Ukrainian Borscht Recipe: Beet Soup with Beef

Ukrainian borscht is a beet-red soup, often made with beef, cabbage, potatoes, and a tangy tomato-and-vinegar base. This version builds flavor with a gently simmered beef broth and finishes with dill and sour cream; Ukrainian households and regions have many variations, so the recipe is a reliable home-style approach rather than the only traditional one.

Ingredients

1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
10 cups (2.4 L) cold water
1 medium yellow onion, about 5 oz (150 g), peeled and halved
2 bay leaves
1 tsp (5 g) fine salt for the broth, plus more to taste
2 medium beets, about 12 oz (340 g), peeled and cut into thin matchsticks or coarsely grated
2 tbsp (30 ml) neutral oil, divided
1 medium carrot, about 3½ oz (100 g), peeled and grated
1 medium yellow onion, about 5 oz (150 g), finely diced
2 tbsp (32 g) tomato paste
1 tbsp (15 ml) red wine vinegar or apple cider vinegar
1 tsp (4 g) granulated sugar, optional, to balance the vinegar and tomato
2 medium potatoes, about 10½ oz (300 g), peeled and cut into ½-inch (1.25 cm) cubes
4 packed cups (300 g) finely shredded green cabbage
3 garlic cloves, about 9 g, finely minced
½ tsp (1 g) freshly ground black pepper
2 tbsp (6 g) chopped fresh dill, plus more for serving
½ cup (120 g) sour cream, for serving

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so it cooks at a similar rate. Peel and cut the vegetables, keeping the beets, carrot, diced onion, potatoes, and cabbage separate. Thin matchsticks give the beets a little more texture; grating them makes the soup more uniformly crimson. Chop the dill and garlic, and measure out the tomato paste, vinegar, and seasonings. This preparation takes about 30 minutes and makes the later steps easier to manage.
Make the beef broth. Put the beef, cold water, halved onion, bay leaves, and 1 teaspoon salt in a large, heavy pot. Bring it just to a boil over medium-high heat, skimming off the gray foam that gathers on top. Lower the heat until the liquid barely simmers, cover the pot loosely, and cook for 75 minutes. Avoid a hard boil, which can make the broth cloudy and cause the beef to tighten. If the water level drops noticeably, add a little hot water to keep the meat mostly covered.
Check the beef and prepare the broth. Check the center of a large beef cube with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; remove the beef to a plate and let it rest for 3 minutes before shredding or cutting it into bite-size pieces. The chuck should also be tender enough to pull apart with a fork. Remove and discard the bay leaves and the broth onion. Skim excess fat from the surface if you prefer a lighter soup, but leave a little for flavor.
Cook the potatoes and cabbage while making the beet base. Return the broth to a steady simmer and add the potatoes and cabbage. Cook for 15 minutes, or until the potatoes are nearly tender. At the same time, heat 1 tablespoon (15 ml) oil in a wide skillet over medium heat. Add the beets and vinegar, stir, cover, and cook for about 5 minutes, stirring once or twice. The vinegar helps the beets retain a bright color and gives the soup its characteristic gentle tang.
Build the beet mixture. Add the remaining 1 tablespoon (15 ml) oil, grated carrot, and diced onion to the skillet. Cook uncovered for about 5 minutes, stirring often, until the onion softens. Stir in the tomato paste and sugar, if using, and cook for 1 minute. If the mixture begins to stick, loosen it with a spoonful of broth rather than turning up the heat. The vegetables should soften without browning heavily.
Finish the soup. Scrape the beet mixture into the pot with the potatoes and cabbage. Add the garlic and black pepper, then return the beef to the soup. Simmer gently for 15 minutes, stirring occasionally, until the potatoes are tender and the cabbage is soft but still holds its shape. Stir in the dill, taste the broth, and add salt or another small splash of vinegar if needed. Turn off the heat and let the soup stand for a few minutes before serving so the flavors settle.

Tips

Keep the simmer gentle. A slow simmer draws flavor from the beef without vigorously breaking up the vegetables. If the pot boils rapidly, lower the heat and partly uncover it.
Choose a practical beet substitute only if needed. Fresh beets give the best color and earthy sweetness. In a pinch, use about 2 cups (300 g) drained, cooked beets, adding them with the tomato paste near the end; they will make a softer, less fresh-tasting beet base. Avoid pickled beets, which can make the whole pot too sweet and sour.
Adjust acidity in small amounts. Vinegar brightens the soup, but its strength varies. Start with the listed tablespoon, then taste after simmering before adding more. A pinch of sugar is optional and should balance sharpness, not make the soup sweet.
Let the soup rest briefly. Borscht is often even more rounded after a little time in the pot. If it thickens as it stands, stir in hot water or broth until it reaches the consistency you like.

Serving Suggestions

Ladle the soup into warm bowls and finish each serving with a spoonful of sour cream and a scattering of fresh dill. Stir the cream in at the table so each person can choose how rich and tangy to make the broth. A slice of rye bread, dark bread, or crusty bread is useful for soaking up the beet-colored soup. For a more substantial meal, serve it with garlic bread or pampushky, Ukrainian-style yeast rolls commonly served with savory dishes.

Offer extra vinegar, black pepper, and chopped dill at the table rather than seasoning the whole pot heavily. That makes it easy to accommodate different preferences and keeps the herbs fresh-tasting. Since the soup includes beef, potatoes, and cabbage, a simple cucumber salad or lightly dressed greens make a suitable side without competing with its earthy flavor.

Variations

Borscht varies by region, season, and household. For a meatless pot, leave out the beef and use 10 cups (2.4 L) vegetable broth or water; add a drained 15-ounce (425 g) can of white beans for more substance. The result is lighter and has a different savory depth, but the beet, cabbage, dill, and sour cream combination still works well. For a pork version, substitute 1 lb (454 g) pork shoulder cut into cubes and cook it until fork-tender; check whole pork cuts to the USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest.

Some cooks add a small amount of celery root, parsnip, or bell pepper to the broth or vegetable base. Use about ½ cup (75 g) diced celery root or parsnip, or one small diced bell pepper, and cook it with the carrot and onion. These additions bring their own sweetness and aroma, so taste before adding extra sugar. For a more pronounced garlic flavor, use one additional clove, but add it near the end so it does not turn bitter.

You can also make the soup without meat and serve it with beans, or use vegetable broth and omit the sour cream for a dairy-free bowl. For a thicker, more vegetable-forward version, use 3 potatoes (about 450 g) and reduce the water to 9 cups (2.1 L). For a thinner broth, add hot water after the final simmer. These are flexible home-cooking choices; there is no single fixed ingredient list shared by every Ukrainian cook.

Storage and Reheating

Refrigerate leftover borscht within 2 hours of cooking, in shallow covered containers. It keeps for 3 to 4 days in the refrigerator. Store sour cream separately and add it when serving; stirring it into the whole pot can make reheating less smooth. The soup’s color may deepen as it rests, and the broth can become thicker as the potatoes absorb liquid.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C). Add a splash of water or broth if needed to loosen it. For microwave reheating, cover loosely, stir partway through, and check that the center reaches 165°F (74°C). Borscht can be frozen in airtight containers for about 2 to 3 months for best quality. Leave room for expansion, thaw it in the refrigerator, and reheat it to 165°F (74°C); potatoes may soften slightly after freezing.

Frequently Asked Questions

Can I make Ukrainian borscht without beef?
Yes. Use vegetable broth or water and omit the beef, or add drained white beans for a more filling meatless version. Keep the beet, cabbage, potato, and tomato mixture the same, and taste for salt because vegetable broth varies in seasoning.

Can I use cooked or canned beets?
Cooked beets are convenient, though they generally give a less vivid fresh-beet flavor. Use about 2 cups (300 g) drained cooked beets and add them after the onion, carrot, and tomato paste have softened. Do not use pickled beets unless you specifically want a sweeter, more acidic soup.

Why did my borscht lose its bright red color?
Beets can turn a more muted color after prolonged cooking, and a vigorous boil can make the soup look less clear. Adding vinegar while cooking the beets helps preserve their color. Keep the final simmer gentle and avoid adding a large amount of alkaline ingredients, such as baking soda.

Can I prepare borscht a day ahead?
Yes. Cool it promptly and refrigerate it in a covered container within 2 hours. The flavors often become more integrated overnight. Reheat the portion you need to 165°F (74°C), and add fresh dill and sour cream just before serving for the best texture and aroma.

What should I serve with borscht?
Rye bread, dark bread, or garlic rolls are classic, practical choices. A small cucumber salad or simple greens also pair well. Sour cream and dill are popular toppings, but they are served separately so each person can adjust the bowl.

How do I fix borscht that tastes too sour or too sweet?
If it tastes too sour, add a pinch of sugar or a little hot water, then taste again; do not add a large amount at once. If it tastes too sweet, add vinegar in ½-teaspoon (2.5 ml) increments, along with a pinch of salt if needed. The goal is a balanced broth with earthy beet flavor, not a strongly sweet or sharp one.

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