Name: Ukrainian Borscht Soup Recipe for Classic Comfort
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Ukrainian
Ingredients: 1 lb beef chuck or shank (bone-in for extra flavor); 8 cups water; 2 medium beets, peeled and chopped; 2 medium carrots, sliced; 1 large onion, chopped; 2 medium potatoes, peeled and cubed; 2 cups chopped cabbage (red or green); 2 tbsp tomato paste; 2 cloves garlic, minced; 2 tbsp vinegar (white or apple cider); 1 tsp sugar; 2 bay leaves; Salt & pepper to taste; Fresh dill (for garnish); Sour cream (for serving)

Jump to Recipe

If there’s one recipe that wraps you in a warm, cozy hug after a long day, it’s Ukrainian Borscht Soup. This vibrant, earthy dish has been a staple in my kitchen for years—especially on chilly evenings when comfort is a must and time is short.

Whether you’re juggling work, family dinners, or just need a little taste of nostalgia, this traditional Eastern European soup is your flavorful lifeline. It’s rich with beets, beef, and cabbage—ingredients that sing when simmered together.

Trust me, once you try this classic comfort food from Ukraine, your spoon won’t stop dancing.

Why You’ll Love This Ukrainian Borscht Soup

It’s everything a busy night needs—satisfying, soul-warming, and surprisingly simple to make. This Ukrainian Borscht Soup delivers deep, savory flavor without fuss, thanks to humble pantry staples and one pot.

Whether you’re feeding picky teens or warming up after a chilly walk, this traditional Eastern European soup brings comfort by the ladle. Add sour cream and dill, and it becomes a family-style Slavic dinner worth remembering.

Ingredients Ukrainian Borscht Soup

This homemade cabbage and beet soup starts with a few simple ingredients—most of which you probably have on hand. The magic happens when they come together in one big, flavor-packed pot. Here’s what you’ll need (and don’t worry, the exact measurements are listed at the bottom and printable for your convenience):

Beef chuck or shank (bone-in): Adds rich, meaty flavor and gives the broth that hearty, slow-cooked depth we all crave. Bone-in is best for a fuller taste.
Water: The base for your broth—simple, clean, and essential. You can also use homemade beef stock if you have some stashed away.
Beets: The star of the show! They bring that iconic ruby-red color and a slightly sweet, earthy flavor that defines authentic borscht.
Carrots: Add natural sweetness and color. They soften beautifully and balance the boldness of the beets.
Onion: A must-have for any soup. It builds a flavorful foundation and ties everything together.
Potatoes: For bulk and body, potatoes give the soup a creamy texture and help make it a true meal-in-a-bowl.
Cabbage (red or green): Adds crunch and substance. I love using green for a classic look, but red cabbage amps up the color.
Tomato paste: Deepens the flavor with a touch of tang and enhances the soup’s vibrant color.
Garlic: Just a couple of cloves go a long way. They give the broth a warm, savory backbone.
Vinegar (white or apple cider): Brightens the soup and balances the sweetness of the beets. Apple cider vinegar adds extra depth.
Sugar: Just a pinch to round out the acidity and highlight the natural sweetness of the vegetables.
Bay leaves: These little leaves infuse the broth with subtle herbal notes as it simmers away.
Salt and pepper: Season to taste. Don’t be shy—these two make everything pop.
Fresh dill: The final flourish. Its fresh, grassy notes bring the whole bowl to life.
Sour cream: Optional… but highly recommended. A dollop on top turns this into a creamy, comforting masterpiece.

Want to spice things up? Add a pinch of smoked paprika or a dash of hot sauce. You can also toss in celery or parsnip if you’re feeling adventurous. This is a family-style Slavic dinner that loves a personal twist!

How to Make Ukrainian Borscht Soup

This step-by-step guide will walk you through making a hearty beet and beef stew that’s as comforting as a grandma’s hug. Whether you’re cooking for a cozy night in or prepping ahead for a busy week, this authentic borscht recipe with sour cream is a soul-satisfying meal that’s easier than it sounds.

Step 1 – Create a Rich Broth

Start by placing your beef chuck or shank into a large pot and cover it with water. Bring it to a gentle boil, then skim off any foam that floats to the top. This keeps the broth clear and clean-tasting.

Lower the heat and let it simmer for about 45 minutes. Trust me, this is where the magic begins—slow simmering builds that deep, savory flavor that makes this traditional Eastern European soup so irresistible.

Step 2 – Add Beets and Aromatics

Once your broth is rich and golden, toss in the chopped beets, carrots, and onion. These veggies bring earthy sweetness and vibrant color to the pot. Stir gently and let them simmer for 20 minutes.

This step is where Ukrainian Borscht Soup starts to take on its signature ruby hue. I love watching the broth turn a beautiful shade of red—it’s like edible art in progress!

Step 3 – Simmer with Potatoes and Cabbage

Next, add your cubed potatoes and chopped cabbage. Whether you go with red or green cabbage, it adds heartiness and that perfect bite. Simmer for another 15 to 20 minutes, or until the veggies are tender but not mushy.

By now, your kitchen will smell like the heart of a Slavic village—warm, welcoming, and just a little nostalgic.

Step 4 – Season and Finish the Soup

Stir in the tomato paste, minced garlic, vinegar, and sugar. Drop in a couple of bay leaves, then season generously with salt and pepper. Let it simmer for another 10 minutes so all the flavors can mingle and settle in.

This is where the soup really comes alive—bright, bold, and brimming with personality. A quick taste test here is always worth it. Adjust seasoning if needed… your spoon will thank you.

Step 5 – Serve with Garnish

Remove the bay leaves and take out the beef. You can shred or chop it before adding it back to the pot or directly into bowls. Ladle the Ukrainian Borscht Soup into warm bowls and top with fresh dill and a dollop of sour cream.

The contrast of creamy and tangy with the deep, earthy broth is pure magic. This classic comfort food from Ukraine never fails to win hearts—especially when served with a slice of crusty bread on the side.

Tips for Success

Use bone-in beef for extra depth and richness—trust me, it’s worth the simmer time.
Chop beets last to avoid staining your cutting board (or wear gloves if you’re headed to a meeting after!).
Don’t skip the vinegar—it brightens up the whole pot and balances the sweetness of the beets.
Let it sit overnight for even better flavor—borscht loves time to mingle.

Equipment Needed

Large soup pot: A heavy-bottomed one works best for even simmering. Dutch ovens are perfect.
Cutting board and sharp knife: For prepping all those beautiful veggies—beets can be tough!
Ladle: Makes serving this hearty beet and beef stew a breeze.
Vegetable peeler: Speeds up prep, especially for beets, carrots, and potatoes.
Slotted spoon: Handy for skimming foam or scooping out beef for shredding.

Variations

Vegetarian version: Skip the beef and use vegetable broth instead. Add kidney beans or mushrooms for protein and texture.
Spicy twist: Stir in a pinch of chili flakes or a spoonful of horseradish for a gentle kick. Great for warming up cold nights!
Low-carb option: Swap the potatoes for cauliflower florets to lighten things up without sacrificing heartiness.
Sweet and sour style: Add more vinegar and a bit of extra sugar to enhance the traditional sweet-tart balance found in some Slavic regions.
Summer chill: Let the soup cool completely and serve it cold with a swirl of sour cream—refreshing and traditional for warmer months.
Dairy-free: Use a plant-based sour cream alternative or leave it out entirely. Fresh dill still packs plenty of flavor.
Instant Pot shortcut: Cut the cooking time in half by using a pressure cooker—perfect for hectic weeknights.
Extra veggie boost: Toss in celery, parsnips, or bell peppers if you have extras in the fridge. This soup is forgiving and flexible.

Serving Suggestions

Pair with a thick slice of rye or sourdough bread—perfect for soaking up every last drop.
Serve alongside a light cucumber or dill salad for a fresh contrast.
Offer hot tea or chilled kvass as traditional beverage options.
Top each bowl with extra dill, cracked pepper, or thinly sliced scallions for a finishing touch.

Frequently Asked Questions (FAQs)

Q: Can I make Ukrainian Borscht Soup vegetarian?

A: Absolutely! To make a vegetarian version of Ukrainian Borscht Soup, simply skip the beef and use a rich vegetable broth as your base. I like tossing in mushrooms or kidney beans to add substance and that umami depth. The result is still a hearty beet and cabbage soup that’s every bit as comforting—just without the meat.

Q: How long does homemade cabbage and beet soup last in the fridge?

A: Stored in an airtight container, this homemade cabbage and beet soup keeps beautifully in the fridge for up to 4–5 days. In fact, the flavors deepen over time, making leftovers even better. I often make a big batch on Sunday and enjoy cozy bowls throughout the week for easy lunches or quick dinners.

Q: What’s the best way to reheat this hearty beet and beef stew?

A: My go-to method is gently reheating it on the stovetop over medium heat until hot. If you’re in a rush, the microwave works too—just cover it loosely and stir halfway through to heat evenly. Ukrainian Borscht Soup holds up well, and the beef gets even more tender with each warm-up.

Q: Is Ukrainian Borscht Soup traditionally eaten hot or cold?

A: Traditionally, Ukrainian Borscht Soup can be enjoyed both ways! In colder months, it’s served piping hot with sour cream and fresh dill—classic comfort food from Ukraine. But in summer, it’s often chilled and served cold, sometimes with a boiled egg or cucumber slices. Either way, it’s deeply rooted in Slavic tradition.

Final Thoughts

There’s something soul-stirring about a steaming bowl of Ukrainian Borscht Soup—it’s like pulling on your favorite sweater straight from the dryer. This traditional Eastern European soup blends simple ingredients into something extraordinary, offering comfort, connection, and color in every bite. Whether you’re serving it hot with a swirl of sour cream or enjoying it chilled on a summer day, this homemade cabbage and beet soup feels like a warm hug from the old country. It’s more than just a meal—it’s a celebration of tradition, love, and the joy of feeding those you care about most.

Ukrainian Borscht Soup Recipe for Classic Comfort