Ukrainian Borscht Beef Soup (Printable)

A vibrant beet and beef broth with vegetables, enriched with sour cream and fresh herbs.

# 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 tsp whole black peppercorns
05 - 1 tsp 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 tbsp tomato paste
12 - 2 cloves garlic, minced

→ Pantry

13 - 2 tbsp sunflower or vegetable oil
14 - 1 tbsp sugar
15 - 2 tbsp white vinegar
16 - Additional salt and pepper, to taste

→ For Serving

17 - 2/3 cup sour cream
18 - Fresh dill or parsley, chopped

# How-To:

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 off any foam.
02 - Heat oil in a large skillet over medium heat. Cook onions until translucent, about 3 minutes. Add carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar. Cook for an additional 7 to 8 minutes, stirring occasionally, until vegetables soften.
03 - Remove beef from the pot and set aside. Strain the broth if desired, then return to the pot and bring to a simmer.
04 - Add diced potatoes to the simmering broth and cook for 10 minutes.
05 - Stir in shredded cabbage and sautéed beet mixture. Simmer for 10 minutes until vegetables are tender.
06 - Shred or cube the cooked beef and return to the pot. Add minced garlic, adjust salt and pepper to taste, and simmer for 5 more minutes. Remove from heat and let rest for 15 to 20 minutes to develop flavors.
07 - Ladle soup into bowls and garnish with a dollop of sour cream and chopped dill or parsley.

# Insider Tips:

01 -
  • It's a complete meal in a bowl—tender beef, vegetables, and broth all dancing together in perfect harmony.
  • The flavor actually deepens overnight, so you can make it ahead and let it become even better.
  • That swirl of sour cream and fresh dill transforms every spoonful into something luxurious without any fuss.
02 -
  • Grating your beets raw instead of cooking them first preserves their bright color and adds a subtle vegetal freshness that boiled beets can't match.
  • The vinegar isn't just seasoning—it's what keeps the color from turning muddy and adds a sharpness that balances all the earthy sweetness.
  • Borscht genuinely tastes better the next day because the flavors need time to get acquainted; if you have leftovers, consider it a gift to your future self.
03 -
  • If your broth tastes flat on the first taste, don't panic—let it rest off the heat for those 15 to 20 minutes and taste again; the flavors bloom dramatically.
  • Keep extra vinegar nearby when serving; some people want more brightness, and it's easier to add than to take away.
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