Ukrainian Borscht with Beef (Printable)

Hearty Ukrainian borscht with beef, beets, cabbage, and sour cream, perfect for warming chilly days.

# 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

# How to make it:

01 - Place beef, water, bay leaves, peppercorns, and salt into 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. Add chopped onions and cook until translucent, about 3 minutes. Incorporate grated carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar and continue cooking for 7 to 8 minutes until vegetables are tender.
03 - Remove beef from the pot; set aside. Strain broth if preferred, then return to pot and bring to a simmer.
04 - Add diced potatoes to simmering broth and cook for 10 minutes.
05 - Incorporate shredded cabbage and sautéed beet mixture into the pot. Simmer an additional 10 minutes until all vegetables are soft.
06 - Shred or cube cooked beef and return to pot. Add minced garlic, adjust seasoning with salt and pepper, and simmer for 5 more minutes. Remove from heat and allow soup to rest for 15 to 20 minutes to develop flavors.
07 - Ladle hot soup into bowls and garnish with a dollop of sour cream and chopped dill or parsley.

# Helpful Hints:

01 -
  • The beet and vinegar combination creates this tangy-sweet balance that tastes sophisticated but feels like home.
  • It's a one-pot wonder that actually improves overnight, making it perfect for meal prep or unexpected guests.
  • The sour cream swirl turns something rustic into something you'll want to photograph.
02 -
  • Grate your beets raw into the hot oil—if you cook them first, they lose their brightness and the soup becomes murky and one-dimensional.
  • The resting period at the end genuinely matters; it's not a suggestion but the moment when borscht becomes itself.
  • A splash of vinegar at the end (instead of all at once) lets you control the tang—start with what's called for, taste, then adjust.
03 -
  • For a vegetarian version, replace beef and beef broth with vegetable broth and add an extra tablespoon of tomato paste for depth—nobody will notice the meat is missing.
  • If your borscht tastes flat after cooking, it's not done yet; that's vinegar and salt talking, and a little adjustment at the end transforms it completely.
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