Ukrainian Borscht with Beef (Print)

A flavorful beet soup with tender beef and vegetables, finished with creamy sour cream.

# What you'll need:

→ Beef

01 - 14 ounces 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 grams)
18 - Fresh dill or parsley, chopped

# Directions:

01 - In a large pot, combine beef, water, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off foam as needed.
02 - While beef cooks, heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add carrots and beets, sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar, cooking 7–8 minutes until vegetables are tender.
03 - Remove beef from pot and set aside. Strain broth if desired, return to pot and bring to simmer.
04 - Add diced potatoes to simmering broth and cook for 10 minutes.
05 - Incorporate shredded cabbage and sautéed beet mixture into pot. Simmer another 10 minutes until vegetables soften.
06 - Shred or cube cooked beef and return to pot. Add minced garlic, adjust seasoning with salt and pepper, then simmer for 5 minutes. Remove from heat and let rest for 15–20 minutes to develop flavors.
07 - Ladle soup into bowls, garnish with a spoonful of sour cream and chopped dill or parsley. Serve hot.

# Expert Advice:

01 -
  • The beets turn everything a stunning deep red while their sweetness balances the beef's richness in a way that feels almost magical.
  • It's a one-pot meal that actually gets better when you make it a day ahead, so you can skip the stress and just reheat.
  • Sour cream on top isn't a garnish—it's the moment where everything clicks into place.
02 -
  • Don't skip the resting time at the end—it's when the soup goes from good to the kind of thing people ask you to make again.
  • If your borscht tastes too sweet, a splash of vinegar fixes it; if it tastes too sour, a pinch of sugar brings it back into balance.
  • The soup actually improves the next day, so make it ahead if you can and just reheat gently before serving.
03 -
  • Grate your beets into the skillet instead of boiling them—you get more color, more flavor, and better control over the final taste.
  • Always taste the soup before serving and adjust the balance of sweet, sour, and salty—this is your chance to make it exactly yours.
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