Easy Ukrainian Borscht Soup Recipe

Ukrainian borscht is a beet soup often made with cabbage, potatoes, and a savory broth, then served with dill and a spoonful of sour cream. This easy vegetable version builds flavor with a quick pan of sautéed beets and vegetables, while keeping the ingredients and method approachable; recipes vary from family to family and region to region.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, about 1 cup (150 g) finely diced
2 medium carrots, about 1 cup (130 g), peeled and grated or cut into thin matchsticks
2 medium raw beets, about 12 ounces (350 g), peeled and coarsely grated
2 tablespoons (30 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar or lemon juice, plus more to taste
8 cups (1.9 L) vegetable broth, preferably lower-sodium
1 pound (450 g) Yukon Gold or russet potatoes, peeled if desired and cut into ½-inch (1 cm) cubes
4 cups (280 g) finely sliced green cabbage, about ¼ of a medium head
2 garlic cloves (about 6 g), finely minced
1 bay leaf
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
¼ cup (10 g) chopped fresh dill, divided
½ cup (120 g) sour cream, for serving, optional

Instructions

Prepare the vegetables. Dice the onion, grate the carrots and beets, cube the potatoes, slice the cabbage, and mince the garlic. Keep the grated beets separate from the other vegetables so they can be sautéed before going into the soup. If you are using russet potatoes, rinse the cubes briefly under cold water to remove loose surface starch; this helps keep the broth from turning overly cloudy.
Start the broth. Pour the vegetable broth into a large, heavy pot or Dutch oven and bring it to a gentle simmer over medium-high heat, about 5 minutes. Add the cubed potatoes, bay leaf, salt, and pepper. Reduce the heat to maintain a steady simmer and cook for 12 minutes. The potatoes should be starting to soften at the edges but should not yet be falling apart.
Sauté the onion, carrot, and beets while the potatoes cook. Set a large skillet over medium heat and add the oil. Add the onion and carrot and cook for 4 minutes, stirring often, until the onion is translucent and the carrot begins to soften. Stir in the grated beets and cook for 4 minutes more. Add the tomato paste and vinegar or lemon juice, stir until evenly distributed, and cook for 2 minutes. The beets will begin to soften and the tomato paste will darken slightly. If the mixture sticks, add a tablespoon or two of water rather than turning up the heat.
Combine the vegetables. Add the sliced cabbage and minced garlic to the simmering potato pot. Scrape the beet mixture from the skillet into the pot, including any juices, and stir gently. Bring the soup back to a simmer. Keep the heat moderate; a hard boil can break up the potatoes and make the cabbage less pleasant in texture.
Simmer until tender. Cook uncovered for 18 minutes, stirring once or twice. Check a potato cube with a fork: it should be tender but still hold its shape. The cabbage should be soft enough to eat comfortably, and the beet flavor should be present throughout the broth. If the soup seems too thick, stir in up to 1 cup (240 ml) hot water or broth. If it seems thin, simmer it for a few extra minutes, uncovered.
Finish and season. Remove the bay leaf. Stir in half of the chopped dill, then taste the broth. Add more salt, pepper, or vinegar a little at a time. A touch more acid can make the beet and cabbage flavors clearer, but add it gradually so the soup does not become sharp. Let the pot sit off the heat for 5 minutes before serving so the flavors settle and the soup is not piping hot.
Serve. Ladle the borscht into bowls and top with the remaining dill. Add a spoonful of sour cream to each serving if you like. Offer extra vinegar or lemon at the table so each person can adjust the tanginess to taste.

Tips

Grate the beets evenly. Coarsely grated beets soften faster and spread their color through the soup more evenly than large chunks. A box grater works well; wear an apron or use a cutting board that will not stain easily, since beet juice can mark fabric and porous surfaces.
Keep the simmer gentle. Once the potatoes are in the pot, aim for small, steady bubbles rather than a rolling boil. Stir carefully, especially after adding the beet mixture, so the potato cubes keep their shape and the soup stays hearty rather than mashed.
Adjust the acidity at the end. Vinegar or lemon juice helps balance the earthy sweetness of beets, but the right amount depends on your broth and vegetables. Begin with the listed tablespoon, taste after simmering, and add more in small increments.
Use broth you enjoy drinking. Vegetable broths vary considerably in saltiness and flavor. Lower-sodium broth gives you more control; if yours is already salty, start with less added salt and season only after the soup has finished simmering.

Serving Suggestions

Serve the soup hot in wide bowls, with sour cream and fresh dill as the classic finishing touches. For a dairy-free bowl, leave off the sour cream or use an unsweetened plant-based alternative; a little extra dill and a squeeze of lemon still make a lively garnish. Rye bread, dark sourdough, or a slice of hearty whole-grain bread is useful for dipping and makes the meal more filling. Garlic bread or simple boiled potatoes on the side also work, though the soup already contains potatoes.

If you are serving a group, put the pot on the table with small bowls of dill, sour cream, and vinegar so everyone can finish their own portion. The soup is especially convenient for a casual lunch because it can be made ahead and reheated gently. If serving it as a first course, use smaller bowls and follow it with a simple main dish; as a main course, offer bread and perhaps a crisp cucumber or cabbage salad.

Variations

Make it with meat broth: For a richer, more traditional-style flavor, replace the vegetable broth with beef or chicken broth. Many Ukrainian borscht recipes include meat, while others are meatless, so this vegetable version is one practical variation rather than a single definitive formula. If you add cooked meat, use meat that was safely cooked and refrigerated, and reheat the finished soup to 165°F (74°C).

Add beans: Stir in 1½ cups (255 g) drained and rinsed canned white beans during the final 10 minutes of simmering. They add a tender, substantial element without changing the basic method. If using dried beans, cook them separately until tender first; adding uncooked dried beans to this short-simmering soup will not give them enough time to cook.

Use fresh tomatoes: In place of the tomato paste, add 1 cup (180 g) chopped ripe tomato to the skillet and cook it until softened and partly broken down. The soup will taste a little fresher and less concentrated, so simmer the mixture until excess liquid has cooked off before adding it to the pot.

Make it creamier at the table: Sour cream is traditionally a common topping, but it is better stirred into individual bowls than into the whole pot. For a milder, tangier finish, use plain unsweetened yogurt. Keep the base soup dairy-free if you want to store portions for guests with different preferences.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. Store sour cream and fresh dill separately, and add them only when serving; this keeps the garnish fresh and lets the soup reheat evenly. The beet color may deepen as the soup rests, and the broth may taste more integrated the next day.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl, stirring occasionally. Add a splash of water or broth if the soup has thickened in the refrigerator. Reheated leftovers should reach 165°F (74°C), measured with a food thermometer, in line with USDA FSIS guidance. Avoid repeatedly cooling and reheating the full pot. For longer storage, freeze the soup without sour cream for up to 3 months; thaw it in the refrigerator and reheat to 165°F (74°C). Potatoes can become a little softer after freezing, but the soup remains suitable for a bowl meal.

Frequently Asked Questions

What is Ukrainian borscht made of?

Borscht commonly features beets and may include cabbage, potatoes, carrots, onion, and a savory broth. Some versions contain meat, while others are vegetarian; garnishes and seasonings also vary. This recipe uses vegetable broth and finishes with dill and optional sour cream.

Does borscht have to be sour?

No. A little vinegar or lemon juice adds balance and is easy to adjust, but the soup should not taste harshly sour. Start with the amount in the recipe, taste after simmering, and add more only if you want a brighter, tangier broth.

Can I make this borscht ahead?

Yes. Make it a day ahead, cool and refrigerate it within 2 hours, and keep the fresh dill and sour cream separate. Reheat the soup to 165°F (74°C) before serving. Add a small splash of broth if it has thickened, then taste again for salt and acidity.

Can I use pre-cooked or vacuum-packed beets?

You can, but choose plain cooked beets rather than pickled beets, which can make the soup too sour and salty. Since cooked beets are already tender, skip the 4-minute beet sauté and stir them into the skillet with the tomato paste for the last 2 minutes. The finished soup may have a softer beet flavor and less vivid freshness.

Why is my borscht not bright red?

Beets differ in color, and long, vigorous boiling can make their color look duller. Grating the beets, sautéing them with the listed vinegar or lemon juice, and keeping the pot at a gentle simmer help preserve a rich color. The broth may also darken naturally after a night in the refrigerator, which is normal.

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