Ukrainian Red Soup: Beet Borscht Recipe

Ukrainian red soup, commonly called borscht, is a beet-based soup often made with cabbage, potatoes, and a tangy broth. This meatless version uses beans for substance and a quick stovetop method; Ukrainian households make borscht in many regional and family styles, so the ingredients and texture vary.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 large yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and grated, about 1 cup (120 g)
2 celery ribs, finely diced, about ¾ cup (80 g)
3 medium raw beets, peeled and coarsely grated, about 3 cups (450 g)
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) red wine vinegar, plus more to taste
8 cups (1.9 L) vegetable broth, preferably low-sodium
2 medium potatoes, peeled and cut into ½-inch (1.3 cm) cubes, about 2 cups (350 g)
4 cups (280 g) thinly sliced green cabbage
1 can white beans, 15 ounces (425 g), drained and rinsed; about 1½ cups (255 g) drained
2 bay leaves, about 0.2 g
1½ teaspoons (9 g) fine salt, divided, or to taste
½ teaspoon (1 g) freshly ground black pepper
3 garlic cloves, minced, about 1 tablespoon (9 g)
1 teaspoon (4 g) sugar, optional, to balance tartness
¼ cup (10 g) chopped fresh dill, plus more for serving
Sour cream, for serving, optional; allow about ½ cup (120 g)

Instructions

Prepare the vegetables. Peel and grate the beets and carrots, dice the onion and celery, cube the potatoes, and slice the cabbage. Rinse and drain the beans. This recipe uses raw beets rather than precooked ones; grating them helps them soften quickly and distribute their color through the soup.
Cook the aromatics, 8 minutes. Heat the oil in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery with about ½ teaspoon of the salt. Cook, stirring every minute or two, until the onion is soft and translucent and the carrot has begun to soften. Lower the heat if the onion starts to brown; a gentle sauté builds flavor without making the soup taste scorched.
Start the broth and potatoes, about 15 minutes. Pour the vegetable broth into the pot and add the potatoes and bay leaves. Bring the broth to a boil, which should take around 5 minutes, then reduce the heat to maintain a steady simmer. Cook for 10 minutes. The potato pieces should be beginning to turn tender but should still hold their shape.
Make the beet mixture while the potatoes simmer, 12 minutes. In a large skillet, combine the grated beets, tomato paste, vinegar, and ½ cup (120 ml) of broth ladled from the pot. Cook over medium heat, stirring often, until the beets soften slightly and the liquid is mostly absorbed. Keep the mixture moist; add a splash of broth if it begins sticking. The vinegar adds a gentle tang and helps keep the beet flavor bright. This skillet step happens while the potatoes cook, so it does not add 12 minutes to the total elapsed time.
Finish the soup, 15 minutes. Scrape the beet mixture into the soup pot. Add the cabbage, beans, garlic, black pepper, and remaining salt. Bring the soup back to a gentle simmer and cook for 15 minutes, stirring occasionally. Check that the potatoes are fully tender and the cabbage is soft but not completely collapsed. If you prefer very soft cabbage, simmer for a few minutes longer.
Season and rest briefly. Remove the bay leaves. Stir in the dill and optional sugar, then taste the broth. Add more vinegar for a sharper finish, salt for a fuller flavor, or a little broth if the soup is thicker than you like. Turn off the heat and let the pot stand for 2 minutes before serving; the short rest lets the dill and garlic settle into the broth.
Ladle and garnish. Serve hot, with a spoonful of sour cream and extra dill if desired. Offer bread at the table for dipping. The soup should taste earthy and savory, with a mild acidity rather than a pronounced vinegar bite.

Tips

Grate the beets carefully. A box grater works well, but beet juice can stain hands and cutting boards. Wear food-safe gloves if you want to avoid stained fingers, and wipe the board soon after chopping. Grated beets cook faster than large chunks and make a more evenly red broth.
Adjust the acidity at the end. Vinegar supports the characteristic tang, but brands and beets vary in sharpness. Start with the listed tablespoon, then add more a teaspoon at a time after the soup simmers. Lemon juice can replace the vinegar, though it gives the broth a brighter citrus note.
Choose broth with care. Low-sodium vegetable broth makes it easier to control the salt. If using regular broth, begin with less added salt and taste at the end. Water can replace some or all of the broth, but the soup will have a lighter, less savory base.
Keep the vegetables in the right order. Potatoes need a head start because they take longer to soften than cabbage. Cut them into similar-sized pieces, and avoid a vigorous boil after adding the cabbage; a gentle simmer helps the vegetables keep their shape.

Serving Suggestions

Serve borscht in warm bowls with sour cream or plain yogurt and a generous sprinkle of fresh dill. A slice of rye bread, dark seeded bread, or crusty sourdough makes a practical accompaniment, especially for soaking up the beet-colored broth. For a more filling meal, add extra beans to each bowl or serve the soup with boiled potatoes or a simple cucumber salad.

The soup is satisfying as a light lunch, but it also works as a first course before a main dish. Keep toppings separate until serving so the dill stays fresh and each person can choose how much cream to add. If the soup has thickened in the pot, stir in a little hot broth or water before ladling rather than thinning every portion at the table.

Variations

Use a different bean. Cannellini, navy, or kidney beans all work in place of white beans. Kidney beans make the soup heartier and add a slightly firmer bite; chickpeas are another option, although their flavor is more pronounced. Use the same drained quantity and rinse canned beans to remove excess packing liquid.

Make it without beans. Leave them out for a lighter vegetable soup, or add another potato and a little extra cabbage. For a meat-based version, prepare the soup with cooked beef broth or add cooked, shredded beef. Meat should be cooked separately to the appropriate safe temperature before it goes into the soup; do not rely on the soup’s simmer as a substitute for checking meat with a thermometer.

Use cooked beets in a pinch. Packaged cooked beets save peeling and grating time. Chop or grate them, then stir them into the soup during the final 10 minutes rather than sautéing them for 12 minutes in the skillet. They may give the broth a softer, less fresh beet flavor, and the finished soup can be a little less vivid.

Change the cabbage or herbs. Savoy cabbage can replace green cabbage and softens a little faster, so check it early. If fresh dill is unavailable, use about 1 tablespoon (1 g) dried dill, adding it during the final simmer so it has time to rehydrate. Parsley is a milder finishing herb, but it will not give the soup the same distinctive dill aroma.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. The soup keeps for 3 to 4 days in the refrigerator. It often tastes more developed the next day as the broth and vegetables mingle, though the cabbage will soften further. Store sour cream and fresh garnishes separately and add them only when serving.

For longer storage, freeze the cooled soup in airtight, freezer-safe containers, leaving a little headspace for expansion. It is best used within 2 to 3 months for good texture. Thaw it overnight in the refrigerator or reheat it from frozen over low heat, stirring as it loosens. Warm individual portions in the microwave or reheat a larger quantity on the stove, stirring until evenly hot; leftovers should reach 165°F (74°C). Avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

Why is my borscht not bright red? Beet color can vary with the beets, and a long, vigorous boil may dull the broth. Grating fresh beets and adding vinegar during cooking helps maintain a vivid color, but the exact shade is not a reliable measure of flavor or doneness. Cook gently and adjust the acidity to taste.

Can I make Ukrainian red soup ahead? Yes. Make it up to 3 or 4 days ahead and refrigerate it promptly. The flavors often meld overnight, and the soup reheats well. Keep fresh dill and sour cream separate until serving, and add a small splash of broth if the vegetables have absorbed liquid during storage.

Can I use pre-cooked or canned beets? Yes. Use plain cooked beets rather than pickled beets, which can make the soup overly sweet and sour. Add grated or chopped cooked beets during the final 10 minutes of simmering. Since they are already tender, there is no need to cook them in the skillet as directed for raw beets.

What can I use instead of vegetable broth? Water works, as does a mild chicken broth if you do not need the soup to be vegetarian. With water, season gradually and taste carefully because the soup will have less savory depth. If using salted broth, reduce the added salt until the vegetables are cooked.

Can I make this soup vegan? The soup itself is vegan when made with vegetable broth and oil. Serve it without sour cream, or use an unsweetened plant-based alternative. Check the broth and any packaged toppings for ingredients that do not fit your needs.

How do I keep the potatoes from falling apart? Cut them into even cubes, give them only the initial 10-minute simmer before adding the cabbage, and keep the final cooking at a gentle simmer. Check for tenderness with a fork near the end. If the potatoes are already soft, avoid stirring forcefully while seasoning and serving.

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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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