Ukrainian Borscht Beef Soup (Printable)

Hearty beet soup featuring tender beef and a rich blend of vegetables with fresh herbs.

# What You'll 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 - Salt and black 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 to low and simmer for 45 minutes, skimming foam as needed.
02 - Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Incorporate carrots and beets, sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar, then cook for 7 to 8 minutes until vegetables are tender.
03 - Remove beef pieces from the pot and set aside. Strain the broth if preferred, return liquid to the pot, and bring to a gentle simmer.
04 - Add diced potatoes to the simmering broth and cook for 10 minutes until slightly tender.
05 - Add shredded cabbage and the prepared beet mixture into the pot. Continue simmering for an additional 10 minutes until all vegetables are soft.
06 - Shred or cube the cooked beef and return to the pot. Stir in minced garlic, adjust salt and pepper to taste, and simmer for 5 more minutes. Remove from heat and let rest for 15-20 minutes to enhance the flavor.
07 - Ladle soup into bowls and garnish with a generous spoonful of sour cream and freshly chopped dill or parsley.

# Expert Advice:

01 -
  • The depth of flavor builds slowly, rewarding you with something complex and warming that tastes nothing like a rushed weeknight dinner.
  • It's a forgiving dish—the kind you can make while doing other things, and it actually improves if you let it sit a day before serving.
  • One pot, real ingredients, and the kind of comfort that comes from food with honest roots and no pretense.
02 -
  • The vinegar is non-negotiable—it's not a garnish flavor, it's the ingredient that prevents the soup from tasting flat and brings all the earthiness of the beets and beef into focus.
  • Don't skip the resting period after the soup is finished cooking; this 15 to 20 minutes allows the flavors to calm down and integrate in ways that taste noticeably different from serving it immediately.
  • The sour cream matters—use real sour cream if you can, and don't stir it in; let it sit on top of each bowl in a generous dollop where it cools and enriches every spoonful.
03 -
  • If you taste the broth and it feels like something's missing, add vinegar a teaspoon at a time rather than dumping it all in—you can always add more, but you can't take it out.
  • Don't peel the beets until they've cooled completely; they're much less messy that way and you'll lose less juice to the cutting board.
  • Make twice as much as you think you'll need; borscht freezes beautifully and reheats into something that tastes nearly as good as the first day, and having it in the freezer means comfort is always an option.
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