Traditional Ukrainian Borscht
Each ruby-red spoonful speaks of home, hearth, and the quiet strength of those who keep creating beauty in a world that too often breaks it apart.
Say hello to Dame Kate Kolomiiets, a young woman whose courage and creativity bloom even in the shadow of war. From her family kitchen in Kyiv, she continues to stir together heritage and strength—balancing her thriving business, Vivalon Coats (an Etsy Best Seller), with the same care her grandmother poured into a simmering pot of borscht.
— Ukranian Proverb
Prep Time
1 – 1.5 Hours
Cook + Rest Time
3 Hours
Total Time
4 – 4.5 Hours
Serves
6 – 8 People
Ingredients
- 2 medium beets, one peeled and grated with the second for fresh beet juice
- 1 medium carrot, peeled and grated
- 1 medium onion, finely chopped
- 2 russet potatoes, peeled and cubed
- 2 celery stems (or 1 small celery root)
- 1/2 small cabbage, shredded
- 2 tablespoons tomato paste
- 2–3 tablespoons vegetable oil
- 3–4 cloves of garlic, minced and smashed into a paste
- 6–7 cups broth (chicken, beef, or veggie — best with pork + beef stock)
- 500–700 g beef or pork with bone (for a richer broth)
- 1–2 bay leaves
- A mix of peppercorns
- 1 tablespoon sugar
- 1–2 teaspoons light soy sauce (optional, for depth)
- 2 tablespoons lemon juice (to preserve beet color)
- Fresh beet juice (3–4 oz) – for extra color (optional)
- Salt and pepper, to taste
- 1 bunch each of fresh dill and parsley (use stalks for broth, tops for serving)
- Sour cream, for serving
- Toasted rye bread or pampushky (Ukrainian garlic bread rolls), for serving
Preparation
PREPARE THE BROTH
Homemade broth gives the best result but pre-made is totally fine.
Lightly salt your bone-in beef or pork (or both) and let it rest for 10–15 minutes to allow the salt to penetrate. Then sear the meat in a bit of oil on all sides (fat side down first).
Bonus tip: Do not wash the pan — you’ll use it later for the vegetable sauté. This helps reinforce the flavor.
Char your broth veggies: place halved carrots, onions, and celery in a dry, hot pan (no oil) until the skins are nicely blackened. A grill or blowtorch works great too. This step adds a deep, smoky flavor.
Place the seared meat and charred veggies into a pot and cover with water. Add a bit of salt. Bring to a boil, reduce heat, and simmer for 1–2 hours. Skim off any foam or fat as it rises.
Near the end of cooking, add the dill and parsley stalks, bay leaves, and peppercorns (tie these in cheesecloth or in a cooking spice bag for easy removal).
Remove the meat, cut into bite-sized pieces, and return to the pot. Discard the spice bag and herb stalks. Taste and adjust salt as the potatoes and cabbage (added next) will absorb a fair amount of the flavor.
COOK THE POTATOES AND CABBAGE
Shred the cabbage and cube the potatoes.
Add the potatoes to the simmering broth and cook for 10 minutes. Then add the cabbage and cook another 5–10 minutes until both are tender but not mushy. Adjust cooking time based on how thin the vegetables are cut.
MAKE THE VEGETABLE SAUCE (ZAZHARKA)
Peel and grate the carrots and beets; finely dice the onion.
In the same pan used to sear the meat, add a little oil and sauté the vegetables over medium heat for 5–10 minutes, until soft. Midway through cooking, add the tomato paste, lemon juice, and sugar. Stir well and cook for 2–3 minutes more.
Add 5 tablespoons of the broth, cover with a lid, and simmer on low for another 2–3 minutes.
Bonus tip: Add 1–2 teaspoons of light soy sauce — it adds a subtle umami depth without tasting like soy. Be careful not to overdo.
COMBINE AND SIMMER
Add the sautéed vegetable mixture to the pot with broth, potatoes, and cabbage. Pour the fresh beet juice to enhance the soup’s vibrant red color.
Simmer gently on low heat for another 30 minutes.
FINAL TOUCH
Stir in the fresh garlic paste. Adjust salt and add freshly ground pepper to taste.
Bonus tip: If you like a bit of heat, add finely minced fresh chili pepper.
Turn off the heat and let the soup rest for at least 1 hour — longer if possible. Borscht always tastes better the next day as the flavors continue to mingle with one another.
SERVE
Ladle hot borscht into bowls. Top with a generous spoonful of sour cream and a sprinkle of chopped fresh dill, parsley, or green onion.
Serve with toasted rye bread or garlic pampushky. Simple trick: Toast bread and rub with a clove of garlic for an easy pampushka alternative.
Смачного! (Smachnoho!)
“Enjoy your meal!”