Classic Ukrainian Borscht: A Vibrant Beet Soup
Borscht is a beloved Eastern European soup known for its striking ruby-red color and rich, earthy-sweet flavor. This hearty dish, rooted in Ukrainian cuisine, combines tender beets, cabbage, and beef in a savory broth, creating a comforting bowl that’s both nutritious and delicious. Whether served hot or chilled, borscht is a versatile recipe that’s perfect for any season—warm and cozy in winter or refreshing when cooled in summer.
Making borscht at home is easier than you might think! With simple ingredients and a bit of patience, you can create a restaurant-worthy version that’s packed with vitamins and deep, layered flavors. Top it with a dollop of sour cream and fresh dill for the ultimate traditional touch.
Why This Borscht Recipe Works
Balanced flavors: The natural sweetness of beets is perfectly complemented by the tanginess of tomatoes and the umami richness of beef broth. A splash of vinegar adds a bright finish, making each spoonful irresistible.
Nutrient-dense and wholesome: Loaded with vegetables like carrots, potatoes, and cabbage, this soup is a powerhouse of fiber, vitamins, and antioxidants. It’s a meal in itself!
Meal-prep friendly: Borscht tastes even better the next day as the flavors meld. Make a big batch and enjoy it throughout the week.
What’s In Classic Borscht?
Here are the key ingredients that give borscht its signature taste and texture:
- Beets: The star ingredient, providing vibrant color and earthy sweetness.
- Beef (or vegetable broth): Adds depth and richness to the soup base.
- Cabbage: Gives a slight crunch and balances the sweetness.
- Potatoes & Carrots: For heartiness and natural sweetness.
- Tomato Paste: Enhances the umami and tangy notes.
- Vinegar: A touch of acidity to brighten the flavors.
- Fresh Dill & Sour Cream: Traditional garnishes for freshness and creaminess.
How To Make Borscht
This recipe involves a few simple steps: preparing the broth, sautéing the vegetables, and simmering everything together. Here’s how to do it:
Step 1: Prepare the Broth
- In a large pot, add 1 lb (450g) beef shank or brisket, 8 cups water, 1 bay leaf, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 1.5 hours until the meat is tender.
- Remove the meat, shred it, and set aside. Strain the broth and return it to the pot.
Step 2: Sauté the Vegetables
- Heat 2 tbsp oil in a skillet. Sauté 1 chopped onion and 2 grated carrots for 5 minutes.
- Add 3 grated beets and 2 tbsp tomato paste. Cook for another 5 minutes, stirring occasionally.
- Deglaze with 1 tbsp vinegar and transfer the mixture to the broth.
Step 3: Simmer the Soup
- Add 2 diced potatoes and 2 cups shredded cabbage to the broth. Return the shredded beef to the pot.
- Simmer for 20-25 minutes until the potatoes are tender. Season with salt and pepper to taste.
Step 4: Garnish and Serve
- Ladle the soup into bowls and top with sour cream, fresh dill, and a sprinkle of black pepper.
- Serve with crusty rye bread or garlic pampushky (Ukrainian bread rolls).
Sides for Borscht
Pair your borscht with these traditional accompaniments:
- Rye Bread: Perfect for dipping into the flavorful broth.
- Garlic Pampushky: Soft, fluffy rolls brushed with garlic oil.
- Pickled Vegetables: Adds a tangy contrast (try pickled cucumbers or mushrooms).
- Ukrainian Salo: Cured pork fat for an authentic touch (optional).
Recipe FAQ’s
Can I Make Borscht Vegetarian?
Absolutely! Replace the beef broth with vegetable broth and omit the meat. Add beans or mushrooms for extra protein.
How Do I Store Leftover Borscht?
Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove. Borscht also freezes well for up to 3 months.
Why Is My Borscht Not Red?
The color depends on the beets. For a deeper red, use fresh, vibrant beets and add a bit more vinegar to preserve the hue.
Other Recipes To Try
- Okroshka: A chilled Russian soup with kvass, radishes, and boiled eggs.
- Kapusniak: A hearty Polish cabbage soup with smoked meat.
- Holodnik: Lithuanian cold beet soup with buttermilk and cucumbers.
- Ukrainian Deruny: Crispy potato pancakes served with sour cream.
- Solyanka: A tangy Russian meat and pickle soup.
- Turmeric & Coconut Lentil Soup: A golden, immune-boosting dish.
- Roasted Parsnip & Pear Soup: Sweet, earthy, and unexpected.
- Chilled Beetroot Soup: Vibrant and earthy with a yogurt swirl.
Classic Ukrainian Borscht
Ingredients
For the Broth:
- 1 lb 450g beef shank or brisket
- 8 cups water
- 1 bay leaf
- 1 tsp salt
For the Soup:
- 2 tbsp vegetable oil
- 1 onion chopped
- 2 carrots grated
- 3 medium beets grated
- 2 tbsp tomato paste
- 1 tbsp vinegar
- 2 potatoes diced
- 2 cups shredded cabbage
- Salt and pepper to taste
For Garnish:
- Sour cream
- Fresh dill chopped
- Black pepper
Instructions
- Cook the Broth: Simmer beef, water, bay leaf, and salt for 1.5 hours. Shred the meat and strain the broth.
- Sauté Veggies: In a skillet, heat oil and sauté onion, carrots, beets, and tomato paste for 10 minutes. Add vinegar.
- Combine & Simmer: Add sautéed veggies, potatoes, cabbage, and shredded beef to the broth. Simmer for 20-25 minutes.
- Season & Serve: Adjust salt and pepper. Garnish with sour cream and dill.
Notes
- Vegetarian Option: Use vegetable broth and omit the beef.
- Color Tip: Add a splash of lemon juice to keep the beets bright red.
- Storage: Tastes best the next day! Refrigerate for up to 5 days or freeze.
- Shortcut: Use pre-cooked beets or store-bought broth to save time.
- Extra Flavor: Add a parsnip or celery root for depth.
Nutrition
Enjoy your homemade borscht! Share your creations with us in the comments below.
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