Ukrainian Borscht: A Beet Soup Recipe

Ukrainian borscht is a bright, hearty beet soup with cabbage, potatoes, white beans, and fresh dill. This flexible stovetop version balances earthy beets with a little vinegar and is served hot, often with sour cream and bread; recipes vary across regions and families.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, finely diced (about 150 g)
1 medium carrot, peeled and grated (about 100 g)
3 medium raw beets, peeled and cut into thin matchsticks or coarsely grated (about 450 g)
1 tablespoon (16 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar or red wine vinegar, plus more to taste
1 teaspoon (4 g) granulated sugar, optional, to balance the beets
2 garlic cloves, finely chopped (about 6 g)
8 cups (1.9 L) vegetable broth, preferably lower-sodium
2 medium Yukon Gold or russet potatoes, peeled and cut into ½-inch cubes (about 300 g)
1 cup (170 g) drained canned white beans, such as cannellini, rinsed
2 bay leaves
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
3 packed cups (210 g) thinly sliced green cabbage
¼ cup (10 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving, optional
Rye bread or crusty bread, for serving, optional

Instructions

Prepare the vegetables. Dice the onion, grate the carrot, and grate or cut the peeled beets into thin matchsticks. Cut the potatoes into even cubes, slice the cabbage, and chop the garlic and dill. Keeping the potatoes and beets in fairly uniform pieces helps them cook at a similar pace. If you grate the beets, use a board that can be rinsed promptly; beet juice can stain pale surfaces.
Soften the onion and carrot. Warm the oil in a large, heavy pot over medium heat. Add the onion and carrot and cook for 8 minutes, stirring now and then, until the onion is translucent and the carrot has softened. Lower the heat if the onion starts browning before it softens. This gentle start builds a sweet, savory base without making the soup taste fried.
Cook the beets. Stir in the beets and cook for 8 minutes, stirring regularly so they soften and pick up some of the oil. Add the tomato paste, vinegar, sugar if using, and garlic. Stir for 2 minutes, until the tomato paste darkens slightly and the garlic smells fragrant. The vinegar helps keep the beet flavor lively; adding it here also gives the beets a head start on seasoning.
Add the broth and potatoes. Pour in the vegetable broth, then add the potatoes, rinsed white beans, bay leaves, salt, and black pepper. Stir and bring the pot to a gentle boil over medium-high heat. Reduce the heat to maintain a steady simmer and cook for 15 minutes. Keep the pot uncovered or partially covered so the soup does not boil over, and stir once or twice to prevent potatoes from sticking.
Add the cabbage. Stir in the sliced cabbage and simmer for 15 minutes. It will soften while retaining a little texture. If your cabbage is cut into thicker ribbons, it may need a few extra minutes; if it is very finely sliced, check it sooner. Avoid a hard boil, which can break up the potatoes and make the broth cloudy.
Check for tenderness. Continue simmering for 10 minutes, then test a beet and potato with the tip of a knife. Both should be tender but not falling apart. If either is still firm, simmer for a few more minutes and check again. The exact time depends on how finely the vegetables were cut and how strong the simmer is.
Finish and rest. Remove the bay leaves. Stir in the chopped dill and simmer gently for 7 minutes. Taste the broth and adjust with more salt, pepper, or a small splash of vinegar. Turn off the heat and let the soup stand for 5 minutes before serving. This short rest lets the flavors settle, and the soup will continue to deepen as it sits.
Serve. Ladle into bowls and top with a spoonful of sour cream and a little extra dill, if desired. Offer rye or crusty bread alongside. If you prefer a thinner soup, loosen each bowl with a splash of hot broth or water rather than adding a large amount to the whole pot.

Tips

Choose the beet cut for the texture you like. Grated beets soften quickly and give the broth a more blended feel. Matchsticks stay a little more distinct. Either works; just keep the pieces consistent, and begin checking the vegetables at the stated simmer time.
Keep the sourness adjustable. Vinegars differ in strength, and the beets themselves can be sweeter or earthier. Start with the listed tablespoon, taste near the end, then add vinegar a teaspoon at a time. A little sugar is optional, not essential, and is useful only if your batch tastes sharply acidic.
Use low-sodium broth if possible. The soup reduces slightly as it simmers, and canned beans may bring some salt with them. Starting with lower-sodium broth gives you better control. If you only have salted broth, reduce the added salt and season again just before serving.
Make the pieces similar in size. Large potato cubes can remain firm while finely grated beets turn very soft. Cut potatoes evenly and slice cabbage thinly so everything is ready at about the same time. If the soup thickens more than you want, add hot broth or water a little at a time.

Serving Suggestions

Serve borscht in warm bowls with sour cream stirred in at the table, so each person can choose how creamy to make it. Fresh dill adds a fragrant finish, while rye bread is useful for catching the last of the broth. For a more substantial meal, put out extra white beans or a simple plate of sliced bread and pickles. The soup is satisfying on its own, but a crisp cucumber salad or lightly dressed greens make a refreshing contrast to its earthy sweetness.

If serving a group, keep the pot warm over very low heat and set out the toppings separately. Avoid boiling the soup while holding it; prolonged vigorous heat can make the vegetables overly soft. Borscht is also a good make-ahead meal because its flavor becomes rounder after resting in the refrigerator overnight. Reheat it gently and add fresh dill or a small splash of vinegar at the end if the flavor needs brightening.

Variations

There is no single version of borscht that every Ukrainian household makes. Some versions include meat, some are vegetarian, and ingredients and textures vary by family and region. This recipe uses beans for body and protein, but you can leave them out for a lighter soup or replace them with another cooked bean. If you omit them, the soup will be less filling; add an extra potato if you want a heartier bowl.

For a more traditional savory depth without changing the basic method, use homemade vegetable broth or add a small amount of finely chopped celery with the onion. If fresh dill is unavailable, use 1 tablespoon (about 2 g) dried dill, added with the broth; the flavor will be less bright, so finish with fresh parsley or a little extra vinegar if you have it. Apple cider or red wine vinegar both work; lemon juice can provide acidity, but it gives the broth a citrus note.

To make a meat-based variation, use beef broth in place of vegetable broth and add cooked, shredded beef when you add the cabbage. The meat should already be safely cooked before it goes into the soup; this recipe does not include raw meat or provide a cooking time for it. You can also serve cooked meat on the side, which keeps the main pot vegetarian and makes it easier to accommodate different preferences. For a richer finish, swirl in sour cream at the table rather than boiling it in the pot.

Storage and Reheating

Cool leftover soup promptly and refrigerate it within 2 hours of cooking, in a covered container. It keeps for 3 to 4 days in the refrigerator. For more even cooling, divide a large batch among shallow containers rather than leaving the entire pot on the counter. Keep sour cream and any bread separate, and add fresh dill when serving if you want a brighter herbal flavor.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout, or microwave it in a covered microwave-safe bowl, stirring halfway through. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check with a food thermometer, especially when reheating a large portion. Add a tablespoon or two of water or broth if the soup has thickened in the refrigerator. Avoid repeatedly cooling and reheating the whole batch.

Borscht can be frozen for about 2 to 3 months for best quality. Let it cool promptly, portion it into freezer-safe containers with room for expansion, and label the date. Thaw it in the refrigerator, then reheat to 165°F (74°C). Potatoes can become slightly softer after freezing and thawing, but the soup remains suitable for serving. Add the sour cream only after reheating, because dairy toppings can separate when frozen.

Frequently Asked Questions

Can I make Ukrainian borscht ahead?
Yes. Make the soup through the finishing step, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors often meld overnight. Reheat the amount you need to 165°F (74°C), then taste and adjust the salt, vinegar, and dill before serving.

Can I use cooked or canned beets?
Raw beets give this recipe its gradual, mellow beet flavor and cook alongside the other vegetables. If using cooked beets, add them later, after the potatoes and cabbage have nearly softened, so they do not become mushy. Canned beets may be softer and sometimes vinegared; drain them and reduce the added vinegar until you have tasted the soup.

What can I use instead of fresh dill?
Use about 1 tablespoon (2 g) dried dill in place of the ¼ cup fresh dill, adding it with the broth so it has time to soften. Dried dill has a less fresh, more concentrated flavor, so start with that amount and adjust at the end. Chopped parsley can add freshness too, though its flavor is different.

Why did my borscht turn brown or lose its bright color?
Beets naturally vary in color, and long, vigorous boiling can dull their red-purple hue. Keep the soup at a gentle simmer and include the vinegar, which helps preserve a brighter appearance. Even when the color is more muted, the soup can still taste right; finish with a little dill and adjust the acidity to taste.

Can I make this soup without cabbage?
Yes. Leave it out for a beet-and-potato soup, or replace it with a similar amount of finely sliced savoy cabbage. Without cabbage, the broth will have a softer, less leafy texture and may need less simmering. Check the potatoes and beets for tenderness rather than relying only on the clock.

How do I keep the potatoes from falling apart?
Cut them into even cubes, simmer the soup gently instead of boiling it hard, and check them once the stated cooking time is nearly finished. Yukon Gold potatoes tend to hold their shape well, while russets soften more readily and can thicken the broth. Either is suitable if you prefer that texture.

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