Borscht Ukrainian Beet Soup

Deep crimson and earthy, this Ukrainian beet soup delivers tender beef, sweet roasted beets, and tangy cabbage in a warming broth that's both elegant and comforting. The grated beets create that signature jewel-toned color while their natural sweetness balances perfectly with the savory beef and bright vegetables. Make this soul-satisfying classic on chilly evenings or whenever you crave something nourishing and unforgettable.

Ingredients

2 lbs beef chuck roast, cut into 1-inch cubes

12 cups water

2 bay leaves

1 tsp salt

4 large fresh beets, peeled and grated

2 cups green cabbage, finely shredded

2 large carrots, diced

1 large onion, diced

3 medium potatoes, peeled and cubed

4 cloves garlic, minced

3 tbsp tomato paste

2 tbsp white vinegar

2 tbsp vegetable oil

1 tbsp sugar

1/2 cup fresh dill, chopped

Salt and black pepper to taste

Sour cream for serving

Fresh dill for garnish

Instructions

In a large pot, combine beef, water, bay leaves, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 1.5 hours, skimming foam occasionally.

Remove beef from broth and set aside. Strain broth through a fine-mesh sieve and return to pot.

Heat vegetable oil in a large skillet over medium heat. Add grated beets and cook for 10 minutes, stirring frequently.

Add vinegar and sugar to beets, mix well, and cook for another 5 minutes. Set aside.

In the same skillet, sauté onion until translucent, about 5 minutes. Add carrots and cook for 3 minutes more.

Add garlic and tomato paste to vegetables, cook for 1 minute until fragrant.

Return beef to the strained broth and bring to a simmer. Add sautéed vegetables and cooked beets.

Add potatoes and cabbage to the pot. Simmer for 20-25 minutes until potatoes are tender.

Stir in fresh dill and season with salt and pepper to taste. Remove bay leaves.

Let soup rest for 10 minutes before serving. Serve hot with a dollop of sour cream and fresh dill garnish.