Ukrainian Borscht Soup (Printable)

Hearty beet and beef soup with vegetables, finished with sour cream and fresh herbs for warmth and depth.

# What You’ll Need:

→ Beef

01 - 14 oz beef chuck or brisket, cut into 2–3 large pieces
02 - 6 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon salt

→ Vegetables

06 - 3 medium beets, peeled and grated
07 - 2 medium carrots, peeled and grated
08 - 1 medium onion, finely chopped
09 - 2 medium potatoes, peeled and diced
10 - 1/4 small green cabbage, shredded
11 - 2 tablespoons tomato paste
12 - 2 cloves garlic, minced

→ Pantry

13 - 2 tablespoons sunflower or vegetable oil
14 - 1 tablespoon sugar
15 - 2 tablespoons white vinegar
16 - Extra salt and pepper, to taste

→ For Serving

17 - 2/3 cup sour cream (150 g)
18 - Fresh dill or parsley, chopped

# How-To:

01 - Combine beef, water, bay leaves, peppercorns, and salt in a large pot. Bring to a boil, then reduce to a simmer and cook for 45 minutes, skimming off any foam.
02 - Heat oil in a large skillet over medium heat. Cook onions until translucent, about 3 minutes. Add grated carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar, cooking for 7–8 minutes until vegetables soften.
03 - Remove beef from the pot and set aside. Strain the broth if preferred, return it to the pot, and bring back to a simmer.
04 - Add diced potatoes to the simmering broth and cook for 10 minutes.
05 - Stir shredded cabbage and the sautéed beet mixture into the pot. Simmer for an additional 10 minutes until all vegetables are tender.
06 - Shred or cube the cooked beef and return it to the pot. Add minced garlic, then adjust salt and pepper to taste. Simmer for 5 more minutes, then remove from heat and allow to rest for 15–20 minutes to enhance flavor.
07 - Ladle soup into bowls and garnish with a generous spoonful of sour cream and chopped fresh dill or parsley.

# Expert Hints:

01 -
  • The beets stain everything beautifully and taste even better than they look.
  • Beef becomes impossibly tender while the broth captures every ounce of its richness.
  • Sour cream melts into swirls of pure decadence on top.
  • Tastes dramatically better the next day, so you can make it ahead without guilt.
02 -
  • Don't skip skimming the foam in step one; it seems fussy but makes your broth gorgeously clear instead of murky.
  • The resting period at the end isn't optional—flavors need time to fully develop, and the texture becomes noticeably better when you wait.
03 -
  • Chill your sour cream bowl in the freezer for 10 minutes before serving—it creates the most luxurious dollop that melts slowly into warm soup.
  • If your borscht seems too sweet, add a touch more vinegar; if too sour, stir in a pinch of sugar and let it rest for five minutes.
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