Authentic Ukrainian Borscht with Beets, Cabbage, and Sour Cream Recipe
This authentic Ukrainian Borscht recipe delivers a rich, flavorful beet and vegetable soup simmered in tender beef broth. Perfect for warming up any meal, it combines fresh cabbage, carrots, potatoes, and beets with a touch of tomato paste and aromatic seasonings, finished with a splash of vinegar and fresh dill. Served with sour cream or yogurt and rye bread, this hearty soup is a traditional Eastern European comfort food staple.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
Ingredients
Broth & Base
- 12 cups low sodium beef broth (or beef bones + cold water)
- 3 bay leaves
Vegetables
- 5 cups green or red cabbage (thinly sliced)
- 1 large onion (chopped)
- 3 medium carrots (chopped)
- 3 large beets (peeled and cut into matchsticks)
- 4 large potatoes (peeled and cubed)
- 3 large garlic cloves (grated)
Seasonings & Oils
- 2 tablespoons olive oil
- 6 ounces canned tomato paste (low sodium)
- 2 teaspoons salt
- 1 tablespoon white vinegar
- Pinch of sugar or maple syrup
- Ground black pepper (to taste)
- 1/4 cup dill or parsley (finely chopped)
For Serving
- Yogurt or sour cream
- Rye bread
Instructions
- Prepare the Broth: In a large pot or 6-quart Dutch oven, add the beef broth and bay leaves. Bring it to a boil over medium-high heat. If using beef bones, prepare the broth separately by simmering the bones with water and strained before adding to the pot. Meanwhile, wash, peel, and cut all vegetables as directed.
- Cook the Cabbage: Once the beef broth is boiling, add the thinly sliced cabbage. Cover the pot and bring back to a boil. Then reduce the heat to low and let it simmer gently for 20 minutes to soften the cabbage and develop flavor.
- Sauté Onions and Carrots: While the cabbage cooks, preheat a large skillet over medium heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add the chopped onions and carrots, sautéing for 5 minutes while stirring occasionally until they begin to soften.
- Add and Cook Beets: Add the beets and the remaining tablespoon of olive oil to the skillet. Continue cooking for another 3 to 4 minutes to allow the beets to slightly soften and the flavors to meld.
- Combine Vegetables and Simmer: Transfer the sautéed onions, carrots, and beets into the pot with the cabbage and broth. Add the cubed potatoes, tomato paste, and salt. Cover and bring the mixture back to a boil, then reduce heat and simmer on low for 20 minutes until potatoes are tender.
- Finish the Borscht: Turn off the heat. Stir in the white vinegar, pinch of sugar or maple syrup, grated garlic, and ground black pepper. Let the soup rest for 10 minutes to allow the flavors to marry. Then add the finely chopped dill or parsley and stir well. Taste and adjust seasoning if needed.
- Serve: Ladle the hot borscht into bowls. Serve with a dollop of yogurt or sour cream on top and rye bread on the side. Optionally, add a garlic clove for extra flavor, though this is not required for everyone.
Notes
- You can make your own beef broth by simmering beef bones with cold water for several hours and straining before use if you prefer a homemade base.
- Using low sodium broth and tomato paste helps control salt content.
- Allowing the soup to rest after cooking enhances flavor blending and depth.
- Adjust the vinegar and sweetness to your taste preference for ideal balancing of flavors.
- For a vegetarian version, substitute vegetable broth and omit beef-related ingredients.
- Leftovers store well and the flavors deepen after a day, making it excellent for meal prep.
