Traditional Ukrainian Borscht Recipe with Beef and Beets

Ukrainian borscht is a beet-based soup, often made with beef, cabbage, potatoes, and a bright finish of vinegar and dill. This version builds flavor in a simple beef broth, then simmers the vegetables until tender; a spoonful of sour cream is a classic way to serve it. Recipes vary by region and household, so think of this as a generous, traditional-style version rather than the only way to make borscht.

Ingredients

1½ pounds (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
8 cups (1.9 L) cold water
1 medium yellow onion (about 150 g), peeled and halved
2 bay leaves
1 teaspoon (5 g) fine salt, plus more to taste
¼ teaspoon (1 g) black pepper, plus more to taste
2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
2 medium beets (about 350 g total), peeled and coarsely grated
1 large carrot (about 120 g), peeled and coarsely grated
1 tablespoon (15 ml) red wine vinegar or apple cider vinegar, plus more to taste
2 tablespoons (32 g) tomato paste
1 teaspoon (4 g) sugar, optional, to balance the acidity
2 medium potatoes (about 350 g), peeled and cut into ½-inch (1.25 cm) cubes
3 cups (200 g) finely shredded green cabbage
3 garlic cloves (about 9 g), finely chopped
3 tablespoons (9 g) chopped fresh dill, plus extra to serve
2 tablespoons (8 g) chopped fresh parsley, optional
½ cup (120 g) sour cream, for serving
2 scallions (about 30 g), thinly sliced, optional for serving

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes, grate the beets and carrot, dice the potatoes, shred the cabbage, and chop the garlic and herbs. Keeping the pieces similar in size helps the vegetables cook evenly. Set the sour cream and optional scallions aside for serving.
Start the beef broth. Put the beef, cold water, onion halves, bay leaves, salt, and pepper in a large heavy pot. Bring the water just to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. Skim off any gray foam that gathers on the surface during the first few minutes. Cover the pot partly and simmer for 75 minutes, checking occasionally that the liquid is barely bubbling rather than boiling hard.
Check and rest the beef. Lift out a few of the largest beef pieces with a slotted spoon and check the center 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; allow the pieces to rest for 3 minutes before handling. For tender soup beef, they should also be easy to pierce with a fork. If they are still firm, return them to the simmering broth until tender. Remove and discard the onion halves and bay leaves. Keep the broth hot.
Cook the beet mixture. While the beef rests, heat the oil in a wide skillet over medium heat. Add the grated beets and carrot and cook for 5 minutes, stirring often, until they begin to soften. Stir in the vinegar, tomato paste, and optional sugar. Cook for another 5 minutes, stirring so the tomato paste does not catch on the pan. The vinegar helps preserve the beets’ vivid color and gives the soup its characteristic tang.
Add the potatoes. Return the broth to a gentle simmer. Add the diced potatoes and cook for 10 minutes. They should be starting to soften but not falling apart; the cabbage and beet mixture still need time in the pot.
Simmer the vegetables together. Scrape the beet mixture into the pot and stir. Add the shredded cabbage and simmer for 12 minutes, or until the cabbage is tender and the potatoes are cooked through. Stir occasionally, taking care not to break up the potatoes. If the soup seems thicker than you like, add up to 1 cup (240 ml) hot water and taste again for seasoning.
Finish the soup. Cut any larger beef pieces into bite-size pieces, then return the beef to the pot. Stir in the garlic, dill, and optional parsley. Simmer gently for 5 minutes. Taste and adjust with more salt, black pepper, or a little extra vinegar. The broth should taste savory, earthy, and gently tart, not sharply sour.
Rest briefly and serve. Turn off the heat and let the borscht stand for 5 minutes so the flavors settle. Ladle into bowls and add a spoonful of sour cream, extra dill, and scallions if desired. Serve hot, with bread alongside.

Tips

Keep the broth at a gentle simmer. A rolling boil can make the broth cloudy and toughen the beef before it becomes tender. If the surface is churning, turn down the heat. Skimming early foam gives the finished soup a cleaner-looking broth.
Use vinegar gradually. Beet sweetness and tomato paste acidity vary, so taste before adding extra. Red wine vinegar or cider vinegar is a practical substitute for traditional beet kvass, a fermented beet drink used in some versions; vinegar gives a quicker, sharper tang without the same fermented depth.
Grate the beets and carrot coarsely. Fine grating can make them disappear into the broth, while coarse shreds keep some texture. Wear an apron and use a cutting board that can be washed promptly, since beet juice can stain.
Do not rush the beef or overcook the potatoes. Beef chuck needs a slow simmer to become pleasantly tender, while potatoes can turn mushy if left boiling for too long. Add them after the broth is made, and keep the soup at a quiet simmer through the final vegetable stage.

Serving Suggestions

Serve borscht in deep bowls with sour cream and a generous scattering of fresh dill. The cool, creamy topping softens the tang of the broth, while the dill adds a fresh herbal note. Some diners stir the sour cream in; others leave it in a spoonful on top so each bite can be adjusted. Offer rye bread, dark Ukrainian-style bread, or another sturdy loaf to soak up the broth. Garlic bread or simple boiled potatoes can also make the meal more substantial.

For a relaxed meal, set out extra vinegar, black pepper, chopped scallions, and sour cream so everyone can season their own bowl. Borscht is filling enough to serve as a main course, but it also works as a first course in a smaller portion. The soup often tastes even more rounded after it has rested overnight, so it is a useful make-ahead choice for a busy day.

Variations

Make it without beef. Leave out the beef and use vegetable broth or water. For more body, add 1½ cups (250 g) cooked white beans with the cabbage. Check the seasoning at the end, since vegetable broth and beans can change how much salt the soup needs. This gives you a hearty meatless bowl while keeping the beet, cabbage, and dill flavors central.

Use beet kvass if available. Beet kvass is a traditional fermented beet drink used as a souring ingredient in some borscht preparations. Replace 1 tablespoon (15 ml) of vinegar with ¼ cup (60 ml) kvass, then taste before adding more. It brings a mellower fermented tang; if you cannot find it, vinegar remains the practical substitute. Add kvass toward the end rather than boiling it for a long time.

Adjust the vegetables to suit your household. Some family versions include beans, more cabbage, or no cabbage at all. You can use savoy cabbage in place of green cabbage, keeping the same amount; its leaves become tender a little sooner, so check them after about 8 minutes. A small amount of chopped celery can be added with the carrot, though it gives the broth a more pronounced savory flavor.

Make a lighter broth. For a less beef-forward soup, use 1 pound (450 g) of chuck and keep the other ingredients as written. Or use cooked shredded beef left from another meal, adding it with the garlic near the end. If using already cooked beef, do not simmer it for the full broth-making time; allow enough time for it to heat through in the finished soup.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the soup in a covered container in the refrigerator for 3 to 4 days. If you expect leftovers, keep sour cream and fresh garnish separate and add them only when serving. The soup may thicken as it sits because the potatoes and cabbage continue to absorb some broth; loosen it with a splash of water when reheating.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. You can also reheat individual portions in a microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot.

To freeze, cool the soup promptly, portion it into freezer-safe containers, and leave a little room for expansion. Freeze for up to 3 months for best quality, then thaw in the refrigerator before reheating to 165°F (74°C). Potatoes may become softer after freezing and thawing, but the soup will still be suitable to eat. Add fresh dill and sour cream after reheating rather than freezing them in the soup.

Frequently Asked Questions

Is borscht always made with beets?
Beet borscht is the familiar Ukrainian version, but the broader family of soups called borscht includes regional and household variations. This recipe uses beets as its defining vegetable, alongside cabbage and potatoes. Other versions may differ in vegetables, souring ingredients, or whether they include meat.

Can I make this recipe ahead?
Yes. Make the soup up to 3 days ahead and refrigerate it promptly. Reheat gently to 165°F (74°C), then add fresh dill and sour cream when serving. The flavors often become more blended after a night in the refrigerator, though the potatoes will soften somewhat as they stand.

Why is my borscht not bright red?
Beets can vary in color, and long, vigorous boiling can make their color look less vivid. Grating them and briefly cooking them with vinegar before they go into the broth helps retain a bright color. A small amount of tomato paste also deepens the soup’s color, though it will not make every batch identical.

Can I use pre-cooked or canned beets?
Raw beets are best for this recipe because they soften while cooking and give the soup its earthy flavor. If using cooked beets, grate them and add them with the cabbage so they do not become overly soft; reduce the skillet step to cooking the carrot with tomato paste and vinegar. Canned beets may already contain salt or vinegar, so drain them and adjust seasoning after tasting.

What can I use instead of sour cream?
Plain full-fat yogurt or a dairy-free unsweetened cultured alternative can be served on top. Yogurt tastes tangier and may separate if stirred into very hot soup, so add it to each bowl rather than the pot. The soup is also good without a creamy topping, with dill and black pepper instead.

How can I tell when the beef is tender?
After it reaches the safe minimum temperature and rests as directed, test a piece with a fork. It should pierce easily and, if you want, separate into smaller fibers with gentle pressure. If it still feels chewy, keep it at a gentle simmer and check again after 10 minutes; tenderness depends on the cut and the size of the pieces.

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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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