Ukrainian Borscht
A hearty, vibrant, and soul-warming Ukrainian beetroot soup packed with tender beef, vegetables, and aromatic herbs.
Ingredients
- •1.5 lbs beef chuck roast (700g), cut into bite-sized cubes
- •8 cups water (2 liters)
- •2 medium beets (300g), peeled and julienned
- •2 cups shredded green cabbage (200g)
- •3 medium potatoes (400g), peeled and diced
- •1 large carrot (150g), grated
- •1 medium yellow onion (150g), finely chopped
- •2 tablespoons tomato paste (30g)
- •2 tablespoons vegetable oil (30ml)
- •2 cloves garlic, minced
- •1 tablespoon white vinegar (15ml)
- •1 tablespoon sugar (12g)
- •2 bay leaves
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1/4 cup fresh dill, chopped
- •1/4 cup fresh parsley, chopped
- •1 cup pareve sour cream or unsweetened soy yogurt for serving
Instructions
- 1
Place the beef cubes and 8 cups of water in a large soup pot, bring to a boil, skim off any foam, then reduce heat, add the bay leaves, and simmer covered for 40 minutes until the meat is tender.
- 2
While the meat simmers, heat the vegetable oil in a skillet over medium heat, add the chopped onion and grated carrot, and sauté for 5 minutes until soft and golden.
- 3
Stir the tomato paste, julienned beets, vinegar, and sugar into the skillet with the onions and carrots, cooking for another 5 minutes, then add a ladleful of the beef broth to help soften the beets.
- 4
Add the diced potatoes and shredded cabbage to the pot with the simmering beef, cooking for about 10 minutes until the potatoes are almost tender.
- 5
Transfer the beet and vegetable mixture from the skillet into the soup pot, stirring well to combine and distribute the vibrant red color.
- 6
Stir in the minced garlic, salt, and black pepper, then simmer everything together for another 5 to 7 minutes until all the vegetables are fully tender.
- 7
Remove the pot from the heat, stir in the fresh dill and parsley, and let the borscht rest covered for 15 minutes before serving to allow the flavors to meld.
- 8
Serve hot in bowls with a dollop of pareve sour cream or soy yogurt on top.
💡 Chef tips
- Adding a splash of vinegar or lemon juice along with a pinch of sugar helps retain the bright ruby-red color of the beets.
- Borscht actually tastes even better the next day after the flavors have had time to fully develop in the refrigerator.
- To make this recipe completely pareve, you can omit the beef entirely and use vegetable broth, adding canned red kidney beans for protein.
✅ How it should turn out
The finished borscht is a deep, vibrant ruby-red color with a rich, savory aroma of garlic and dill, offering a perfectly balanced flavor profile that is naturally sweet, tangy, and deeply comforting.