Ukrainian borscht with beef (Printable Version)

A savory beet and beef soup with vegetables and a touch of sour cream, perfect for warming up.

# What You'll Need:

→ Beef

01 - 14 oz beef chuck or brisket, cut into 2–3 large pieces
02 - 6 cups water
03 - 2 bay leaves
04 - 1 teaspoon whole black peppercorns
05 - 1 teaspoon salt

→ Vegetables

06 - 3 medium beets, peeled and grated
07 - 2 medium carrots, peeled and grated
08 - 1 medium onion, finely chopped
09 - 2 medium potatoes, peeled and diced
10 - 1/4 small green cabbage, shredded
11 - 2 tablespoons tomato paste
12 - 2 cloves garlic, minced

→ Pantry

13 - 2 tablespoons sunflower or vegetable oil
14 - 1 tablespoon sugar
15 - 2 tablespoons white vinegar
16 - Extra salt and pepper, to taste

→ For Serving

17 - 2/3 cup sour cream
18 - Fresh dill or parsley, chopped

# How to Make It:

01 - In a large pot, combine beef, water, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off any foam.
02 - While the beef cooks, heat oil in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add carrots and beets; sauté for 5 minutes. Stir in tomato paste, sugar, and vinegar. Cook for another 7 to 8 minutes until vegetables are tender, stirring occasionally.
03 - Remove beef from the pot and set aside. Strain the broth if desired, then return to the pot and bring to a simmer. Add diced potatoes and cook for 10 minutes.
04 - Add shredded cabbage and the sautéed vegetable mixture to the pot. Simmer for 10 minutes until all vegetables are soft.
05 - Shred or cube the cooked beef and return it to the pot. Add minced garlic, adjust salt and pepper to taste, and simmer for 5 more minutes. Remove from heat and allow to rest for 15 to 20 minutes to develop flavor.
06 - Ladle the soup into bowls, garnish each with a generous spoonful of sour cream and chopped dill or parsley, and serve hot.

# Expert Advice:

01 -
  • The kitchen smells like earth and vinegar in the best way, filling your whole house with anticipation.
  • It's forgiving enough to make without fussing, but impressive enough to serve when people matter.
  • A single bowl with sour cream swirled on top somehow feels both humble and elegant.
02 -
  • Don't skip skimming the beef broth at the beginning—that foam carries bitterness you don't want lurking in the background.
  • Beet juice stains everything, including your hands, so embrace it or wear gloves from the start.
  • The vinegar isn't optional; it's what prevents the soup from tasting one-dimensional and muddy, so taste and adjust if your beets were particularly large.
03 -
  • Grate your beets by hand if you have time—the texture matters more than you'd expect, and pre-shredded beets from a package sometimes taste a bit flat.
  • Don't be shy with the sour cream; it's not indulgence, it's balance, and it transforms the entire bowl.
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