I am so thrilled to share the traditional Ukrainian borscht recipe that I myself grew up eating! This iconic beef soup shines with flavor, the sweetness of red beets and sugar combined with the sourness of white vinegar and sour cream and the heartiness of the meat and seasonings will delight you and your family! Perfect for winter AND summer!
Jump to:
- 💭What is the difference between Russian and Ukrainian borscht?
- 📋Is borscht healthy?
- 🥣What does borscht taste like?
- 🥘Ingredients
- 🍜Variations & substitutes
- 🔪Step-by-step instructions
- 🍽Serving suggestions
- 🥕How to peel & chop the veggies for this soup
- 🎥Watch how I make borscht!
- 👩🏻🍳Storage tips
- 🍲Other Soups You Might Like:
- 📖 Recipe
- 🍽Serving suggestions
- 🥕How to peel & chop the veggies for this soup
- 💬 Community
💭What is the difference between Russian and Ukrainian borscht?
Borscht (bortsch, borsh, or борщ) originated in Ukraine and then traveled to other countries that customized it according to their liking. So, technically, there is no real difference between Russian and Ukrainian borscht, but practically there are different versions of borscht from one household to another.
Some cultures and households prefer borscht with meats like pork, beef, ribs, soup bones, chicken, sausage, or lamb. Generally, a cut of meat that has fat in it is ideal for this soup.
However, some families like vegetarian (or even vegan) borscht! To add substance to a meatless beet soup, you can use more potatoes and beans (cannellini, red kidney, or pinto beans work best).
📋Is borscht healthy?
You bet! This soup is packed with:
- Iron (red beets)
- Vitamin C (potatoes)
- Carotene (carrots)
- Potassium (potatoes)
- Protein (meat and beans)
The soup is low on carbohydrates (unless you eat it with a good serving of pampushky or rye bread) and is full of nutrition.
🥣What does borscht taste like?
This soup is both sweet and sour at the same time. The natural sweetness of red beets, carrots, and sugar is combined with the sourness of white distilled vinegar and tomato paste to create the iconic flavor!
If you add meat, then umami flavor is added to the plate as well! Of course, in Ukraine, borscht is always sprinkled with fresh dill and garlic. Some will also add parsley for more flavor!
🥘Ingredients
- Beetroot - fresh red beets are perfect, although you can use canned or fermented beets as well. Note that fermented beets are sour, so skip on vinegar if using them!
- Carrots - add sweetness.
- Potatoes - use red or yellow potatoes.
- Parsley root - also called parsnip. Optional ingredient, adds to the flavor!
- Cabbage - use green or red cabbage.
- Onion - a must-have for sweetness and flavor. Use either a yellow or a red onion.
- Meat - optional. You can use any cut of meat that has some fat on it! Traditionally, borscht is made with beef.
- Garlic - a staple ingredient in Ukraine!
- Bay leaf - adds to the flavor.
- Sugar - optional but adds to the overall flavor.
- Tomato paste - adds a sour flavor.
- Vinegar - use white vinegar, apple cider vinegar, or red vinegar.
- Broth/water - if using meat on a bone, you can make broth as you go. Otherwise, use a bouillon cube or store-bought broth. If you are short on time & don't have broth, use water!
- Salt and pepper to taste.
- Oil for frying the veggies.
- Sour cream and fresh dill for serving.
🍜Variations & substitutes
Vegetarian borscht - skip the meat and add beans for protein and substance.
Vegan borscht - skip the meat and use vegetable stock instead of broth. Add beans and/or more potatoes for substance and protein.
🔪Step-by-step instructions
Step 1 - make the broth (or use store-bought and skip this step)
To make broth, you will need meat on the bone. If you are making vegetarian borscht, either make vegetable stock or use a premade one.
Take a large pot and add the meat on the bone to it. Fill it up with cold or hot water and bring to a boil over high heat.
Depending on the type of meat, you might need to vary the boiling times! Generally, if you are using beef, it will need a couple hours but if you are using chicken or pork, the meat will get done sooner.
Let the broth simmer until the meat is done (check periodically).
Pro tip: scoop out any dirty foam that comes up during cooking. See this post if making chicken broth.
Step 2 - fry the onion, carrot, and red beets
First, we will saute chopped onion, carrots, garlic, and red beets. They will caramelize and add to the flavor of the soup!
To do that, you will need to peel the veggies first. Once peeled, grate the beets and carrots using a large grater. You can also chop them if you prefer but grating allows for more flavor release during frying. Finely chop the onion and garlic using a knife.
Add some oil to a preheated pan and place the chopped onion there. Fry for 2-3 minutes over medium heat, then add grated beets, carrots, and garlic. Stir in the vinegar, sugar, and tomato paste and fry for another 10 minutes.
Stir occasionally to prevent burning.
Step 3 - prepare the rest of the veggies
Peel potatoes and parsnips (if using). Chop potatoes into small cubes and the parsnips into rounds or moon-shape for larger pieces.
Chop the cabbage either by hand, a madeleine, or in a food processor. You can chop it into strings or small bits.
Step 4 - boil meat (if using), potatoes, cabbage, and parsnips
Add the broth, potatoes, parsnips, cabbage, and bay leaves to a large pot and bring to a boil. Season with salt and pepper to taste.
If you are using beef, you will need to cook it first, take it out of the pot, then cook the veggies separately because beef takes longer to cook through.
If you are using pork or chicken, you can add it to the pot with the veggies and boil them for about 20 minutes until the potatoes and the meat are done.
Step 5 - add the beets and carrots
Finally, once the potatoes are done and the meat is cooked through, add the fried beets, carrots, and onions to the pot and continue simmering for another 7-10 minutes.
Borscht is like good wine, it gets better with time, so don't hurry to serve it! While you can enjoy it right away, the flavors will blend and become richer the next day.
🍽Serving suggestions
Traditionally in Ukraine, borscht is often served with:
- a dollop of sour cream, yogurt, or mayonnaise;
- rye bread, pampushky (Ukrainian garlic rolls), or sourdough bread;
- fresh dill, parsley, and/or fresh garlic;
- slices of cured pork belly (salo).
You can serve borscht either hot or cold depending on the weather and your mood!
🥕How to peel & chop the veggies for this soup
- Beets: A regular Y-shaped peeler is the best for peeling any and every vegetable! Some people like to cut the beets into thick sticks, while others prefer grating or using a food processor with slicing discs. I like grating better, because this way more juice gets released!
Pro tip: Use disposable gloves and wear an apron to handle the beets or your hands will have purple stains. Be careful not to get beet stains on your clothes as it's hard to get rid of them! If you notice the stains right away, use some lemon juice and a paper towel to get the stains out (for clothes, cutting boards, and hands!). A stain remover works well, too!
- Carrots: Use the regular Y-shaped peeler. I prefer grating the carrots while some people like to chop them into circles and half moons, or again, a food processor is your friend if you have one!
- Onions: Use a knife and your hands to peel off the outer layer. Chop the onion finely with a large knife. Some people will chop the onion larger, like in mirepoix, but I find that smaller pieces are more kid-friendly!
- Cabbage: I like to remove the top layer of the cabbage before chopping. Then, I prefer to slice it with a knife but some people use a mandoline for this step. Choose what works best for you!
🎥Watch how I make borscht!
👩🏻🍳Storage tips
- Keep the soup in the refrigerator for up to 5 days.
- Freeze in a freezer bag or in an air-tight container for up to 3 months. A container is better for defrosting as you can simply pop it into the microwave while a freezer bag will need to be peeled off the frozen soup before reheating in a pot on the stove.
- Borscht is kind of like macarons, it needs to sit in the fridge for 24 hours to develop a better flavor! So, make the recipe with that in mind.
🍲Other Soups You Might Like:
📖 Recipe
Traditional Ukrainian Borscht (Beet Soup)
Equipment
- 1 large pot a dutch oven is a great choice
- 1 Frying pan
- 1 box grator/food processor
- knives
- cutting boards
Ingredients
- 500 grams meat of choice beef, pork, chicken, lamb, sausage, ribs
- 2 medium beets
- 1 medium onion
- 1 medium-large carrot
- 300 grams cabbage
- 3-4 cloves of garlic
- 2 medium parsnips optional
- 3 medium potatoes
- 2-3 bay leaves
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoon tomato paste
- salt and pepper to taste
- oil for frying
Instructions
Make the broth (optional)
- To make broth, you will need meat on the bone. If you are making vegetarian borscht, either make vegetable stock or use a premade one.
- Take a large pot and add the meat on the bone to it. Fill it up with cold or hot water and bring to a boil over high heat.Depending on the type of meat, you might need to vary the boiling times! Generally, if you are using beef, it will need a couple hours but if you are using chicken or pork, the meat will get done sooner.
- Let the broth simmer until the meat is done (check periodically).Pro tip: scoop out any dirty foam that comes up during cooking. See this post if making chicken broth.
Saute the onion, carrots, and red beets
- First, we will saute chopped onion, carrots, garlic, and red beets. They will caramelize and add to the flavor of the soup!
- To do that, you will need to peel the veggies first. Once peeled, grate the beets and carrots using a large grater. You can also chop them if you prefer but grating allows for more flavor release during frying. Finely chop the onion and garlic using a knife.
- Add some oil to a preheated pan and place the chopped onion there. Fry for 2-3 minutes over medium heat, then add grated beets, carrots, and garlic. Stir in the vinegar, sugar, and tomato paste and fry for another 10 minutes.Stir occasionally to prevent burning.
Prepare the rest of the vegetables
- Peel potatoes and parsnips (if using). Chop potatoes into small cubes and the parsnips into rounds or moon-shape for larger pieces.Chop the cabbage either by hand, a madeleine, or in a food processor. You can chop it into strings or small bits.
Cook the meat, potatoes, parsnips, and cabbage
- Add the broth, potatoes, parsnips, cabbage, and bay leaves to a large pot and bring to a boil. Season with salt and pepper to taste.If you are using beef, you will need to cook it first, take it out of the pot, then cook the veggies separately because beef takes longer to cook through.
- If you are using pork or chicken, you can add it to the pot with the veggies and boil them for about 20 minutes until the potatoes and the meat are done.
Add the red beets and carrots
- Finally, once the potatoes are done and the meat is cooked through, add the fried beets, carrots, and onions to the pot and continue simmering for another 7-10 minutes.Borscht is like good wine, it gets better with time, so don't hurry to serve it! While you can enjoy it right away, the flavors will blend and become richer the next day.
Video
Notes
🍽Serving suggestions
Traditionally in Ukraine, borscht is often served with:- a dollop of sour cream, yogurt, or mayonnaise;
- rye bread, pampushky (Ukrainian garlic rolls), or sourdough bread;
- fresh dill, parsley, and/or fresh garlic;
- slices of cured pork belly (salo).
🥕How to peel & chop the veggies for this soup
- Beets: A regular Y-shaped peeler is the best for peeling any and every vegetable! Some people like to cut the beets into thick sticks, while others prefer grating or using a food processor with slicing discs. I like grating better, because this way more juice gets released!
- Carrots: Use the regular Y-shaped peeler. I prefer grating the carrots while some people like to chop them into circles and half moons, or again, a food processor is your friend if you have one!
- Onions: Use a knife and your hands to peel off the outer layer. Chop the onion finely with a large knife. Some people will chop the onion larger, like in mirepoix, but I find that smaller pieces are more kid-friendly!
- Cabbage: I like to remove the top layer of the cabbage before chopping. Then, I prefer to slice it with a knife but some people use a mandoline for this step. Choose what works best for you!
- 👩🏻🍳Storage tips
- Keep the soup in the refrigerator for up to 5 days.
- Freeze in a freezer bag or in an air-tight container for up to 3 months. A container is better for defrosting as you can simply pop it into the microwave while a freezer bag will need to be peeled off the frozen soup before reheating in a pot on the stove.
- Borscht is kind of like macarons, it needs to sit in the fridge for 24 hours to develop a better flavor! So, make the recipe with that in mind.
Judy says
Borscht is Ukrainian, NOT RUSSIAN! Pl correct
Natashashome says
Thank you so much for your comment! I do mention in the post that borscht originated in Ukraine and then traveled over to other countries, so wherever people make borscht, it is Ukrainian, even though some might believe that it is their own.
Kate says
what is parsley root?
Natashashome says
Parsley root is basically the root of the parsley plant! It is edible and very fragrant. The taste of the boiled parsley root is a bit bitter but the flavor it passes onto the broth is wonderful! I am not sure if it is sold everywhere, but it is sold here in Hungary. It looks like a white carrot!
Michelle Foose says
I think what you are calling parsley root is most like what we call here a parsnip. Parsley here does not have a big root but parsnips do and they look like a big white carrot!
Natasha Levai says
Thank you!! Yes, you are right, it might be that. I live in Europe so it is sometimes confusing what is what! 🙂
Michelle Foose says
Yes, I understand! In Europe, I couldn’t find “ bubble wrap” because I didn’t know what to call it! And plants are even trickier.