Ukrainian Borscht Beef Soup (Printable)

Hearty beet soup with tender beef and a mix of vegetables, enhanced by a creamy dill garnish.

# What You'll Need:

→ Beef

01 - 14 oz beef chuck or brisket, cut into 2 to 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 black pepper, to taste

→ For Serving

17 - 2/3 cup sour cream (about 5.3 oz)
18 - Fresh dill or parsley, chopped

# Directions:

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 - While the beef cooks, 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. Cook for another 7 to 8 minutes, stirring occasionally, until vegetables are tender.
03 - Remove beef from the pot and set aside. Strain the broth if desired, then return it to the pot and bring to a simmer.
04 - Add diced potatoes to the simmering broth. Cook for 10 minutes.
05 - Add shredded cabbage and sautéed beet mixture to the pot. Simmer for an additional 10 minutes until all vegetables are tender.
06 - Shred or cube the cooked beef and return it to the pot. Add minced garlic; season with salt and pepper to taste. Simmer for 5 more minutes, then remove from heat and let rest for 15 to 20 minutes to allow flavors to develop.
07 - Ladle soup into bowls and garnish generously with sour cream and chopped dill or parsley.

# Expert Suggestions:

01 -
  • The deep, complex flavor develops as it rests, tasting even better the next day when you need comfort most.
  • Sour cream melting into hot borscht creates this perfect balance of tangy and earthy that feels like a hug in a bowl.
  • It's naturally gluten-free and packed with vegetables and beef that actually fill you up, not just warm your hands.
02 -
  • Never skip the skillet step—sautéing the vegetables separately in oil and vinegar creates a flavor base that raw vegetables added directly to broth can never achieve.
  • The resting time at the end is not optional; it's when borscht transforms from good soup into the kind of soup people remember.
  • If your broth tastes weak or flat, it's usually because the beef didn't get enough time or the heat was too high and boiled away the flavor.
03 -
  • Grate your beets right before cooking—they oxidize and lose some of their sweetness and color if they sit around, and the texture changes.
  • If your broth tastes cloudy or weak, you either didn't remove enough foam at the beginning or your heat was too high and boiled away the flavor instead of gently extracting it.
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