Easy & Authentic Borscht Recipe (Ukrainian Beet Soup)

Hey everyone, and welcome back to scooks.com! Is there anything more comforting than a big, steaming bowl of soup on a chilly day? I think not. Today, I’m sharing something truly special, a recipe that’s close to my heart and guaranteed to warm you from the inside out. We’re talking about borscht! But not just any borscht. This is a deeply savory, rich, and hearty beef and beet soup with a stunning, jewel-toned color that’s just breathtaking. It looks complicated, but I promise you, this easy-to-follow, authentic-tasting Borscht Recipe is perfect for any home cook looking to create a little kitchen magic.

Read Also: The Best Homemade Choco Taco Recipe (Easy Copycat!)

Why You’ll Love This Recipe

I could go on and on about why this Borscht Recipe is a keeper, but here are just a few reasons it’s going to become a new favorite in your home.

• Incredibly Deep Flavor: Seriously, the flavor here is out of this world. We layer savory, tender beef with earthy beets, sweet carrots, and a final, bright splash of tangy vinegar. The result is a soup that’s so complex and deeply satisfying, you’ll be scraping the bottom of your bowl.
• A Complete One-Pot Meal: This isn’t some light little starter soup. Oh no. This borscht is absolutely packed with tender beef and hearty vegetables like potatoes and cabbage. It’s a full-on meal in a bowl that will leave you feeling happy and full.
• Stunning Presentation: Let’s be honest, we eat with our eyes first! That gorgeous, ruby-red color is a total showstopper. Topped with a dollop of creamy sour cream and a sprinkle of fresh green dill, it’s a bowl that’s as beautiful as it is delicious.
• Even Better the Next Day: You know those magical dishes that just get better with time? This is one of them. It’s a perfect make-ahead meal because as it sits in the fridge overnight, all those amazing flavors meld and deepen. Your leftovers just became the best lunch ever!

Ingredient List

Here’s what you’ll need to gather to create this masterpiece. Don’t be intimidated by the list; it’s mostly pantry staples and wholesome veggies!

For the Borscht

• Beef: 2 pounds chuck roast or beef shank, cut into 1-inch cubes.
• Fats: 2 tablespoons olive oil or unsalted butter.
• Aromatics: 1 large yellow onion (chopped), 2 large carrots (grated), 2 celery stalks (chopped), and 4-5 garlic cloves (minced, divided).
• Root Vegetables: 3-4 medium fresh beets (about 1.5 pounds, peeled and grated) and 1 pound Yukon Gold potatoes (peeled and diced).
• Pantry Staples: 8 cups low-sodium beef broth, one 15-ounce can of diced tomatoes (fire-roasted are fantastic here!), and 2 bay leaves.
• The Balancing Act: 3 tablespoons red wine vinegar, 1 teaspoon granulated sugar (optional, but recommended), salt, and freshly ground black pepper to taste.
• Greens: ½ head of green cabbage (shredded) and ½ cup fresh dill (chopped, divided).

For Serving

• Full-fat sour cream or plain Greek yogurt.
• More fresh dill, chopped.
• Hearty bread, like pumpernickel or rye, for dipping. You’re gonna want it!

Notes on Key Ingredients & Substitutions

• Making it Vegetarian: Want a veggie version? No problem! Omit the beef and use a good quality vegetable broth. To replicate that savory depth, I recommend sautéing 1 pound of sliced cremini mushrooms with the onions until they’re deeply browned. It’s a fantastic, earthy swap.
• About the Beets: Fresh beets are absolutely essential for the best flavor and vibrant color. Don’t use the canned or pre-cooked kind for this recipe. To save yourself some time and effort, use the shredding attachment on your food processor. It’s a game-changer!
• The Vinegar: Please, whatever you do, don’t skip the vinegar! That little bit of acidity is crucial. It cuts through the richness, balances the natural sweetness of the beets, and makes all the other flavors pop. It’s what gives borscht its signature tang. Apple cider vinegar or even a good squeeze of fresh lemon juice can be used in a pinch.

Step-by-Step Instructions

Ready to make some magic? Let’s get started on our amazing Borscht Recipe! Grab your favorite large pot or Dutch oven.

1. Sear the Beef & Build the Broth

Pat your beef cubes dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in your pot over medium-high heat. Add the beef in a single layer (work in batches if you need to!) and sear on all sides until deeply browned. Don’t move the meat around too much—let it get a good crust. Remove the beef with a slotted spoon and set it aside.

2. Sauté the Aromatics & Beets

Reduce the heat to medium. Add the chopped onion, grated carrots, and celery to the pot. Sauté for about 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the veggies have softened. Add about half of your minced garlic and cook for another minute until fragrant. Now, stir in the grated beets and cook for another 5 minutes, allowing them to soften slightly and release their beautiful color.

3. Simmer the Soup Base

Pour in the beef broth, diced tomatoes (with their juice), and the bay leaves. Add the seared beef back into the pot. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for at least 1.5 hours, or until the beef is becoming tender.

4. Add Cabbage, Potatoes & Finish

Stir in the diced potatoes and simmer for another 15 minutes. Then, add the shredded cabbage and continue to simmer for another 15-20 minutes, or until the potatoes are fork-tender and the cabbage is wilted and soft.

5. Final Seasoning & Garnish

Remove the pot from the heat and take out the bay leaves. Stir in the red wine vinegar, the optional sugar, most of the fresh dill, and the remaining minced garlic. Now it’s time to taste! Season generously with salt and pepper until the flavors sing. Ladle the hot borscht into bowls, top with a generous dollop of sour cream, and sprinkle with the rest of the fresh dill. Serve immediately with that crusty bread!

Pro Tips for Success

These little tips will take your Borscht Recipe from good to absolutely unforgettable.

• Grate Your Beets: I know I mentioned it before, but it’s my number one tip! Grating the raw beets on the large holes of a box grater (or with a food processor) instead of dicing them is key. They release more color and flavor and practically melt into the soup, creating a richer, more cohesive texture.
• Don’t Rush the Simmer: The long, slow simmer is where the magic happens. It’s how you get that fall-apart-tender beef and a broth that tastes like it’s been cooking for days. Rushing it with a high boil will just make the vegetables mushy and the beef tough. Patience is your friend!
• Taste and Adjust: The final seasoning is the most important step. Your palate is the best judge. After adding the vinegar, taste the soup. Does it need more salt to bring out the savory notes? A little more vinegar for a brighter tang? Maybe a tiny pinch of sugar to balance everything? Adjust it until it tastes absolutely perfect to you.
• The Garlic-Dill Finish: Adding half of the minced garlic and most of the fresh dill at the very end, off the heat, is a classic trick. Cooking them for a long time mutes their flavor, but adding them in the last minute preserves their bright, potent, and wonderfully fresh taste. It makes a huge difference!

Storage Instructions

• To Store: Let the borscht cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. The flavors get even better!
• To Freeze: This soup freezes like a dream. Once completely cool, portion it into freezer-safe containers or zip-top bags. It will last for up to 3 months. Just a heads-up, the potatoes might soften a bit in texture after being frozen and thawed, but it’s still delicious.
• To Reheat: The best way is to gently warm the soup in a saucepan over medium-low heat, stirring occasionally, until it’s heated all the way through. Try to avoid re-boiling it.

Frequently Asked Questions (FAQ)

What is borscht supposed to taste like?

A common question about any Borscht Recipe is its taste! Great borscht has a wonderful balance of flavors. It should be deeply savory from the beef and broth, earthy and slightly sweet from the beets and carrots, and have a pleasant, bright tang from the vinegar that cuts through the richness. It’s complex, hearty, and incredibly comforting.

Can I make this recipe in a slow cooker or Instant Pot?

Absolutely!
For a Slow Cooker: Sear the beef and sauté the aromatics (steps 1 & 2) on the stovetop first, then transfer everything except the cabbage, potatoes, dill, and final garlic/vinegar to your slow cooker. Cook on low for 6-8 hours. Add the potatoes and cabbage in the last hour of cooking. Stir in the final ingredients just before serving.
For an Instant Pot: Use the ‘Sauté’ function for steps 1 & 2. Add the broth, tomatoes, and beef back in. Cook on high pressure for 35 minutes. Let the pressure release naturally for 15 minutes, then quick release. Add the potatoes and cabbage, and sauté for another 10-15 minutes until tender. Stir in the final ingredients before serving.

How do I keep my kitchen from getting stained by beets?

Ah, the tell-tale sign of borscht-making! Beets can be messy. I recommend wearing gloves when peeling and grating them. Use a plastic cutting board if you have one, as it’s less likely to stain than wood. And if you do get any juice on your counter, wipe it up immediately with a little vinegar or lemon juice on a cloth.

Is borscht served hot or cold?

This particular style of hearty, meat-and-vegetable-filled borscht is definitely meant to be served hot! It’s a comforting winter meal. However, there are other variations of borscht, particularly in the summer, that are lighter and are traditionally served cold. It just depends on the recipe!

Conclusion

And there you have it—a bowl full of comfort, history, and incredible flavor. This isn’t just soup; it’s an experience. It’s the kind of meal that makes you want to gather your family around the table and just enjoy being together. I truly hope you love this Borscht Recipe as much as I do.

If you make it, I would be so thrilled to hear what you think! Please drop a comment below or leave a rating on the recipe card. Happy cooking!