This Ukrainian Beet Soup recipe comes from my mom and has been a favorite in my family for years. Homemade beef broth, sweet beets, tender potatoes, cabbage, and fresh herbs come together in a soup that’s simple and filling. It tastes like home to me.
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Why This Recipe Works
I love this borscht because it’s my mom’s recipe and always tastes like home. It’s hearty, colorful, and made for cold days.
- Rich, Savory Flavor: Homemade beef broth gives the earthy beets and vegetables a deep, savory base. It’s hearty and satisfying, just like my Hamburger Soup.
- Loaded With Vegetables: Every bowl is packed with beets, cabbage, potatoes, carrots, parsnips, celery, and peppers. I love how you get different flavors and textures in every spoonful.
- Hearty and Filling: Beef, Great Northern beans, and potatoes turn this vegetable-packed soup into a complete meal. If you love a cozy, substantial bowl, try my Kielbasa Potato Soup next.
- Flexible and Practical: You can use homemade or store-bought broth, choose from several cuts of beef, or swap in vegetables you already have. You can even use vegetable stock and extra beans for a meatless version.
- Even Better the Next Day: The beets, garlic, herbs, and savory broth continue to come together as the soup rests. I love making a big pot so there’s plenty left for an easy meal the next day.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Beef Shanks – I like using beef shanks because the bones create a rich, flavorful homemade broth while the meat becomes tender. Beef short ribs, sirloin, or stew meat also work well.
- Beef Broth – Homemade beef broth gives borscht a rich, hearty base. Store-bought beef broth is an easy shortcut, or use vegetable broth for a meatless version.
- White Cabbage – Finely shredded cabbage gives borscht extra body and a tender texture while keeping it packed with vegetables.
- Yukon Gold Potatoes – Yukon Golds become creamy and tender while holding their shape in the broth. White potatoes are a good substitute.
- Red Bell Pepper – Red bell pepper brings mild sweetness and extra color. An Anaheim pepper works well as a substitute.
- Red Beet – Beets give Ukrainian borscht its signature ruby-red color and earthy, subtly sweet flavor. Shred the beet or cut it into thin matchsticks.
- Petite Diced Tomatoes – Tomatoes add acidity and savory flavor that balance the sweetness of the beets and other vegetables.
- Great Northern Beans – Canned Great Northern beans add protein, texture, and heartiness. Drain and rinse them before adding to the soup.
- Ketchup – A small amount adds concentrated tomato flavor, sweetness, and acidity. Taste the borscht before adding extra.
- Garlic – Fresh pressed or grated garlic goes in near the end so its savory flavor stays noticeable.
- Bay Leaves – Bay leaves gently season both the homemade broth and finished soup with an herbal flavor. Remove them before serving.
- Sour Cream – A dollop of sour cream adds cool, tangy creaminess that pairs perfectly with the earthy beets.
- Bread – Warm bread makes this hearty soup a complete meal and is perfect for soaking up the broth.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the broth: Boil the beef, water, ½ onion, 2 bay leaves, and salt. Simmer for 2 hours.
- Strain: Strain the broth, then cool and cut the beef into 1-inch pieces. Reserve 8 cups of broth.
- Cook the beets: Sauté the beet in olive oil for 8 minutes. Add the tomatoes and cook for 2 minutes.
- Sauté the vegetables: Cook the diced onion for 5 minutes. Add the shredded carrot for 5 minutes, then the parsnip for 5 minutes.
- Add the broth: Pour in the broth, add 2½ teaspoons salt, and bring to a boil.
- Cook the remaining vegetables: Add the cabbage and potatoes for 2 minutes, followed by the celery, matchstick carrot, and pepper for 2 minutes.
- Finish the soup: Add the beet mixture, beans, ketchup, bay leaf, garlic, and herbs. Boil, season to taste, then rest for 5–10 minutes.
- Serve: Divide the soup and beef among bowls. Serve with sour cream and bread.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Beef Options: I like beef shanks or short ribs for a rich homemade broth, but you can use sirloin or stew meat instead. Boneless cuts are also quicker to prep after cooking.
- Vegetarian Borscht: I skip the beef and use vegetable stock when I want a meatless version. You can also add extra Great Northern beans to keep it hearty.
- Broth Shortcut: I prefer homemade beef broth, but you can use store-bought broth to save time. I recommend tasting before adding extra salt since packaged broth can already be well seasoned.
What to Serve with Ukrainian Beets Soup
Main Dishes
- We love serving a warm bowl of borscht with Potato Vareniki or Kotleti Recipe for a cozy, family-style meal.
- When we want a heartier spread, we serve smaller bowls alongside Dutch Oven Beef Stew or One Pot Beef Stroganoff.
Salads & Appetizers
- We like pairing the hot soup with Homemade Pickled Cabbage With Beets or Shuba Salad (Herring Under a Fur Coat) for a generous meal with plenty to share.
- For a holiday or family gathering, we serve borscht with Olivier Salad or Beet Terrine With Herbed Goat Cheese to round out the table.
FAQs
What is Ukrainian borscht?
Ukrainian borscht is a beet-based soup traditionally made in many different ways depending on the family and region. This version combines beets with cabbage, potatoes, beans, vegetables, and a hearty beef broth.
Which cut of beef works best for this recipe?
Beef shanks and short ribs are especially good for making a rich homemade broth. Sirloin or stew meat also works if you prefer a boneless option.
Do I need to peel the beets and potatoes?
Peeling the beet is a good idea for the smoothest texture, especially if the skin is tough. Yukon Gold potatoes have thin skins, so peeling them is optional, while thicker-skinned potatoes are usually better peeled.
How do I keep the potatoes from turning brown while I prep everything?
Place the peeled and sliced potatoes in a bowl of cold water until you are ready to add them to the soup. Drain them well just before cooking.
Can Ukrainian beet soup be made ahead of time?
Yes, borscht is an excellent make-ahead soup because the flavors continue to develop as it rests. You can also prepare the beef broth a day ahead and refrigerate it separately until you are ready to cook the soup.
How should I store and reheat leftover borscht?
Once cooled, store the soup in an airtight container in the refrigerator for up to 3 to 4 days, or freeze it in a freezer-safe container for up to 3 months. Thaw frozen borscht in the refrigerator when possible, then reheat gently on the stove or in the microwave until hot throughout.
More Recipes You’ll Enjoy
- Potato Leek Chowder – Warm your heart and soul with this Potato Leek Chowder. It’s easy to make and loaded with potatoes, fire-roasted corn, bacon, and leeks.
- White Bean Soup – White bean soup is a classic favorite, perfect for warming you up on cool fall and winter evenings. It’s simple to make and ultra-satisfying!
- Celeriac Soup – This celeriac soup is velvety-smooth, savory, and satisfying! Infused with shallots, garlic, wine, and heavy cream, it’s perfect for winter.
- Roasted Red Pepper And Tomato Soup – This roasted red pepper and tomato soup is ultra-cozy and comforting! Paired with savory seasonings, it’s the perfect grilled cheese match.
If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Classic Ukrainian Red Borscht (Beet Soup)
Servings: 6 servings
You’re going to feel warm and comforted after a bowl of this Classic Ukrainian Red Borscht (Beet Soup)! This flexible and frugal recipe is made with heaps of vegetables and a homemade beef broth. It’s the best healthy meal for those chilly days!
Ingredients
Beef Broth
- 2 beef shanks, or beef short ribs, sirloin, or stew meat
- ½ onion
- 10 cups water
- 2 bay leaf
- salt to taste
Red Borscht (Beet Soup)
- ½ sweet onion, diced small
- 1 medium carrot, shredded. Save the tip to slice into match sticks.
- 1 cup parsnip, cut into matchsticks
- 8 cups homemade beef broth, or storebought
- ½ medium white cabbage, finely shredded
- 2 medium Yukon gold potatoes, or white potatoes, cut into 1/4” thick smaller slices
- 1 stick celery, cut into 1/4 inch slices
- ½ red bell pepper, or 1 Anaheim pepper, diced
- 1 medium beet, red is best, either shred or cut into matchsticks
- 14 ½ oz can petite diced tomatoes
- 15.8 oz great northern beans, canned, rinsed
- 1 tbsp ketchup, plus more to taste (if needed)
- 3 cloves garlic, put through garlic press or grated
- ½ bunch parsley or dill, finely chopped
- 2 ½ tsp kosher salt, plus more to taste
- 1 bay leaves
For Serving
- sour cream
- bread
Instructions
Homemade Beef Broth
- In a large pot, add water, bay leaves, onion, and beef shanks. Bring to a boil and then lower to medium heat and cook for 1 hour. Add salt to taste and continue to cook for another hour.
- Remove the meat, and drain the broth through a strainer to remove any imperfections. Set the meat aside and cut into 1-inch pieces once it's cooled.
Instant Pot Beef Broth Option
- Add water, bay leaves, onion, and beef shanks and salt. Set the Instant Pot to cook on high pressure for 45 minutes-1 hour and let it self release. Remove the meat and drain the broth through a strainer. Once the meat is cooled, cut into 1-1 1/2-inch pieces. *If 10 cups of water doesn't fit in your Instant Pot, add 8 cups of hot water instead.
Red Borscht (Beet Soup)
- In a large pan on the stovetop, add the beets with olive oil and cook for 8 minutes on low heat. Add tomatoes and cook for an additional 2 minutes. Turn off the heat and set aside.
- In a heavy-bottomed pot, sauté the onion with olive oil until translucent. After 5 minutes, add the shredded carrots and cook for 5 minutes. Then add the parsnip and sauté for another 5 minutes. Add the beef broth and salt, and bring to boil.
- Add the cabbage and potatoes, bring to a boil and cook for 2 minutes. Add the celery and bring to a boil. Add the matchstick carrots and bell pepper, bring to a boil, and cook for 2 minutes. Now add the beets and tomatoes mixture. Bring to a boil.
- Add in the rinsed beans and ketchup and stir gently to incorporate. Add any additonal ketchup and salt if needed. Bring to a boil, add the bay leaves garlic, and chopped parsley or dill. Bring to a final boil, turn off the heat, and let it sit for 5-10 minutes so the flavors can get to know each other.
- To serve: Add borsht to a bowl, add chunks of meat, and serve with sour cream and bread.
Notes
- If your meat has a bone in it, place it in the water whole. After it cooks, remove it from the broth, cut away and discard the bone and cut meat into 1″ pieces. If using sirloin or stew meat, cut into 1 1/2 inch pieces.
- Prep everything first. Chop, shred, and measure the vegetables before you start since they are added to the soup in stages.
- Make the broth ahead. Prepare the beef broth a day in advance and refrigerate it to save time when making the borscht.
- Cut the carrots into matchsticks. This helps them keep their shape and gives the soup a little more texture.
- Keep the potatoes in cold water. If you prep them early, submerge the sliced potatoes in cold water to prevent discoloration, then drain before cooking.
- Cook the beets separately. Sautéing them gently with the tomatoes helps soften them before they go into the soup without overcooking the other vegetables.
- Add the vegetables in stages. This keeps quick-cooking vegetables from becoming too soft while the potatoes and cabbage turn tender.
- Watch the salt. Store-bought beef broth can already contain plenty of sodium, so taste before adding more seasoning.
- Add garlic and herbs at the end. Putting them in just before turning off the heat preserves their fresh flavor.
- Give the soup time to rest. Let the finished borscht sit for 5 to 10 minutes before serving so the flavors have time to come together.
- Save leftovers. Borscht tastes great the next day after the flavors have had more time to develop. Reheat it gently on the stovetop and add sour cream just before serving.
Lena
So yum! I didn’t have the beans or capsicum on hand but it was so yummy anyway! The beef short ribs make all the difference ?
Florica
The best recipe for red borscht! ? our family favorite!
Angela Moyseyuk
The best go to lunch on a cold / Rainy day !!
Kristina
Made it today and it was perfection! So yummy and comforting. Thank you for sharing the recipe!