Save My grandmother used to say that borscht wasn't just soup—it was how she showed love, especially when the first frost arrived and the garden gave up its last treasures. Years later, I found myself standing in my own kitchen on a cold November afternoon, pushing peeled beets through a grater and watching my hands turn a deep crimson. The smell of beef simmering with bay leaves filled the apartment, and suddenly I understood what she meant. This isn't a recipe you rush through; it's one that asks you to slow down, to let the flavors develop their own story.
I made this for my Ukrainian neighbors one winter, nervous about whether I'd gotten it right, and watching them close their eyes with that first spoonful told me everything I needed to know. They came back for seconds, thirds, and their daughter asked for my notes. That's when I realized borscht is a language—one that speaks across tables and time.
Ingredients
- Beef chuck or brisket, 400 g: This cut becomes impossibly tender after simmering and adds a gentle, savory depth that store-bought broth can't replicate.
- Water, 1.5 liters: The blank canvas for everything else—use filtered water if yours is heavily chlorinated.
- Bay leaves and black peppercorns: These humble additions anchor the broth with a subtle earthiness that shouldn't be skipped or substituted.
- Beets, 3 medium: Grate them by hand if you have time; it's meditative and you'll taste the difference in how they distribute through the soup.
- Carrots, 2 medium: Their natural sweetness balances the beets and softens the savory notes of the beef.
- Onion, 1 medium: The foundation that gets cooked down into sweetness—don't rush this step.
- Potatoes, 2 medium: They'll thicken the soup slightly and add a gentle starchiness that makes each spoonful feel fuller.
- Green cabbage, 1/4 small head: This is what makes borscht distinctly Eastern European; it adds a subtle vegetal note that ties everything together.
- Tomato paste, 2 tablespoons: A concentrated hit of umami that deepens all the other flavors.
- Garlic, 2 cloves: Added at the very end so it stays bright and doesn't overpower.
- Sunflower oil, 2 tablespoons: Use a neutral, slightly nutty oil; it won't compete with the vegetables.
- Sugar, 1 tablespoon: Just enough to round out the acidity and let the beets shine without tasting sweet.
- White vinegar, 2 tablespoons: This is essential—it brings sharpness and prevents the soup from tasting flat or one-dimensional.
- Sour cream for serving: The final flourish that cools things down and adds a creamy tang.
- Fresh dill or parsley: Pick whichever feels right to you; dill is traditional, but parsley works beautifully too.
Instructions
- Start the broth:
- In a large pot, combine beef, water, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off any foam that rises to the surface. This broth is becoming your foundation—don't rush it.
- Build the flavor base:
- While the beef cooks, heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes, then add carrots and beets. Sauté for 5 minutes, watching the pan turn a gorgeous deep red as the beets release their color. Stir in tomato paste, sugar, and vinegar, then cook for another 7–8 minutes, stirring occasionally, until everything is soft and the raw bite of the vinegar has mellowed into the mixture.
- Combine and simmer:
- Remove beef from the pot and set aside (you'll shred it later). Strain the broth if you prefer a cleaner look, or leave it as is for a heartier texture. Return the broth to the pot and bring to a simmer, then add potatoes and cook for 10 minutes until they begin to soften.
- Add the vegetables:
- Stir in the cabbage and the sautéed beet mixture from your skillet. Simmer for another 10 minutes, until the vegetables are completely tender and the colors have deepened into something almost jewel-like.
- Finish and rest:
- Shred or cube the cooked beef and return it to the pot. Stir in minced garlic, adjust salt and pepper to taste, and simmer for 5 more minutes. Here's the secret: remove from heat and let the borscht rest for 15–20 minutes. This resting period allows the flavors to marry and mellow, transforming it from good into something memorable.
Save The first time someone said 'borscht tastes better the next day,' I didn't believe them until I reheated yesterday's pot and found the flavors had deepened into something I hadn't quite captured the first time around. That's when I understood that some foods ask for patience in more ways than one.
The Sour Cream Moment
There's a particular pleasure in watching a generous dollop of cold sour cream melt into the hot borscht, creating swirls of pink and white across the surface. Don't be stingy with it—this isn't decoration, it's part of the dish. The coolness against the warmth, the tang against the earthiness of the beets—this contrast is where borscht becomes magic.
Why This Soup Matters
Borscht exists in countless regional variations across Eastern Europe, and yet there's something universal about it: the way it warms you from the inside, the way the kitchen smells while it simmers, the way people gather around a bowl of it like it's offering more than just nutrition. In Ukraine, this soup appears at celebrations and quiet dinners alike, a thread connecting generations and seasons.
Serving and Pairing Ideas
Borscht is naturally forgiving and pairs beautifully with simple sides that don't compete for attention. Serve it with rye bread or dark pumpernickel—something sturdy enough to stand up to the deep flavors of the soup. If you can find pampushky, those Ukrainian garlic rolls, they're worth seeking out; dipped into a bowl of borscht, they become something transcendent. A simple green salad with a sharp vinaigrette on the side is all you need to round out the meal.
- Rye bread makes a darker, earthier companion than white bread and feels more authentic.
- A splash of fresh lemon juice can brighten things up if your borscht tastes too heavy.
- For vegetarian borscht, swap the beef broth for vegetable broth and skip the beef entirely—it's equally delicious.
Save There's something about a bowl of borscht that invites you to slow down and pay attention—to the warmth of the bowl in your hands, the taste of something made with intention, the quiet satisfaction of feeding yourself or someone you love well. That's the real gift of this recipe.
Recipe FAQ
- → What cut of beef is best for this soup?
Beef chuck or brisket works well as they become tender during long simmering without drying out.
- → How can I make this dish vegetarian?
Omit the beef and use a rich vegetable broth instead to maintain depth of flavor.
- → Why is vinegar added to the soup?
Vinegar balances the sweetness of the beets and enhances the overall brightness of the soup.
- → Can I prepare this soup in advance?
Yes, flavors improve after resting overnight, making it ideal for preparing a day ahead.
- → What is a good garnish for this dish?
A dollop of sour cream and fresh dill or parsley enhance the creamy texture and add fresh herbal notes.