Ukrainian Soup Recipes: Classic Beet Borscht Recipe

Ukrainian borshch, often spelled borscht in English, is a beet-based soup usually served hot with dill and a spoonful of sour cream. This meatless version combines beets, cabbage, potatoes, beans, and a tangy tomato broth; Ukrainian households and regions have many variations, so think of it as a flexible classic rather than the only way to make the soup.

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 1 cup (110 g)
2 medium raw beets, peeled and grated, about 2 cups (350 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, optional, to balance the acidity
8 cups (1.9 L) vegetable broth, preferably lower-sodium
2 medium Yukon Gold or russet potatoes, peeled and cut into ½-inch (1.3 cm) cubes, about 2 cups (300 g)
4 cups (280 g) finely shredded green cabbage
1 can (15 ounces / 425 g) white beans, drained and rinsed, about 1½ cups (255 g)
1 teaspoon (6 g) fine salt, or to taste
¼ teaspoon (0.5 g) freshly ground black pepper, or to taste
1 bay leaf
2 tablespoons (8 g) chopped fresh dill, plus extra for serving
½ cup (120 g) sour cream, for serving, optional

Instructions

Prepare the vegetables. Dice the onion, grate the carrot and beets, cube the potatoes, and shred the cabbage. Keep the potatoes in a bowl of cold water if you need to cut them ahead; drain them before adding to the pot. Rinse and drain the beans. Grating the beets gives them time to soften during the soup’s simmer and colors the broth evenly.
Soften the onion and carrot. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and cook for about 4 minutes, stirring occasionally, until translucent but not browned. Add the carrot and cook for another 4 minutes. If the vegetables begin to stick, lower the heat and add a tablespoon or two of broth rather than letting the onion scorch.
Season the beets. Stir in the grated beets, tomato paste, vinegar, and sugar, if using. Cook for 2 minutes, stirring to coat the vegetables. The vinegar helps preserve a bright, balanced beet flavor; it should taste pleasantly tart, not sharply sour. If beet kvass is available, you can use it in place of the vinegar, as described in Variations.
Add the broth and potatoes. Pour in the broth, add the potatoes and bay leaf, then raise the heat until the liquid reaches a gentle boil. This usually takes about 5 minutes, depending on the pot and burner. Lower the heat to maintain a steady simmer, cover partially, and cook for 15 minutes, or until the potatoes are nearly tender when pierced with a knife.
Cook the cabbage and beans. Add the shredded cabbage and drained beans. Return the soup to a simmer and cook uncovered for 12 minutes, stirring once or twice. The cabbage should be tender but still hold its shape, and the potatoes should be fully cooked without falling apart. If the soup seems too thick, add up to 1 cup (240 ml) of water or broth.
Finish and balance the flavor. Remove the bay leaf. Stir in the salt, pepper, and chopped dill. Taste a spoonful after it cools briefly: add a little more vinegar for brightness, a pinch of sugar if the tomatoes taste especially sharp, or more salt if the broth seems flat. Keep the soup at a gentle simmer for 2 minutes so the dill and seasoning mingle.
Rest before serving. Turn off the heat, cover the pot, and let the borshch stand for 10 minutes. This short rest lets the flavors settle and makes the soup easier to serve without burning your mouth. Ladle into bowls and finish with sour cream and extra dill, if you like.

Tips

Grate the beets with care. A box grater is efficient, but beet juice can stain hands and cutting boards. Use gloves if you prefer, and wash the board soon after prep. For less mess, grate the beets on a plate or directly over the pot.
Keep the simmer gentle. A hard boil can break up the potatoes and make the cabbage overly soft. Once the broth boils, reduce the heat until you see small, steady bubbles around the edges.
Adjust the acid at the end. Vinegar, broth, and beets vary in sharpness and sweetness. Start with the listed amount, then taste before adding more; a teaspoon at a time is easier to control than a large splash.
Choose a useful substitute. If fresh dill is unavailable, use 2 teaspoons (2 g) dried dill, added with the broth. It gives an herbal note but is less fresh and vivid. If using salted broth, begin with half the listed salt and add more only after simmering.

Serving Suggestions

Serve the soup hot in deep bowls with a spoonful of sour cream and a scattering of fresh dill. The cool, creamy topping softens the broth’s acidity, while the herbs add a fresh finish. For a dairy-free bowl, leave off the sour cream or use an unsweetened plant-based alternative; the soup itself is vegan as written when made with vegetable broth.

Rye bread, dark bread, or a crusty loaf makes a practical side for soaking up the broth. You can also serve borshch with garlic bread or small savory dumplings if you want a more substantial meal. Put extra vinegar, sour cream, and dill on the table so each person can adjust the bowl to taste. For a traditional-feeling spread, offer the soup as a first course before a simple plate of potatoes or cabbage.

Variations

Use beet kvass: Beet kvass is a fermented beet drink used in some versions of borshch, but it can be difficult to find. Replace the tablespoon of vinegar with ¼ cup (60 ml) beet kvass, then taste at the end and add vinegar only if the soup needs more tang. Kvass gives the broth a deeper fermented flavor and may add salt, so adjust seasoning after it simmers.

Make it with meat: For a meat-based soup, replace the vegetable broth with beef or chicken broth, or add cooked shredded meat when you add the beans. This recipe is designed to be meatless, so meat will change the flavor and make the soup richer. If adding raw meat, cook it separately or simmer it in the broth until it reaches the appropriate safe temperature before adding the vegetables.

Change the beans or vegetables: Kidney beans, butter beans, or cooked chickpeas can stand in for white beans in the same quantity. Some family versions include celery root, parsnip, or bell pepper; add up to 1 cup (150 g) diced root vegetable with the potatoes, or sauté a diced bell pepper with the onion. These additions shift the flavor, but the beet, cabbage, and tart broth still keep the soup recognizable.

Make it more tomato-forward: Stir in one chopped ripe tomato or ½ cup (120 g) canned crushed tomatoes with the broth. The soup will taste fruitier and less focused on beets, so add vinegar gradually at the end. For a more substantial, stew-like texture, use an extra potato or reduce the broth by 1 cup (240 ml).

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. Borshch keeps for 3 to 4 days in the refrigerator. The flavors often become more integrated by the next day, although the cabbage will soften a little more as it sits. Store sour cream and fresh dill separately and add them only when serving.

Reheat only the amount you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl. Stir occasionally and heat leftovers to 165°F (74°C), checking with a food thermometer. Add a splash of water or broth if the soup has thickened in the refrigerator. For longer storage, freeze the soup in portions for up to 3 months; leave a little space at the top of each freezer-safe container and thaw overnight in the refrigerator before reheating. Potatoes may become slightly softer after freezing, but the soup remains suitable for a quick meal.

Frequently Asked Questions

Is borshch the same as borscht?
Borshch is a common Ukrainian transliteration, while borscht is a widely used English spelling. Both names refer to a family of beet soups with many regional and household versions. Ingredients and techniques vary, so this recipe is one practical meatless approach rather than a definition of every version.

Can I make this soup ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it within 2 hours. Reheat it gently the next day, then taste and adjust the vinegar, salt, and dill. Add sour cream at the table rather than stirring it into the storage container.

Can I use pre-cooked beets?
Yes, but the texture and flavor will be a little different. Use about 2 cups (350 g) cooked, peeled beets, grate or dice them, and add them with the cabbage and beans rather than sautéing them at the beginning. They need only enough time to heat through, so avoid a long boil that could dull their flavor.

Why did my borshch lose its bright red color?
Long, vigorous boiling can make beet color look duller, and some beets are naturally less vivid than others. Keep the soup at a gentle simmer and add the vinegar as directed. If the finished broth needs a brighter taste, stir in a small splash of vinegar just before serving.

Can I make it without cabbage or beans?
Yes. For a cabbage-free pot, replace the cabbage with an equal volume of sliced kale and add it for the final 5 to 7 minutes so it stays tender. You can omit the beans, though the soup will be less filling; add another potato or serve it with bread if you want a heartier meal.

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