Authentic Ukrainian Borscht Recipe: Ruby Red Beef and Beet Soup
This authentic Ukrainian borscht recipe features a slow-simmered beef broth, vibrant grated beets, and a traditional garlic-salo paste for deep, savory flavor.
Mastering a true Ukrainian borscht recipe is a rite of passage for any home cook looking for ultimate comfort. This isn't just a vegetable soup; it is a complex, layered masterpiece built on a foundation of rich beef-bone broth and finished with a bright hit of acidity that makes the flavors sing.
Unlike many versions that turn a muddy brown, this authentic borscht stays a brilliant ruby red by grating the beets into the pot toward the end of the cooking process. We also utilize the traditional technique of mashing together garlic and salo (cured pork fat) to provide a velvety, savory depth that differentiates a standard beet borscht soup from a truly great one.
Serve this hot with a generous dollop of smetana (sour cream) and a scatter of fresh dill. It is even better the next day once the flavors have had a chance to marry.
Ingredients
The Broth
- 1 lb (450g) beef chuck, cut into 1-inch cubes
- 1 lb (450g) beef marrow bones
- 10 cups (2.4L) cold water
- 1 large onion, peeled and halved
- 1 large carrot, peeled and halved
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp kosher salt
The Vegetables
- 3 medium beets, peeled
- 2 medium potatoes, peeled and cubed
- 2 cups (200g) green cabbage, shredded thin
- 1 medium onion, finely diced
- 1 large carrot, grated
- 2 tbsp tomato paste
- 1 tbsp sunflower oil
- 1 tbsp white vinegar or lemon juice
- 1 tsp sugar
The Finishing Paste (Zatirka)
- 1 oz (30g) salo (cured pork fat) or thick-cut bacon fat, finely minced
- 3 cloves garlic, minced
- 1/2 cup fresh dill, chopped
- Sour cream (smetana) for serving
Instructions
- 1
Place the beef chuck, marrow bones, halved onion, halved carrot, bay leaves, and peppercorns in a large pot with 10 cups of water. Bring to a boil, skim the foam from the surface, then reduce to a low simmer for 1.5 to 2 hours until the beef is tender.
- 2
Strain the broth, discarding the boiled aromatics and bones. Return the broth and the beef cubes to the pot.
- 3
Add the cubed potatoes to the broth and simmer for 10 minutes.
- 4
Heat sunflower oil in a skillet over medium heat. Sauté the diced onion and grated carrot until softened, about 5-7 minutes. Stir in the tomato paste and cook for 2 minutes, then add this mixture to the main soup pot.
- 5
Add the shredded cabbage to the pot and continue to simmer gently.
- 6
Grate the raw beets using the large holes of a box grater. In a small bowl, toss the grated beets with the vinegar and sugar (this preserves the color).
- 7
Add the beets to the soup pot. Simmer for only 10-15 minutes—just until the beets are tender but still vibrant red.
- 8
Prepare the zatirka by mashing the minced salo and garlic together with a pinch of salt using a mortar and pestle (or the side of a knife) until it forms a paste.
- 9
Stir the garlic paste and half of the fresh dill into the soup. Turn off the heat immediately, cover the pot, and let it sit for 15 minutes to infuse.
- 10
Season with additional salt and pepper to taste. Ladle into bowls and top with a spoonful of sour cream and the remaining dill.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 315 kcal
- Protein
- 18 g
- Carbs
- 22 g
- Fat
- 19 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 940 mg
Tips
- → Do not boil the soup vigorously after adding the beets; high heat for a long duration will turn the vibrant ruby color into a dull orange.
- → The vinegar is essential. It provides the 'sour' in the sweet-and-sour profile and acts as a fixative for the beet pigments.
- → If you cannot find salo, use the fat from a piece of high-quality slab bacon, ensuring you mince it into a near-liquid paste with the garlic.
- → Always start your broth with cold water to extract the most collagen and flavor from the beef bones.
FAQ
Why does my borscht lose its red color?
Borscht loses its color if the beets are boiled for too long or if there isn't enough acidity. Adding vinegar or lemon juice and simmering the beets for only the last 15 minutes ensures a deep ruby hue.
Can I make this vegetarian?
Yes. Replace the beef broth with a rich mushroom or vegetable stock, skip the beef cubes, and use butter instead of salo for the finishing paste.
How do I store and reheat Ukrainian borscht?
Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over low heat; avoid boiling it to maintain the flavor and color.
What is the best bread to serve with borscht?
Traditionally, it is served with Pampushky—small yeast rolls smothered in garlic oil—or a thick slice of toasted dark rye bread.
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