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Ukrainian Borscht Recipe

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Authentic Ukrainian Borscht is a vibrant beet soup simmered in rich beef broth with cabbage, potatoes, and other hearty vegetables. Finished with fresh dill and vinegar for brightness, it’s a comforting Eastern European classic served hot with sour cream and rye bread.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop Simmering
  • Cuisine: Ukrainian
  • Diet: Gluten Free

Ingredients

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 low-sodium tomato paste

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 fresh dill or parsley, finely chopped

Sour cream or yogurt, for serving

Rye bread, for serving

Instructions

  1. In a large pot or Dutch oven, add beef broth and bay leaves. Bring to a boil. (If using bones, prepare broth by simmering beef bones with water for 1 hour.)
  2. Wash, peel, and chop all vegetables.
  3. Once broth boils, add cabbage. Cover, reduce heat, and simmer for 20 minutes.
  4. Meanwhile, heat 1 tablespoon olive oil in a skillet. Sauté onion and carrots for 5 minutes.
  5. Add beets and remaining olive oil. Cook 3–4 minutes, stirring occasionally.
  6. Transfer sautéed vegetables to the pot. Add potatoes, tomato paste, and salt. Cover, bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Turn off heat. Stir in vinegar, sugar, garlic, and black pepper. Let sit for 10 minutes.
  8. Stir in fresh dill or parsley. Adjust seasonings to taste.
  9. Serve hot with sour cream or yogurt and rye bread.

Notes

  • Vegetarian: Use vegetable broth and add beans for protein.
  • Sauerkraut: Replace 2 cups of cabbage with sauerkraut for tang.
  • Hearty Version: Add shredded beef or stew meat.
  • Spicy: Add red pepper flakes or hot sauce.
  • Herbs: Add thyme or extra bay leaves for depth.
  • Vegan: Use plant-based yogurt instead of sour cream.
  • Store in fridge up to 5 days or freeze up to 3 months.

Nutrition

Find it online: https://cheftinaskitchen.com/ukrainian-borscht-recipe/