Authentic Ukrainian Borscht Soup

This vibrant Ukrainian borscht soup beautifully balances earthiness from beets with tender beef, vegetables, and an herbal finish. Each spoonful delivers a burst of color and comfort. It is a beloved recipe in so many homes, always making the table feel warm and festive. Perfect for family gatherings or any chilly day when you crave something hearty yet fresh.

The first time I made this borscht, my kitchen was filled with a sweet earthy aroma that reminded me of my grandma’s holiday dinners. Now, whenever I simmer a pot, it brings back those joyful family memories.

Ingredients

• Beef shank with bone or beef soup bones: provides rich flavor and body to the broth, try to use bones with plenty of meat
• Water: serves as the foundation, always use filtered for clean taste
• Bay leaf: infuses depth and classic aromatics
• Beets: peeled and grated for vibrant color, go for firm deep red beets at the market
• Onion and carrots: add sweetness and keep the soup balanced, look for onions with tight skin
• Potatoes: peeled and cubed create heartiness, try waxy potatoes for the best texture
• Cabbage: shredded for freshness, pick small tightly packed heads
• Garlic: minced offers delicious punch, fresh cloves always give the best aroma
• Sunflower oil or vegetable oil: brings a subtle richness, sunflower is more traditional
• Tomato paste: adds tang and helps tie flavors together, select double concentrated if possible
• White vinegar: boosts the beets natural sweetness
• Sugar: helps round out acidity and brightens the broth
• Salt and pepper: for seasoning, always taste as you go
• Fresh dill: chopped at the end for an herbal lift, use feathery fronds free from yellow spots
• Sour cream for serving: smooths and cools every bite, choose a full fat variety for added indulgence

Instructions

Prepare the Broth:

Place beef shank or bones in a large pot with water and bay leaf. Start bringing to a gentle boil over medium heat, then lower to simmer. Keep the heat low and remove foam from the top with a spoon as it forms. Cook slowly for 1 and a half to 2 hours to develop a deep flavorful broth. Remove meat with tongs and set aside to cool. You can refrigerate the broth if making ahead.

Sauté the Beets:

While broth simmers, heat oil in a wide skillet over medium heat. Add grated beets with vinegar and sugar. Cook, stirring often, for about 5 minutes. The vinegar locks in the beets brilliant color while the sugar adds balance.

Add Tomato Paste:

Mix tomato paste into the beets and continue to sauté for 2 minutes until deeply colored and fragrant. This concentrates the flavors and helps bring out the beet’s sweetness.

Build the Soup Base:

Transfer the beet mixture to your simmering broth. Stir gently to blend the colors and flavors.

Sauté the Aromatics:

Using the same skillet, add a fresh drizzle of oil for the onions and carrots. Sauté for about 5 to 7 minutes until both are softened and golden brown. Sautéing brings out their sugars. It is worth the wait. Add this mix to the pot with the beets.

Potato Time:

Carefully add cubed potatoes and another bay leaf to the pot. Simmer for 10 minutes and let the potatoes start to tenderize and soak up flavor.

Bring in the Cabbage:

Add the shredded cabbage. Stir and let everything simmer together for 15 minutes so the cabbage becomes melt in your mouth tender and flavors meld.

Shred and Return the Beef:

Once cool enough to handle, shred the beef using your hands or two forks. Discard the bones and return the meat to the soup for extra heartiness.

Finish with Garlic and Seasonings:

Drop in the minced garlic, season well with salt and pepper. Taste and adjust seasoning as needed. The soup really comes alive at this stage so do not rush.

Add Dill and Serve:

When everything is just right, remove from heat and fold in the fresh dill. Ladle into bowls and finish with a generous dollop of sour cream. Serve immediately with rye bread if you have it.

I always look forward to swirling fresh dill through the pot right before serving. That fresh green aroma lifts the entire soup. I still remember my youngest proudly sprinkling dill on top as her special task for family borscht night.

Storage Tips

Store leftover borscht in a sealed container in the refrigerator for up to five days. The flavors will actually improve as it rests. To freeze, let the soup cool completely then portion into airtight containers and freeze for up to three months. Always thaw frozen borscht completely before reheating for the best texture and color.

Ingredient Substitutions

If you do not have beef bones you can substitute with a good quality beef stock or try pork bones for a milder broth. No dill available, fresh parsley works in a pinch. For a vegetarian option, simply skip the beef bones and use vegetable broth, then double the beets for more body.

Serving Suggestions

Classic borscht is best with a thick slice of sourdough or Ukrainian rye. A side of pickled vegetables like cucumbers or tomatoes cuts through the soups sweetness. Leftovers make a fabulous lunch with a boiled egg or a handful of fresh green scallions.

Cultural Note

Borscht is more than a meal in Ukraine. The bright pink soup is a symbol of hospitality and unity. Every family has their way of preparing it, and recipes are passed down with pride. The beetroot shape and broth color are signs of fortune and wellness.

Seasonal Adaptations

Add fresh young beans or peas in spring. Swap in parsnips for half the carrots for an autumn version. In summer, finish with a squeeze of lemon for extra brightness.

Helpful Notes

Borscht is a dish that only gets tastier after resting overnight. Try grating your beets and carrots the night before to save time. Always serve with sour cream for true Ukrainian flavor.

Each pot tells a story: always delicious, always warming.

FAQs about Recipes

→ What type of beef is best to use?

Beef shank with bone or soup bones provide rich flavor and a hearty texture, complementing the vegetables well.

→ Why are beets essential in this dish?

Beets give borscht its signature deep color, subtle sweetness, and earthy depth that defines this Ukrainian classic.

→ Can I make this without meat?

Yes, simply omit beef and use vegetable broth for a satisfying vegetarian version that preserves the soup’s essence.

→ How do I achieve the right balance of tanginess?

Adding vinegar during sautéing and balancing with sugar enhances flavor and creates a harmonious tangy-sweet profile.

→ What garnish pairs well for serving?

A spoonful of sour cream and a sprinkling of chopped fresh dill offer creamy richness and aromatic brightness in each bowl.