Borscht Borschtsch Bortsch Borsch Barszcz Борщ
Beef Soups Vegetables

Recipe for Ukrainian Red Borscht

A vibrant and hearty beet-based soup, Ukrainian red borscht is rich in flavor and layered with tender meat, vegetables, and a signature sweet-sour tang. Traditionally served with sour cream and rye bread, it’s a comforting dish perfect for family meals.

Servings: 6–8
Prep Time: 30 minutes
Cook Time: 1.5–2 hours

Ingredients

The Broth & Meat

  • 1–1.5 lbs (500–700 g) pork ribs or beef shank (bone-in for best flavor)
  • 3 liters (approx. 12 cups) water
  • 2–3 bay leaves
  • 3–4 allspice berries (optional)

Vegetables

  • 2 large or 3 medium beets (peeled and grated into matchsticks)
  • 3–4 medium potatoes (peeled and cubed)
  • ½ small head of cabbage (shredded thinly)
  • 1 medium carrot (grated)
  • 1 medium onion (diced)
  • 1 can kidney beans (rinsed) or ½ cup dried beans (soaked and pre-cooked) – optional but traditional

The “Zazharka” (Flavor Base) & Seasoning

  • 2 tablespoons tomato paste
  • 1 tablespoon vinegar or lemon juice (essential to maintain red color)
  • 1 teaspoon sugar
  • 2 tablespoons oil for frying
  • 2–3 cloves garlic (minced)
  • Small bunch fresh dill (chopped)
  • Salt and black pepper, to taste

Instructions

1. Make the Broth

  1. Wash the meat and place it in a large soup pot with cold water.
  2. Bring to a boil, skimming off any gray foam to keep the broth clear.
  3. Add bay leaves, allspice, and a pinch of salt. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour until meat is tender.

2. Prepare the “Zazharka” (Flavor Base)

  1. Heat oil in a skillet over medium heat. Sauté onions until soft, about 5 minutes.
  2. Add grated carrots and cook 3–4 more minutes.
  3. Stir in grated beets and sauté for 5 minutes.
  4. Mix in tomato paste, sugar, and vinegar.
  5. Add a ladle of hot broth from the soup pot, cover, and simmer on low for 10–15 minutes to enhance flavor and preserve the red color.

3. Assemble the Soup

  1. Once meat is tender, add cubed potatoes and cook for 10 minutes.
  2. Add shredded cabbage and beans (if using) and cook another 5–10 minutes until potatoes are tender but not falling apart.
  3. Pour the “Zazharka” into the soup pot and stir well for a bright red color.
  4. Simmer for 5 more minutes.

4. Finish the Borscht

  1. Stir in minced garlic and most of the chopped dill (reserve some for garnish).
  2. Taste and adjust seasoning with salt, pepper, vinegar, or sugar as needed.
  3. Turn off heat and let the borscht rest with the lid on for at least 20 minutes to allow flavors to meld.

How to Serve

Serve hot with a dollop of sour cream (Smetana) and a slice of dark rye bread or garlic rolls (Pampushky).

Tips

  • For a deeper meat flavor, use bone-in cuts and simmer gently.
  • Vinegar or lemon juice is key for keeping the beets bright red.
  • Borscht tastes even better the next day after flavors have melded.
  • Adjust the sweet-sour balance to your preference by adding more sugar or vinegar at the end.
  • Leftovers can be stored in the refrigerator for 3–4 days and freeze well

Related Posts