Ukrainian Borscht
Borscht is Ukraine’s national dish, and this historical recipe for traditional Ukrainian borscht beet soup is as authentic and delicious as it gets. This ancient recipe uses one ingredient that North American cooks might have trouble sourcing—or making—but don’t worry—I’ll provide you with a simple alternative that will still result in the most delicious borscht soup you can make.
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Beets are one of the staple crops I grow in abundance each year on the homestead. I make borscht with them as soon as possible. Everyone loves this soup; there is just something so uniquely Slavic about it.
There are countless variations of borscht in Ukraine and across Central and Eastern Europe, but the star ingredient is the humble beet, which gives this soup its vibrant red color.
This historical recipe also calls for a unique and authentic ingredient—beet kvass, which I have a recipe for at that link.
That said, if you do not wish to make it or wait two weeks to make some soup, you can leave it out. I do recommend trying it this way at least once because it’s a very unique and old part of the culture.
You might want to try some of my other old peasant soups and stews recipes from Europe: Croatian grah, Bosnian grah (bean soups), Ukha Russian fish soup, liver dumpling soup, oxtail and barley soup, German split pea soup, Hungarian goulash, and Segedisnky Goulash.
Equipment
- Large Pot or Dutch Oven – For making the beef broth and cooking the borscht.
- Fine Mesh Skimmer or Spoon – To skim off foam and impurities from the broth.
- Cutting Board and Sharp Knife – For chopping and dicing vegetables and meat.
- Box Grater or Food Processor with Grater Attachment – For grating beets and carrots.
- Wooden Spoon or Spatula – For stirring and sautéing ingredients.
- Measuring Cups and Spoons – For accurately measuring ingredients like water, vinegar, and seasonings.
- Fine Mesh Strainer – To strain the broth, removing any impurities and leaving a clear liquid.
Traditional Ukrainian Borscht Ingredients (Notes, Variations, & Substitutions)
Lard: Lard is traditional, but feel free to substitute it with your cooking oil or fat of choice. I recommend tallow, ghee, olive oil, or avocado oil.
Beef Bones: We will use meaty beef bones to make a deeply flavorful stock and then shred the tender meat off the bones to add to the borscht. You can also use meaty pork bones instead. Ask your butcher for neck bones or soup bones. You can also omit this step entirely and replace it with beef stock or bone broth, another type of meat broth, vegetable stock, water and a stock cube, or plain water. There are many vegetarian and even vegan versions of borscht out there, though this recipe is not one of them.
Seasonings: Simple salt and pepper, a bay leaf, sugar, or honey are all that are needed here. If using kvass, be conservative in your salt use as kvass is very salty.
Fresh Dill: For me, fresh dill is not optional for the best-tasting borscht. I add LOADS of the stuff to my bowl. You can replace it with dried if you must, but it won’t be quite the same. Start with a teaspoon of the dried stuff and add more to taste.
Sour Cream: The traditional way to serve a bowl of borscht is with a big dollop of full-fat sour cream on the side.
Beet Kvass: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a beet kvass recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or sauerkraut brine.
Recipe Instructions with Step-by-Step Photos
Step 1 (Make the Broth)
Begin by placing the beef bones in a large pot and covering them with 6 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2–3 hours. Skim off any foam that forms on the surface. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove any impurities, then return it to the pot.
Step 2 (Prepare the Vegetables)
While the broth simmers, prep your vegetables. Grate the beets and set one grated beet aside for later. Chop the onion, peel and dice the carrots and potatoes, and finely shred the cabbage.
Step 3 (Sauté Onions and Carrots)
In the same pot, heat the lard or oil over medium heat. Add the chopped onions and carrots, cooking for about five minutes until the onions are translucent and the carrots begin to soften.
Step 4 (Add the Beets)
Stir in the grated beets (excluding the one you set aside), along with the vinegar and sugar. Let everything cook on low heat for another minute, stirring occasionally.
Step 5 (Add Tomato Paste)
Mix in the tomato paste and let it cook for two minutes, enhancing the flavor and deepening the color of the soup.
Step 6 (Simmer the Soup)
Pour the strained broth back into the pot. Add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer, avoiding a full boil, and cook for 20–30 minutes or until the vegetables are tender.
Step 7 (Add Beet Kvass and Meat)
Season the soup with salt and pepper, then remove the bay leaf. Add the beet kvass, the reserved grated beet, and the cooked beef pieces. Let the soup simmer gently for another 10 minutes to blend all the flavors.
Rest and Serve
Allow the borscht to rest for 10 minutes before serving. Ladle it into bowls, garnish with fresh dill, and serve with a dollop of sour cream. Enjoy with a side of dark rye sourdough bread.
F.A.Q, Storage & Freezing
To store borscht properly, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator, where the borscht can be safely stored for up to 4–5 days.
To reheat, transfer a portion of borscht to a pot on the stovetop. Warm it over low to medium heat, stirring occasionally to ensure even heating. Avoid bringing the borscht to a full boil, as this can cause the flavors to change and might make the vegetables mushy.
Heat gently until it’s warmed through to your liking, then serve with a fresh garnish of dill and a dollop of sour cream if desired.
For microwave reheating, place the borscht in a microwave-safe bowl, cover it loosely to prevent splatters, and heat on medium power in one-minute intervals, stirring in between to ensure even heating. Continue this process until the borscht is fully warmed.
To freeze borscht, first allow it to cool completely. Once it’s at room temperature, ladle the borscht into freezer-safe containers, leaving about an inch of space at the top to allow for expansion as it freezes.
You can also heavy-duty plastic freezer bags, silicone bags (my favorite), silicone souper cube trays, or freezer-safe glass containers for easier storage; ensure you press out as much air as possible before sealing.
Label each container with the date, as borscht can be stored in the freezer for up to 3 months.
When you’re ready to eat the frozen borscht, it’s best to thaw it in the refrigerator overnight. Once thawed, transfer it to a pot and reheat gently on the stovetop over low to medium heat, stirring occasionally to help distribute the heat evenly.
As with fresh storage, avoid bringing it to a boil to preserve the texture and flavors. You can also reheat from frozen, but expect it to take longer to warm through, and stir frequently to avoid any scorching at the bottom of the pot.
Freezing borscht is a great way to make a large batch last, and with careful reheating, it will taste just as delicious as when it was freshly made.
The exact origins of borscht are difficult to pinpoint, as variations of the soup have been made across Eastern Europe for centuries, but Ukraine is widely regarded as its birthplace.
Historical records suggest that borscht may date back to the 14th century, when it was commonly prepared with wild plants, especially a herb called borshchevik (hogweed), which is likely where the dish’s name originated. Over time, beetroot became the main ingredient, giving the dish its characteristic color and sweetness.
Borscht evolved as a staple food, especially in rural Ukraine, where people relied on hearty, easily accessible ingredients like beets, potatoes, cabbage, and whatever meat or bones were available for added richness. It was a practical, nutritious dish that could feed large families. Traditional recipes varied widely by region, depending on what was available and the family’s preferences, leading to diverse versions of borscht across Ukraine.
The inclusion of ingredients like beet kvass or vinegar for acidity, dill for a fresh herbal flavor, and sour cream as a garnish are all elements that reflect Ukrainian tastes and ingenuity. Beet kvass, a fermented beet drink, has been a part of Ukrainian cuisine for generations, adding a tangy note that balances the sweetness of the beets.
Throughout its history, borscht has taken on significant cultural meaning in Ukraine. It’s often enjoyed during family gatherings, holidays, and celebrations. Borscht’s cultural importance was officially recognized in 2022 when UNESCO added it to the list of Ukraine’s intangible cultural heritage, underscoring its symbolic role amid efforts to preserve Ukrainian identity. It is a national dish of Ukraine and deeply culturally significant.
The differences between Ukrainian and Russian borscht reflect the distinct regional flavors and culinary traditions of each culture, even though both versions share a base of beets that give the soup its iconic color.
In Ukraine, borscht is often a hearty, layered soup with a complex flavor profile. Ukrainian recipes typically include a variety of root vegetables like carrots, potatoes, and cabbage, along with tomatoes or tomato paste to add a bit of acidity and richness. The soup often includes meat, commonly beef or pork, which is simmered to create a deeply flavorful broth. A splash of vinegar or beet kvass is usually added toward the end, giving the soup a tangy bite.
Ukrainian borscht is almost always served with fresh dill and a dollop of sour cream, adding a creamy finish. Some families even add garlic cloves on the side for a strong, sharp flavor.
Russian borscht, on the other hand, tends to be a bit simpler and often has a milder flavor. It usually includes beets, cabbage, and potatoes, but less commonly features tomatoes, so it’s often a bit sweeter and less acidic than its Ukrainian counterpart. Meat is sometimes included, but Russian borscht is also commonly made as a vegetarian soup. Rather than beet kvass, Russian borscht might use a small amount of vinegar for acidity, or it might skip the sour note entirely. Fresh herbs and sour cream are typically added as garnishes, but with a lighter touch.
While both borschts are delicious in their own right, Ukrainian borscht is generally richer and more tangy, whereas Russian borscht is lighter and often sweeter.
To keep borscht red, add a bit of vinegar, lemon juice, or beet kvass near the end of cooking. The acidity helps preserve the beets’ bright color.
Avoid boiling the soup after adding the beets. High heat breaks down the pigments, turning the color brownish. Instead, keep it at a gentle simmer.
For even better color, cook the beets separately or sauté them with vinegar before adding to the soup. Adding a bit of freshly grated beet at the end can also boost the red hue.
Don’t add baking soda, as it reduces acidity and dulls the color.
Equipment
- Large Pot or Dutch Oven For making the beef broth and cooking the borscht.
- Fine Mesh Skimmer or Spoon To skim off foam and impurities from the broth.
- Cutting Board and Sharp Knife For chopping and dicing vegetables and meat.
- Box Grater or Food Processor with Grater Attachment
- Wooden spoon or spatula
- Measuring cups and spoons
- Fine Mesh Strainer To strain the broth, removing any impurities and leaving a clear liquid
Ingredients
- 1.5 lbs meaty beef or pork bones necks, shanks, short ribs, soup bones etc.
- 6 cups water
- 3 large beets peeled and grated
- 1 beet peeled, grated and set aside for the very end of cooking
- 1 large yellow onion finely diced
- 2 carrots diced
- 2 large potatoes peeled and diced
- ¼ head cabbage cut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced
- 2 tablespoons tomato paste
- 3 cloves garlic minced
- 1 cup beet kvass optional, you can leave it out
- 1 bay leaf
- 1 tablespoon vinegar
- 1 tablespoon sugar or honey
- 2 tablespoons lard or use bacon fat, tallow, ghee, olive oil, or avocado oil
- salt + pepper to taste
- lots of fresh dill for serving or start with a teaspoon of dried
- sour cream and rye sourdough bread for serving
Instructions
- Make the Beef Broth: In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot.
- Prepare the Vegetables: While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely. Remember to separate 1 grated beet to add a burst of fresh color and flavor at the end.
- Sauté the Onions and Carrots: In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors.
- Add the Beets: Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht.
- Add Tomato Paste: Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar.
- Simmer the Soup: Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld.
- Add Beet Kvass and Meat: Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer.
- Rest and Serve: Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience.
