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A bowl of Ukrainian borscht with sour cream, dill, and rye bread.

Ukrainian Borscht with Beef and Beets

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A rich Ukrainian beet soup with beef, cabbage, potatoes, carrots, dill, and sour cream.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Ukrainian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 1 lb beef chuck cut into large chunks
  • 8 cup water plus more as needed
  • 2 medium beets peeled and grated
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 tbsp tomato paste
  • 3 medium potatoes peeled and cubed
  • 1/2 head green cabbage shredded
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 1 tsp sugar optional
  • 1/4 cup fresh dill chopped
  • 1/2 cup sour cream for serving

Equipment

  • Large soup pot
  • Roasting pan
  • Chef's knife
  • Ladle

Method
 

Make the broth:
  1. Place the beef and water in a large pot. Bring to a gentle simmer, skim the surface, and cook partially covered for 60 minutes.
  2. Remove the beef, shred it, and strain the broth if needed. Return the beef to the pot.
Cook the vegetables:
  1. In a skillet, sauté the onion and carrots until softened. Add the tomato paste and cook for 1 minute.
  2. Add the potatoes and cabbage to the broth and simmer for 15 minutes.
  3. Stir in the sautéed onion and carrots, grated beets, vinegar, and sugar. Simmer for 20 minutes until the vegetables are tender.
Season and serve:
  1. Season with salt and pepper, then stir in the dill. Rest for 10 minutes before serving.
  2. Top each bowl with sour cream and extra dill.

Nutrition

Calories: 360kcalCarbohydrates: 34gProtein: 25gFat: 15gSaturated Fat: 6gCholesterol: 70mgSodium: 680mgFiber: 7gSugar: 10g

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.