Ukrainian Borscht
A hearty, vibrant, and soul-warming beet soup that perfectly balances earthy sweetness with a tangy, savory depth.
Ingredients
- •2 medium beets, peeled and grated
- •1 lb (450g) beef chuck, cut into small cubes
- •2 medium potatoes, peeled and diced
- •1 medium carrot, grated
- •1 small yellow onion, finely diced
- •2 cups green cabbage, shredded
- •2 tablespoons tomato paste
- •1 tablespoon white vinegar or lemon juice
- •6 cups beef broth
- •2 cloves garlic, minced
- •2 tablespoons vegetable oil
- •1 bay leaf
- •Salt and black pepper to taste
- •Fresh dill and sour cream for serving
Instructions
- 1
In a large pot, brown the beef cubes in oil over medium-high heat, then add the beef broth and bay leaf, bringing it to a boil before simmering for 30 minutes.
- 2
While the beef simmers, heat a separate skillet with a little oil and sauté the onion and carrot until soft, then stir in the grated beets and tomato paste, cooking for 5 minutes.
- 3
Add the vinegar to the beet mixture to lock in the vibrant red color, then set aside.
- 4
Add the diced potatoes to the simmering beef broth and cook for 10 minutes.
- 5
Stir in the shredded cabbage and the sautéed beet mixture into the pot.
- 6
Simmer everything together for another 15 minutes until the potatoes and cabbage are tender.
- 7
Stir in the minced garlic, season with salt and pepper, and remove from heat to let the flavors meld for 10 minutes before serving.
💡 Chef tips
- Borscht tastes even better the next day; store it in the refrigerator for up to 3 days to allow the flavors to deepen.
- For a vegetarian version, simply omit the beef and use a high-quality vegetable stock.
- Always add the vinegar or lemon juice to the beets while sautéing; it prevents the color from fading to brown during the long simmer.
✅ How it should turn out
The finished soup should be a deep, brilliant ruby-red color with a complex aroma of earthy beets and savory beef, tasting perfectly balanced between sweet, sour, and salty.