Authentic Ukrainian Borscht Soup

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Growing up, Ukrainian borscht wasn’t just a soup — it was a way of bringing people together. I remember the vibrant red color filling the kitchen, the earthy scent of beets and dill wafting through the air, and the warmth it brought to even the coldest winter days. This dish has soul. Every bowl tells a story of comfort, history, and love passed down through generations.

Now, whenever I cook borscht, I don’t just follow a recipe — I honor a tradition. From the tender beef to the sweet beets, each ingredient has its role, its voice. And when topped with a dollop of sour cream and a fresh sprig of dill, the soup becomes something more — something truly unforgettable.

Why You’ll Love This Authentic Ukrainian Borscht Soup

This isn’t just any beet soup. Authentic Ukrainian borscht is complex, hearty, and nourishing. It’s rich in flavor, thanks to layers of vegetables, beef, and aromatics. It’s satisfying without being heavy. And it’s customizable — whether you like it meaty or vegetarian, mild or tangy. The stunning ruby color alone is enough to impress anyone at your table.

What Kind of Beets Should I Use?

Use fresh, firm red beets for the most authentic and flavorful experience. Medium to large beets work best, and it’s important to scrub them clean and peel them before chopping or grating. You can roast the beets beforehand to deepen the sweetness, but simmering them in the broth also draws out plenty of flavor.

Options for Substitutions

• Vegetarian Version: Skip the beef and use mushroom broth for depth. Add kidney beans for protein.
• Cabbage Swaps: Red or green cabbage both work, or even kale for a twist.
• No Beets? While it won’t be true borscht, you can try carrots and red cabbage for a colorful variation.
• Meat Choices: Instead of beef chuck, use pork ribs or even chicken thighs.
• Tanginess Levels: Add more or less vinegar or lemon juice depending on how bright you want the flavor.

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Ingredients for this Authentic Ukrainian Borscht Soup

• Beets – The heart of borscht, beets give the soup its signature color and sweet, earthy flavor.
• Beef Chuck or Short Ribs – Adds deep richness and body to the broth. Long simmering makes the meat incredibly tender.
• Carrots – Provide natural sweetness and balance to the earthy vegetables.
• Potatoes – For a hearty texture and comforting bite that soaks up the broth beautifully.
• Cabbage (Red or Green) – Gives the soup bulk and a bit of crunch, even after simmering.
• Onion – Forms the base of the flavor profile, building umami and warmth.
• Garlic – Brings aromatic depth and a mild bite to the broth.
• Tomato Paste – Adds acidity and a hint of sweetness that brightens the soup.
• Bay Leaves – Subtle herbal undertones that infuse the broth while simmering.
• White Vinegar or Lemon Juice – Adds brightness and preserves the vibrant beet color.
• Salt & Black Pepper – Essential for seasoning and balancing the flavors.
• Fresh Dill – Classic garnish that brings brightness and freshness to each spoonful.
• Sour Cream – Creamy, tangy contrast that completes the dish perfectly.

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Step 1: Prepare the Broth

Start by placing the beef (bone-in chuck or short ribs) in a large pot. Cover with cold water and bring to a gentle boil. Skim off any foam that rises to the top. Add bay leaves and salt. Reduce the heat and simmer for 1.5 to 2 hours, until the meat is tender and the broth is flavorful.

Step 2: Chop and Cook the Vegetables

While the broth simmers, peel and cube the beets, carrots, and potatoes. Shred the cabbage and finely chop the onions and garlic. You can also grate the beets if you prefer a finer texture in the soup.

Step 3: Sauté Aromatics and Beets

In a skillet, heat a bit of oil and sauté onions until translucent. Add garlic, then stir in tomato paste and the chopped or grated beets. Cook for 5–7 minutes. This step boosts flavor and ensures a more vibrant color.

Step 4: Combine Everything in the Pot

Once the beef is tender, remove it from the pot, shred or chop it, and set aside. Strain the broth if you want it clear. Return the broth to the pot, then add potatoes and carrots. Simmer until just tender, about 10 minutes.

Step 5: Add Cabbage and Beet Mixture

Stir in the shredded cabbage and the beet-tomato mixture. Let it simmer gently for another 15–20 minutes, until the cabbage is soft but not mushy.

Step 6: Return the Beef and Adjust Seasoning

Add the chopped beef back to the pot. Season with salt, black pepper, and vinegar or lemon juice to taste. Simmer for another 5 minutes to let the flavors meld.

Step 7: Serve with Garnishes

Ladle the hot borscht into bowls. Top each serving with a generous dollop of sour cream, a sprinkle of fresh dill, and, optionally, some pickled cabbage or rye bread on the side.

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How Long to Prepare the Authentic Ukrainian Borscht Soup

Prep Time: Preparing the vegetables—peeling, chopping, and grating—usually takes around 30–40 minutes. This includes prepping the beets, carrots, potatoes, onions, and cabbage. While this step is hands-on, it sets the foundation for flavor, so take your time to do it well.

Cook Time: The soup needs at least 1.5 to 2 hours to simmer the beef and develop depth. Once the meat is tender, an additional 30–40 minutes is required to cook the vegetables and bring all the components together. Overall, expect about 2.5 to 3 hours from start to finish, but much of that time is passive cooking.

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Tips for Perfect Borscht

• Use fresh, raw beets for maximum flavor and a vibrant red hue.
• Don’t overcook the cabbage – it should stay slightly firm to provide texture.
• Cook the beets separately with tomato paste before adding to the pot. This keeps the soup colorful and flavorful.
• Let it rest – borscht tastes even better the next day after the flavors have melded.
• Add vinegar or lemon juice at the end to lock in the beet color and balance the sweetness.

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Watch Out for These Mistakes While Cooking

• Boiling instead of simmering the beef can make it tough and cloudy the broth.
• Skipping the sauté step with tomato paste and beets results in flat, less vibrant soup.
• Adding vinegar too early can dull the color of the beets.
• Overcrowding the pot may cause uneven cooking—make sure there’s room for everything to circulate.
• Underseasoning – this soup needs a solid amount of salt and acid to taste balanced.

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What to Serve With Authentic Ukrainian Borscht Soup?

1. Rye Bread or Garlic Pampushky

The best companion to soak up the flavorful broth — dense, chewy rye bread or soft Ukrainian garlic rolls.

2. Pickled Vegetables

Pickled cucumbers or cabbage add a nice crunch and acidic contrast.

3. Boiled Eggs

Sliced hard-boiled eggs are a classic and protein-rich topping for extra heartiness.

4. Fresh Dill and Scallions

Serve a small plate of chopped herbs on the side so guests can garnish to taste.

5. Sour Cream or Crème Fraîche

A spoonful of sour cream adds richness and tang to every bite.

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Storage Instructions

Refrigeration: Store leftover borscht in an airtight container in the refrigerator for up to 5 days. The flavors deepen with time, so it’s often even better on day 2 or 3.

Freezing: Borscht freezes exceptionally well. Let it cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Warm gently on the stove over medium heat until hot. Stir occasionally and adjust seasoning if needed. Avoid microwaving in large batches, as it can reheat unevenly.

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Estimated Nutrition (Per Serving, Approximate)

• Calories: 270 kcal
• Protein: 18g
• Carbohydrates: 22g
• Fat: 13g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 8g
• Sodium: 580mg
• Cholesterol: 45mg

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Frequently Asked Questions

How do I keep the borscht color bright red?

Sauté the beets with tomato paste before adding them to the soup, and only add vinegar or lemon juice at the very end.

Can I make borscht without meat?

Absolutely. Use mushroom or vegetable broth and add beans for a protein-rich vegetarian version.

What’s the best way to reheat borscht?

Reheat gently on the stovetop over medium heat. Add a splash of water or broth if it thickens too much.

Is it okay to use canned beets?

You can, but fresh beets provide much better flavor and color. If you must use canned, reduce cooking time accordingly.

Can I make this in advance?

Yes! In fact, borscht is often better the next day. Just store it properly and reheat before serving.

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Conclusion

Authentic Ukrainian Borscht Soup is more than a meal—it’s tradition in a bowl. Deeply flavorful, rich with vegetables, and topped with creamy, herby garnishes, it’s a dish that comforts and nourishes. Whether you’re making it for the first time or the hundredth, this recipe brings warmth and heart to any table.

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