This authentic Ukrainian Borscht recipe features a flavorful beet soup simmered with cabbage, potatoes, carrots, and tender beef broth, served traditionally with a dollop of sour cream or yogurt and rye bread. A hearty and comforting soup full of rich flavors and vibrant colors, perfect for a nourishing meal any day of the year.
Ingredients
Broth and Base
- 12 cups low sodium beef broth, or beef bones + cold water (see notes)
- 3 bay leaves
- 2 teaspoons salt
- 1 tablespoon white vinegar
- Pinch of sugar or maple syrup
- Ground black pepper, to taste
Vegetables
- 5 cups green or red cabbage, thinly sliced
- 1 large onion, chopped
- 3 medium carrots, chopped
- 3 large beets, peeled and cut into matchsticks
- 4 large potatoes, peeled and cubed
- 6 ounces can tomato paste, low sodium
- 3 large garlic cloves, grated
Oils and Garnishes
- 2 tablespoons olive oil
- ¼ cup dill or parsley, finely chopped
- Yogurt or sour cream, for serving
- Rye bread, for serving
How to Make Ukrainian Borscht
- Prepare the broth and start boiling: In a large pot like a 6-quart Dutch oven, add the beef broth and bay leaves and bring to a boil. If using beef bones, simmer them with cold water to make your own broth for about an hour (see notes). Meanwhile, wash, peel, and cut all vegetables as indicated.
- Cook cabbage: Once the broth is boiling, add the thinly sliced cabbage. Cover the pot, bring back to a boil, then reduce the heat to low and simmer the cabbage for 20 minutes to soften it and infuse flavors.
- Sauté onion, carrots, and beets: While cabbage cooks, preheat a large skillet over medium heat and swirl in 1 tablespoon olive oil. Add the chopped onion and carrots and sauté for 5 minutes, stirring occasionally to soften them. Then add the beets and the remaining tablespoon of olive oil, cooking for another 3-4 minutes to slightly caramelize and develop their sweetness.
- Combine sautéed vegetables and simmer: Transfer the sautéed vegetables into the pot with the cabbage and broth. Add the peeled and cubed potatoes, tomato paste, and 2 teaspoons of salt. Cover, bring to a boil, then reduce the heat and cook on low for 20 minutes until potatoes are tender.
- Finish the seasoning and let flavors meld: Turn off the heat and stir in the white vinegar, pinch of sugar or maple syrup, grated garlic, and ground black pepper to taste. Let the borscht sit covered for 10 minutes to allow the flavors to meld deeply.
- Add fresh herbs and adjust seasonings: Stir in the finely chopped dill or parsley. Taste the soup and adjust seasoning with extra salt or pepper if needed.
- Serve: Serve the borscht hot with a generous dollop of sour cream or yogurt and slices of rye bread on the side. Optionally, provide a raw garlic clove for those who enjoy an extra pungent kick alongside.
Times & Yield
- Prep time: 20 minutes
- Cook time: 1 hour 5 minutes
- Total time: 1 hour 25 minutes
- Yield: 8 servings
Notes
- Storage: Refrigerate borscht in the cooking pot for up to 5 days. Reheat only the amount you plan to consume by simmering gently on the stovetop.
- Freezing: Freeze in an airtight glass container for up to 3 months. Thaw overnight at room temperature before reheating.
- Making authentic broth: Using beef bones and meat to create your own broth enhances flavor and authenticity. Simmer 2 pounds of beef ribs, oxtail, or soup bones with cold water for about an hour, skimming foam periodically. Remove bones after cooking, finely chop remaining meat, and return to pot.
- Stock alternatives: Store-bought low sodium beef broth works well for a quicker version. Add a protein boost with beef stew meat or canned beans if desired.
- Sauerkraut variation: Replacing 2 cups of cabbage with 2 cups of sauerkraut adds a delicious tang and complexity to the borscht flavor.
Author: Hazel
Print
Vegan Mediterranean Chickpea Salad Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
Description
This authentic Ukrainian Borscht recipe features a flavorful beet soup simmered with cabbage, potatoes, carrots, and tender beef broth, served traditionally with a dollop of sour cream or yogurt and rye bread. A hearty and comforting soup full of rich flavors and vibrant colors, perfect for a nourishing meal any day of the year.
Ingredients
Broth and Base
- 12 cups low sodium beef broth, or beef bones + cold water (see notes)
- 3 bay leaves
- 2 teaspoons salt
- 1 tablespoon white vinegar
- Pinch of sugar or maple syrup
- Ground black pepper, to taste
Vegetables
- 5 cups green or red cabbage, thinly sliced
- 1 large onion, chopped
- 3 medium carrots, chopped
- 3 large beets, peeled and cut into matchsticks
- 4 large potatoes, peeled and cubed
- 6 ounces can tomato paste, low sodium
- 3 large garlic cloves, grated
Oils and Garnishes
- 2 tablespoons olive oil
- ¼ cup dill or parsley, finely chopped
- Yogurt or sour cream, for serving
- Rye bread, for serving
Instructions
- Prepare the broth and start boiling: In a large pot like a 6-quart Dutch oven, add the beef broth and bay leaves and bring to a boil. If using beef bones, simmer them with cold water to make your own broth for about an hour (see notes). Meanwhile, wash, peel, and cut all vegetables as indicated.
- Cook cabbage: Once the broth is boiling, add the thinly sliced cabbage. Cover the pot, bring back to a boil, then reduce the heat to low and simmer the cabbage for 20 minutes to soften it and infuse flavors.
- Sauté onion, carrots, and beets: While cabbage cooks, preheat a large skillet over medium heat and swirl in 1 tablespoon olive oil. Add the chopped onion and carrots and sauté for 5 minutes, stirring occasionally to soften them. Then add the beets and the remaining tablespoon of olive oil, cooking for another 3-4 minutes to slightly caramelize and develop their sweetness.
- Combine sautéed vegetables and simmer: Transfer the sautéed vegetables into the pot with the cabbage and broth. Add the peeled and cubed potatoes, tomato paste, and 2 teaspoons of salt. Cover, bring to a boil, then reduce the heat and cook on low for 20 minutes until potatoes are tender.
- Finish the seasoning and let flavors meld: Turn off the heat and stir in the white vinegar, pinch of sugar or maple syrup, grated garlic, and ground black pepper to taste. Let the borscht sit covered for 10 minutes to allow the flavors to meld deeply.
- Add fresh herbs and adjust seasonings: Stir in the finely chopped dill or parsley. Taste the soup and adjust seasoning with extra salt or pepper if needed.
- Serve: Serve the borscht hot with a generous dollop of sour cream or yogurt and slices of rye bread on the side. Optionally, provide a raw garlic clove for those who enjoy an extra pungent kick alongside.
Notes
- Storage: Refrigerate borscht in the cooking pot for up to 5 days. Reheat only the amount you plan to consume by simmering gently on the stovetop.
- Freezing: Freeze in an airtight glass container for up to 3 months. Thaw overnight at room temperature before reheating.
- Making authentic broth: Using beef bones and meat to create your own broth enhances flavor and authenticity. Simmer 2 pounds of beef ribs, oxtail, or soup bones with cold water for about an hour, skimming foam periodically. Remove bones after cooking, finely chop remaining meat, and return to pot.
- Stock alternatives: Store-bought low sodium beef broth works well for a quicker version. Add a protein boost with beef stew meat or canned beans if desired.
- Sauerkraut variation: Replacing 2 cups of cabbage with 2 cups of sauerkraut adds a delicious tang and complexity to the borscht flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
Leave a Reply