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Borscht Recipe

Ukrainian · Soup · 110 min total

A classic Eastern European beet soup, hearty and tangy, often served with a dollop of sour cream and fresh dill. This version is a traditional Ukrainian-style borscht with beef and vegetables.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 8 cups beef broth
• 2 medium beets, peeled and grated
• 2 carrots, peeled and grated
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 2 medium potatoes, peeled and cubed
• 1/2 small cabbage, shredded
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and black pepper to taste
• Sour cream and fresh dill for serving

Instructions

1. In a large pot, combine beef and broth. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes or until beef is tender.
2. While beef simmers, heat a skillet over medium heat. Add a splash of oil and sauté beets, carrots, and onion for 5 minutes. Stir in tomato paste and vinegar, cook 2 more minutes.
3. Add sautéed vegetables to the pot with beef. Add potatoes, cabbage, garlic, and bay leaf. Simmer, covered, for 30 minutes until vegetables are tender.
4. Season with salt and pepper. Remove bay leaf. Serve hot with a dollop of sour cream and fresh dill.

Tips

• For a vegetarian version, omit beef and use vegetable broth.
• Borscht tastes even better the next day; refrigerate and reheat gently.
• Add a squeeze of lemon juice if you prefer more tang.

More about Borscht →

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