Authentic Ukrainian Borscht Soup (Print-Friendly Version)

Vibrant beet soup with beef, cabbage, and dill delivers rich, comforting flavors ideal for memorable family dinners.

# What You’ll Need to Make This:

→ Broth Base

01 - 450 g beef shank with bone or 2 beef soup bones
02 - 2 liters 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 cubed
08 - 1 small cabbage, shredded
09 - 3 cloves garlic, minced

→ For Sautéing

10 - 3 tablespoons sunflower oil or vegetable oil

→ Flavor and Seasoning

11 - 2 tablespoons tomato paste
12 - 1 tablespoon white vinegar
13 - 1 teaspoon sugar
14 - Salt and pepper, to taste
15 - 2 tablespoons fresh dill, chopped

→ For Serving

16 - Sour cream, for serving

# How to Prepare:

01 - In a large pot, combine beef shank or soup bones with 2 liters of water and 1 bay leaf. Bring to a boil, reduce heat to low, and simmer for 1.5 to 2 hours. Skim off any foam during cooking. Remove meat, set aside to cool, and reserve the broth.
02 - While broth simmers, heat sunflower oil in a large skillet over medium heat. Add grated beets, white vinegar, and sugar. Sauté for 5 minutes.
03 - Stir tomato paste into the beet mixture and cook for 2 more minutes. Transfer beet mixture to the reserved broth.
04 - In the same skillet, sauté chopped onion and grated carrots until softened, about 5–7 minutes. Add to the broth.
05 - Add cubed potatoes and bay leaf to the pot. Simmer for 10 minutes.
06 - Stir in shredded cabbage and continue to cook until cabbage and potatoes are tender, about 15 minutes.
07 - Shred cooled beef, discarding bones, and return meat to the pot.
08 - Add minced garlic, salt, and pepper to taste. Stir gently to incorporate flavors.
09 - Remove from heat and stir in chopped fresh dill.
10 - Ladle borscht into bowls and serve hot with a generous spoonful of sour cream.

# Extra Tips:

01 - Borscht develops deeper flavors after resting for several hours or overnight.
02 - For a vegetarian adaptation, omit beef and use vegetable stock.
03 - Traditional accompaniments include rye bread or garlic pampushky.
04 - Can be served hot or cold according to preference or season.

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