Authentic Ukrainian Borscht
Authentic Ukrainian borscht is a vibrant, hearty beet soup with tender chunks of beef, earthy vegetables, and a hint of tangy vinegar. This recipe delivers the deep, rich flavor you expect from a traditional borscht, perfect for a comforting lunch or dinner.
Prep
20 min
Cook
2 hr 10 min
Total
2 hr 30 min
Servings
6 servings
Ingredients
Tools that make this easier
Optional — the recipe works without them.
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- Most useful here 8-Quart Stock Pot Simmer the beef broth, potatoes, and cabbage together in the large pot. Check price on Amazon
- Box Grater Grates the beets and carrots before they go into the skillet. Check price on Amazon
- Instant-Read Thermometer Checks the beef's internal temperature as it simmers in the broth. Check price on Amazon
Instructions
- 1
Prepare the broth: In a large pot, add beef, halved onion, and water. Bring to a boil, then reduce heat to low. Simmer gently for 1.5–2 hours until the beef is tender and flavorful. Skim any foam that rises to the top.
- 2
Cook the vegetables: In a skillet, heat oil over medium heat. Add grated beets and carrots with a pinch of salt. Sauté for 5–7 minutes until slightly softened. Stir in tomato paste and vinegar, cook for another 2 minutes.
- 3
Combine soup ingredients: Remove the beef and onion from the broth. Dice the beef into bite-sized pieces and return to the pot. Add potatoes and sliced cabbage. Simmer for 10–12 minutes until vegetables are tender.
- 4
Add beet mixture and garlic: Stir the sautéed beets, carrots, tomato paste, and minced garlic into the pot. Simmer for an additional 5–7 minutes, allowing flavors to meld. Taste and adjust salt, pepper, or sugar as needed.
- 5
Serve: Ladle hot borscht into bowls and garnish with fresh dill and a dollop of sour cream. Accompany with dark rye bread or garlic rolls for a traditional touch.
Used in this recipe: 8-Quart Stock Pot Box Grater Instant-Read Thermometer (Amazon, affiliate links)
Nutrition (per serving)
400 kcal
Calories
Authentic Ukrainian borscht is a vibrant, hearty beet soup with tender chunks of beef, earthy vegetables, and a hint of tangy vinegar. A slow-simmered beef broth gives it body, and the beets are sautéed separately with tomato paste and vinegar so they keep their deep red color. Plan on about 2 1/2 hours, most of it hands-off simmering, and serve it with sour cream and fresh dill.
Ingredients
Broth and Meat
- 2 lbs beef short ribs or chuck, bone-in for flavor
- 8 cups beef or chicken broth
- 2 cups water
- 1 medium onion, halved
Vegetables
- 3 medium beets, peeled and grated
- 2 medium carrots, grated
- 2 medium potatoes, peeled and cubed
- 1/2 small head of cabbage, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp vegetable oil
Seasoning & Finishing
- 1 tbsp vinegar (apple cider or white)
- 1 tsp sugar
- Salt and black pepper to taste
- Fresh dill, chopped, for garnish
- Sour cream, for serving
How To Make It
- Prepare the broth: In a large pot, add the beef, halved onion, broth, and water. Bring to a boil, then reduce heat to low. Simmer gently for 1.5–2 hours until the beef is tender and flavorful. Skim any foam that rises to the top.
- Cook the vegetables: In a skillet, heat oil over medium heat. Add grated beets and carrots with a pinch of salt. Sauté for 5–7 minutes until slightly softened. Stir in tomato paste and vinegar, cook for another 2 minutes.
- Combine soup ingredients: Remove the beef and onion from the broth. Dice the beef into bite-sized pieces and return to the pot. Add potatoes and sliced cabbage. Simmer for 10–12 minutes until vegetables are tender.
- Add beet mixture and garlic: Stir the sautéed beets, carrots, tomato paste, and minced garlic into the pot. Simmer for an additional 5–7 minutes, allowing flavors to meld. Taste and adjust salt, pepper, or sugar as needed.
- Serve: Ladle hot borscht into bowls and garnish with fresh dill and a dollop of sour cream. Accompany with dark rye bread or garlic rolls for a traditional touch.
Tips for Authentic Flavor
- Use bone-in beef for a richer broth, or substitute with pork belly for a slightly different flavor profile.
- Cooking the beets with the vinegar before they go into the pot helps them hold their red color instead of fading to brown. It also adds the soup’s gentle tang, so taste before adding more.
- Letting the soup rest overnight in the fridge softens the vinegar and blends the flavors. Cool it and refrigerate within 2 hours of cooking.
Vegetarian and Other Beef Options
- Vegetarian: Skip the meat, use vegetable broth, and add mushrooms for savory depth. Expect a lighter, sweeter soup that only needs to simmer until the vegetables are tender.
- Beef alternatives: Chuck, brisket, or shank can replace short ribs. Adjust cooking time to ensure tenderness.
- Serving ideas: Top with sautéed onions, crispy bacon bits, or a drizzle of beet kvass for extra depth. For a fuller Eastern European table, add a bowl of Olivier salad on the side.
FAQ
Can I make authentic Ukrainian borscht ahead of time?
Yes, borscht tastes even better the next day as the flavors continue to develop. Refrigerate it within 2 hours of cooking and keep it in an airtight container for 3 to 4 days. Reheat on the stove until it is steaming hot throughout (165°F).
Can I freeze borscht?
Absolutely. Cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot.
What can I use if I don’t have fresh beets?
Canned or vacuum-packed cooked beets can stand in. Expect a softer texture and a less vivid color, and add them near the end since they are already cooked. If you have extra fresh beets, they also work in this goat cheese beet salad.
Can I make this a quick version?
Use pre-cooked or shredded beef and pre-grated vegetables to cut cooking time nearly in half. Adjust seasonings to taste.
How is Ukrainian borscht different from Russian borscht?
Borscht is closely tied to Ukraine, and recipes vary from family to family and region to region more than by country. The Ukrainian style is usually a hearty meat-and-vegetable soup with potatoes and cabbage and a noticeable sour note, which is the style this recipe follows. For another slow-simmered beef dinner, see this slow cooker beef stew.
