Ukrainian Borscht Beef Soup (Printable Version)

Hearty Ukrainian borscht featuring tender beef, beets, cabbage, and aromatic spices for cozy dining.

# What You Need:

→ 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 - 1/4 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 - 2/3 cup sour cream (150 g)
18 - Fresh dill or parsley, chopped

# Step-by-Step:

01 - Combine beef, water, bay leaves, peppercorns, and salt in a large pot. Bring to a boil, reduce heat, and simmer for 45 minutes, skimming off foam as needed.
02 - Heat oil in a skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add grated carrots and beets; cook for 5 minutes. Stir in tomato paste, sugar, and vinegar, cooking for 7–8 minutes until tender.
03 - Remove beef from broth and set aside. Strain broth if preferred, return it to the pot, and bring to a simmer.
04 - Add diced potatoes to the simmering broth and cook for 10 minutes.
05 - Add shredded cabbage and the sautéed beet mixture to the pot. Simmer for 10 minutes until vegetables are tender.
06 - Shred or cube the cooked beef and add it back to the pot along with minced garlic. Adjust salt and pepper to taste, then simmer for an additional 5 minutes. Remove from heat and let rest for 15–20 minutes to enhance flavors.
07 - Ladle soup into bowls and garnish each serving with a generous spoonful of sour cream and freshly chopped dill or parsley.

# Expert Advice:

01 -
  • It fills your home with the most gorgeous deep-red aroma while you're cooking, and somehow that smell alone makes people feel welcomed.
  • The beef becomes impossibly tender, the beets add natural sweetness without sugar crashes, and that sour cream dollop turns everything silky and slightly tangy.
  • It tastes even better the next day, so you're essentially getting two days of comfort from one cooking session.
02 -
  • Don't skip the skimming step when the beef first comes to a boil—it only takes 2 minutes but makes the difference between a murky broth and a clear, jewel-toned one.
  • The white vinegar is not optional; it's what makes borscht taste like itself and not just beefy vegetable soup—taste as you go and add more if needed.
  • Resting the finished soup for 15–20 minutes before serving is when the real magic happens; the flavors marry and become exponentially better.
03 -
  • If your beets bleed too much color and the broth becomes one solid hue, add them slightly later—about 10 minutes into the sauté—though some people prefer the uniform deep-red color.
  • For extra richness, save a spoonful of the sautéed beet mixture and stir it directly into the sour cream before dolloping it into each bowl; it creates a beautiful pink cloud and adds concentrated flavor.
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