Ukrainian Borscht Recipe with Beef and Fresh Dill

Ukrainian borscht with beef is a hearty beet soup made with tender beef, cabbage, potatoes, carrots, and a gently tangy broth. This version builds flavor with a slow-simmered beef stock and a quick pan sauté for the vegetables; serve it hot with fresh dill and sour cream. Borscht varies by region and household, so the balance of beets, cabbage, and acidity is flexible.

Ingredients

1 1/2 lb (680 g) beef chuck, cut into 1 1/2-inch (4 cm) pieces
10 cups (2.4 L) cold water
2 bay leaves
1 tsp (6 g) fine salt, plus more to taste
1/2 tsp (1 g) black pepper, plus more to taste
2 tbsp (30 ml) neutral oil or sunflower oil
1 medium yellow onion, about 7 oz (200 g), finely diced
1 medium carrot, about 4 oz (115 g), peeled and grated
1 celery rib, about 2 oz (55 g), finely diced
2 medium beets, about 12 oz (340 g) total, peeled and coarsely grated
2 tbsp (30 g) tomato paste
1 tbsp (15 ml) red wine vinegar, plus more to taste
1 tsp (4 g) granulated sugar, optional
2 medium potatoes, about 10 oz (280 g), peeled and cut into 1/2-inch (1 cm) cubes
4 cups (280 g) thinly sliced green cabbage
3 garlic cloves, about 9 g, finely minced
1/4 cup (10 g) chopped fresh dill, plus extra for serving
1/2 cup (120 g) sour cream, for serving

Instructions

Prepare the ingredients. Cut the beef into even pieces so they cook at a similar rate. Dice the onion and celery, grate the carrot and beets, cube the potatoes, slice the cabbage, and mince the garlic. Keep the grated beets separate from the other vegetables. Having everything ready before the pot goes on the stove makes the later steps easier to manage.
Start the beef broth. Put the beef, cold water, bay leaves, salt, and pepper in a large heavy pot or Dutch oven. Bring the water to a gentle simmer over medium-high heat, which should take about 10 minutes. Skim off the gray foam that rises during the first few minutes; this helps keep the broth clearer. Lower the heat so the liquid barely bubbles, partially cover, and simmer for 1 hour 30 minutes. Avoid a hard boil, which can make the broth cloudy and the beef fibers tighten.
Check and rest the beef. Check the thickest beef piece with a food thermometer. USDA FSIS guidance for whole cuts of beef is a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; the beef should also be tender enough to pierce easily after its long simmer. Lift the pieces onto a plate and let them rest for 3 minutes. If they are not fork-tender, return them to the simmering broth for another 15 minutes and check again. When cool enough to handle, cut any large pieces into bite-size chunks.
Sauté the flavor base. While the beef rests, warm the oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook for about 5 minutes, stirring, until softened but not browned. Add the grated beets and cook for 3 minutes. Stir in the tomato paste, vinegar, and optional sugar, then cook for 2 minutes. The vinegar helps the beets retain a lively color and gives the soup a balanced tang; the sugar is only there to soften sharpness, not make the soup sweet.
Cook the potatoes and cabbage. Bring the beef broth back to a steady simmer. Add the potatoes and cabbage and cook for 10 minutes, stirring once or twice. The potatoes should be starting to soften, while the cabbage remains recognizable rather than dissolving into the broth.
Finish the soup. Scrape the beet mixture into the pot and add the beef. Simmer gently for 10 minutes, or until the potatoes are tender and the beets have softened. Stir in the garlic and chopped dill during the last 2 minutes so their flavor stays fresh. Taste the broth and adjust with salt, pepper, or a little more vinegar. If it tastes flat, a small splash of vinegar often brings the flavors into focus; add it gradually.
Rest briefly and serve. Turn off the heat and leave the soup for 5 minutes so the broth settles and the flavors come together. Ladle into bowls, making sure each portion gets beef and vegetables. Add a spoonful of sour cream and a pinch of fresh dill at the table.

Tips

Choose a simmer-friendly cut. Chuck has enough connective tissue to become tender in broth and gives the soup a fuller flavor. Beef shank also works, though it may need extra simmering and should be removed from the bone before serving. Lean steak is less suitable because it can turn dry and firm during a long cook.
Keep the broth at a gentle bubble. A rolling boil does not make the beef tender faster in a helpful way; it can break up the vegetables and make the liquid cloudy. If the surface is churning, reduce the heat and partly cover the pot.
Adjust the sourness at the end. Beets vary in sweetness, and vinegar brands vary in sharpness. Start with the listed amount, taste after simmering, and add more in small splashes. Lemon juice can replace the vinegar, but it gives the broth a brighter, less rounded tang.
Use practical beet substitutes only if needed. Fresh beets give the best earthy sweetness and color. Vacuum-packed cooked beets can be used in a pinch: drain and grate them, then stir them in during the final 10 minutes so they heat through without overcooking. Their flavor is milder, so taste for extra vinegar and seasoning. Avoid pickled beets unless you want a noticeably sweet, pickle-like soup.

Serving Suggestions

Serve borscht as a generous main-course soup with rye bread, dark sourdough, or another sturdy loaf for dipping. A bowl is satisfying on its own, but bread makes it easier to catch the last of the beet broth. Put sour cream and chopped dill on the table rather than stirring them into the whole pot; that lets diners choose how creamy and herbaceous they want each serving.

For a more substantial meal, offer boiled potatoes or a simple cucumber and tomato salad alongside the soup. Keep accompaniments lightly seasoned so they do not compete with the sweet-earthy beets and tangy broth. If serving a crowd, ladle the hot soup into warmed bowls and add the cold sour cream just before serving for a pleasing contrast.

Variations

Many Ukrainian and neighboring regional versions use a different ratio of beets, cabbage, potatoes, or meat, and some include beans or bell pepper. For a bean variation, add 1 cup (170 g) drained cooked white beans when you add the beet mixture. They make the soup heartier and slightly creamier without changing the basic method. For a more pronounced cabbage flavor, increase the cabbage to 5 cups (350 g) and simmer until tender.

To make a pork version, use 1 1/2 lb (680 g) pork shoulder in place of the beef and simmer until tender, checking pork with a thermometer for a safe minimum internal temperature of 145°F (63°C) and a 3-minute rest. For a meatless pot, omit the beef and use 10 cups (2.4 L) vegetable broth; add a drained can of beans for substance. The broth will be lighter and less savory, so brown the onion and vegetables well and taste carefully for salt and vinegar. A spoonful of smoked paprika is another optional flavor addition, though it is not essential to the soup.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Borscht keeps for 3 to 4 days in the refrigerator. Its flavor often deepens overnight, and the beets may tint the potatoes and cabbage more strongly as the soup sits. Store sour cream and fresh dill separately and add them after reheating rather than to the storage container.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer. Add a splash of water or broth if the soup has thickened in the refrigerator, then taste for seasoning. The soup can also be frozen in airtight containers for about 2 to 3 months for best quality. Leave room for expansion, thaw in the refrigerator, and reheat to 165°F (74°C). The potatoes may soften after freezing, but the soup remains enjoyable.

Frequently Asked Questions

Can I make Ukrainian borscht with beef ahead of time?
Yes. Make it up to 3 to 4 days ahead and refrigerate it promptly. The broth’s flavors meld as it rests, so it is a useful make-ahead meal. Reheat the amount needed to 165°F (74°C), then add fresh dill and sour cream when serving.

Why did my borscht turn brown instead of bright red?
Beets naturally vary in color, and prolonged hard boiling can dull their hue. Grating and briefly sautéing them with vinegar helps preserve a vivid color, as does maintaining a gentle simmer. Even when the broth looks more burgundy or reddish-brown, it can still taste right.

Can I use pre-cooked beets?
Yes, but use plain cooked beets rather than pickled ones. Grate or dice them and add them during the final 10 minutes, just long enough to warm through. Since pre-cooked beets are softer and usually less earthy than raw beets, the finished soup may have a gentler beet flavor and softer texture.

How can I tell when the beef is tender?
After the food-safety temperature check and rest, press a piece with a fork. It should yield easily and be comfortable to bite, not springy or tough. If it resists, simmer the beef in the broth longer in 15-minute increments; the exact time depends on the size of the pieces and the cut.

Can I make this soup without cabbage?
Yes. Leave it out and add another potato or a little extra carrot if you like. The result will be less traditional in texture and a little sweeter, but it will still have the characteristic beet-and-vinegar broth. Add the replacement vegetables with the potatoes so they have enough time to become tender.

Should I stir sour cream into the pot?
It is usually better to add sour cream to individual bowls. Stirring it into the whole pot can make the broth cloudy and complicates storing and reheating leftovers. For a creamy serving, loosen a spoonful of sour cream with a little hot broth in the bowl, then mix it into the soup.

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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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