Country Style Borscht is a hearty Ukrainian beet soup built on cubed beets, shredded cabbage, potatoes, and carrots simmered in chicken stock. Its deep earthiness and garden-fresh sweetness make it the defining comfort dish of Eastern European home cooking.
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In a large dutch oven or soup pot, heat the olive oil and butter.
Add prepared beets, cabbage, carrots, potatoes and onions and sauté until tender. About 15 minutes.
Stir in the tomato paste and chicken stock.
Add the bay leaves.
Season with salt and pepper. Taste to season as amount of salt used can vary depending on how salty the chicken broth is.
Bring to a boil, then reduce heat to low.
Cover and simmer for 1 hour.
Next add the sugar, vinegar and dill.
Simmer for additional 15 minutes.
Serve with dollop of sour cream.
Refrigerate in an airtight container up to 5 days; reheat gently on stovetop over medium heat. Freezes up to 3 months.
Yes. Beef stock deepens the borscht's earthiness and is traditional in some Ukrainian regions; chicken stock keeps it lighter and brighter.
Refrigerate in an airtight container for up to 5 days; it tastes even better the next day as flavors meld. Freezes well for up to 3 months.
Yes, peel raw beets before cubing to prevent staining the entire pot; wear gloves to protect your hands from beet juice.
Yes. Omit the butter and increase olive oil to 2 tablespoons; the soup's flavor is driven by beets and vegetables, not dairy.
Fork-tender beets and potatoes signal doneness, usually 40–50 minutes after adding stock; cabbage should soften within the same window.
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