Authentic Ukrainian Borscht Soup (Printable Version)
Hearty Ukrainian soup with beef, beets, potatoes, and cabbage, finished with fresh dill and sour cream.
# What You'll Need:
→ Soup Base
01 -
1 pound beef shank with bone or 2 beef soup bones
02 -
8 cups water
03 -
1 bay leaf
→ Vegetables
04 -
3 medium beets, peeled and grated
05 -
1 large onion, finely chopped
06 -
2 carrots, peeled and grated
07 -
3 medium potatoes, peeled and cut into cubes
08 -
1 small head green cabbage, shredded
09 -
3 cloves garlic, minced
→ Condiments and Seasonings
10 -
3 tablespoons sunflower oil or vegetable oil
11 -
2 tablespoons tomato paste
12 -
1 tablespoon white vinegar
13 -
1 teaspoon granulated sugar
14 -
Salt and freshly ground black pepper, to taste
15 -
2 tablespoons fresh dill, chopped
16 -
Sour cream, for serving
# Step-by-Step Guide:
01 -
Place beef shank or soup bones in a large stockpot with 8 cups water and bay leaf. Bring to a boil, reduce heat to low, and gently simmer for 1.5 to 2 hours, periodically skimming any foam. Remove the meat and let it cool. Reserve broth for soup.
02 -
Heat sunflower oil in a large skillet over medium heat. Add grated beets, white vinegar, and sugar. Sauté for 5 minutes, stirring occasionally.
03 -
Stir tomato paste into the beet mixture and cook for an additional 2 minutes. Transfer the mixture into the reserved broth.
04 -
In the same skillet, sauté chopped onion and grated carrots until softened, about 5 to 7 minutes. Transfer to the soup pot.
05 -
Add cubed potatoes and another bay leaf to the pot. Simmer for 10 minutes.
06 -
Add shredded cabbage to the pot and continue simmering until both cabbage and potatoes are tender, approximately 15 minutes.
07 -
Remove cooled beef from the bones, shred into bite-sized pieces, discard bones, and return meat to the soup.
08 -
Add minced garlic, salt, and pepper to taste. Stir gently to allow flavors to meld.
09 -
Remove soup from heat, stir in chopped fresh dill, and ladle into bowls. Serve hot with a generous spoonful of sour cream.
# Additional Notes:
01 -
Letting the soup rest for several hours or overnight further develops the flavors.
02 -
Borscht is traditionally served with fresh rye bread or garlic rolls.