Traditional Ukrainian Recipes: Beet Borscht at Home

Ukrainian borscht is a beet-based soup, often simmered with beef, potatoes, cabbage, carrots, and onion, then finished with dill and sour cream. Families and regions make it differently; this hearty version balances sweet beets with a little vinegar and makes a satisfying meal from a single pot.

Ingredients

1 1/2 lb boneless beef chuck, cut into 1 1/2-inch pieces (680 g)
10 cups cold water (2.4 L)
1 medium yellow onion, peeled and halved (about 6 oz / 170 g)
1 bay leaf (about 0.2 g)
1 1/2 tsp fine salt, divided, plus more to taste (7.5 g)
1/2 tsp black pepper, divided (1 g)
2 tbsp neutral oil, such as sunflower or canola oil (30 ml)
3 medium raw beets, peeled and cut into matchsticks or coarsely grated (about 1 lb / 450 g)
1 medium carrot, peeled and coarsely grated (about 3 oz / 85 g)
1 small yellow onion, finely diced (about 4 oz / 115 g)
2 tbsp tomato paste (32 g)
1 tbsp apple cider vinegar or white vinegar (15 ml)
1 tsp granulated sugar (4 g), optional, to balance sharp or earthy flavors
2 medium russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes (about 12 oz / 340 g)
4 cups thinly sliced green cabbage (about 10 oz / 285 g)
2 garlic cloves, finely grated or minced (6 g)
2 tbsp chopped fresh dill, plus extra for serving (6 g)
1/2 cup sour cream, for serving (120 g), optional

Instructions

Prepare the vegetables and beef. Cut the beef into evenly sized pieces so they cook at a similar pace. Peel and cut the beets, carrot, potatoes, and onions, and slice the cabbage thinly. Keep the beets separate from the potatoes and cabbage while you work; their color can stain a cutting board and hands. Measure out the tomato paste, vinegar, seasonings, and water before you start cooking.
Brown the beef. Pat the beef dry with paper towels and season it with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat a large, heavy soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of oil and brown the beef in batches, turning the pieces so several sides develop a deep color, about 8 minutes total. Avoid crowding the pot, which causes the meat to steam instead of brown. Transfer the pieces to a plate.
Simmer the broth. Pour in the water and scrape the browned bits from the bottom of the pot with a wooden spoon. Return the beef and any juices to the pot, then add the halved onion and bay leaf. Bring the liquid just to a boil, skim off excess foam, and reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 1 hour 25 minutes, checking occasionally that it is bubbling softly rather than boiling hard. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; check a large piece with a food thermometer, then continue simmering until the chuck is tender enough to pierce easily with a fork.
Build the beet mixture. When the beef is tender, lift out the onion and bay leaf and discard them. In a skillet, warm the remaining 1 tablespoon of oil over medium heat. Add the diced onion and grated carrot and cook for 4 minutes, stirring, until softened. Stir in the beets, tomato paste, vinegar, sugar if using, the remaining 1 teaspoon of salt, and remaining 1/4 teaspoon of pepper. Cook for 8 minutes, stirring now and then. The beets should begin to soften but do not need to be fully tender. The vinegar helps retain a bright red color and gives the soup its characteristic gentle tang.
Add the potatoes and cabbage. Stir the potatoes and sliced cabbage into the beef broth. Bring the pot back to a gentle simmer and cook for 10 minutes. Add the beet mixture and stir thoroughly so its color disperses through the broth. Simmer for another 15 minutes, or until the potatoes are tender when pierced with a knife and the cabbage is soft but not falling apart. If the soup is thicker than you like, add a little hot water; if it seems thin, simmer uncovered for a few extra minutes.
Finish and taste. Stir in the garlic and chopped dill, then taste the broth. Add salt, pepper, or a small splash more vinegar as needed; the right balance should be savory, earthy, and lightly tart rather than sweet. Turn off the heat and let the soup stand for 5 minutes before serving. This short rest lets the flavors settle, and it gives you time to prepare bowls and toppings.
Serve. Ladle the soup into warm bowls, making sure each serving gets beef and vegetables. Add a spoonful of sour cream and a pinch of fresh dill if desired. Offer bread alongside for dipping.

Tips

Choose a simmer, not a rolling boil. A low, steady simmer helps beef chuck become tender without making the broth cloudy or breaking the vegetables apart. If the surface is bubbling vigorously, lower the heat.
Grate or cut the beets to suit your texture. Coarsely grated beets soften sooner and blend into the broth, while matchsticks remain more noticeable. Wear an apron and rinse a plastic or glass board promptly to limit beet stains.
Adjust the tang gradually. Vinegar brands and beets vary in sharpness and sweetness. Start with the listed tablespoon, taste after the soup is cooked, and add more in small splashes rather than pouring in extra at once.
Use a practical substitute when needed. If fresh dill is unavailable, use 2 teaspoons dried dill (about 1 g), added with the beet mixture rather than at the end. It gives a less fresh, more muted herbal flavor. If you cannot find beef chuck, boneless beef stew meat works, though pieces may vary in tenderness and need extra simmering.

Serving Suggestions

Serve borscht hot as a main course, with a spoonful of sour cream and fresh dill on top. Sour cream is a familiar accompaniment, but it is optional; leave it off for a dairy-free bowl, or offer it at the table so everyone can choose. A slice of dark rye bread, crusty country bread, or a simple wheat roll is useful for soaking up the beet-colored broth.

For a fuller meal, pair the soup with a simple cucumber-and-tomato salad or sliced pickles. Keep side dishes lightly seasoned so they do not compete with the sweet earthiness of the beets and the savory beef broth. If serving guests, place dill, sour cream, and extra vinegar on the table. A few drops of vinegar can sharpen a bowl that tastes a little flat, while a spoonful of sour cream softens its acidity.

This pot makes six generous servings, so it can also be served as a first course in smaller bowls. Keep the beef and vegetables evenly distributed as you ladle; give the pot a gentle stir between servings because heavier ingredients can settle at the bottom.

Variations

There is no single version of Ukrainian borscht that every household prepares. Some cooks use pork, chicken, or broth without meat; some add beans, and others leave out cabbage or potatoes. This recipe uses beef chuck for a rich, slow-simmered base, but boneless pork shoulder can be used in the same amount. Its flavor is milder, and cooking time can vary, so simmer until tender and check whole pork cuts with a thermometer for the USDA FSIS minimum of 145°F (63°C) followed by a 3-minute rest.

For a meatless pot, omit the beef and use 10 cups (2.4 L) vegetable broth or water. Add one drained 15-ounce can of white beans (about 425 g) with the potatoes if you want a more substantial soup. The result will be lighter and less meaty, so taste carefully and add salt or a little extra tomato paste if the broth needs more depth. The bean variation is not the same as the beef version, but it follows a familiar home-cooking approach to a filling pot of borscht.

You can also adjust the vegetables without changing the method. Replace up to half of the green cabbage with savoy cabbage for a softer texture, or add one small parsnip, peeled and grated, with the carrot for a sweeter, earthier note. If using pre-cooked beets, add them with the tomato paste and vinegar and cook just long enough to heat through; they will not need the full 8 minutes in the skillet. Fresh raw beets usually give the broth a deeper color and a more pronounced earthy flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, transferring the soup to shallow, covered containers so it cools promptly. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. Store sour cream and fresh dill separately and add them only when serving. The soup may look more vivid after resting as the beet color spreads through the broth; that color change is normal.

To reheat a portion, warm it gently in a saucepan over medium heat, stirring occasionally, until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Add a splash of water or broth if it has thickened in the refrigerator. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring halfway through and checking the center with a food thermometer. Avoid repeatedly warming and cooling the whole pot; heat only what you plan to eat.

For longer storage, freeze the cooled soup in meal-size, freezer-safe containers, leaving a little room for expansion. It keeps best for about 2 to 3 months for quality. Thaw it overnight in the refrigerator and reheat to 165°F (74°C). Potatoes can become a little softer after freezing, but the broth and beef remain useful for a quick meal. Add fresh dill and sour cream after reheating rather than freezing them in the soup.

Frequently Asked Questions

Does traditional Ukrainian borscht always contain beef?

No. Recipes vary by region, household, season, and what is available. Some versions use beef or pork, while others are made without meat, sometimes with beans or mushrooms. This recipe uses beef chuck, but the vegetable and seasoning base can be adapted to a meatless pot.

Can I make the soup ahead?

Yes. Borscht can be made a day ahead, cooled, and refrigerated; its flavors often become more blended as it sits. Follow the same two-hour cooling rule, keep it covered, and reheat only the portion you need to 165°F (74°C). Add sour cream and fresh dill after reheating so they keep their fresh texture and flavor.

Why is my borscht not bright red?

Beets vary, and prolonged hard boiling can dull their color. This method cooks them briefly with vinegar before adding them to the soup, then uses a gentle simmer. A small extra splash of vinegar at the end may brighten the flavor and color, but add it gradually so the soup does not become too sharp.

Can I use canned beets instead of fresh?

You can, but choose plain canned beets rather than pickled beets, which can make the soup noticeably sweeter and more acidic. Drain and slice or grate about 2 cups (300 g) of canned beets, then add them with the tomato paste and vinegar. They are already cooked, so warm them through instead of sautéing for the full time; the finished soup may have a softer beet texture.

What should I do if the soup tastes too sour or too sweet?

If it is too sour, stir in a little more broth or water and taste again; a small pinch of sugar can round the sharp edge. If it tastes too sweet, add vinegar a teaspoon at a time and check the seasoning. Salt also helps bring the flavors into balance, but add it in small amounts because the broth may concentrate as it simmers.

Can I make this recipe in a slow cooker?

Yes, though browning the beef and cooking the onion, carrot, and beets in a skillet first will give the soup more developed flavor. Simmer the browned beef with the water, onion, and bay leaf in the slow cooker until tender, then add the potatoes, cabbage, and beet mixture near the end so the vegetables do not overcook. Slow-cooker models differ, so use tenderness rather than a fixed time as your guide, and check the beef with a food thermometer.

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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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