Most Popular Ukrainian Dishes: Borscht Recipe

Ukrainian borscht is a beet-based soup, usually made with cabbage, potatoes, carrots, and a tangy tomato broth, then served hot with dill and sour cream. It is one of the most recognized Ukrainian dishes, and this meatless version is hearty enough for a main meal while leaving room for the regional and family variations that make borscht distinctive.

Ingredients

8 cups (1.9 L) low-sodium vegetable stock
1 lb (450 g) raw red beets, peeled and cut into matchsticks or coarsely grated
2 medium potatoes (about 300 g), peeled and cut into ½-inch (1.3 cm) cubes
3 cups (210 g) thinly sliced green cabbage
1 medium yellow onion (about 150 g), finely diced
1 medium carrot (about 100 g), peeled and coarsely grated
2 tablespoons (30 ml) neutral cooking oil, such as sunflower or canola oil
2 tablespoons (30 g) tomato paste
2 tablespoons (30 ml) red wine vinegar or apple cider vinegar
1 teaspoon (4 g) granulated sugar, or to taste
2 garlic cloves (about 6 g), finely chopped
1 bay leaf
1½ teaspoons (9 g) fine salt, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
¼ cup (10 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving, optional

Instructions

Prepare the vegetables, about 30 minutes. Peel and cut the beets and potatoes, slice the cabbage, and dice the onion. Grate the carrot and chop the garlic and dill. Keep the beet pieces fairly even so they soften at a similar rate. If you grate the beets instead of cutting matchsticks, the soup will cook a little faster and have a more blended texture.
Start the broth, 15 minutes. Pour the vegetable stock into a large, heavy pot and bring it to a boil over medium-high heat. Add the potatoes, cabbage, bay leaf, salt, and black pepper. Lower the heat to maintain a steady simmer, partially cover the pot, and cook for 15 minutes. The potato pieces should be beginning to soften but should not be falling apart.
Make the beet and vegetable base while the broth simmers, 15 minutes. Heat the oil in a large skillet over medium heat. Add the onion and carrot and cook for 5 minutes, stirring regularly, until the onion turns translucent and the carrot starts to soften. Stir in the beets and cook for another 5 minutes. Add the tomato paste, vinegar, and sugar; stir until the vegetables are coated, then cook for 5 more minutes. The vinegar helps preserve the beets’ bright color and balances their sweetness. If the pan looks dry, add a spoonful of stock from the pot rather than more oil.
Combine and finish cooking, 25 minutes. Scrape the beet mixture into the pot and stir well. Bring the soup back to a gentle simmer, then cook uncovered for 20 minutes, stirring occasionally. Add the garlic and chopped dill and simmer for 5 minutes more. Check a beet and a potato for tenderness: both should be easy to pierce with a fork, while the cabbage should be soft but still have some shape.
Rest and season, 10 minutes. Take the pot off the heat, remove the bay leaf, and let the soup stand for 10 minutes. Taste the broth and adjust the salt, vinegar, or sugar a little at a time. The finished soup should be savory and earthy, with a noticeable but balanced tang. Serve hot with sour cream and extra dill, if you like.

Tips

Use fresh, firm beets for the clearest color and a sweet, earthy flavor. Wear an apron or use gloves if you want to avoid beet stains, and grate the beets on a board that will not be damaged by their juice. A food processor with a grating disk can make the prep quicker, but avoid reducing the vegetables to a paste.

Keep the soup at a gentle simmer rather than a hard boil. Vigorous boiling can break the potatoes and cabbage into the broth, making the texture muddy. If the soup gets thicker than you prefer, add hot stock or water a few tablespoons at a time and taste again for seasoning.

Vinegar matters because it supplies the sharp edge that balances the beets. Red wine vinegar or apple cider vinegar both work; lemon juice is a useful substitute, though it gives the soup a fresher citrus note. Add acid gradually, especially if your stock is already seasoned or tangy.

For the best flavor, season in stages: add the measured salt to the broth, then make the final adjustment after the vegetables soften. Stock brands vary in saltiness, and the beets release sweetness as they cook. Sour cream is traditionally a topping rather than something to boil into the pot, so add it at the table.

Serving Suggestions

Serve borscht in warm bowls with a spoonful of sour cream and a scatter of fresh dill. Rye bread, dark bread, or simple crusty bread is a practical accompaniment for soaking up the broth. For a fuller meal, add boiled potatoes or a side of buckwheat, or serve the soup alongside small savory dumplings. The broth is flavorful but not heavy, so a crisp cucumber salad or sliced tomatoes can round out the table without competing with it.

For a family-style meal, put the sour cream, dill, black pepper, and vinegar on the table and let each person finish their bowl. Some people like a creamier, milder soup; others prefer more tang. If you are serving guests, keep the soup hot in the pot and add the garnish only to individual portions so leftovers remain easy to store.

Variations

There is no single version of borscht used in every Ukrainian home. Some cooks make it with beef or pork broth, while others favor vegetable stock, beans, or a lighter summer combination of vegetables. This recipe is meatless, but you can replace the vegetable stock with unsalted beef or chicken stock if that is the style you want. If you add cooked meat, warm it thoroughly in the soup before serving; the flavor will be richer and the broth less purely vegetable-forward.

For a more substantial pot, add 1 cup (170 g) drained cooked white beans when you add the beet mixture. Beans make the soup heartier and slightly creamier without changing its basic character. If using dried beans, cook them separately until tender before adding them; do not add uncooked dried beans directly to the soup, since their cooking time is longer and varies by age.

Tomato paste gives the broth a concentrated savory note. If you do not have it, use ½ cup (120 ml) crushed tomatoes and simmer the mixture until it thickens; the result will be a little less intense and may need a pinch more salt. For a sweeter beet flavor, omit the sugar and judge the balance at the end. For more tang, add another teaspoon of vinegar just before serving.

To make the soup gluten-free, check that the stock and any packaged toppings are labeled gluten-free; the vegetables and seasonings in this recipe are naturally gluten-free. For a dairy-free bowl, omit the sour cream or use an unsweetened plant-based alternative. A spoonful of plain dairy-free yogurt can add similar creaminess, though its flavor and texture will vary by product.

Storage and Reheating

Refrigerate leftover borscht within 2 hours of cooking, using shallow, covered containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. Store sour cream and fresh dill separately and add them only when serving. The soup may deepen in flavor overnight, and the potatoes can absorb some broth, so loosen it with a splash of water or stock when reheating.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout; USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeated cycles of cooling and reheating. Freeze plain borscht in airtight freezer-safe containers for up to 3 months for best quality; leave a little room at the top for expansion. Thaw in the refrigerator overnight and reheat as above. Potatoes may soften after freezing, but the soup remains suitable for a simple meal.

Frequently Asked Questions

Is borscht always made with beets?
Beet borscht is the version most commonly associated with Ukrainian cooking, and it is the style in this recipe. The name is also used for other regional soups, and household recipes vary in their vegetables, broth, and acidity. This version uses red beets for the familiar color and earthy-sweet flavor.

Can I use pre-cooked or canned beets?
Yes, though raw beets give the soup its fullest flavor and hold their shape well. Drain canned beets and add them during the last 10 to 15 minutes of simmering so they do not become too soft. They may already contain salt or vinegar, so taste the soup before adding the full amount of salt and vinegar in the recipe.

Why did my borscht turn brown instead of red?
Beets can lose some brightness if they cook for a long time in a strongly alkaline or very diluted broth. The vinegar in this recipe helps keep the color vivid, and adding the beet mixture after the potatoes and cabbage have started cooking also limits its total simmer time. A little extra vinegar at the end can brighten both the color and flavor.

Can I make the soup ahead?
Yes. Make it up to 3 days ahead and refrigerate it promptly; the flavors often settle together as it rests. Reheat it to 165°F (74°C), then add fresh dill and sour cream at serving time. If it thickens in the refrigerator, stir in a little water or stock as it warms.

What can I use instead of sour cream?
Plain yogurt or crème fraîche works as a topping, although yogurt is tangier and may be thinner. For a dairy-free option, try unsweetened plant-based yogurt or simply finish the bowl with dill and a small drizzle of oil. Avoid adding a cold dairy substitute to the whole pot, since it can separate during reheating.

How do I make the soup more filling without meat?
Add cooked white beans, serve it with rye bread, or offer a side of buckwheat. Beans can go into the pot near the end so they warm through without breaking apart. A generous topping of sour cream also adds richness, while keeping the soup itself meatless.

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