Ukrainian Borscht Soup with Beets, Cabbage, and Dill

Ukrainian borscht is a beet-based soup, often made with beef, cabbage, potatoes, and a bright finish of dill and sour cream. This version builds flavor with a simple beef broth and gently sautéed beets; family and regional versions vary, and the soup can also be made without meat.

Ingredients

1 lb (450 g) boneless beef chuck, cut into 1½-inch (4 cm) pieces
8 cups (1.9 L) cold water
2 bay leaves
1 teaspoon (5 g) kosher salt, plus more to taste
2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, about 5 oz (140 g), finely diced
1 medium carrot, about 3½ oz (100 g), coarsely grated
3 medium beets, about 1 lb (450 g) total, peeled and coarsely grated
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar, plus more to taste
1 teaspoon (4 g) granulated sugar, optional, to balance the beets and vinegar
2 medium potatoes, about 12 oz (340 g) total, peeled and cut into ½-inch (1 cm) cubes
1 small green cabbage, about 1 lb (450 g), cored and thinly shredded (about 6 cups)
2 garlic cloves, about 6 g, finely chopped
¼ teaspoon (0.5 g) ground black pepper
2 tablespoons (6 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving

Instructions

Start the broth. Put the beef, cold water, bay leaves, and 1 teaspoon salt in a large, heavy pot. Bring just to a boil over medium-high heat, skimming off the gray foam that rises. Lower the heat until the liquid simmers gently, partially cover, and cook for 70 minutes. Avoid a hard boil, which can make the broth cloudy and the meat less tender. Check the thickest beef piece 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. Continue simmering the chuck until it is fork-tender; tenderness can take longer than the minimum safe temperature.
Prepare the beet mixture while the broth simmers. About 15 minutes before the broth is due to finish, warm the oil in a wide skillet over medium heat. Add the onion and carrot and cook for 5 to 6 minutes, stirring now and then, until the onion is softened but not browned. Add the grated beets and cook for 6 minutes, stirring so they are coated with oil and soften slightly.
Season and soften the beets. Stir the tomato paste into the skillet and cook for 1 minute. Add the vinegar and optional sugar, stir, then add about ½ cup (120 ml) of broth from the pot. Cover the skillet and cook gently for 8 minutes. The vinegar helps preserve a vivid color and gives the sweet beets a pleasant tart edge. Turn off the heat while you finish the broth vegetables.
Add the cabbage and potatoes. When the beef is tender, lift it onto a plate. Discard the bay leaves. If the broth has a lot of surface fat, skim off some with a spoon, leaving a little for flavor. Return the broth to a simmer, add the potatoes and shredded cabbage, and cook uncovered for 15 minutes, or until the potatoes are nearly tender and the cabbage has softened. Keep the simmer gentle so the potatoes hold their shape.
Finish the soup. Cut or pull the beef into bite-size pieces, trimming away any large pieces of gristle, and return it to the pot. Stir in the beet mixture and black pepper. Simmer for 10 minutes so the flavors come together. Taste the broth and adjust with salt or another teaspoon of vinegar if it tastes too sweet or muted. Stir in the garlic and dill, turn off the heat, and let the soup stand for 10 minutes before serving.
Ladle and garnish. Serve hot, with a spoonful of sour cream and a little extra dill in each bowl. Offer bread at the table for dipping. If the soup thickens as it stands, stir in a splash of hot water or broth just before serving.

Tips

Grate the beets carefully. A box grater makes quick work of them, but beet juice stains hands and pale surfaces. Use a cutting board that can be washed promptly, or wear kitchen gloves. Grating gives the soup fine, tender pieces; matchsticks work too but need a few extra minutes to soften.
Keep the broth at a quiet simmer. A bubbling boil can break up the beef and make the broth cloudy. If foam appears early, skim it rather than stirring it back in. The final soup should be hearty, but not so thick that the vegetables are crowded or the broth disappears.
Balance the sweet-and-sour finish. Beet sweetness varies, so taste before adding extra sugar or vinegar. Add vinegar a teaspoon at a time if the soup tastes flat; add a pinch of sugar only if it is sharply sour. Salt also brings the beet and dill flavors forward.
Use beet kvass if you have it. Beet kvass, a fermented beet drink used in some versions, can be difficult to find. Replace the tablespoon of vinegar with 2 tablespoons (30 ml) beet kvass for a rounder, fermented tang; the soup may be slightly less sharp. Apple cider vinegar is an easy pantry substitute.

Serving Suggestions

Serve borscht in warm bowls with sour cream, fresh dill, and dark rye bread or another sturdy loaf. A small dish of chopped scallions or parsley lets diners add a fresh, oniony note at the table. If serving a larger meal, pair the soup with a simple cucumber salad or roasted vegetables rather than another rich dish; the borscht already has beef, potatoes, and plenty of vegetables.

The sour cream is traditionally stirred into the bowl just before eating, where it softens the soup’s acidity and makes pale pink swirls. For a dairy-free bowl, leave it off or use an unsweetened plant-based sour cream. Keep garnishes separate if you expect leftovers, since dill and sour cream are best added to each portion rather than mixed into the pot.

Variations

Make it vegetarian: Omit the beef and use 8 cups (1.9 L) vegetable broth or water. Add a drained 15-ounce (425 g) can of white beans with the beet mixture for a more substantial soup. Start checking the vegetables sooner, since there is no long beef simmer; cook the potatoes and cabbage until tender, then simmer the beets and beans with them for about 10 minutes. The result is lighter and less meaty, but still has the characteristic sweet-tart beet and dill flavors.

Use chicken: Replace the beef and water with about 1½ lb (680 g) bone-in chicken thighs and 8 cups (1.9 L) water. Simmer until the chicken is cooked through and tender, then check that it reaches 165°F (74°C) in the thickest part with a food thermometer before removing the meat from the pot. Shred it and return it to the soup. Chicken broth gives the dish a gentler flavor.

Adjust the vegetables: Some cooks include beans, celery, or extra root vegetables, while others leave out the cabbage or potatoes. You can add 1 cup (150 g) cooked beans with the beets, or replace up to half the cabbage with more carrot. Keep the overall amount of vegetables similar so there is still enough broth to simmer them evenly.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered container for 3 to 4 days. The beet, cabbage, and broth flavors often meld as it sits, so the soup may taste even more integrated the next day. Store sour cream and fresh garnish separately, and add them only when serving.

For longer storage, freeze the cooled soup in meal-size airtight containers for up to 2 to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a splash of water. Warm leftovers on the stove, stirring occasionally, until steaming throughout and at least 165°F (74°C); check with a food thermometer. Reheat only the portion you plan to eat, and avoid repeatedly cooling and warming the full pot.

Frequently Asked Questions

What makes borscht Ukrainian?
Ukrainian borscht is commonly recognized by its beet-forward broth and often includes cabbage, potatoes, and dill. Recipes vary from region to region and from household to household: some use beef, some are meatless, and ingredients such as beans or beet kvass are not universal. This recipe is one practical version, not a claim that there is only one correct way to make it.

Can I make the soup without beef?
Yes. Use vegetable broth or water and, if you want a more filling bowl, add cooked white beans. Follow the vegetarian variation above and begin checking the potatoes and cabbage after about 15 minutes. Without the beef simmer, the soup takes less time, and the broth will have a lighter flavor.

Why did my borscht turn brown instead of bright red?
Beets can lose some vivid color if they cook for a long time in alkaline conditions or are exposed to an extended hard boil. Grating and briefly sautéing them with tomato paste and vinegar helps retain a brighter red tone. A brownish-red soup is still fine to eat; taste and texture matter more than the exact shade.

Can I use pre-cooked beets?
Yes, though raw beets give the soup a fresher, more pronounced beet flavor. Use about 1 lb (450 g) cooked, peeled beets, grate them, and stir them into the soup near the end with the tomato paste and vinegar mixture. Since cooked beets are already soft, simmer just long enough to heat them through without letting them break down completely.

Can I make borscht ahead?
Yes. Make it a day ahead, chill it promptly, and refrigerate it in a covered container. Reheat the amount needed to at least 165°F (74°C), then taste again for salt and vinegar, since chilling can mute the seasoning slightly. Add sour cream and fresh dill to the bowls, not to the storage container.

What should I do if the soup is too sour or too sweet?
If it is too sour, stir in a small pinch of sugar or a little extra broth, then taste again. If it is too sweet, add vinegar by the teaspoon, along with a pinch of salt if needed. Make adjustments gradually; the balance changes as the soup rests, and it is easier to add more than to correct an over-seasoned pot.

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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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