Ukrainian Borscht
Warm up your soul with this vibrant, traditional Ukrainian beet soup loaded with tender beef, hearty vegetables, and fresh herbs.
Ingredients
- •1 lb beef chuck roast (450g), cut into bite-sized pieces
- •8 cups water (2 liters)
- •2 medium beets (about 12 oz / 350g), peeled and julienned
- •2 medium carrots, peeled and grated
- •1 medium yellow onion, finely chopped
- •3 medium potatoes, peeled and diced
- •2 cups shredded green cabbage (200g)
- •2 tablespoons vegetable oil
- •2 tablespoons tomato paste
- •2 cloves garlic, minced
- •1 tablespoon white vinegar or fresh lemon juice
- •1 teaspoon sugar
- •Salt and freshly ground black pepper to taste
- •3 tablespoons fresh dill, chopped
- •Sour cream for serving
Instructions
- 1
Place the beef and water in a large soup pot, bring to a boil, skim off any foam that rises to the surface, reduce heat to low, cover, and simmer for 30 minutes until the meat is tender.
- 2
Add the diced potatoes to the pot and simmer for another 15 minutes.
- 3
While the potatoes cook, heat the vegetable oil in a skillet over medium heat, add the chopped onion and grated carrots, and sauté until soft and golden.
- 4
Stir the tomato paste and julienned beets into the skillet with the onions and carrots, add a splash of beef broth from the pot, cover, and simmer for 10 minutes until the beets soften.
- 5
Add the sautéed vegetable mixture and the shredded cabbage to the soup pot, stirring well, and cook for about 10 minutes until the cabbage is tender.
- 6
Stir in the minced garlic, vinegar, sugar, salt, and black pepper, taste and adjust seasoning if needed, then turn off the heat.
- 7
Cover the pot and let the borscht rest for 15 minutes off the heat so the flavors can fully meld together.
- 8
Ladle the hot soup into bowls, garnish generously with fresh chopped dill, and serve with a dollop of sour cream.
💡 Chef tips
- Adding a splash of vinegar or lemon juice 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 deepen in the refrigerator.
- You can easily make this vegetarian by swapping the beef and water for a rich vegetable broth and omitting the meat.
✅ How it should turn out
The finished borscht is a striking, deep ruby-red soup with a comforting aroma of garlic and dill, offering a perfectly balanced savory, slightly sweet, and tangy flavor.