Ukrainian Borscht Beef Soup (Printable)

A flavorful beet soup featuring tender beef and a blend of fresh vegetables with a creamy topping.

# What You Need:

→ Beef

01 - 14 oz beef chuck or brisket, cut into 2–3 large pieces
02 - 6 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon salt

→ Vegetables

06 - 3 medium beets, peeled and grated
07 - 2 medium carrots, peeled and grated
08 - 1 medium onion, finely chopped
09 - 2 medium potatoes, peeled and diced
10 - 1/4 small green cabbage, shredded
11 - 2 tablespoons tomato paste
12 - 2 cloves garlic, minced

→ Pantry

13 - 2 tablespoons sunflower or vegetable oil
14 - 1 tablespoon sugar
15 - 2 tablespoons white vinegar
16 - Extra salt and pepper, to taste

→ For Serving

17 - 2/3 cup sour cream (about 5 oz)
18 - Fresh dill or parsley, chopped

# Step-by-Step Guide:

01 - Combine beef, water, bay leaves, peppercorns, and salt in a large soup pot. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off any foam.
02 - Heat oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add grated carrots and beets, sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar; cook for 7 to 8 minutes until vegetables soften, stirring occasionally.
03 - Remove beef from the pot and set aside. Optionally strain the broth, then return it to simmer.
04 - Add diced potatoes to simmering broth and cook for 10 minutes.
05 - Incorporate shredded cabbage and the sautéed beet mixture into the pot. Simmer for an additional 10 minutes until all vegetables are tender.
06 - Shred or cube the cooked beef and return it to the pot. Add minced garlic, adjust salt and pepper to taste, and simmer for 5 minutes. Remove from heat and let rest for 15 to 20 minutes to enhance flavors.
07 - Ladle soup into bowls and top each with a generous spoonful of sour cream and chopped fresh dill or parsley.

# Expert Advice:

01 -
  • The broth becomes silky and rich from beef that's been coaxed slowly into tenderness, making every spoonful feel like comfort.
  • That moment when sour cream swirls into hot borscht never gets old—it's visibly magical and tastes even better.
  • It actually improves overnight, which means you can make it ahead and look like a genius when dinner happens.
02 -
  • Don't skip the resting period at the end—those 15 to 20 minutes allow flavors to settle and deepen, transforming a good soup into one worth savoring.
  • If your borscht tastes flat, it's usually the sugar-to-vinegar balance that needs adjusting, not the salt; add vinegar gradually and taste as you go.
  • Make this a day ahead if you have time; it truly tastes better cold overnight and then gently reheated.
03 -
  • Buy beets that still have their greens attached if possible—that means they're fresher, and fresher beets have cleaner, more refined flavor.
  • Grate your vegetables on the large holes of a box grater to maximize their surface area and help them soften evenly in the skillet.
  • Keep the sour cream at room temperature for a few minutes before serving so it swirls into the hot soup more beautifully and melts slightly into the broth.
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