This traditional Ukrainian borscht is a vibrant beet soup made with cabbage, potatoes, and herbs, then finished with sour cream. It's comforting, hearty, and the kind of meal that tastes even better after it rests.
Why I Always Make This Traditional Ukrainian Borscht on Cold Nights
One cold evening, I had the windows rattling from the wind and the kind of chill that makes you want a pot simmering on the stove. Borscht was the obvious choice, deep red, cozy, and full of simple vegetables that turn into something special when you give them time.
As it cooks, the beets bring earthiness and sweetness, the vinegar adds that light tang, and the cabbage and potatoes make it feel like a real meal. I like serving it with sour cream and a shower of dill, warm, familiar, and always worth making a big pot.
Why You'll Love It
- Hearty and Comforting: Beets, potatoes, and cabbage make it feel like a real meal, not just a light soup.
- Great for Meal Prep: It tastes even better the next day, so making a big pot actually pays off.
- Simple Ingredients, Big Result: Everything is basic and affordable, but the soup ends up rich, cozy, and full of color.
Key Ingredients in Ukrainian Borscht
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Sunflower Oil and Onion: I use sunflower oil because it's neutral and perfect for sautéing. Onion goes in first to build that sweet, savory base.
- Vegetables and Broth: Celery, carrots, potatoes, and cabbage are the heart of this soup, tender, filling, and traditional. Vegetable broth keeps it simple and balanced.
- Beet Mixture: Beets, tomato paste, vinegar, flour, water, and a little sugar create the color and flavor that make borscht what it is. I like how the roux gives it a gentle body without turning it heavy.
- Finish and Garnish: Parsley, dill, garlic, and sour cream are what make the bowl feel complete, fresh, aromatic, and creamy right at the end.
How to Make Borscht
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sauté the onion in a large pot, add the celery, then stir in the grated carrots and cook until softened.
2. Add the vegetable broth and simmer, then add the potatoes and cook until nearly tender.
3. Add the cabbage with salt, pepper, and bay leaf, and cook on low for 15 minutes.
4. Cook the grated beetroot until it releases color, stir in tomato paste and vinegar, then mix in the roux (oil and flour plus water) with a little sugar. Add the beet mixture to the pot, simmer 10 minutes, stir in herbs and garlic for 5 minutes, then serve with sour cream and extra herbs.
My Tips for Recipe Success
Keep the Beet Color Bright: I add the beet mixture later (like you do here) and keep the heat gentle; high boiling can dull the color fast.
Avoid a Lumpy Roux: Slowly drizzle in the water while stirring constantly; rushing this step is the easiest way to get lumps that won't smooth out.
Storage
Cool completely, then refrigerate in a sealed container for 4-5 days, or freeze for up to 3 months. The flavor gets deeper overnight, so leftovers are a win.
Commonly Asked Questions
Borscht is a tangy, hearty soup that's traditionally made with meat stock and boiled veggies. This Ukrainian version, with its bright beet color, is the most popular. Borscht is made in many ways across Central and Eastern Europe.
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Recipe
Borscht Recipe
Ingredients
For Vegetables Soup:
- 3 tablespoon sunflower oil
- 1 onion - sliced
- ¼ teaspoon salt
- 1 celery stalk - chopped
- 2 carrots - grated
- 2 l vegetable broth
- 2 potatoes - chopped
- ½ cabbage - grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
For Beetroot:
- 2 tablespoon sunflower oil
- 2 beets - grated
- 2 tablespoon tomato paste
- 1 tablespoon vinegar
- 2 tablespoon sunflower oil
- 1 tablespoon flour
- 100 ml water
- 1 tablespoon sugar
For Garnish:
- Parsley - chopped
- Dill - chopped
- 2 cloves garlic - minced
- 150 g sour cream
Instructions
- In a large pot, heat sunflower oil. Add sliced onion to the pot, and sautén with a pinch of salt until translucent for 5 minutes.
- Add chopped celery to the pot, and continue cooking until softened. Grate the carrots coarsely, add the grated carrots to the pot, and continue cooking until softened.
- Pour in the vegetable broth and bring to a simmer. Add chopped potatoes to the pot. Simmer until the vegetables are almost tender.
- Stir the sliced cabbage into the pot, season with salt and pepper, and add a bay leaf. Cover and simmer for 15 minutes until the vegetables are fully tender.
- While the vegetables are cooking, heat the sunflower oil in a separate pan. Add the grated beetroots to the pan, and cook until they release their color. Stir in tomato paste and vinegar, combining well.
- Push the beet mixture to one side of the pan to create space for the roux. Heat the sunflower oil, add flour, and stir continuously until it turns golden brown. Slowly add water, stirring to avoid lumps.
- Mix the roux with the beetroots, add sugar, and stir until well combined.
- Transfer the beetroot mixture to the pot, giving the borscht its distinctive vibrant color. Simmer for an additional 10 minutes, stirring well to thicken the soup.
- Add chopped parsley, dill, and minced garlic to the soup. Simmer for an additional 5 minutes to infuse the flavors. Turn off the heat and let it rest for 20 minutes.
- Ladle the borscht into bowls and top each serving with a dollop of sour cream. Garnish with additional herbs.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This borscht recipe is a keeper! The flavors were so well-balanced and it was easy to follow.