Ukrainian Borscht is more than just a soup—it symbolizes warmth, tradition, and family gatherings. This vibrant beet-based dish, packed with hearty vegetables and rich flavors, is an authentic taste of Ukraine that brings comfort to every table.
Cuisine: Ukrainian
Weight Calorie content Cooking Time
245 g 120 120 minutes
Products: (for 6 servings):
Beets – 300 g
White cabbage – 300 g
Potatoes – 300 g
Carrots – 150 g
Onion – 150 g
Tomato paste – 2 tbsp
Beef (for broth) – 500 g
Garlic – 2 cloves
Pork fat (salo) – 30 g
Salt, pepper, bay leaf, vinegar – to taste
Water – 2.5 liters
Recipe
Place the beef in a large pot and pour in 2.5 liters of water. Bring to a boil, skimming off any foam that forms on the surface. Add a bay leaf, reduce the heat, and simmer for about 1–1.5 hours until the meat is tender. Once cooked, remove the beef from the broth, cut it into bite-sized pieces, and set aside.
Cook the beets: Peel the beets and grate them using a coarse grater. In a skillet, heat a small amount of pork fat (salo) or vegetable oil. Add the grated beets and sauté for about 5 minutes. Stir in 1 tablespoon of vinegar (to preserve the bright color) and 2 tablespoons of tomato paste. Cook for another 5 minutes, then set aside.
Prepare the vegetables: Peel and dice the potatoes into medium-sized cubes. Shred the white cabbage into thin strips. Peel and grate the carrots, and finely chop the onion.
Assemble the soup: Bring the prepared broth back to a boil. Add the diced potatoes to the broth and cook for about 10 minutes. Next, add the shredded cabbage and cook for another 5–7 minutes.
Sauté carrots and onions: In a skillet, heat some pork fat or oil. Sauté the grated carrots and chopped onions until softened and slightly golden. Add this mixture to the pot with the broth.
Add beets and seasonings: Stir in the sautéed beets with tomato paste. Add salt, pepper, and additional seasonings to taste. Simmer everything together for another 10–15 minutes to allow the flavors to meld.
Finish with garlic and salo: Finely chop or mash the garlic with a small piece of pork fat (salo) to create a paste. Stir this mixture into the borscht just before turning off the heat for an authentic flavor boost.
Serve: Let the borscht rest for 10–15 minutes before serving to enhance its flavor. Serve hot with a dollop of sour cream, fresh dill, or parsley on top. Optionally, accompany with rye bread or garlic pampushky (Ukrainian garlic rolls).
Cuisine: Ukrainian
Weight Calorie content Cooking Time
245 g 120 120 minutes
Products: (for 6 servings):
Beets – 300 g
White cabbage – 300 g
Potatoes – 300 g
Carrots – 150 g
Onion – 150 g
Tomato paste – 2 tbsp
Beef (for broth) – 500 g
Garlic – 2 cloves
Pork fat (salo) – 30 g
Salt, pepper, bay leaf, vinegar – to taste
Water – 2.5 liters
Recipe
Place the beef in a large pot and pour in 2.5 liters of water. Bring to a boil, skimming off any foam that forms on the surface. Add a bay leaf, reduce the heat, and simmer for about 1–1.5 hours until the meat is tender. Once cooked, remove the beef from the broth, cut it into bite-sized pieces, and set aside.
Cook the beets: Peel the beets and grate them using a coarse grater. In a skillet, heat a small amount of pork fat (salo) or vegetable oil. Add the grated beets and sauté for about 5 minutes. Stir in 1 tablespoon of vinegar (to preserve the bright color) and 2 tablespoons of tomato paste. Cook for another 5 minutes, then set aside.
Prepare the vegetables: Peel and dice the potatoes into medium-sized cubes. Shred the white cabbage into thin strips. Peel and grate the carrots, and finely chop the onion.
Assemble the soup: Bring the prepared broth back to a boil. Add the diced potatoes to the broth and cook for about 10 minutes. Next, add the shredded cabbage and cook for another 5–7 minutes.
Sauté carrots and onions: In a skillet, heat some pork fat or oil. Sauté the grated carrots and chopped onions until softened and slightly golden. Add this mixture to the pot with the broth.
Add beets and seasonings: Stir in the sautéed beets with tomato paste. Add salt, pepper, and additional seasonings to taste. Simmer everything together for another 10–15 minutes to allow the flavors to meld.
Finish with garlic and salo: Finely chop or mash the garlic with a small piece of pork fat (salo) to create a paste. Stir this mixture into the borscht just before turning off the heat for an authentic flavor boost.
Serve: Let the borscht rest for 10–15 minutes before serving to enhance its flavor. Serve hot with a dollop of sour cream, fresh dill, or parsley on top. Optionally, accompany with rye bread or garlic pampushky (Ukrainian garlic rolls).
