If you’ve ever wanted to dive into the heart of Eastern European cuisine, this Authentic Ukrainian Borscht Soup Recipe is your golden ticket. This vibrant, soul-warming soup is a beautiful blend of tender beef, earthy beets, and fresh vegetables that come together in a bright, hearty broth. It’s more than just a soup—it’s a celebration of flavors and tradition that warms you up from the inside out. Perfect for cozy family dinners or sharing with friends, this recipe brings a slice of Ukraine right to your table.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity and the way every ingredient plays an essential role. Each component adds depth—beets for that signature vibrant color and natural sweetness, beef for a rich, comforting base, and fresh vegetables for texture and taste. Keeping these ingredients fresh and quality will truly elevate your borscht experience.
- 450 g beef shank with bone or beef soup bones: These provide a rich, flavorful broth that forms the foundation of your borscht.
- 2 liters water: The base liquid that will carry all the aromatic flavors.
- 3 medium beets, grated: Beets give borscht its iconic color and a subtle earthiness that’s simply irresistible.
- 1 large onion, chopped: Adds sweetness and depth when sautéed.
- 2 carrots, grated: Contributes natural sweetness and a pleasant texture.
- 3 medium potatoes, cubed: Provide heartiness and a comforting element to the soup.
- 1 small cabbage, shredded: Offers a slight crunch and freshness that balances the soup.
- 3 cloves garlic, minced: For that punch of aroma and flavor that lingers lovingly on your palate.
- 3 tablespoons sunflower oil: Ideal for sautéing, with a mild flavor that lets other tastes shine.
- 2 tablespoons tomato paste: Deepens the soup’s color and adds a subtle tang.
- Salt and pepper to taste: Essential seasonings that elevate all the flavors.
- Sour cream and fresh dill for serving: Traditional finishing touches that bring creaminess and herbal freshness.
How to Make Authentic Ukrainian Borscht Soup Recipe
Step 1: Prepare the Beef Broth
First things first, drop the beef shank or soup bones into a large pot with 2 liters of cold water and a bay leaf. Bring everything to a rolling boil, then gently lower the heat to a simmer. Let it cook slowly for about one and a half to two hours. This slow simmering draws out those rich, beefy flavors you’ll treasure in every spoonful.
Step 2: Sauté the Beets
While your broth works its magic, it’s time to treat the beets. In a skillet, heat the sunflower oil and toss in the grated beets along with a touch of vinegar and sugar. Sauté this mixture for roughly five minutes until the beets soften and their sweetness blooms.
Step 3: Add Tomato Paste
Stir in the tomato paste with the beets and cook another two minutes. This step melds the vibrant tomato flavor deep into the beet mixture before you introduce it to the broth, giving the soup its unmistakable rich red hue.
Step 4: Sauté Onion and Carrots
Next, in the same skillet, effortlessly cook your chopped onion and grated carrots until they become tender and slightly sweet—about five to seven minutes. This adds layers of flavor and body to your soup that make a big difference.
Step 5: Combine Vegetables with Broth
Once your broth has simmered long enough, it’s time to bring it all together. Into the pot, add your sautéed beets with tomato paste, followed by the softened onion and carrots. Then, toss in the cubed potatoes along with another bay leaf. Simmer for approximately ten minutes to let all those tastes marry beautifully.
Step 6: Add the Cabbage
Next up is shredded cabbage—a key ingredient that brings freshness and a slight crunch. Stir the cabbage into the pot and continue to cook for around fifteen minutes until it tenderizes just right without losing its texture.
Step 7: Return Meat and Season
Remove the beef from the broth once it has cooled enough to handle, shred it finely, and return it to the pot. Now add minced garlic, salt, and pepper to taste. This final seasoning step ensures your borscht has the perfect savory balance.
Step 8: Finish with Fresh Dill
Just before serving, stir in freshly chopped dill for that vibrant herbaceous kick. The dill complements the richness and adds a lovely aroma that will make your kitchen smell irresistible.
How to Serve Authentic Ukrainian Borscht Soup Recipe
Garnishes
One of the best parts of serving borscht is the garnishes. A generous dollop of sour cream on top adds creaminess and mellows the tangy flavors perfectly. Sprinkle more fresh dill and if you like, a pinch of black pepper rounds it out. It’s simple but elevates the whole experience.
Side Dishes
Traditionally, borscht pairs beautifully with a slice of hearty rye bread or pampushky—Ukrainian garlic rolls. These sides soak up the broth and add that perfect bite alongside the soup. A crisp green salad also complements the deep, robust flavors nicely.
Creative Ways to Present
For a special touch, serve the borscht in rustic bowls with a swirl of sour cream artfully drizzled on top. You can also create individual borscht shots as an appetizer in small cups paired with tiny bread cubes. It’s a wonderfully festive way to enjoy this classic recipe.
Make Ahead and Storage
Storing Leftovers
Leftover borscht tastes even better the next day because the flavors continue to meld. Store it in an airtight container in the fridge for up to four days. Always cool the soup before refrigerating to keep it fresh and flavorful.
Freezing
This soup freezes wonderfully, making it a great option for meal prep. Freeze in portions using freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently to keep the vegetable textures intact.
Reheating
Reheat your borscht gently on the stovetop over medium heat, stirring occasionally. Avoid boiling it vigorously to preserve the integrity of the delicate flavors and textures. Add a little extra water if it thickens too much during reheating.
FAQs
Can I make this recipe vegetarian?
Absolutely! You can omit the beef and use vegetable broth instead. For a richer flavor, add mushrooms or smoked paprika, but keep all the vibrant veggies to maintain the signature borscht taste.
Why do Ukrainians add vinegar to the beets?
The vinegar helps brighten the earthiness of the beets and balances their natural sweetness. It also helps retain the vivid red color, which is a hallmark of the dish.
Is sour cream essential for serving?
While sour cream is traditional and adds creaminess, you can use plain yogurt or skip it altogether if you prefer a lighter option. It’s all about what you enjoy!
Can I prepare borscht in a slow cooker?
Yes, you can! It’s great for slow cooking the beef broth and vegetables over several hours. Just add delicate ingredients like cabbage and garlic closer to the end to keep them fresh.
How do I get borscht to have a balanced flavor?
Balancing sweetness from the beets and carrots, acidity from vinegar and tomato paste, and savoriness from the beef broth and seasoning is key. Taste and adjust salt, pepper, or vinegar as you cook for your ideal harmony.
Final Thoughts
Making this Authentic Ukrainian Borscht Soup Recipe is like embracing a warm hug in a bowl. The time and love you put into each step truly pay off with a soup bursting with tradition and flavor. Whether you’re new to borscht or revisiting a cherished dish, this recipe invites you to savor every colorful, hearty spoonful. Trust me, once you try it, it’ll become a beloved favorite you’ll want to make again and again.
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Authentic Ukrainian Borscht Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Halal
Description
Authentic Ukrainian Borscht Soup is a hearty and flavorful beet-based soup made with tender beef, fresh vegetables, and a blend of traditional seasonings. This classic Eastern European dish features a rich broth simmered for hours, enhanced by sautéed beets and tomato paste, and served with a dollop of sour cream and fresh dill for a comforting and satisfying meal.
Ingredients
Broth Ingredients
- 450 g beef shank with bone or beef soup bones
- 2 liters water
- 2 bay leaves
Vegetables and Flavorings
- 3 medium beets, grated
- 1 large onion, chopped
- 2 carrots, grated
- 3 medium potatoes, cubed
- 1 small cabbage, shredded
- 3 cloves garlic, minced
Additional Ingredients
- 3 tablespoons sunflower oil
- 2 tablespoons tomato paste
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Sour cream, for serving
- Fresh dill, chopped, for serving
Instructions
- Prepare the Broth: In a large pot, combine the beef shank or beef soup bones with 2 liters of water and 1 bay leaf. Bring the mixture to a boil, then reduce the heat and simmer gently for 1.5 to 2 hours to develop a rich, flavorful broth.
- Sauté Beets: While the broth simmers, heat sunflower oil in a skillet over medium heat. Add the grated beets along with vinegar and sugar. Sauté for about 5 minutes until the beets soften and flavors meld.
- Add Tomato Paste: Stir in the tomato paste with the sautéed beets and cook for an additional 2 minutes. Once done, transfer this mixture into the simmering broth to infuse the soup with its signature color and tangy sweetness.
- Sauté Onion and Carrots: In the same skillet, sauté the chopped onion and grated carrots over medium heat until they become tender and translucent, about 5 to 7 minutes. Then add these to the soup pot.
- Add Potatoes and Bay Leaf: Incorporate the cubed potatoes into the soup along with the second bay leaf. Continue simmering the soup for about 10 minutes so the potatoes start to cook through.
- Add Cabbage: Add the shredded cabbage to the pot and cook the soup until the cabbage is tender, approximately 15 minutes.
- Shred Meat and Add Garlic: Remove the beef shank from the broth and let it cool slightly. Shred the meat into bite-sized pieces, discard the bones, and return the meat to the soup. Stir in the minced garlic, then season the soup with salt and pepper to taste.
- Finish and Serve: Just before serving, stir chopped fresh dill into the soup. Ladle the hot borscht into bowls and top each serving with a dollop of sour cream for creaminess and added flavor.
Notes
- For a richer broth, you can add additional beef bones or marrow bones during simmering.
- Adjust the amount of vinegar and sugar in the beet sauté according to your taste preference for sweetness and acidity.
- Borscht can be refrigerated for up to 3 days and reheated, as flavors deepen over time.
- Serve with rye bread or pampushky (Ukrainian garlic bread) for a traditional meal.
