Ukrainian White Borscht: A Hearty Beet-Free Soup Recipe

Ukrainian white borscht is a beet-free, home-style soup built around potatoes, cabbage, and a tangy broth; this version adds white beans and finishes with dill and sour cream. Borscht varies from region to region and family to family, so this is one satisfying interpretation rather than a single definitive recipe.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium carrot, peeled and diced, about 1 cup (100 g)
2 celery stalks, diced, about ½ cup (80 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
8 cups (1.9 L) low-sodium vegetable broth
1 pound (450 g) Yukon Gold or other waxy potatoes, cut into ¾-inch (2 cm) pieces
2 dried bay leaves
3 cups (210 g) thinly sliced green cabbage
1½ cups (225 g) sauerkraut, drained lightly and roughly chopped
1 can white beans, 15 ounces (425 g), drained and rinsed; about 1½ cups (240 g) beans
1¼ teaspoons (about 7 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
¾ cup (180 g) full-fat sour cream, at room temperature
½ cup (15 g) finely chopped fresh dill, divided
1 tablespoon (15 ml) lemon juice, optional, for adjusting the finish

Instructions

Prepare the vegetables. Dice the onion, carrot, and celery into similarly sized pieces so they soften evenly. Mince the garlic, cut the potatoes into bite-size cubes, slice the cabbage thinly, and roughly chop the sauerkraut. Drain and rinse the beans. If your sauerkraut is especially salty or sharply sour, give it a quick rinse and taste it before deciding whether to add the full amount of salt later.
Soften the aromatics. Warm the oil in a large, heavy pot over medium heat. Add the onion, carrot, and celery and cook for 7 to 8 minutes, stirring now and then, until the onion is translucent and the carrot has begun to soften. The vegetables should become tender without browning deeply; a dark sauté would color the broth and give it a roasted flavor that can overpower the gentle finish.
Add garlic and broth. Stir in the garlic and cook for about 30 seconds, just until fragrant. Pour in the vegetable broth, then add the potatoes, bay leaves, salt, and black pepper. Bring the pot to a gentle boil, then lower the heat so the soup simmers steadily rather than bubbling hard. Cook uncovered for about 12 minutes, stirring once or twice so potatoes do not settle and stick.
Simmer the cabbage and sauerkraut. Add the sliced cabbage and chopped sauerkraut. Keep the soup at a gentle simmer for 12 to 15 minutes, until the potatoes are tender when pierced with a small knife and the cabbage has softened but still holds its shape. The exact time depends on the size of the potato pieces and how finely the cabbage is cut. Avoid a vigorous boil, which can break the potatoes apart and make the broth cloudy.
Warm the beans through. Stir in the rinsed white beans and simmer for 5 minutes. They are already cooked, so this short simmer is enough to warm them and let them take on the broth’s flavor. Taste a potato and a spoonful of broth. Add salt gradually if needed, keeping in mind that sauerkraut can contribute a fair amount of salt even after draining.
Temper the sour cream. Turn off the heat and remove the bay leaves. Put the room-temperature sour cream in a heatproof bowl. Whisk in about ½ cup (120 ml) of hot broth a little at a time, then stir the warmed mixture back into the pot. This gradual warming helps the sour cream blend smoothly instead of forming small curds. Do not bring the soup back to a boil after adding it.
Finish and serve. Stir in most of the dill, reserving a little for the bowls. Taste again and add the optional lemon juice if you want a brighter, sharper broth. Let the soup stand off the heat for 2 minutes, then ladle it into warm bowls and finish with the remaining dill. Offer extra sour cream and black pepper at the table.

Tips

Adjust the tang before adding extra acid. Sauerkraut brands and batches differ in sourness and saltiness. Taste the broth after the cabbage has simmered, and use lemon juice only if it needs a fresher edge. If the soup is already quite sharp, a spoonful of sour cream in the bowl softens the flavor without making the whole pot too rich.
Choose potatoes that hold their shape. Waxy potatoes, including Yukon Gold, stay intact better than very starchy baking potatoes. Cut the pieces evenly and simmer gently. If you only have russet potatoes, cut them slightly larger and check them early so they do not dissolve into the broth.
Use fresh dill when possible. Dill gives the finished soup its distinctive herbal lift. If fresh dill is unavailable, use about 2 teaspoons (2 g) dried dill in the broth and add it during the last 10 minutes of simmering. Dried dill is more muted, so the result will taste less fresh and green.
Keep the sour cream from splitting. Room-temperature sour cream and a gradual addition of hot broth are the most reliable approach. Full-fat sour cream is less likely to separate than a low-fat version. If you plan to freeze portions, leave the sour cream out of the pot and add it to each serving after reheating.

Serving Suggestions

Serve the soup hot in generous bowls, with a small spoonful of sour cream and a pinch of fresh dill on top. Rye bread, dark whole-grain bread, or a crusty loaf makes a practical accompaniment for soaking up the tangy broth. For a fuller meal, offer boiled potatoes or buttered bread alongside, or put sliced cucumbers and radishes on the table for a crisp contrast.

This soup is filling enough to serve as a main course, especially because the beans add substance, but it also works as a first course in a smaller portion. Keep extra sour cream, chopped dill, and black pepper separate until serving so diners can adjust their bowls. If serving a group, bring the pot to the table before adding toppings and let everyone finish their own portion.

Variations

Make it more substantial with mushrooms. Sauté 8 ounces (225 g) sliced cremini or white mushrooms with the onion and carrot until their released moisture has evaporated and the mushrooms begin to brown. Continue with the recipe as written. Mushrooms add a savory, earthy note and make the broth taste deeper, though they will give it a slightly darker color.

Use a different bean. Cannellini, navy, or butter beans all work in place of the listed white beans. Butter beans are larger and creamier, while navy beans are smaller and firmer. Chickpeas can also be used, but their firmer bite and distinct flavor make the soup less traditionally soft and mellow in character.

Make a dairy-free pot. Leave out the sour cream and finish each bowl with a spoonful of unsweetened plant-based sour cream, or simply use extra dill and a little lemon. Check the plant-based topping before stirring it into the full pot, since some varieties separate when heated. The soup will be lighter and less creamy without dairy.

Change the cabbage balance. For a milder soup, use 1 cup (150 g) sauerkraut and increase the fresh cabbage to 4 cups (280 g). For a more pronounced fermented tang, keep the listed quantities and add a spoonful of sauerkraut brine at the end. Make changes gradually because extra brine also increases the saltiness.

Some cooks make beet-free borscht with different vegetables, broth, or souring ingredients, and the name can overlap with neighboring regional soup traditions. This version deliberately uses sauerkraut for its sour note and omits both beets and meat; it is meant as a clear, adaptable home recipe, not a claim that every Ukrainian white borscht is made this way.

Storage and Reheating

Cool the soup and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container and use it within 3 to 4 days. The potatoes will absorb some broth as the soup sits, and the sour flavor may become more noticeable, so stir well before reheating. If the texture seems thick, add a splash of water or vegetable broth.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring occasionally until steaming hot throughout. Do not let the soup boil after the sour cream has been mixed in, since boiling can cause it to separate. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. If reheating in a microwave, cover loosely, stir at intervals, and check the temperature in more than one spot.

For freezing, the soup keeps best when frozen before the sour cream is added. Cool it promptly, transfer it to freezer-safe containers with room for expansion, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, reheat to 165°F (74°C), and stir in tempered sour cream just before serving. Soup that has already been finished with sour cream can still be frozen, but the dairy may become grainy when thawed.

Frequently Asked Questions

Is Ukrainian white borscht made without beets?

In this recipe, yes: “white” describes a beet-free version, so the broth stays pale rather than turning red. The name is not used in exactly the same way in every household or region, and beet-free soups vary in their vegetables and souring ingredients. This recipe gets its tang from sauerkraut.

Can I make this soup with meat or chicken broth?

Yes. Replace the vegetable broth with an equal amount of chicken or pork broth for a more savory base; the finished soup will no longer be vegetarian. Use unsalted or low-sodium broth if possible, then season after the sauerkraut has simmered. This recipe does not include raw meat, so changing the broth does not require a change to the cooking steps.

Can I use dried beans instead of canned beans?

Yes, but cook the dried beans separately until tender before adding them. The recipe calls for one 15-ounce (425 g) can, which yields about 1½ cups (240 g) drained beans. Dried beans need soaking and a longer cooking time that varies by age and type, so do not add them uncooked to this soup or assume they will soften during the short simmer.

Why did my sour cream curdle?

Sour cream can curdle if it is very cold when added, if it is stirred directly into a boiling pot, or if the soup boils afterward. Bring it closer to room temperature, whisk in hot broth gradually, and add it with the heat off. If slight curdling has already happened, the soup is generally still usable; whisk gently, but avoid further boiling.

Can I prepare the soup ahead?

Yes. You can cook the soup through the bean step, cool it promptly, and refrigerate it for up to 3 to 4 days. For the smoothest texture, wait to temper in the sour cream until reheating and serving. The flavors meld as it rests, but the potatoes will absorb broth, so loosen the soup with a little water or stock as needed.

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