Ukrainian Borscht Beef Soup (Print)

A vibrant beet-based soup featuring tender beef and fresh vegetables with a creamy garnish. Perfect for chilly days.

# Components:

→ 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 (approximately 5 oz)
18 - Fresh dill or parsley, chopped

# Method:

01 - Combine beef, water, bay leaves, peppercorns, and salt in a large pot. Bring to a boil, reduce heat, and simmer for 45 minutes, skimming foam as needed.
02 - Heat oil in a large skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add grated carrots and beets, cooking for 5 minutes. Stir in tomato paste, sugar, and vinegar; cook for 7–8 minutes until vegetables soften.
03 - Remove beef from broth and set aside. Strain broth if preferred, return to pot, and bring to a simmer.
04 - Add diced potatoes to simmering broth and cook for 10 minutes.
05 - Stir shredded cabbage and the sautéed beet mixture into the pot. Simmer for an additional 10 minutes until vegetables are tender.
06 - Shred or cube the cooked beef and return it to the pot. Add minced garlic, season with salt and pepper, and simmer for 5 more minutes. Remove from heat and allow to rest for 15–20 minutes to enhance flavors.
07 - Ladle hot soup into bowls and garnish with a dollop of sour cream and chopped dill or parsley.

# Expert Advice:

01 -
  • It fills your kitchen with the most incredible aroma—beets, beef, and something indefinably cozy that makes people ask what you're cooking before they even walk in.
  • The soup tastes noticeably better the next day, which means you're actually ahead of the game if you make it early.
  • It's the kind of dish that works for a quiet weeknight dinner or when you're feeding a crowd, no adjustments needed.
  • Once you taste how the sour cream transforms each spoonful, store-bought soup becomes impossible to go back to.
02 -
  • Skimming the foam during that initial simmer isn't fussy—it's the difference between clear, clean-tasting broth and cloudy soup that looks less appetizing.
  • The vinegar and sugar aren't optional flavor accents; they're essential because they stop the beets from overwhelming everything and keep the soup from being one-note earthy.
  • Don't skip the resting period at the end—it sounds strange, but those 15-20 minutes transform the soup from good to the kind you think about days later.
03 -
  • If your beets bleed too much color and the broth looks muddy, you can strain it gently through cheesecloth for a cleaner presentation—though I usually don't bother because the depth of color is part of borscht's identity.
  • A splash of fresh lemon juice stirred in just before serving adds brightness without the vinegary edge, which changes the soup subtly if you prefer it that way.
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