Ukrainian Classic Borsch
Experience the heartwarming flavors of Eastern Europe with this authentic Ukrainian Classic Borsch recipe. Bursting with vibrant colors and rich, earthy tastes, this beetroot-based soup combines tender beef brisket, garden-fresh vegetables like potatoes, cabbage, and carrots, and a perfect balance of tangy tomato paste and vinegar. Slowly simmered to infuse deep flavors, this traditional borsch is finished with a touch of garlic, fragrant dill, and a creamy dollop of sour cream. Perfect for cozy lunches or family dinners, this comforting dish pairs beautifully with rye bread for a complete, hearty meal. Whether you’re exploring global cuisine or celebrating your heritage, this borsch delivers true comfort in every spoonful.
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Recipe Information
Ingredients
- 700 g beef with bone (brisket or short ribs)
- 2 L water
- 3 medium beets
- 2 medium carrots
- 1 medium onion
- 300 g white cabbage
- 3 medium potatoes
- 2 tbsp tomato paste
- 1 tbsp vinegar (white or apple cider)
- 2 tbsp sunflower oil
- 2 large garlic cloves
- 1 tsp sugar
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 pcs bay leaves
- 10 g fresh dill
- 100 g sour cream
Instructions
Rinse the beef thoroughly under cold water. Place it in a large pot with 2 liters of water. Bring to a boil and skim off the foam. Reduce the heat, add 1 tsp of salt and the bay leaves, and simmer for about 90 minutes until the beef is tender.
Meanwhile, wash and peel the beets, carrots, potatoes, and onion. Shred the beets and carrots using a grater. Finely chop the onion and shred the cabbage. Dice the potatoes into bite-sized cubes.
Heat the sunflower oil in a skillet over medium heat. Sauté the onions for 2 minutes, then add the grated carrots and sauté for another 3-4 minutes.
Add the shredded beets to the skillet, followed by the vinegar, sugar, and tomato paste. Stir together and cook for 5 minutes, then remove from heat.
Once the beef is cooked, remove it from the broth and let it cool slightly. Strain the broth if needed, then return it to the pot. Add the diced potatoes and shredded cabbage to the broth and cook over medium heat for 10 minutes.
While the vegetables are cooking, cut the cooked beef into bite-sized pieces and return it to the pot.
Add the sautéed beet mixture to the pot. Stir gently to combine. Taste and adjust seasoning with more salt and ground black pepper, as needed. Let the borsch simmer for another 10 minutes.
Peel and mince the garlic. Add it to the pot along with finely chopped fresh dill. Stir gently and turn off the heat. Let the borsch sit for 15-20 minutes to allow the flavors to meld.
Serve hot with a dollop of sour cream and a sprinkle of fresh dill on top. Borsch goes well with a slice of hearty bread on the side.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3285 mg | 143% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 57.9 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5645 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
