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If you’re craving a soul-warming bowl that’s packed with vibrant flavors and rich history, then this Authentic Ukrainian Borscht Soup Recipe is an absolute must-try. This iconic Eastern European soup blends tender beef, hearty vegetables, and the striking sweetness of beets to create a dish that is as beautiful in color as it is comforting in taste. Every spoonful offers a perfect balance of savory depth and refreshing brightness, making it an ultimate expression of home-cooked goodness that you can share with friends and family.
Ingredients You’ll Need
The secret to this Authentic Ukrainian Borscht Soup Recipe is rooted in its simple yet purposeful ingredients. Each component plays a crucial role, whether it’s building the broth’s flavor, adding texture, or giving the soup its signature ruby hue.
- 10 cups water: The base that transforms into a rich, flavorful broth through slow simmering.
- 1 lb beef chuck: Provides hearty, tender meat and depth to the soup’s flavor.
- 3 medium beets, peeled and grated: Essential for the soup’s vibrant color and subtle natural sweetness.
- 2 carrots, peeled and grated: Adds sweetness and texture to balance the beets.
- 1 onion, finely chopped: Gives a savory foundation with aromatic sweetness.
- 2 tablespoons tomato paste: Intensifies the soup’s color and adds a tangy richness.
- 2 medium potatoes, diced: Brings heartiness and a comforting, soft bite.
- ½ head cabbage, shredded: Adds a slight crunch and a mild bitterness to balance flavors.
- 2 bay leaves: Infuse the broth with subtle earthy notes.
- 2 garlic cloves, minced: For a hint of warmth and aroma.
- Salt, to taste: Enhances and balances every flavor component.
- Pepper, to taste: Adds a gentle kick to the overall flavor profile.
- Fresh dill, chopped (for garnish): Provides a fresh, herbal brightness that’s iconic to borscht.
- Sour cream (for serving): Offers creamy tang that beautifully contrasts the soup’s earthiness.
How to Make Authentic Ukrainian Borscht Soup Recipe
Step 1: Create a Flavorful Broth
Start by bringing 10 cups of water and 1 pound of beef chuck to a boil in a large stockpot. As the water heats, you’ll notice foam rising to the surface—don’t forget to skim this off to keep your broth clear and flavorful. After boiling, reduce the heat and let it gently simmer for about an hour until the beef is tender and infused its rich essence into the liquid. Once ready, remove the beef to chop into bite-sized pieces before returning it to the pot.
Step 2: Prepare and Sauté the Vegetables
While the broth simmers, peel and grate the beets and carrots, and chop the onion finely. In a skillet over medium heat, warm a splash of oil and sauté the onion for a couple of minutes until fragrant. Add the grated carrots and beets and cook for about five minutes, letting their natural sweetness deepen. Stir in two tablespoons of tomato paste and cook for an additional three minutes to meld all those flavors together. This step is vital for the Authentic Ukrainian Borscht Soup Recipe’s vibrant taste.
Step 3: Add Potatoes and Bay Leaves
Next, add the diced potatoes and the bay leaves directly into the simmering broth. These ingredients simmer together for around ten minutes, allowing the potatoes to soften and the bay leaves to release their subtle, herbal aroma throughout the soup.
Step 4: Combine Cabbage and Sautéed Veggies
Once the potatoes begin to become tender, add the shredded cabbage to the pot, followed by the sautéed beets, carrots, and onions. Let everything simmer together for about 15 minutes so the cabbage softens slightly but still retains a bit of texture, harmonizing beautifully with the rest of the soup.
Step 5: Final Seasoning and Garlic
It’s time to add the minced garlic, salt, and pepper to taste. Stir well and simmer the soup for an extra five minutes to let the garlic’s aroma infuse the broth. Remove the bay leaves before serving to ensure only their delicate flavor remains.
Step 6: Ready to Serve!
Your Authentic Ukrainian Borscht Soup Recipe is now complete and ready to be enjoyed. Ladle the steaming soup into bowls, ready for a few final touches that will elevate every spoonful.
How to Serve Authentic Ukrainian Borscht Soup Recipe
Garnishes
Garnishing with a generous dollop of sour cream and a sprinkle of fresh chopped dill is traditional and highly recommended. The sour cream adds a cooling creaminess that balances the earthy beets, while the dill infuses a fresh, herbaceous brightness that brings each bite alive.
Side Dishes
This soup pairs beautifully with a crusty rye or sourdough bread to soak up every delicious drop. For an authentic experience, serve with pampushky—soft Ukrainian garlic bread rolls that complement the flavors remarkably well and add a delightful contrast in texture.
Creative Ways to Present
For a fun twist, serve your borscht in individual bread bowls to impress guests at your next gathering. Alternatively, garnish with a mix of finely chopped scallions or a sprinkle of crispy bacon bits for those who enjoy a smoky touch. Adding a wedge of lemon on the side allows adventurous eaters to add a fresh citrus pop, brightening the deep flavors further.
Make Ahead and Storage
Storing Leftovers
One of the joys of the Authentic Ukrainian Borscht Soup Recipe is how well it keeps. Store leftovers in an airtight container in the refrigerator for up to 4 days. As the flavors meld over time, the soup actually tastes even better the next day!
Freezing
This borscht freezes beautifully, making it perfect for meal prep. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months; just be sure to leave a little room at the top as liquids expand when frozen.
Reheating
When ready to enjoy, gently reheat the soup on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened too much, add a splash of water or broth to restore the perfect consistency. Always add fresh sour cream just before serving for the best flavor and texture.
FAQs
Can I make this borscht vegetarian or vegan?
Absolutely! Simply omit the beef and use vegetable broth instead of water or beef broth. You can also add beans or mushrooms for extra texture and protein, and vegan sour cream or a dollop of avocado makes a wonderful topping.
Why do the beets need to be grated instead of chopped?
Grating the beets allows their sweet juices to release more fully into the soup, enhancing both the color and flavor. It also helps them cook evenly and quickly, contributing to the soup’s signature smooth texture.
Is the soup supposed to be sweet because of the beets?
A great question! While beets do bring a natural sweetness, Authentic Ukrainian Borscht Soup Recipe balances this with acidity from tomato paste and the savoriness of beef broth, resulting in a complex, harmonious taste—not overly sweet.
Can I prepare parts of this soup in advance?
Yes, you can prepare the broth and sauté the vegetables a day ahead to save time. Store them separately in the fridge, then combine and finish cooking the soup when you’re ready to serve.
What’s the best way to reheat borscht without losing flavor?
Reheat gently on the stovetop, stirring occasionally to prevent scorching. Avoid microwaving at high power as it can cause uneven heating and alter the soup’s texture. Adding a little broth or water during warming keeps it from becoming too thick.
Final Thoughts
There’s something truly special about making and sharing this Authentic Ukrainian Borscht Soup Recipe. It’s a dish that invites warmth, tradition, and a burst of fresh, hearty flavors into your home. I wholeheartedly encourage you to dive in, take your time with each step, and enjoy the gratifying experience of creating a culinary masterpiece that’s destined to become a beloved favorite on your table.
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Authentic Ukrainian Borscht Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
Description
Authentic Ukrainian Borscht Soup is a hearty and flavorful beet-based soup featuring tender beef, fresh vegetables, and a rich broth. This traditional Eastern European dish combines sautéed beets, carrots, onions, and cabbage with beef stock, seasoned with garlic, bay leaves, and herbs, and is typically served hot with a dollop of sour cream and fresh dill for garnish.
Ingredients
Broth and Meat
- 10 cups water
- 1 lb beef chuck
- 2 bay leaves
Vegetables
- 3 medium beets, peeled and grated
- 2 carrots, peeled and grated
- 1 onion, finely chopped
- 2 medium potatoes, diced
- ½ head cabbage, shredded
Other Ingredients
- 2 tablespoons tomato paste
- 2 garlic cloves, minced
- Salt, to taste
- Pepper, to taste
- Fresh dill, chopped (for garnish)
- Sour cream (for serving)
- 2 tablespoons oil (for sautéing)
Instructions
- Prepare the broth: In a large stockpot, combine 1 lb beef chuck and 10 cups water. Bring to a boil and skim off any foam that rises to the surface. Reduce heat and simmer for 1 hour until the beef is tender. Remove the beef, chop it into bite-sized pieces, and return it to the pot.
- Prepare vegetables: While the beef simmers, peel and grate the 3 beets and 2 carrots. Finely chop the 1 onion.
- Sauté vegetables: Heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion and sauté for 2 minutes until translucent. Add the grated carrots and beets, cooking for an additional 5 minutes. Stir in 2 tablespoons tomato paste and cook for another 3 minutes to develop the flavors.
- Add potatoes and bay leaves: Add the diced potatoes and 2 bay leaves to the simmering broth. Continue simmering for 10 minutes until the potatoes start to soften.
- Add cabbage and sautéed vegetables: Stir in the shredded cabbage along with the sautéed beet and carrot mixture. Allow the soup to simmer for 15 minutes so the flavors meld and the cabbage softens.
- Season the soup: Add 2 minced garlic cloves, season with salt and pepper to taste, and simmer for an additional 5 minutes. Remove the bay leaves before serving.
- Serve: Ladle the borscht into bowls and serve hot, garnished with fresh chopped dill and a dollop of sour cream.
Notes
- Skimming foam while boiling beef results in a clearer broth.
- Adjust salt and pepper according to taste preferences.
- For a vegetarian version, omit beef and use vegetable broth.
- Borscht tastes even better the next day as flavors deepen.
- Sour cream can be substituted with vegan alternatives if desired.
