Ukrainian borscht is a beet-based soup with a place at the center of family meals and cultural tradition. This version uses beef, cabbage, potatoes, and a bright finish of dill.
A slow-simmered beef broth gives the soup depth, while beets and a little vinegar keep the color vivid and the flavor balanced.
Add the cooked beets near the end rather than boiling them for the entire soup. This preserves their color and fresh earthy sweetness.
Serving Suggestions
Ladle into warm bowls with sour cream and dill. Serve with dark rye bread, garlic, and a crisp cucumber salad.
Recipe Notes
Borscht tastes even better the next day. Refrigerate for up to 4 days, or freeze without the sour cream garnish for up to 3 months.
Ukrainian Borscht with Beef and Beets
A rich Ukrainian beet soup with beef, cabbage, potatoes, carrots, dill, and sour cream.
Ingredients
Equipment
Method
Make the broth:
- Place the beef and water in a large pot. Bring to a gentle simmer, skim the surface, and cook partially covered for 60 minutes.
- Remove the beef, shred it, and strain the broth if needed. Return the beef to the pot.
Cook the vegetables:
- In a skillet, sautรฉ the onion and carrots until softened. Add the tomato paste and cook for 1 minute.
- Add the potatoes and cabbage to the broth and simmer for 15 minutes.
- Stir in the sautรฉed onion and carrots, grated beets, vinegar, and sugar. Simmer for 20 minutes until the vegetables are tender.
Season and serve:
- Season with salt and pepper, then stir in the dill. Rest for 10 minutes before serving.
- Top each bowl with sour cream and extra dill.
Nutrition
Notes
- A small amount of vinegar balances the earthy beets.
- Do not boil hard after adding the beets or the color may dull.
- Add sour cream only to individual bowls.
