Ukrainian Borscht

Name: Authentic Ukrainian Borscht (Grandma's Recipe)
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Ukrainian
Ingredients: 12 cups low sodium beef broth (or beef bones + cold water (see notes)); 5 cups green or red cabbage (thinly sliced); 1 large onion (chopped); 3 medium carrots (chopped); 2 tablespoons olive oil; 3 large beets (peeled and cut into matchsticks); 4 large potatoes (peeled and cubed); 6 ounces can tomato paste (low sodium); 2 teaspoons salt; 3 bay leaves; 1 tablespoon white vinegar; Pinch of sugar or maple syrup; 3 large garlic cloves (grated); Ground black pepper (to taste); 1/4 cup dill or parsley (finely chopped); Yogurt, sour cream and rye bread (for serving)

This authentic Ukrainian borscht is a beet-forward soup built on beef broth, cabbage, and root vegetables, finished with sour cream. It's a slow-simmered Eastern European classic that tastes like a family recipe passed down through generations.

🌍Ukrainian 🏷️Borscht 🏷️Borscht recipe 🏷️Ukrainian borscht

Total

1h 25m

Servings

8

Difficulty

Expert

Est. Cost

$29–$48

Recipe Source

View original recipe

From Ifoodreal

Ingredients

12 cups low sodium beef broth (or beef bones + cold water (see notes))
5 cups green or red cabbage (thinly sliced)
1 large onion (chopped)
3 medium carrots (chopped)
2 tablespoons olive oil
3 large beets (peeled and cut into matchsticks)
4 large potatoes (peeled and cubed)
6 ounces can tomato paste (low sodium)
2 teaspoons salt
3 bay leaves
1 tablespoon white vinegar
Pinch of sugar or maple syrup
3 large garlic cloves (grated)
Ground black pepper (to taste)
1/4 cup dill or parsley (finely chopped)
Yogurt, sour cream and rye bread (for serving)

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Instructions

1
In a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables.
2
Once beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
3
Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
4
Add beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes.
5
Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
6
Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
7
Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

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Tips & Notes

Pro tips

Cut beets into thin matchsticks rather than cubes—this increases surface area for color extraction and shortens cooking time.
Slice cabbage very thinly so it softens evenly and doesn't overpower the broth.
Finish with sour cream and fresh dill just before serving to brighten acidity and add traditional flavor.
Use low-sodium broth so you can control salt levels; borscht's flavor balance depends on seasoning adjustment at the end.

Substitutions

Red cabbage → green cabbage (no change to flavor, only appearance)
Beef broth → vegetable or chicken broth (lighter, less traditional flavor)
Fresh beets → 3 cups canned, drained beets (add in final 10 minutes; reduces cooking time)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 5 days, or freeze up to 3 months. Reheat on the stovetop over medium heat, adding water if needed to reach desired consistency.

Common Questions

Can I make borscht in advance?

Yes. Borscht actually improves after a day or two as flavors meld. Store in the refrigerator up to 5 days, or freeze up to 3 months. Reheat gently on the stovetop.

Should I use fresh beets or canned?

Fresh beets deliver the best color and earthy flavor. Canned beets work in a pinch but use about 3 cups drained, add them near the end, and reduce simmering time to avoid overcooking.

Why is my borscht not red enough?

Beet color fades during long cooking. Grate or cut beets into thin matchsticks to maximize color release. Add beets earlier in cooking and stir occasionally for deeper red hue.

What can I substitute for beef broth?

Vegetable broth works for a vegetarian version, though flavor will be lighter. Chicken broth is acceptable but less traditional. Homemade beef bone stock is ideal for deeper flavor.

How do I know when borscht is done?

Cook until potatoes and beets are tender (45–60 minutes total). Taste for salt balance; flavors should be balanced between earthiness, sweetness, and tang.