Ukrainian borscht with beef (Print View)

A rich, vibrant beet and beef soup simmered with fresh vegetables and herbs.

# 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 - 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 (approximately 5 oz)
18 - Fresh dill or parsley, chopped

# Method:

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 foam as it forms.
02 - Heat oil in a large skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add grated carrots and beets, cooking for 5 minutes. Stir in tomato paste, sugar, and vinegar; cook an additional 7–8 minutes until vegetables soften.
03 - Remove beef pieces and set aside. Strain broth if desired, return liquid to pot, and bring to a simmer.
04 - Add diced potatoes to the simmering broth and cook for 10 minutes until tender.
05 - Incorporate shredded cabbage and the sautéed beet mixture into the pot. Continue simmering for 10 minutes until all vegetables are soft.
06 - Shred or cube the cooked beef and return to the pot with minced garlic. Adjust seasoning with salt and pepper, then simmer for 5 minutes. Remove from heat and allow the soup to rest for 15–20 minutes to enhance flavors.
07 - Ladle hot soup into bowls and top each serving with a generous spoonful of sour cream and chopped fresh dill or parsley.

# Expert Advice:

01 -
  • It fills your kitchen with an earthy, warming aroma that makes everything feel intentional and nourishing.
  • The combination of beef, beets, and sour cream creates a richness that's comforting without being heavy.
  • Leftovers taste even better the next day, so you're actually rewarded for making extra.
02 -
  • Don't skip the resting time at the end—those 15–20 minutes aren't wasted time, they're when the soup actually becomes itself.
  • The vinegar is non-negotiable; it's what prevents borscht from tasting one-dimensional and heavy.
  • Taste as you go and adjust salt carefully; it intensifies as the soup simmers and rests.
03 -
  • Make a double batch and freeze half; borscht reheats beautifully and gives you an easy, nourishing meal waiting in the wings.
  • If you can't find fresh beets, canned beets work in a pinch, though you'll lose some of the fresh, earthy flavor—add them near the end so they don't fall apart.
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