Description
This hearty Authentic Ukrainian Borscht Soup blends beets, cabbage, and beef into a rich, comforting dish steeped in tradition. Its deep color and sweet-sour balance make it a nourishing staple perfect for cold days or make-ahead meals.
Ingredients
1 lb beef shank or short ribs, bone-in
6 cups water
3 medium beets, peeled and grated
1 large carrot, peeled and grated
1 medium onion, finely chopped
1/4 head green cabbage, shredded
2 medium potatoes, peeled and diced
3 tablespoons tomato paste
2 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
Salt and pepper to taste
1 to 2 bay leaves
Fresh dill and sour cream for serving
Instructions
1. Place the beef in a large pot with water and bay leaf. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the beef is tender and the broth is rich. Skim off any foam that rises to the surface.
2. In a separate skillet, heat the vegetable oil over medium heat. Add onions and cook until soft, then add the beets and carrots. Stir in tomato paste, vinegar, and sugar. Cook for 10 minutes until the vegetables soften and the flavors meld.
3. Remove the beef from the broth, chop it into bite-sized pieces, and return to the pot. Add potatoes and simmer until tender. Add cabbage and the sautéed beet mixture. Cook everything together for 15-20 minutes.
4. Add garlic, salt, and pepper to taste. Let the soup rest for at least 20 minutes before serving to deepen the flavors.
Notes
Use fresh beets for the most vibrant flavor and color.
The soup tastes even better the next day.
Serve with sour cream and fresh dill for authenticity.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 40mg
Keywords: borscht, beet soup, Ukrainian soup, traditional, comfort food