Ukrainian Borscht Recipe

This authentic Ukrainian Borscht Recipe is a traditional beet soup filled with vibrant color and hearty vegetables, simmered in rich beef broth and finished with fresh dill and a splash of vinegar for a bright, tangy finish. A comfort food classic, it’s typically served hot with a dollop of sour cream and a slice of rye bread.

Why You’ll Love This Recipe

This homemade borscht brings together the deep, earthy flavor of beets with savory broth, tender vegetables, and a light tang that balances the richness perfectly. It’s a timeless Eastern European dish that’s both nourishing and comforting. Whether you’re making it from scratch with beef bones or using store-bought broth, it delivers layers of flavor in every spoonful. Plus, it’s naturally gluten-free, easy to store, and even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 cups low sodium beef broth, or beef bones + cold water

• 5 cups green or red cabbage, thinly sliced

• 1 large onion, chopped

• 3 medium carrots, chopped

• 2 tablespoons olive oil

• 3 large beets, peeled and cut into matchsticks

• 4 large potatoes, peeled and cubed

• 6 ounces can tomato paste, low sodium

• 2 teaspoons salt

• 3 bay leaves

• 1 tablespoon white vinegar

• Pinch of sugar or maple syrup

• 3 large garlic cloves, grated

• Ground black pepper, to taste

• 1/4 cup dill or parsley, finely chopped

• Yogurt, sour cream, and rye bread, for serving

Directions

1. In a large pot or Dutch oven, add beef broth and bay leaves. Bring to a boil. (If using bones, prepare broth in advance by simmering beef bones with water for an hour.)

2. While the broth heats, wash, peel, and cut all the vegetables.

3. Once broth is boiling, add the cabbage. Cover and return to a boil, then reduce heat to low and simmer for 20 minutes.

4. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and carrots for 5 minutes.

5. Add beets and remaining tablespoon of oil. Cook for another 3–4 minutes, stirring occasionally.

6. Transfer sautéed vegetables to the pot with cabbage. Add potatoes, tomato paste, and salt. Cover, bring to a boil, then reduce heat and cook for 20 minutes.

7. Turn off heat. Stir in vinegar, a pinch of sugar, garlic, and black pepper. Let sit for 10 minutes to allow flavors to meld.

8. Add fresh dill or parsley, taste, and adjust seasonings as needed.

9. Serve hot with a spoonful of sour cream or yogurt and a slice of rye bread.

Servings and timing

This recipe makes 8 servings.
Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 25 minutes

Variations

• Vegetarian Borscht: Use vegetable broth and add kidney or white beans for protein.

• Sauerkraut Twist: Replace 2 cups of cabbage with 2 cups of sauerkraut for extra tang.

• Add Meat: Include shredded beef or add cooked stew meat for a heartier version.

• Spicy Borscht: Add a pinch of red pepper flakes or a dash of hot sauce for heat.

• More Herbs: Add fresh thyme or bay leaves for deeper herb flavor.

• Vegan Version: Skip the sour cream and use plant-based yogurt.

Storage/Reheating

Store borscht in the pot you cooked it in, covered, in the refrigerator for up to 5 days.
Reheat in a small saucepan over low heat, simmering only what you plan to eat.
To freeze, transfer to airtight glass containers and store for up to 3 months. Thaw overnight in the fridge or on the counter, then reheat gently on the stove.

FAQs

Can I use store-bought beef broth instead of making my own?

Yes, store-bought low-sodium beef broth is a great time-saver. For more richness, add some stew meat or canned beans.

What gives borscht its signature red color?

The deep red color comes from the beets. Cutting them into matchsticks helps release their color and flavor into the broth.

Can I make borscht vegetarian or vegan?

Absolutely. Use vegetable broth and skip any meat. For vegan, also substitute sour cream with plant-based yogurt.

Do I need to peel the beets?

Yes, peeling the beets helps eliminate any bitterness and gives a cleaner, sweeter flavor.

Is borscht served hot or cold?

Traditionally, this version is served hot. However, some versions of borscht (especially summer ones) are served cold.

What type of cabbage works best?

Both green and red cabbage are great. Green cabbage is more common, but red cabbage will deepen the soup’s color.

Can I make this in advance?

Yes, in fact, borscht tastes even better the next day as the flavors continue to meld.

What’s the purpose of adding vinegar?

Vinegar brightens the flavors and balances the natural sweetness of the beets and carrots.

Can I skip the sugar or maple syrup?

A small amount of sugar helps balance the acidity and enhance flavor, but it can be omitted if preferred.

What do I serve with borscht?

Serve with sour cream or yogurt, rye bread, and optionally a garlic clove on the side (a Ukrainian tradition).

Conclusion

This Ukrainian Borscht Recipe is a beloved, time-tested dish that brings comfort, nourishment, and vibrant flavor to your table. Whether you’re recreating a family tradition or exploring Ukrainian cuisine for the first time, this rich and hearty soup is a deeply satisfying meal any time of year.

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