Ukrainian Borscht Beef Soup (Printable)

Flavorful beet and beef dish with vegetables and herbs, perfect for warming up on chilly days.

# 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

# Step-by-Step Guide:

01 - In a large pot, combine beef, water, bay leaves, peppercorns, and salt. 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. Add onions and cook until translucent, about 3 minutes. Add carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar, and cook for an additional 7–8 minutes until vegetables are tender.
03 - Remove beef from the pot and set aside. Strain the broth if desired, then return to the pot and bring to a simmer. Add potatoes and cook for 10 minutes.
04 - Stir in shredded cabbage and the sautéed beet mixture. Simmer for another 10 minutes until vegetables soften.
05 - Shred or cube the cooked beef and return it to the pot. Add minced garlic, adjust salt and pepper to taste, and simmer for 5 minutes. Remove from heat and let rest for 15–20 minutes to develop flavor.
06 - Ladle hot soup into bowls and top each serving with a generous spoonful of sour cream and chopped dill or parsley.

# Expert Advice:

01 -
  • It's a complete meal in a bowl—tender beef, earthy vegetables, and broth that somehow tastes even better the next day.
  • The kitchen fills with this incredible deep red aroma that makes everyone ask what you're cooking.
  • Once you master this, you'll understand why people make it again and again through the cold months.
02 -
  • Don't skip the resting period—it sounds simple, but 15 to 20 minutes lets the beets and all the other flavors really settle into the broth, which is when borscht becomes magical.
  • If your soup tastes flat or one-dimensional, you need more vinegar or salt—these are the seasoning tricks that make borscht sing instead of whisper.
  • The sugar isn't about making it sweet; it's about balancing the vinegar and the earthiness of the beets, so taste constantly as you cook.
03 -
  • Wear an apron when grating beets or accept that your hands will look like you've been in a food fight—it washes off, and it's part of the charm.
  • If your vinegar taste overwhelms everything, add a pinch of sugar; if it tastes flat and dull, add vinegar by the teaspoon until it clicks into place.
  • The beef needs that full 45 minutes of simmering to become truly tender, so don't rush or cut corners on timing.
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