Ukrainian borscht is a beet soup, often made with beef, cabbage, potatoes, and a tangy finish of vinegar or lemon. This version simmers the beef until tender, then builds a deep, sweet-and-sour broth; borscht has many regional and family variations, and it is also cooked across Russia and neighboring countries.
Ingredients
- 2 lb (900 g) boneless beef chuck, cut into 2-inch (5 cm) pieces
- 10 cups (2.4 L) cold water
- 2 bay leaves
- 2 tsp (10 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) black pepper, plus more to taste
- 3 medium beets, peeled and coarsely grated, about 1 lb (450 g)
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 medium carrot, peeled and coarsely grated, about ¾ cup (90 g)
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) apple cider vinegar or red wine vinegar
- 1 tsp (4 g) granulated sugar, optional, to balance the tartness
- 2 medium Yukon Gold or russet potatoes, peeled and cut into ½-inch (1 cm) cubes, about 2 cups (350 g)
- 4 packed cups (280 g) finely shredded green cabbage
- 3 garlic cloves, finely chopped or crushed, about 1 tbsp (9 g)
- ¼ cup (10 g) chopped fresh dill, plus extra for serving
- ¾ cup (180 g) sour cream, for serving
Instructions
- Start the beef broth. Put the beef, cold water, bay leaves, 1 teaspoon (5 g) of the salt, and the pepper in a large heavy pot. Bring the water just to a boil over medium-high heat, skimming off the gray foam that rises to the surface. Lower the heat until the liquid barely simmers, partly cover the pot, and cook for 2 hours. A gentle simmer keeps the broth clearer and helps the beef become tender without boiling hard.
- Check and remove the beef. Check the thickest piece of beef 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; let the pieces rest for at least 3 minutes after removing them from the broth. They should also be fork-tender before you proceed. If they are still tough, simmer them a little longer, then lift them out with a slotted spoon. Discard the bay leaves. If the broth has reduced below about 8 cups (1.9 L), add enough hot water to bring it back to that amount.
- Cook the beet mixture. While the beef rests, heat the oil in a large skillet over medium heat. Add the onion and carrot and cook for 5 minutes, stirring often, until softened but not browned. Stir in the grated beets, tomato paste, vinegar, sugar if using, and the remaining 1 teaspoon (5 g) salt. Add ½ cup (120 ml) of broth from the pot, cover, and cook gently for 10 minutes, stirring once or twice. The vinegar helps preserve the beets’ vivid color and contributes a pleasant, balanced acidity.
- Simmer the potatoes and cabbage. Return the broth to a gentle simmer. Add the potatoes and cabbage and cook uncovered for 12 minutes, or until the potatoes are nearly tender and the cabbage has softened. Cut the cabbage into fairly fine shreds so it cooks evenly and is easy to eat from a spoon.
- Finish the soup. Stir the beet mixture into the pot. Add the rested beef, cutting any particularly large pieces into bite-size portions. Simmer gently for 20 minutes, until the potatoes are fully tender and the flavors have blended. Avoid a vigorous boil, which can break up the vegetables and make the broth cloudy.
- Season and rest. Stir in the garlic and dill, then taste the broth. Add more salt, pepper, or vinegar in small amounts as needed; the soup should taste savory, gently sweet, and noticeably tangy, not sharp. Turn off the heat and let the borscht stand for 10 minutes before serving. This short rest lets the flavors settle and makes it easier to judge the final seasoning.
Tips
- Grate the beets carefully. A box grater makes quick work of them, but beet juice stains hands and cutting boards. Wear food-safe gloves if you prefer, and use a board that can be washed promptly. Grated beets soften faster than large cubes and distribute their color throughout the broth.
- Choose a gentle simmer. A rolling boil can toughen the beef before it softens and can cause the vegetables to fall apart. Keep the surface moving only slightly during the long broth simmer, and adjust the burner whenever the pot starts bubbling vigorously.
- Adjust the sourness at the end. Vinegar brands and beets vary in intensity, so begin with the listed tablespoon and taste after the soup has rested. If the broth seems flat, add vinegar a teaspoon at a time. If it is too tart, a small pinch of sugar can round it out.
- Use a practical beet substitute if needed. Fresh beets give this soup its characteristic earthy sweetness and color. If they are unavailable, use about 1 lb (450 g) vacuum-packed cooked beets, not pickled beets; add them with the finishing mixture and simmer for 10 minutes. The result is softer and less earthy, and it may need less vinegar.
Serving Suggestions
Ladle the hot borscht into bowls and top each portion with a spoonful of sour cream and a little extra dill. The cream softens the soup’s acidity and makes a pleasing contrast with its red broth. For a dairy-free bowl, leave off the sour cream or use an unsweetened plant-based alternative; the soup itself contains no dairy.
Serve with dark rye bread, crusty bread, or small garlic rolls for dipping. A simple cucumber salad or sliced tomatoes make a fresh side, while boiled potatoes or a grain-based side are unnecessary because the soup already includes potatoes. If serving a group, put the sour cream, dill, and extra vinegar on the table so everyone can season their bowl to taste.
Variations
Borscht is not one fixed formula. Ingredients and texture differ among regions and households: some cooks prefer a thicker soup, some use more cabbage, and others keep the broth lighter. This beef version is hearty, but the same basic beet-and-vegetable approach can be adapted without suggesting that any single preparation is the only authentic one.
- Make it meatless. Leave out the beef and use 10 cups (2.4 L) vegetable broth or water. For more substance, add 1 drained can (15 oz/425 g) white beans near the end of cooking. The soup will taste lighter and less meaty; start with less salt if your broth is already seasoned.
- Use pork instead of beef. Boneless pork shoulder can replace the chuck in the same quantity. Cut it into similar pieces and simmer until tender, checking doneness with a thermometer. Whole cuts of pork need to reach the USDA FSIS safe minimum of 145°F (63°C) followed by a 3-minute rest; longer simmering makes shoulder tender for soup.
- Make a lighter vegetable-forward pot. Omit the meat and add an extra 1 cup (70 g) of cabbage and 1 medium diced potato. A spoonful of tomato paste and plenty of fresh dill help provide savory depth, though the broth will not have the richness that comes from beef.
- Change the acidity. Lemon juice can stand in for vinegar, starting with 1 tablespoon (15 ml) and adding more to taste. It gives a slightly fresher citrus note. Some versions use fermented beet liquid, if available; because its saltiness and acidity vary, add it gradually and reduce the added salt accordingly.
Storage and Reheating
Refrigerate the soup within 2 hours of cooking. Transfer it to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The beet flavor often becomes more blended after a night in the refrigerator. Store sour cream and fresh dill separately and add them when serving rather than mixing them into the whole pot.
For longer storage, freeze cooled borscht in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw it in the refrigerator overnight, or reheat it from frozen over low heat with a splash of water, stirring as it loosens. Potatoes can become slightly softer after freezing, but the soup remains suitable for a meal.
Reheat only the portions you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Bring the soup to a gentle simmer after it reaches temperature, but avoid prolonged boiling. Add a little fresh dill and taste for salt or vinegar again, since chilling can mute those flavors.
Frequently Asked Questions
Is borscht Ukrainian or Russian?
Borscht is closely associated with Ukrainian cuisine and is widely recognized as a Ukrainian dish, while many versions are also cooked in Russia and across Eastern Europe. Recipes vary by region and household, so a beet soup called borscht may have different ingredients or proportions depending on where it is made.
Can I make this borscht without beef?
Yes. Use vegetable broth or water and omit the beef, following the meatless variation above. Beans can add body, but they are optional. Since the broth will have less richness, taste carefully at the end and adjust the salt, pepper, and vinegar.
Why did my borscht turn brown instead of red?
Beets can lose some brightness if they are cooked too long or in a very alkaline mixture. This recipe cooks them separately with tomato paste and vinegar, then adds them near the end. Use fresh beets and keep the soup at a gentle simmer. A deep red or reddish-purple color is normal; beet varieties differ in shade.
Can I prepare the soup ahead?
Yes. Make it up to 3 days ahead and refrigerate it promptly in a covered container. The flavors meld as it sits, though the potatoes will gradually soften. Reheat to 165°F (74°C), then add fresh dill and sour cream just before serving for a fresher finish.
Can I use cooked or pickled beets?
Vacuum-packed cooked beets work as a substitute; add them with the beet mixture and reduce the simmering time because they are already tender. Pickled beets are not recommended here because their brine can make the soup too sweet or sour and may overpower the broth. If you use cooked beets, taste before adding the full amount of vinegar.
What should I do if the soup tastes too sweet or too sour?
If it tastes too sweet, add vinegar or lemon juice a teaspoon at a time and reassess after stirring. If it is too sour, add a small pinch of sugar, a splash of water or broth, or a little more cooked potato. Make adjustments gradually; a large addition can make the opposite flavor problem harder to correct.
Related
- Pelmeni: Traditional Russian Dumplings From Scratch
- Russian Vinaigrette Salad: A Traditional Beet Recipe
- Pelmeni: Russia’s Popular Dumplings and How They’re Served
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