KO EN UkrainianSoup⏱ 150 minEdit history

Borscht (Ukrainian Beet Soup)

Name: Borscht (Ukrainian Beet Soup)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 400 g Beef (shank/short rib); 2 each Beets; 0.25 head Cabbage; 2 each Potatoes; 1 each Carrot; 1 each Onion; 2 tbsp Tomato paste; 3 clove Garlic; 1 tbsp Vinegar or lemon juice; 2 each Bay leaves; 2 L Water; 1 to taste Salt, pepper, sugar; 4 tbsp Sour cream (smetana); 1 handful Dill

Ukraine's iconic beet soup, deep ruby-red. Built on a beef broth with cabbage, potato, and carrot, it's simmered sweet-and-sour and finished with a dollop of sour cream (smetana) and dill. Ukrainian borscht culture was added to UNESCO's heritage list in 2022.

Ingredients

6servings

Beef (shank/short rib) · for the broth400 g
Beets · julienned or grated2 each
Cabbage · shredded0.25 head
Potatoes · cubed2 each
Carrot · julienned1 each
Onion · chopped1 each
Tomato paste2 tbsp
Garlic · minced3 clove
Vinegar or lemon juice · keeps the color & tang1 tbsp
Bay leaves2 each
Water2 L
Salt, pepper, sugar1 to taste
To serve
Sour cream (smetana)4 tbsp
Dill · chopped1 handful

Steps

Simmer the beef in water 1-1.5 hours, skimming, to make a broth; lift out the meat and shred it.
⏲ 90 min
Sauté onion and carrot, then add the beets, tomato paste, and vinegar and cook together (the vinegar keeps the beets' red color).
⏲ 10 min
Add potatoes to the broth and boil 10 minutes, then add cabbage and cook 5 more.
⏲ 15 min
Stir in the beet mixture, shredded beef, and bay leaves; simmer gently 15 minutes.
⏲ 15 min
Add garlic and balance with salt, pepper, and a little sugar for sweet-sour; turn off the heat and rest 10 minutes.
⏲ 10 min
Ladle into bowls and top with a spoon of sour cream and plenty of dill. Serve with rye bread.

Tips & Variations

Variations

Vegetarian borscht: Skip the meat and use vegetable stock — also a Lenten dish.
With pampushky: Serve with garlic bread rolls.
With beans: Add white beans for a heartier pot.
Cold borscht: In summer it's sometimes served chilled.

Tips

Add the vinegar/lemon while cooking the beets to lock in the vivid red (skip it and it turns dull).
Cook the beets separately and add them late to keep their color and sweetness.
The sweet-sour-salty balance is everything — adjust vinegar, sugar, and salt to taste.
Resting after cooking lets the flavors meld and deepen.
It's even better reheated the next day — a day's rest is recommended.

✏️ Improve this recipe

edits: 0 ·Edit history