Borshch Ukrainian Beet Soup

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Borshch is the iconic national dish of Ukraine, a vibrant ruby-red soup built on slow-cooked beef, sweet earthy beets, and tender cabbage. Each region and family guards its own version, but the soul of the dish remains the same: deeply savory broth, bright earthy beet flavor, and a generous spoonful of smetana on top. Serve with dark rye bread for the full experience.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 7 gFiber
• 12 gSugar
• 22 gProtein
• 850 mgSodium
• 1100 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 30 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Broth

• 1.5 lbs beef chuck, cut into 1-inch cubes (optional)
• 8 cups beef broth
• 2 bay leaves
• 1 tbsp apple cider vinegar

For the Vegetables

• 3 medium beets, peeled and grated
• 4 cups green cabbage, shredded
• 2 medium potatoes, peeled and diced
• 1 large carrot, peeled and grated
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp sunflower oil

For Seasoning and Serving

• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp granulated sugar
• 1/2 cup sour cream (smetana), for serving
• 1/4 cup fresh dill, chopped
• 2 tbsp fresh parsley, chopped

Directions

1. Combine the beef chuck, beef broth, bay leaves, and apple cider vinegar in a large stockpot. Bring to a gentle boil, reduce the heat, and simmer covered for 45 minutes until the beef is fork-tender.
2. While the broth simmers, heat the sunflower oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until translucent, then stir in the grated carrot and cook 4 minutes more.
3. Add the grated beets and tomato paste to the skillet. Cook for 6-7 minutes, stirring occasionally, until the beets soften and deepen into a rich crimson color.
4. Once the beef is tender, add the diced potatoes and shredded cabbage to the stockpot. Simmer uncovered for 12-15 minutes until the vegetables are just tender.
5. Stir the sautéed beet mixture into the stockpot. Season with the salt, pepper, and sugar, then simmer for another 8-10 minutes to meld all the flavors.
6. Remove the pot from the heat and stir in the minced garlic, chopped dill, and parsley. Cover and let the soup rest off-heat for 15-20 minutes to develop depth.
7. Taste and adjust the seasoning with extra salt or vinegar as needed. Skim any excess fat from the surface before serving.
8. Ladle the hot soup into bowls and top each portion with a generous dollop of sour cream and an extra sprinkle of fresh dill.

Cook’s Notes

• For the most vivid ruby-red color, add a small splash of vinegar or lemon juice at the end of cooking to lock in the beet pigment.
• Borshch is famously even better the next day – refrigerate overnight so the flavors can meld and deepen.
• Substitute beef shank for chuck if you want an even richer, marrowy broth.
• For a vegetarian version, simply skip the beef and use 8 cups of mushroom or vegetable broth instead.
• Always finish with smetana (fermented sour cream) for the authentic tangy Ukrainian finish.

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