Ukrainian Recipes: A Traditional Borscht Recipe

Ukrainian borscht is a vivid beet soup, usually made with cabbage, potatoes, vegetables, and a tangy broth; families serve it hot with dill and sour cream. This meatless version uses canned beans for substance and a manageable cook time, while vinegar helps the beets keep their bright color and balanced sweet-sour flavor.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 medium carrot, peeled and grated, about ¾ cup (90 g)
1 celery stalk, finely diced, about ½ cup (50 g)
3 medium raw red beets, peeled and coarsely grated, about 1 pound (450 g)
2 tablespoons (30 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar or red wine vinegar, plus more to taste
1 teaspoon (4 g) granulated sugar
8 cups (1.9 L) vegetable broth, preferably low-sodium
2 medium Yukon Gold or russet potatoes, peeled and cut into ½-inch (1.3 cm) cubes, about 12 ounces (350 g)
1 small green cabbage, cored and thinly sliced, about 4 packed cups (300 g)
1 bay leaf
1 can (15 ounces/425 g) white beans, drained and rinsed, about 1½ cups (240 g)
2 garlic cloves, finely grated or minced, about 2 teaspoons (6 g)
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 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
Rye bread, for serving, optional

Instructions

Prepare the vegetables. Dice the onion and celery, grate the carrot and beets, cube the potatoes, and slice the cabbage. Keep the beets separate from the other prepared vegetables if you want to avoid staining your cutting board and hands. Rinse and drain the beans. With the vegetables ready before you heat the pot, the short sauté steps are easier to manage.
Soften the onion, carrot, and celery. Heat the oil in a large, heavy soup pot over medium heat. Add the onion, carrot, and celery and cook for about 8 minutes, stirring every minute or two. The onion should look translucent and the carrot should begin to soften; lower the heat if the vegetables start browning. This gentle start builds flavor without making the soup taste fried.
Cook the beet mixture. Stir in the grated beets and tomato paste. Cook for 5 minutes, stirring often, until the beets begin to soften and the paste darkens slightly. Add the vinegar and sugar and cook for 5 minutes more. The vinegar provides the characteristic tart edge and helps preserve the beets’ color; the small amount of sugar rounds out their earthy flavor rather than making the soup sweet.
Simmer the potatoes in broth. Pour in the vegetable broth and add the bay leaf and potatoes. Increase the heat until the broth reaches a boil, which should take about 4 minutes, then reduce the heat to maintain a steady simmer. Cook for 12 minutes, or until the potato cubes are nearly tender when pierced with a fork. Avoid a hard boil, which can break up the potatoes and make the broth cloudy.
Add cabbage and beans. Stir in the cabbage and simmer for 10 minutes, until it has softened but still holds its shape. Add the drained beans, garlic, salt, and pepper. Simmer gently for 6 minutes so the beans heat through and the garlic loses its raw bite. If the soup seems thicker than you like, add a little hot water or broth; if it seems thin, give it a few more minutes at a gentle simmer.
Finish and rest the soup. Remove the bay leaf and stir in the dill. Taste the broth before adding more salt, since vegetable broths vary in saltiness. Add vinegar a teaspoon at a time if you want a sharper finish, or a pinch of sugar if the beets taste especially earthy. Turn off the heat and let the soup stand for 5 minutes before serving so the flavors settle.

Tips

Grate the beets for a quick cook. Coarsely grated beets soften faster than large chunks and distribute their color through the broth. A box grater works well; gloves and a washable cutting board help prevent beet stains. If using pre-cooked vacuum-packed beets, add them later with the beans and reduce the beet-mixture cooking time, since they are already tender.
Adjust the sourness gradually. Vinegar brands and beets vary, so begin with the listed tablespoon and taste near the end. Lemon juice can replace the vinegar, though it gives the soup a brighter citrus note. Do not leave out all the acid if you want a balanced, recognizably tangy bowl; add it in small increments rather than trying to correct an overly sour pot with lots of sugar.
Use broth that is not too salty. Low-sodium vegetable broth gives you control over seasoning. If your broth is salted, start with half the listed salt and make the final adjustment after the beans and vegetables have simmered. For a more substantial soup, you can use a broth made with mushrooms, but it will add a deeper, earthier flavor.
Keep the vegetables intact. Cut the potatoes into similar-sized cubes and simmer rather than boil them vigorously. Stir gently after adding cabbage and beans. These small choices help the soup stay brothy, with distinct pieces of potato, cabbage, and beet instead of a thick mash.

Serving Suggestions

Ladle the borscht into warm bowls and top each serving with a spoonful of sour cream and a generous pinch of fresh dill. Sour cream softens the vinegar’s tang and makes a creamy swirl against the red broth. For a dairy-free bowl, leave it out or use an unsweetened plant-based sour cream; a spoonful of plain yogurt is another option, though it tastes tangier and should be added at the table rather than stirred into the pot.

Rye bread is a natural partner for soaking up the broth. Serve thick slices alongside the soup, or offer garlic toast if rye is hard to find. Borscht can be the main course because the potatoes and beans make this version filling, but a small bowl also works as a first course before dumplings, roasted vegetables, or a simple salad. If serving several people, put the dill, sour cream, and extra vinegar on the table so everyone can finish a bowl to taste.

Variations

Borscht has many regional and family versions, so there is no single ingredient list that represents every Ukrainian table. Some versions are built on meat broth, some are meatless, and proportions of beet, cabbage, and potato vary. This recipe is intentionally meatless, but you can replace the vegetable broth with beef or chicken broth for a different flavor. If you make broth with meat, handle and cook that meat according to safe food-temperature guidance before using it.

For a more traditional bean option, soak ½ cup (100 g) dried white beans overnight, drain them, and cook them separately until tender before adding them to the soup. The canned beans in this recipe save time and provide a reliable texture; dried beans need their own cooking time and should not be added uncooked to the stated schedule. Kidney beans can replace white beans, although their stronger flavor and darker color change the appearance of the bowl.

For a richer, smoky variation, stir in ½ teaspoon (1 g) smoked paprika with the tomato paste. It is a practical pantry substitute for the flavor sometimes supplied by smoked or cured pork, but it does not reproduce the richness of salo, a traditional cured pork fat used in some Ukrainian preparations. For a more vegetable-forward version, add 1 cup (100 g) sliced mushrooms with the onion, or stir in 1 cup (150 g) diced sweet pepper; either changes the flavor, so add a little vinegar at the end if the broth needs more contrast.

Storage and Reheating

Let the soup stop steaming heavily, then refrigerate it within 2 hours of cooking in covered, shallow containers. It keeps for 3 to 4 days in the refrigerator. The flavors often become more blended by the next day, and the beets may deepen the broth’s color. If you plan to serve it with sour cream, store the topping separately and add it only to individual bowls.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw it overnight in the refrigerator, or reheat it directly from frozen over low heat with a splash of water or broth. Warm soup in a saucepan, stirring occasionally, until it reaches 165°F (74°C); that is the USDA FSIS safe temperature for reheated leftovers. Avoid repeated heating and cooling of the whole pot: reheat only the portions you expect to serve.

Frequently Asked Questions

Can I make Ukrainian borscht ahead?
Yes. Make the soup a day ahead, cool it promptly, and refrigerate it covered. The beets, cabbage, and broth have time to mingle, which can make the flavor taste more rounded. Reheat the amount you need to 165°F (74°C), then add fresh dill and sour cream at serving time. If the soup thickens while chilled, loosen it with a little broth or water.

Why is my borscht not bright red?
Beets can vary in color, and a long, vigorous boil may dull their appearance. This recipe cooks the grated beets with tomato paste and vinegar before adding broth, then simmers gently. If the finished soup needs more tang, add a little vinegar at the end; do not add a large amount at once, because too much can overwhelm the vegetables.

Can I use cooked or canned beets?
Yes, but the texture and color can differ from raw grated beets. Drain canned beets well and add them with the beans near the end so they do not turn mushy. Vacuum-packed cooked beets are usually less watery than canned ones. Since cooked beets may be less tart, taste the finished soup and add vinegar gradually if needed.

Can I make the soup without cabbage?
You can, but cabbage gives borscht a familiar sweet, savory base and contributes texture. Replace it with an equal volume of thinly sliced kale or savoy cabbage, adding kale for only the final 5 minutes so it does not overcook. The result will be a variation rather than the same classic cabbage-based profile.

Is this recipe vegan?
The soup itself is vegan when made with vegetable broth and oil. Choose a plant-based sour cream or omit the topping, and check the broth label if you are cooking for someone who avoids animal ingredients. Rye bread can also contain honey or dairy, depending on the loaf, so check its ingredients when that matters.

How do I keep leftovers from becoming too soft?
Cool and store the soup promptly, then reheat only what you plan to eat. Potatoes and cabbage soften a little more each time they are heated, so warm leftovers gently and stop once the soup is hot throughout. If you expect to freeze a batch, you can cook the potatoes just to tender rather than very soft before freezing.

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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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