Name: Classic Ukrainian Borscht with Beef
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: Ukrainian cuisine
Ingredients: 1 kg beef short ribs (or chuck roast, cut into large pieces); 3 l water; 4 pcs beetroot (medium, peeled and shredded or julienned); 0.5 pcs cabbage (small head, shredded); 3 pcs potatoes (medium, peeled and diced); 2 pcs carrots (medium, peeled and shredded or julienned); 1 pcs onions (medium, chopped); 2 tbsp tomato paste; 1 tbsp vinegar (white or apple cider vinegar); 1 tsp sugar; 3 pcs garlic (cloves, minced); 2 pcs bay leaves; 5 pcs peppercorns (black); tsp salt (to taste); tsp black pepper (to taste); 2 tbsp vegetable oil; cup sour cream (for serving); cup fresh dill (chopped, for garnish)

Classic Ukrainian Borscht with Beef - Image 1

Classic Ukrainian Borscht with Beef - Image 2

Prep: 30 min • Cook: 180 min. A deeply flavorful and comforting traditional borscht featuring tender beef, earthy beetroot, and a medley of vegetables, simmered in a rich broth and served with a dollop of sour cream and fresh dill. This hearty soup is a staple of Ukrainian cuisine, perfect for a warming meal.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 8
Course: Soup
Complexity: Medium

Units:

Scale:

Ingredients

2lb beef short ribs(or chuck roast, cut into large pieces)
3 1/6 qt water
4 pcs beetroot(medium, peeled and shredded or julienned)
1/2 pcs cabbage(small head, shredded)
3 pcs potatoes(medium, peeled and diced)
2 pcs carrots(medium, peeled and shredded or julienned)
1 pc onions(medium, chopped)
2 tbsp tomato paste
1 tbsp vinegar(white or apple cider vinegar)
1 tsp sugar
3 pcs garlic(cloves, minced)
2 pcs bay leaves
5 pcs peppercorns(black)
tsp salt(to taste)
tsp black pepper(to taste)
2 tbsp vegetable oil

For Serving

cup sour cream(for serving)
cup fresh dill(chopped, for garnish)

Instructions

Prepare the Broth

Place the beef in a large pot with water, bay leaves, and peppercorns. Bring to a boil, then reduce heat, skim off any foam, and simmer for 1.5-2 hours or until the beef is tender.
Remove the beef from the pot, shred or cut into bite-sized pieces, and set aside. Strain the broth and return it to the pot.

Sauté Vegetables

In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add shredded carrots and sauté for another 5-7 minutes until softened.
Stir in shredded beetroot, tomato paste, vinegar, and sugar. Cook for 10-15 minutes, stirring occasionally, until the beetroot is tender and its color has intensified. This preserves the vibrant color.
Add minced garlic and cook for 1 minute more until fragrant.

Assemble Borscht

Add diced potatoes to the simmering beef broth. Cook for 10 minutes.
Stir in the shredded cabbage and continue to cook for another 5-7 minutes.
Add the sautéed beetroot and vegetable mixture to the pot along with the shredded beef. Bring everything to a gentle simmer.
Season with salt and black pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld.

Serve

Ladle the hot borscht into bowls. Serve with a generous dollop of sour cream and a sprinkle of fresh dill.

Nutrition

Servings: 8
Serving size (imperial): 13.5 fl oz

Nutrient	Per serving	Per 100 ml	Total (8 servings)
Calories	450.5 kcal	112.6 kcal	3,604 kcal
Protein	25.2 g	6.3 g	201.6 g
Fat	18.5 g	4.6 g	148 g
Carbs	40.1 g	10 g	320.8 g

Tips

Sautéing beetroot with vinegar helps preserve its vibrant color, preventing the borscht from turning
Cutting vegetables uniformly ensures even cooking and a visually appealing soup.
For extra richness, serve with pampushky (Ukrainian garlic bread) on the side.

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Ingredients

2lb beef short ribs(or chuck roast, cut into large pieces)
3 1/6 qt water
4 pcs beetroot(medium, peeled and shredded or julienned)
1/2 pcs cabbage(small head, shredded)
3 pcs potatoes(medium, peeled and diced)
2 pcs carrots(medium, peeled and shredded or julienned)
1 pc onions(medium, chopped)
2 tbsp tomato paste
1 tbsp vinegar(white or apple cider vinegar)
1 tsp sugar
3 pcs garlic(cloves, minced)
2 pcs bay leaves
5 pcs peppercorns(black)
tsp salt(to taste)
tsp black pepper(to taste)
2 tbsp vegetable oil

For Serving

cup sour cream(for serving)
cup fresh dill(chopped, for garnish)

Instructions

Prepare the Broth

Place the beef in a large pot with water, bay leaves, and peppercorns. Bring to a boil, then reduce heat, skim off any foam, and simmer for 1.5-2 hours or until the beef is tender.
Remove the beef from the pot, shred or cut into bite-sized pieces, and set aside. Strain the broth and return it to the pot.

Sauté Vegetables

In a large skillet, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Add shredded carrots and sauté for another 5-7 minutes until softened.
Stir in shredded beetroot, tomato paste, vinegar, and sugar. Cook for 10-15 minutes, stirring occasionally, until the beetroot is tender and its color has intensified. This preserves the vibrant color.
Add minced garlic and cook for 1 minute more until fragrant.

Assemble Borscht

Add diced potatoes to the simmering beef broth. Cook for 10 minutes.
Stir in the shredded cabbage and continue to cook for another 5-7 minutes.
Add the sautéed beetroot and vegetable mixture to the pot along with the shredded beef. Bring everything to a gentle simmer.
Season with salt and black pepper to taste. Simmer for an additional 10-15 minutes to allow the flavors to meld.

Serve

Ladle the hot borscht into bowls. Serve with a generous dollop of sour cream and a sprinkle of fresh dill.

Nutrient

Per serving

Per 100 ml

Total (8 servings)

Calories

450.5 kcal

112.6 kcal

3,604 kcal

Protein

25.2 g

6.3 g

201.6 g

Fat

18.5 g

4.6 g

148 g

Carbs

40.1 g

10 g

320.8 g