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 1-inch cubes
- •2 medium potatoes, peeled and cubed
- •2 cups green cabbage, shredded
- •1 medium onion, finely diced
- •1 medium carrot, grated
- •2 cloves garlic, minced
- •2 tbsp tomato paste
- •6 cups beef or vegetable broth
- •1 tbsp lemon juice or red wine vinegar
- •2 tbsp 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 broth and bay leaf, bringing to a boil before simmering for 30 minutes.
- 2
Add the cubed potatoes to the pot and continue to simmer until they are nearly tender.
- 3
While the soup simmers, heat a separate skillet with oil and sauté the onions and carrots until soft, then stir in the grated beets and tomato paste, cooking for 5 minutes.
- 4
Add the sautéed vegetable mixture and the shredded cabbage to the main pot.
- 5
Stir in the lemon juice or vinegar, garlic, salt, and pepper, then simmer for another 15-20 minutes until all vegetables are tender.
- 6
Remove from heat, cover, and let the borscht rest for at least 10 minutes before serving to allow the flavors to meld.
💡 Chef tips
- Borscht tastes even better the next day after the flavors have had time to develop in the refrigerator.
- For a vegetarian version, simply omit the beef and use a rich vegetable stock or mushroom broth.
- To maintain the vibrant red color, add the lemon juice or vinegar during the final stages of cooking rather than at the beginning.
✅ 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 broth, tasting perfectly balanced between sweet, sour, and salty.