Ukrainian Borscht Beet Soup (Print Version)

Hearty beet soup with beef, vegetables, and sour cream, perfect for cozy meals.

# Components:

→ 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 - ¼ 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 - ⅔ cup sour cream (approx. 5 oz)
18 - Fresh dill or parsley, chopped

# Directions:

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

# Expert Advice:

01 -
  • The flavors deepen overnight, so leftovers are a gift, not a chore.
  • It fills your kitchen with the kind of warmth that makes people linger at the table.
  • Each bowl looks like a painting with that swirl of sour cream on top.
02 -
  • Don't skip the resting time after cooking, that's when the flavors stop competing and start harmonizing.
  • Add the garlic at the very end or it turns bitter and sharp instead of warm and fragrant.
  • If your borscht tastes flat, add a pinch more sugar or a splash more vinegar to wake it up.
03 -
  • Grate the beets on the large holes of a box grater so they cook quickly but still have some texture.
  • Taste the broth before adding the vegetables and adjust the salt then, it's harder to fix later.
  • If you want a deeper red color, add the vinegar to the beets while they're sautéing, not after.
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