Description
This traditional Ukrainian Borscht is a hearty and flavorful beet-based soup, perfect for a comforting meal. Made with fresh vegetables, tangy tomato paste, and aromatic herbs, this recipe offers a beautiful balance of sweet, savory, and tangy flavors. Served with a dollop of creamy sour cream or yogurt and rye bread, it’s a classic soul-warming dish loved across Eastern Europe.
Ingredients
Scale
Broth and Base
- 8 cups Beef or Vegetable Broth (low-sodium preferred)
- 2 leaves Bay Leaves
- 2 tablespoons Olive Oil (or avocado oil)
- 2 tablespoons Tomato Paste (low-sodium or fresh tomatoes)
- 2 tablespoons White Vinegar (or lemon juice)
- 1 teaspoon Salt
- 1 teaspoon Sugar or Maple Syrup
- 1 teaspoon Black Pepper
Vegetables
- 2 cups Cabbage (green or red, fresh or frozen)
- 1 medium Onion (yellow or white)
- 2 medium Carrots (shredded)
- 4 medium Beets (fresh)
- 2 medium Potatoes (waxy like Yukon Gold)
- 3 cloves Garlic (grated)
Garnish and Serving
- 1 tablespoon Dill or Parsley (or chives)
- 1 cup Sour Cream or Yogurt (Greek yogurt for lighter option)
- 4 slices Rye Bread (or sourdough/hearty bread)
Instructions
- Prepare Broth: Bring the chosen beef or vegetable broth to a boil in a large pot. Add the bay leaves to the boiling broth to infuse their aroma and flavor.
- Cook Cabbage: Add the thinly sliced cabbage to the boiling broth. Let it cook gently for about 20 minutes until it becomes tender but still holds its texture.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onions and shredded carrots, sautéing for about 5 minutes until the onions turn translucent. Then add the diced or sliced beets and continue to sauté for another 3 to 4 minutes to bring out their flavor.
- Combine Ingredients: Transfer the sautéed onions, carrots, and beets into the pot with the broth and cabbage. Add the cubed potatoes and tomato paste. Season with salt, then cover the pot and allow everything to simmer for 20 minutes, so the potatoes cook through and flavors meld.
- Finish Soup: Stir in the white vinegar, sugar (or maple syrup), grated garlic, and black pepper. Give the soup a good mix, then cover and let it rest for 10 minutes off the heat to deepen the flavors.
- Serve: Ladle the hot borscht into serving bowls, topping each with a generous dollop of sour cream or yogurt. Sprinkle with fresh dill or parsley and serve alongside slices of rye bread for a complete, warming meal.
Notes
- Use low-sodium broth and tomato paste to control the salt content.
- Fresh beets give the best flavor, but frozen can be a convenient alternative.
- You can substitute white vinegar with fresh lemon juice for a different tang.
- Leftover borscht tastes even better the next day as flavors meld.
- For a vegetarian version, use vegetable broth and skip any meat-based stock.
- Adjust garlic and spices according to personal preference.
