Ukrainian-Style Red Borscht with Beef and Cabbage

Borscht is one of the most recognizable dishes of Ukrainian cuisine. This version combines tender beef, beetroot, cabbage, potatoes and aromatic vegetables in a rich red broth.

A little vinegar preserves the bright beet color and balances the natural sweetness of the vegetables. Serve the soup with sour cream, fresh dill and dark bread.

Prep time: 25 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 55 minutes
Servings: 6–8

Ingredients

• 500 g beef chuck, cut into cubes
• 2.2 litres water, approximately 9 cups
• 2 medium beetroots, peeled and grated
• 2 potatoes, cut into cubes
• 250 g white cabbage, finely sliced
• 1 onion, finely chopped
• 1 carrot, grated
• 2 tablespoons tomato paste
• 2 tablespoons sunflower oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 bay leaves
• Salt and black pepper
• Fresh dill
• Sour cream, for serving

Instructions

1. Add the beef and water to a large pot. Bring to a gentle boil and remove any foam from the surface.
2. Add the bay leaves and a little salt. Simmer for approximately 60 minutes, until the beef begins to soften.
3. Heat the oil in a frying pan. Cook the onion and carrot for five minutes.
4. Add the grated beetroot, tomato paste, vinegar and sugar. Cook for another eight minutes, stirring frequently.
5. Add the potatoes to the beef broth and cook for ten minutes.
6. Add the cabbage and beetroot mixture. Simmer for another 15–20 minutes, until all the vegetables are tender.
7. Stir in the garlic. Season with salt and black pepper.
8. Turn off the heat and allow the borscht to rest for 15 minutes before serving.
9. Serve with sour cream, fresh dill and bread.

Alya’s Kitchen Tips

Do not cook the grated beetroot directly in the broth from the beginning. Sautéing it separately with vinegar helps preserve its color and creates a deeper flavor.

Borscht often tastes even better the following day after the flavors have had time to develop.

Storage

Refrigerate for up to four days. It can also be frozen for up to two months without the sour cream garnish.