Ukrainian Borscht

5 from 2 votes

Authentic Ukrainian Borscht with tender beef, vibrant beets, and vegetables. A hearty, flavorful soup served with sour cream and fresh dill.

Prep Time20

Cook Time50

Beef Broth Cooking Time3

Course: Soups

Cuisine: Eastern Europe

Diet: Gluten Free

Servings: people

Calories: 328kcal

Author: Jana Dziak

Equipment

Large Pot or Dutch Oven For making the beef broth and cooking the borscht.
Fine Mesh Skimmer or Spoon To skim off foam and impurities from the broth.
Cutting Board and Sharp Knife For chopping and dicing vegetables and meat.
Box Grater or Food Processor with Grater Attachment
Wooden spoon or spatula
Measuring cups and spoons
Fine Mesh Strainer To strain the broth, removing any impurities and leaving a clear liquid

Ingredients

1.5 lbs meaty beef or pork bones necks, shanks, short ribs, soup bones etc.
6 cups water
3 large beets peeled and grated
1 beet peeled, grated and set aside for the very end of cooking
1 large yellow onion finely diced
2 carrots diced
2 large potatoes peeled and diced
¼ head cabbage cut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced
2 tablespoons tomato paste
3 cloves garlic minced
1 cup beet kvass optional, you can leave it out
1 bay leaf
1 tablespoon vinegar
1 tablespoon sugar or honey
2 tablespoons lard or use bacon fat, tallow, ghee, olive oil, or avocado oil
salt + pepper to taste
lots of fresh dill for serving or start with a teaspoon of dried
sour cream and rye sourdough bread for serving

Instructions

Make the Beef Broth: In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot.
1.5 lbs meaty beef or pork bones, 6 cups water
Prepare the Vegetables: While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely. Remember to separate 1 grated beet to add a burst of fresh color and flavor at the end.
Sauté the Onions and Carrots: In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors.
1 large yellow onion, 2 carrots, 2 tablespoons lard
Add the Beets: Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht.
3 large beets, 1 tablespoon vinegar, 1 tablespoon sugar
Add Tomato Paste: Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar.
2 tablespoons tomato paste
Simmer the Soup: Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld. Taste for salt and pepper and adjust.
2 large potatoes, 1/4 head cabbage, 3 cloves garlic, 1 bay leaf, salt + pepper to taste
Add Beet Kvass and Meat: Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer.
1 cup beet kvass, 1 beet
Rest and Serve: Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience.
lots of fresh dill for serving, sour cream and rye sourdough bread for serving

Notes

Beet Kvass: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a beet kvass recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or sauerkraut brine.

Top Tips:

Add a smoked ham hock or bacon with the beef for extra richness.
Use meaty bones like beef shank or short ribs for a collagen-rich broth.
Add beets in stages—early for sweetness, later for fresh flavor and bright color.
Cook tomato paste briefly with veggies to enhance flavor and reduce acidity.
Traditional borscht uses lard for richness; bacon fat adds smokiness.
Simmer gently to preserve vegetable texture and keep flavors balanced.

Nutrition