Ukrainian Beetroot Soup (Borscht) Recipe

Ukrainian beetroot soup, commonly called borscht, is a colorful soup made with beets, cabbage, potatoes, and a savory broth, often finished with dill and sour cream. This meatless version is hearty from white beans and balances earthy beets with a little tomato and vinegar; borscht has many regional and family variations, so the proportions and additions differ from kitchen to kitchen.

Ingredients

2 tablespoons neutral oil (30 ml)
1 medium yellow onion, finely diced (about 150 g)
3 medium raw beets, peeled and coarsely grated (about 450 g)
1 medium carrot, peeled and coarsely grated (about 100 g)
2 garlic cloves, minced (about 6 g)
2 tablespoons tomato paste (32 g)
1/2 cup canned crushed tomatoes (120 g)
1 tablespoon apple cider vinegar (15 ml), plus more to taste
8 cups low-sodium vegetable broth (1.9 L)
1 dried bay leaf (about 0.2 g)
2 medium yellow potatoes, cut into 1/2-inch cubes (about 300 g)
4 cups thinly sliced green cabbage (about 300 g)
1 can white beans, 15 ounces (425 g), drained and rinsed; about 1 1/2 cups (250 g) beans
1 teaspoon granulated sugar, optional (4 g)
1 teaspoon fine salt (6 g), plus more to taste
1/4 teaspoon ground black pepper (about 0.5 g)
1/3 cup chopped fresh dill (about 10 g)
1/2 cup sour cream for serving, optional (120 g)
2 tablespoons chopped fresh parsley or extra dill for serving, optional (about 8 g)

Instructions

Prepare the vegetables. Peel and grate the beets and carrot, dice the onion, mince the garlic, and cut the potatoes and cabbage. Drain and rinse the beans. Having everything ready before heating the pot makes it easier to add the vegetables in sequence and keep the cooking times on track.
Soften the onion, 5 minutes. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring now and then, until it is soft and translucent but not browned. If it starts to stick, lower the heat slightly rather than adding a lot of extra oil.
Cook the beets and carrot, 8 minutes. Stir in the grated beets and carrot with the vinegar and a pinch of the measured salt. Cook, stirring often, until the vegetables begin to soften and the beets look glossy. The vinegar helps maintain their bright color and gives the soup a gentle tang; it should not make the vegetables taste sharply sour.
Add the garlic and tomato, 1 minute. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the tomato paste and crushed tomatoes and stir for the remaining time, scraping the bottom of the pot so the paste does not scorch. This brief cooking step mellows the tomato paste before the broth goes in.
Simmer the beet mixture, 20 minutes. Pour in the vegetable broth and add the bay leaf, remaining salt, pepper, and optional sugar. Bring the soup to a boil, then reduce the heat to maintain a steady, gentle simmer. Partially cover the pot and cook for 20 minutes, stirring once or twice. The beets should be noticeably tender before you add the potatoes and cabbage.
Add the potatoes and cabbage, 15 minutes. Stir in the diced potatoes and sliced cabbage. Bring the pot back to a gentle simmer, then cook for 15 minutes, uncovered or partly covered, until the potatoes are tender when pierced with a knife and the cabbage has softened. Avoid a vigorous boil, which can break up the potatoes and make the broth cloudy.
Finish with the beans, 5 minutes. Add the rinsed white beans and simmer for 5 minutes, just long enough to heat them through and let their flavor mingle with the broth. Remove the bay leaf. Taste a spoonful after it cools slightly, then adjust the salt, pepper, or vinegar. If the soup tastes flat, a small splash of vinegar usually brightens it; add it gradually.
Add dill and serve. Stir in the chopped dill and cook for 1 minute. Ladle the soup into bowls and offer sour cream and parsley or extra dill at the table. The broth will be vivid red and the vegetables should hold their shape while still being tender.

Tips

Grate rather than chop the beets. Coarsely grated beets cook within the stated simmer time and distribute their color throughout the broth. If you prefer distinct beet pieces, cut them into thin matchsticks rather than large cubes, and check tenderness before adding the potatoes; thicker pieces may need extra simmering time.
Use broth that is not overly salty. Brands and homemade broths vary, so start with the listed salt and taste again near the end. If using regular-sodium broth, hold back some of the added salt until the soup is finished. A too-salty pot is difficult to correct without diluting its flavor.
Balance the sweet and sour carefully. Beets and tomatoes naturally bring sweetness, while vinegar sharpens the finish. The optional sugar is only useful if your tomatoes are especially acidic; taste before adding it. Add more vinegar by the teaspoon, not all at once, so the soup stays balanced.
Keep the texture in mind when reheating. The potatoes continue to absorb broth as the soup sits. If it becomes thicker the next day, stir in a little water or broth while reheating, then taste and adjust the seasoning. For a thicker bowl without extra beans, mash a few potato pieces against the side of the pot.

Serving Suggestions

Serve borscht hot in deep bowls with a spoonful of sour cream and a generous scattering of fresh dill. Sour cream adds a cool, creamy contrast to the tangy broth; plain yogurt can stand in if needed, though it is thinner and more tart. For a dairy-free bowl, leave off the cream or use an unsweetened plant-based alternative. Add it to individual bowls rather than the pot, so diners can choose and leftovers are easier to store.

Rye bread, dark whole-grain bread, or crusty sourdough is useful for soaking up the broth. A simple cucumber salad or sliced radishes can provide a crisp side without competing with the soup. The beans make this version substantial enough for a main course, but smaller bowls also work as a starter. If serving bread, warm it just before the soup is ready so the meal reaches the table together.

Variations

Use a meat broth: Replace the vegetable broth with beef or chicken broth for a richer, nonvegetarian soup. This recipe does not include meat, but borscht is often made with meat or meat stock in some households. A fully cooked piece of meat can be shredded and stirred in; if cooking meat as part of a different version, follow the USDA FSIS safe minimum internal temperature for that cut and type.

Choose another bean: Cannellini, navy, or great northern beans all work. Kidney beans are also a possible choice, though they are firmer and more pronounced in flavor. If using dried beans, cook them separately until tender before adding them; do not add uncooked dried beans to this short soup simmer and expect them to soften in time.

Make it more cabbage-forward: Increase the cabbage to 5 cups (about 375 g) and reduce the potatoes to 1 medium potato (about 150 g). The soup will taste less starchy and have more cabbage in each spoonful. Green cabbage is the reliable choice here; savoy cabbage can be used, but its leaves are softer and may need a few minutes less cooking.

Try a different beet preparation: If you have cooked beets, you can use them, but add them later because they do not need the same cooking time as raw beets. Grate about 3 cups (450 g) cooked beets, simmer the broth and other vegetables as directed, then stir in the beets with the beans for the final 5 minutes. The flavor may be a little less deep than when raw beets are cooked with the tomato and vinegar.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered, shallow container and use it within 3 to 4 days. Keep sour cream and fresh garnishes separate until serving. The beet color may deepen as the soup rests, and the broth may thicken as the potatoes absorb liquid; both are normal changes.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming hot throughout, or microwave it in a covered, microwave-safe bowl, stirring partway through. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add a splash of broth or water if needed, then adjust the seasoning after reheating. For longer storage, freeze cooled soup in freezer-safe containers for up to 2 to 3 months for best quality. Leave a little room for expansion, thaw in the refrigerator, and reheat thoroughly; potatoes may become softer after freezing.

Frequently Asked Questions

Is Ukrainian beetroot soup the same as borscht?

Ukrainian beetroot soup is commonly called borscht, and beets give this version its characteristic color and earthy flavor. The name is also used for related soups across parts of Eastern Europe, with different ingredients and methods. Some versions include meat, while others are made without it; cabbage, beans, and the balance of sourness vary by household and region.

Can I make this soup ahead?

Yes. Make the soup through the final seasoning, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors meld as it sits, though the potatoes will continue to absorb some liquid. Reheat it gently with a little extra broth or water if it has thickened, and add fresh dill or sour cream when serving rather than during storage.

What can I use instead of fresh dill?

Fresh dill gives the soup a distinctive, grassy finish. If it is unavailable, use about 1 tablespoon dried dill (roughly 2 g), added during the last few minutes of simmering; dried dill is more concentrated and less fresh-tasting. Chopped parsley is another easy garnish, but it changes the flavor rather than closely replacing dill. A small amount of both can work well.

Why is my borscht too sweet or too sour?

Beets and some canned tomatoes can be naturally sweet, while vinegar varies in sharpness. If the soup tastes too sweet, add vinegar a teaspoon at a time and taste between additions. If it is too sour, stir in a little more broth and, if needed, a pinch of sugar. Make adjustments near the end, when the broth has reduced and the flavors are easier to judge.

Can I use pre-cooked or packaged beets?

Yes, as long as they are plain cooked beets rather than pickled beets, which can make the soup unexpectedly sweet and acidic. Since cooked beets are already tender, add them with the beans near the end instead of sautéing and simmering them for the full time. Packaged beets may be less earthy than fresh raw beets, but they make the preparation quicker.

Can I make it without cabbage?

You can leave out the cabbage, though the soup will have a softer, less distinctly vegetal character. Add another cup of potatoes or a cup of sliced leek if you want to keep the bowl full, and begin checking the vegetables for tenderness a few minutes earlier. The cabbage is not essential to every family version of borscht, but it provides useful texture in this recipe.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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