Ukrainian borscht is a beet-based soup, commonly made with cabbage, potatoes, and a savory broth, then served with dill and sour cream. Recipes vary by region and household; this version uses white beans for substance and a splash of vinegar to keep the beet flavor bright.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola
- 1 medium yellow onion, diced, about 1 cup (150 g)
- 1 medium carrot, peeled and grated, about 1 cup (100 g)
- 3 medium raw red beets, peeled and coarsely grated, about 3 cups (450 g)
- 2 tablespoons (30 g) tomato paste
- 2 tablespoons (30 ml) apple cider vinegar or red wine vinegar
- 8 cups (1.9 L) vegetable broth, preferably low-sodium
- 2 medium potatoes, peeled and cut into ½-inch (1.25 cm) cubes, about 2 cups (300 g)
- 4 cups (280 g) thinly sliced green or white cabbage
- 1 bay leaf
- 1 can white beans, 15 ounces (425 g), drained and rinsed, about 1½ cups (250 g)
- 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
- 1½ teaspoons (9 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 teaspoon (4 g) sugar, optional, to balance especially tart or earthy beets
- ¼ cup (10 g) chopped fresh dill, plus extra for serving
- ½ cup (120 g) sour cream, for serving
- 6 slices (about 300 g) rye or other hearty bread, for serving
Instructions
- Prepare the vegetables. Dice the onion, grate the carrot and beets, cube the potatoes, and slice the cabbage. Keep the beets on a separate board or grate them last, since their juice stains hands and pale surfaces. Drain and rinse the beans, chop the garlic, and measure out the broth and seasonings. This preparation takes about 25 minutes; having everything ready makes the cooking steps straightforward.
- Cook the onion and carrot. Heat the oil in a large, heavy pot over medium heat. Add the onion and carrot and cook for about 7 minutes, stirring regularly, until the onion is soft and the carrot has begun to relax. Lower the heat if the onion starts browning quickly. The goal is a sweet, tender base, not crisp or deeply browned vegetables.
- Soften and season the beets. Stir in the grated beets and cook for 12 minutes, stirring every few minutes. Add the tomato paste and vinegar during the last minute and mix until the paste is evenly distributed. The vinegar helps preserve the beets’ vivid color and gives the soup a little lift. The beets do not need to become fully tender in the pot at this point; they will finish cooking in the broth.
- Add broth and simmer the vegetables. Pour in the vegetable broth, add the bay leaf, salt, and pepper, and bring the pot to a gentle simmer, about 6 minutes. Stir in the potatoes and cabbage. Simmer uncovered for 15 minutes, stirring once or twice, until the potatoes are nearly tender and the cabbage has softened. Keep the liquid at a steady, gentle bubble rather than a hard boil, which can break up the potatoes and make the vegetables less distinct.
- Add beans and finish cooking. Stir in the rinsed beans and cook for 10 minutes, until the potatoes are tender all the way through and the beets are soft but still hold their shape. Remove the bay leaf. Add the garlic and cook for 1 minute, then stir in the dill and optional sugar and cook for 4 more minutes. Taste a spoonful before serving. Add salt if it tastes flat, a little more vinegar if it needs brightness, or a pinch of sugar if the beets are particularly earthy or tart. The planned cooking time is about 55 minutes, including bringing the broth to a simmer.
- Serve warm. Ladle the soup into bowls and top each portion with a spoonful of sour cream and extra dill. Pass the bread at the table. Borscht is also good after a short pause off the heat, when the broth settles and the flavors mingle, but it does not need a long rest before serving.
Tips
Choose beets that feel firm. Medium beets are easy to grate and generally cook at a similar pace. If yours are unusually large or woody, grate them finely and allow extra simmering time; check their tenderness before adding the beans. Wear gloves if you want to avoid stained hands, and wipe beet juice from the cutting board promptly.
Balance the flavor at the end. Beets differ in sweetness, and broths vary in saltiness. Start with the listed vinegar and salt, then taste after cooking. A little extra vinegar brightens a heavy-tasting pot, while a small pinch of sugar can soften sharp acidity. Avoid adding a large amount of sugar at once; the soup should taste savory, not sweet.
Use beet kvass if you have it. Beet kvass, a fermented beet drink used in some borscht traditions, can add a lightly tangy, fermented note. It is optional and not needed for this recipe. Replace up to ½ cup (120 ml) of the broth with beet kvass if available, then reduce the vinegar slightly and adjust after tasting. Vinegar gives a cleaner, sharper tang rather than the fermented flavor of kvass.
Keep the vegetables from turning mushy. Cut the potatoes into similarly sized cubes and simmer gently. Check them near the end rather than stirring constantly. If the soup thickens after chilling, loosen it with a splash of broth or water when reheating; avoid thinning it so much that the beet and cabbage flavors disappear.
Serving Suggestions
Serve the soup hot with sour cream and fresh dill, adding the toppings to individual bowls so each person can choose how much to use. Rye bread is a classic partner because its hearty, slightly tangy flavor suits the sweet beets and savory broth. Crusty wheat bread, garlic toast, or boiled potatoes on the side also make a satisfying meal. For a fuller table, offer sliced cucumber, pickles, or a simple cabbage salad.
For a more traditional-style finish, stir a spoonful of sour cream into each bowl rather than mixing it into the whole pot. The cream makes the broth taste rounder and creates a pleasing contrast with the vinegar. A final pinch of dill keeps the herb aroma fresh. If serving the soup to a group, set out the toppings separately and let the pot remain warm over very low heat; avoid boiling it after the sour cream has been added to bowls.
Variations
Make it with meat: Use a flavorful beef broth in place of the vegetable broth, or add about 2 cups (300 g) cooked, shredded beef when you add the beans. This changes the soup from vegetarian to a richer, meat-based version. If starting with raw meat, cook it separately and check whole cuts of beef with a food thermometer: USDA FSIS safe minimum temperature is 145°F (63°C), followed by a 3-minute rest. Do not add undercooked meat to the finished soup.
Use sauerkraut: Replace 1 cup (70 g) of the sliced cabbage with drained sauerkraut for a tangier bowl. Since sauerkraut is salty and acidic, begin with less salt and vinegar, then adjust after simmering.
Make it without beans: Leave out the beans for a lighter vegetable soup, or add another potato for a little more body. Chickpeas can replace the white beans, though their firmer texture and nutty taste make the result noticeably different.
Try a different garnish: If sour cream is unavailable, plain unsweetened yogurt can work, but it tastes tangier and may separate if stirred into very hot soup. Spoon it onto individual servings just before eating. For a dairy-free bowl, omit the cream and finish with extra dill and a drizzle of oil.
Storage and Reheating
Cool leftover soup promptly and refrigerate it within 2 hours of cooking in shallow, covered containers. It keeps for 3–4 days in the refrigerator. Store the sour cream and any bread separately, and add fresh dill to each serving if you want the herb flavor to stay pronounced. The color may deepen as the soup sits, and the broth may become slightly thicker; both are normal.
To reheat a portion, warm it gently in a saucepan over medium-low heat, stirring occasionally, until steaming throughout. Add a little water or broth if it has thickened. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. You can also microwave a covered, microwave-safe bowl, stirring partway through and checking the temperature in several spots. Avoid repeatedly cooling and reheating the entire pot.
For longer storage, freeze the soup in meal-sized, freezer-safe containers, leaving a little room for expansion. It is best within about 2–3 months for quality. Thaw it in the refrigerator, then reheat as above. Potatoes can become a little softer after freezing, but the soup remains convenient and flavorful. Add sour cream only after reheating, rather than freezing it in the soup.
Frequently Asked Questions
What gives Ukrainian borscht its red color?
Red beets give the soup its characteristic color. Cooking the grated beets with a little vinegar helps keep their color vivid. The broth can still vary in shade depending on the beets, how finely they are grated, and how long the soup simmers; a darker or lighter red does not mean the recipe has gone wrong.
Is Ukrainian borscht always vegetarian?
No. Borscht has many regional and household versions, and some are made with beef, pork, or meat broth while others are vegetarian. This recipe is vegetarian and uses white beans for extra substance. You can make a meat-based variation with cooked beef, or choose a suitable broth, while keeping the beet, cabbage, and sour cream elements.
Can I make borscht ahead?
Yes. Make the soup up to 3–4 days ahead and refrigerate it promptly. Its flavor often becomes more blended after chilling, though the vegetables will soften slightly. Reheat only the amount you plan to serve, bring leftovers to 165°F (74°C), and add sour cream and fresh dill to the bowls rather than to the storage container.
Can I use cooked or pre-cooked beets?
Yes, but the texture and cooking time will change. Add cooked beets after the potatoes and cabbage have simmered until nearly tender, then add the beans and cook until everything is hot. Since pre-cooked beets can be less earthy and may already contain salt or vinegar, taste before adding the full amount of seasoning. Do not cook them for the full beet-softening step or they may become too soft.
Why does my borscht taste bland or too earthy?
First check the salt, because low-sodium broth and vegetables can need a final pinch. If the flavor is still heavy or earthy, add vinegar a teaspoon at a time and taste again; acidity often brings the beets into balance. A little dill adds freshness. If the soup is already sharply acidic, use a small pinch of sugar rather than adding more vinegar.
Can I make this recipe without cabbage?
Yes. The soup will still have its beet-and-potato character, but cabbage contributes a familiar tender texture and mild sweetness. Replace it with an equal amount of thinly sliced kale or savoy cabbage, adding kale a few minutes later because it wilts more quickly. You can also omit it and add another potato, though the result will be less like the cabbage-forward versions many cooks know.
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