Ukrainian borscht with beef (Printable)

Flavorful beet and beef soup combined with fresh vegetables and a touch of sour cream.

# What You'll Need:

→ Beef

01 - 14 oz beef chuck or brisket, cut into 2–3 large pieces
02 - 6 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon salt

→ Vegetables

06 - 3 medium beets, peeled and grated
07 - 2 medium carrots, peeled and grated
08 - 1 medium onion, finely chopped
09 - 2 medium potatoes, peeled and diced
10 - ¼ small green cabbage, shredded
11 - 2 tablespoons tomato paste
12 - 2 cloves garlic, minced

→ Pantry

13 - 2 tablespoons sunflower or vegetable oil
14 - 1 tablespoon sugar
15 - 2 tablespoons white vinegar
16 - Extra salt and pepper, to taste

→ For Serving

17 - ⅔ cup sour cream
18 - Fresh dill or parsley, chopped

# Directions:

01 - Combine beef, water, bay leaves, peppercorns, and salt in a large pot. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming foam as needed.
02 - Heat oil in a skillet over medium heat. Cook onions until translucent, about 3 minutes. Add grated carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar. Cook for an additional 7–8 minutes until tender.
03 - Remove beef from broth and set aside. Optionally strain the broth, return it to the pot, and bring to a simmer.
04 - Add diced potatoes to the simmering broth and cook for 10 minutes.
05 - Incorporate shredded cabbage and the sautéed beet mixture into the pot. Simmer for another 10 minutes until vegetables are soft.
06 - Shred or cube the cooked beef and return it to the pot. Add minced garlic, season with salt and pepper, and simmer for 5 more minutes. Remove from heat and let rest for 15–20 minutes to develop flavor.
07 - Serve hot, topped with a dollop of sour cream and sprinkled with chopped dill or parsley.

# Expert Tips:

01 -
  • The beef becomes impossibly tender and absorbs all the tangy, earthy flavors from the beet broth.
  • It's a complete meal in one bowl—hearty enough to satisfy on a freezing day but light enough that you don't feel weighed down.
  • The sour cream dollop creates this incredible contrast that somehow makes every spoonful taste richer.
02 -
  • Don't skip the resting period at the end—this is when the borscht transforms from good to unforgettable, as all the flavors marry together.
  • If your soup tastes a little flat, it's probably missing vinegar or salt; add either in small increments and taste as you go, because balancing sourness and saltiness is everything.
03 -
  • Grate your beets on the large holes of a box grater, and do it right before cooking so they don't oxidize and lose their brightness.
  • If your broth looks too dark or the beets seem to overpower everything, add a pinch more sugar or vinegar to balance it—these two ingredients are your volume controls.
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