Authentic Ukrainian borscht is a vibrant, hearty beet soup with tender chunks of beef, earthy vegetables, and a hint of tangy vinegar. This recipe delivers the deep, rich flavor you expect from a traditional borscht, perfect for a comforting lunch or dinner.
Prep
20 min
Cook
2 hr 10 min
Total
2 hr 30 min
Servings
6 servings
Prepare the broth: In a large pot, add beef, halved onion, and water. Bring to a boil, then reduce heat to low. Simmer gently for 1.5–2 hours until the beef is tender and flavorful. Skim any foam that rises to the top.
Cook the vegetables: In a skillet, heat oil over medium heat. Add grated beets and carrots with a pinch of salt. Sauté for 5–7 minutes until slightly softened. Stir in tomato paste and vinegar, cook for another 2 minutes.
Combine soup ingredients: Remove the beef and onion from the broth. Dice the beef into bite-sized pieces and return to the pot. Add potatoes and sliced cabbage. Simmer for 10–12 minutes until vegetables are tender.
Add beet mixture and garlic: Stir the sautéed beets, carrots, tomato paste, and minced garlic into the pot. Simmer for an additional 5–7 minutes, allowing flavors to meld. Taste and adjust salt, pepper, or sugar as needed.
Serve: Ladle hot borscht into bowls and garnish with fresh dill and a dollop of sour cream. Accompany with dark rye bread or garlic rolls for a traditional touch.
400 kcal
Calories