
For vegetarian borscht, skip the beef and use vegetable broth—still rich in flavor.
Beets stain easily—wear gloves and use a cutting board you don’t mind tinting red.
Make it a day ahead: it tastes even better after resting overnight in the fridge.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: borscht, beef soup, beet soup, Eastern European soup, traditional Ukrainian food