Ukrainian Red Borscht Soup
Ukrainian Red Borscht Soup is a beet-based dish bursting with flavor and color.It combines beets, cabbage, potatoes, and tender beef or pork.Rich in vitamins and antioxidants, it’s both healthy and comforting.Served with sour cream and dill, it embodies Ukrainian hospitality.
Ingredients
- 2 medium beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 onion, chopped
- 2 medium potatoes, peeled and cubed
- 2 cups shredded cabbage
- 1 tomato, diced (or 1 tbsp tomato paste)
- 1 bay leaf
- 6 cups beef or vegetable broth
- 1 tbsp vinegar or lemon juice
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Fresh dill, for garnish
- Sour cream, for serving
Optional:
- ½ lb beef or pork, cubed (for a heartier version)
Instructions
- In a large pot, heat oil over medium heat. Sauté onions and carrots until soft.
- Add grated beets and cook for 10 minutes, stirring occasionally.
- Stir in tomato or tomato paste and vinegar; cook 2–3 more minutes.
- Add broth, potatoes, and bay leaf. Bring to a boil, then reduce to a simmer.
- Add cabbage and meat (if using). Simmer for about 45–60 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, topped with a dollop of sour cream and sprinkled with fresh dill.
Notes
- Beets give the soup its rich red color — don’t skip them!
- Add vinegar or lemon juice to help preserve the vibrant hue.
- For a vegetarian version, use vegetable broth and skip the meat.
- Allow the soup to rest overnight — the flavors deepen beautifully.
- Serve with black rye bread or pampushky (Ukrainian garlic rolls).