Ukrainian Borscht with Beef (Printable)

A vibrant beet and beef soup enriched with vegetables, offering deep, comforting flavors and vibrant color.

# Ingredient list:

→ 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 - Extra salt and pepper, to taste

→ For Serving

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

# How to Make It:

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

# Expert Suggestions:

01 -
  • It fills your kitchen with the most incredible aroma and delivers a bowl of pure, earthy warmth that rivals any restaurant version.
  • The balance of sweet, sour, and savory hits in a way that feels both elegant and deeply satisfying—fancy enough for guests, comforting enough for a Tuesday night alone.
  • Leftovers taste even better the next day, making this the kind of recipe that rewards meal prep and tastes better as it sits.
02 -
  • Don't skip the resting period—I learned this the hard way by ladling into bowls too eagerly, and the borscht tasted good but flat; those final 20 minutes let everything come together in a way that makes all the difference.
  • If your borscht tastes too earthy or one-note, it needs acid—a splash of vinegar or lemon juice wakes everything up instantly, so taste as you go and adjust at the very end.
  • The sour cream isn't a topping; it's a component that cools and mellows each spoonful, so don't be shy with it.
03 -
  • Peel and grate your beets just before cooking or store them in cold water—they oxidize and lose that brilliant color if they sit exposed to air for too long.
  • The secret that changed everything for me was understanding that borscht needs more salt than you think; the earthiness of the beets and beef actually swallows seasoning, so taste aggressively and season to the point where it feels almost bold.
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