A vibrant, hearty soup of beets, cabbage, and vegetables simmered in a rich broth — Ukraine's most iconic and beloved dish.
Borscht is far more than a soup in Ukraine — it is a cultural identity, a source of national pride, and a UNESCO-recognized piece of intangible cultural heritage. Every Ukrainian family has their own cherished borscht recipe, and the variations are endless: with meat or without, with beans or not, sourced with beet kvass or vinegar. The deep ruby color comes from beets, but the complexity of flavor comes from layering fried vegetables, tomato paste, and fresh herbs. Served with a thick dollop of smetana (sour cream) and pampushky (garlic bread rolls), a bowl of borscht is the definitive Ukrainian meal.
Serves 6
Place the beef and bone in a large pot with 2 liters of cold water. Bring to a boil, skim the foam, and reduce to a simmer. Cook for 60 minutes until the beef is tender. Remove the beef, shred the meat, and return it to the strained broth.
Heat oil in a skillet over medium heat. Sauté the onions until soft, about 5 minutes. Add the carrots and cook 3 more minutes. Add the grated beets, tomato paste, vinegar, and sugar. Cook, stirring, for 8–10 minutes until the beets are softened and the mixture is fragrant.
Add the diced potatoes to the broth and cook for 10 minutes.
Add the shredded cabbage and the fried beet-vegetable mixture to the pot. Stir well, season with salt and pepper, and simmer for 15 minutes until all vegetables are tender.
Add the minced garlic and half the dill. Stir, taste, and adjust seasoning. The borscht should be pleasantly sour-sweet. Simmer 5 more minutes.
Let the borscht sit off the heat for 10 minutes — this improves the color and flavor. Serve in deep bowls topped with smetana and fresh dill. Pampushky (garlic buns) are the traditional accompaniment.
Add vinegar to the beet mixture early — the acid preserves the vivid red color.
Borscht always tastes better the next day as the flavors continue to develop.
Use bone-in beef for a richer, more flavorful broth.
Never boil vigorously after adding beets or the color will fade.
Vegetarian borscht: skip the meat and use vegetable broth with added kidney beans.
Cold borscht (kholodnyk): blend the cooked soup and chill, served with cucumber and hard-boiled eggs.
Green borscht: made with sorrel instead of beets, a beloved spring variation.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Store in the fridge for up to 5 days — the flavor improves daily. Freeze in portions for up to 3 months.
Borscht has been documented in Ukrainian cooking since at least the 16th century. In 2022, UNESCO added Ukrainian borscht-making culture to its list of intangible cultural heritage requiring urgent safeguarding.
The acid (vinegar or lemon juice) added to the beet mixture preserves the red pigment. Adding it late or boiling too long causes the color to fade.
Absolutely — vegetarian borscht is common in Ukraine during Orthodox fasting periods. Use mushroom broth for depth.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (450g / 15.9 oz) · 6 servings total
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