Ukrainian Borscht

Experience the vibrant flavors of Ukrainian Borscht, a comforting and hearty beet soup that’s as visually stunning as it is delicious. This traditional recipe features tender chunks of beef simmered in a rich, ruby-red broth brimming with earthy beets, sweet carrots, creamy potatoes, and crisp cabbage. Infused with fragrant bay leaves, a hint of tangy vinegar, and fresh dill, each spoonful offers a harmonious balance of savory, sweet, and tangy notes. Finished with a dollop of velvety sour cream, this soul-warming dish is perfect for family dinners or cozy evenings. Ready to serve in just over 2 hours, this classic Eastern European soup is a wholesome, flavor-packed meal that’s sure to impress. Perfect for those searching for traditional Ukrainian cuisine or beet soup recipes!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 8

Ingredients

• 500 grams beef with bone (such as short ribs or shank)
• 2.5 liters water
• 3 medium beets
• 2 medium carrots
• 3 medium potatoes
• 0.5 head cabbage
• 1 large onion
• 2 tablespoons tomato paste
• 3 tablespoons sunflower oil
• 1 tablespoon white vinegar
• 2 pieces bay leaves
• 1 teaspoon sugar
• 1 tablespoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh dill
• 1 cup sour cream (for serving)
• 2 cloves garlic

Directions

Step 1

Place the beef in a large pot and cover with 2.5 liters of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Skim off any foam that rises to the surface.

Step 2

Add the bay leaves and a pinch of salt to the pot. Cover partly and let it simmer for about 1 hour until the meat is tender.

Step 3

While the beef is cooking, peel and grate the beets. In a large frying pan, heat 2 tablespoons of sunflower oil over medium heat. Add the beets, and fry for 5 minutes. Stir in the vinegar and sugar, and cook for another 5 minutes. Add 1 tablespoon of tomato paste and 1/2 cup of the beef broth from the pot, and simmer until the beets are tender. Set aside.

Step 4

Peel and grate the carrots. Dice the onion. In another pan, heat the remaining tablespoon of sunflower oil. Add the onions and carrots, and sauté until the onions are translucent. Add the remaining tablespoon of tomato paste. Set aside.

Step 5

Peel the potatoes and cut them into large chunks. Shred the cabbage finely.

Step 6

Once the beef is cooked, remove it from the pot and discard the bones. Cut the meat into bite-sized pieces and return it to the pot.

Step 7

Add the potatoes to the pot and cook for 10 minutes. Add the shredded cabbage and continue cooking for another 5 minutes.

Step 8

Add the sautéed carrots and onions, followed by the cooked beet mixture. Stir well to combine.

Step 9

Season with salt, ground black pepper, and crushed garlic cloves. Let the borscht simmer for an additional 20 minutes.

Step 10

Chop the fresh dill, and stir it into the soup just before serving.

Step 11

Serve hot with a dollop of sour cream on top.

Nutrition Facts

Serving size	4828.1 grams (4828.1g)

Amount per serving	% Daily Value*
Calories	3038

Total Fat 184.50g	237%
Saturated Fat 68.90g	345%
Polyunsaturated Fat 27.90g
Cholesterol 470mg	157%
Sodium 8259mg	359%
Total Carbohydrate 220.70g	80%
Dietary Fiber 35.20g	126%
Total Sugars 64.40g
Protein 121.40g	243%

Vitamin D 0IU	0%
Calcium 886mg	68%
Iron 25mg	141%
Potassium 7314mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 16.0%

Carbs: 29.1%