Borscht Soup Ukrainian Recipe

There are few things that comfort the soul quite like a warm, hearty bowl of soup. One of the most iconic soups in Eastern Europe, particularly in Ukraine, is borscht. It’s more than just a soup; it’s a piece of cultural heritage, a celebration of the region’s rich farming traditions, and a symbol of the vibrant history and resilience of the people. Borscht can vary from region to region, but at its core, it is a beet-based soup that boasts a perfect balance of earthy sweetness, tang, and savory depth.

What makes borscht stand out is its ability to evolve and adapt. It can be served hot or cold, with or without meat, and garnished with a dollop of sour cream. It’s the kind of dish that feels like a warm hug, no matter the time of year. In this recipe guide, we will dive deep into making an authentic Ukrainian borscht soup, discussing not just how to make it, but why each ingredient matters and how you can make it your own.

Borscht isn’t just a recipe-it’s an experience. From the earthy aroma of simmering beets to the final touch of fresh dill, this soup is layered in flavors that take time to unfold. The Ukrainian version of borscht is particularly rich in flavor, often making use of locally sourced produce and meats.

Let’s break it down, step by step:

Ingredients Needed

Here’s a list of the key ingredients that will make your borscht authentically Ukrainian:

Beets: The star of the dish. You’ll need about 3 medium-sized beets, peeled and shredded. Their natural sweetness and vibrant color form the heart of the soup.
Cabbage: 1 small head of cabbage, shredded. This adds texture and a bit of bite to balance the sweetness of the beets.
Onions: 1 large onion, finely chopped. Onions form the base of the flavor profile, bringing in a mild sweetness when sautéed.
Carrots: 1 or 2 medium carrots, peeled and shredded. Carrots bring in an earthy undertone that complements the beets perfectly.
Potatoes: 2 medium potatoes, peeled and cubed. Potatoes give the soup a more substantial, filling base.
Garlic: 2 cloves, minced. Adds a fragrant layer of flavor.
Tomatoes: 2 medium tomatoes, diced (or you can use tomato paste, about 2 tablespoons). This will introduce a tangy acidity to balance the sweetness of the beets.
Vegetable or Beef Broth: About 6-8 cups of broth. Beef broth gives a deeper, richer flavor, but vegetable broth works if you want a lighter, vegetarian version.
Bay leaves: 1 or 2 bay leaves. Adds a hint of herbal depth.
Vinegar: 2 tablespoons (white or apple cider). The vinegar cuts through the sweetness of the beets, creating the signature tang.
Sugar: 1 teaspoon. Just a pinch to balance out the tartness of the vinegar.
Dill: Fresh dill, chopped. This is a quintessential garnish in borscht, providing a bright, herbal contrast to the deep, earthy flavors of the soup.
Sour Cream: For serving. A dollop of sour cream adds creaminess and a little extra tang.
Salt and Pepper: To taste. Essential to round out all the flavors.

Cooking Instructions

Making borscht is a labor of love, but it’s also a fairly straightforward process. Here’s how to cook it:

Prepare the Beets: Start by peeling and shredding the beets. You can use a box grater or a food processor. Set them aside for later.
Sauté the Vegetables: In a large pot, heat some oil over medium heat. Add the chopped onions, carrots, and shredded beets. Sauté for about 5 minutes until they soften and begin to caramelize. This step is essential to develop deep flavors.
Add Broth and Simmer: Add the diced tomatoes (or tomato paste), bay leaves, and the broth of your choice to the pot. Stir everything together, and bring it to a boil. Once boiling, reduce the heat and let it simmer for 30-40 minutes.
Add Potatoes and Cabbage: After the broth has developed a rich flavor, add the cubed potatoes and shredded cabbage. Continue to simmer for another 15-20 minutes until the potatoes are tender.
Season the Soup: Stir in the vinegar, sugar, salt, and pepper. Taste as you go to make sure you’ve achieved the perfect balance of sweet, sour, and savory. This is where your personal touch comes in.
Final Touches: Once everything is tender and well-seasoned, remove the soup from the heat. Discard the bay leaves. Let the soup rest for a few minutes to let the flavors meld together.
Serve and Garnish: Serve the borscht hot, garnished with a generous dollop of sour cream and a sprinkle of fresh dill.

Ingredient Insights

Beets: Not only do they give borscht its stunning ruby color, but they’re also packed with nutrients like folate, manganese, and antioxidants. The natural sweetness of beets is the foundation of borscht’s unique flavor profile.
Cabbage: Cabbage is a hearty vegetable that holds up well to long cooking times. It’s loaded with fiber and Vitamin C, making it a great addition to the soup.
Vinegar: The addition of vinegar is what transforms the flavor of borscht from a purely sweet dish to a more complex, layered soup. The vinegar gives it that signature tang that cuts through the earthiness of the beets.
Sour Cream: Sour cream is the classic garnish for borscht. It adds a creamy, cooling element that balances the acidity and brings everything together beautifully.

Expert Tips

Balance the Sweet and Sour: One of the trickiest parts of making borscht is getting the balance of sweet and sour just right. If it’s too sweet, add more vinegar. If it’s too sour, a pinch of sugar will help. Don’t be afraid to adjust to your taste.
Use Beef Broth: While you can certainly use vegetable broth for a vegetarian version, beef broth provides a much richer, heartier flavor. If you’re using beef, consider adding some beef brisket or short ribs for a more filling soup.
Let it Rest: Borscht often tastes better the next day, once the flavors have had time to meld. Make it a day ahead for an even more flavorful dish.
Garnish Generously: Don’t skimp on the dill or sour cream. These toppings are essential for bringing out the best in borscht.

Recipe Variations

While the traditional Ukrainian borscht is deeply satisfying in its classic form, there are a few ways you can mix it up:

Meatless Borscht: Omit the beef broth and any meat for a lighter, vegetarian version. You can use vegetable broth and add in some sautéed mushrooms for extra umami.
Beef Borscht: For an even heartier borscht, add some cubed beef (like brisket or short ribs) to the broth. The meat will cook slowly and add a rich depth of flavor to the soup.
Cold Borscht (Chilled Borscht): In warmer months, some people prefer borscht cold. This is especially refreshing in the summer. Just let the soup cool to room temperature, then refrigerate for a few hours before serving.
Spicy Borscht: If you love a bit of heat, try adding a few chili flakes or some diced jalapeños to the soup while it’s simmering.

Final Words

Borscht is more than just food; it’s a cultural experience. Each spoonful tells a story of centuries-old traditions, family gatherings, and the love that goes into a home-cooked meal. Its vibrant color, complex flavor, and nourishing qualities make it an enduring favorite in many Eastern European homes.

Whether you’re preparing it for a cozy family dinner or serving it at a holiday feast, borscht is the kind of dish that brings people together. It’s a wonderful way to introduce new flavors into your kitchen and celebrate the rich culinary traditions of Ukraine.

Borscht Soup Ukrainian Recipe