Ukrainian borscht is one of the most beautiful soups in the world: deep ruby red, full of beets, cabbage, potatoes and tender beef, with a gently sweet and sour flavor. Topped with a spoon of sour cream and fresh dill, it is hearty, comforting and full of history.
The soul of Ukrainian cooking
Borscht is a symbol of Ukrainian food culture, and in 2022 UNESCO recognized the tradition of cooking Ukrainian borscht as cultural heritage in need of safeguarding. Every family and region has its own version, with or without meat, beans or mushrooms, and the recipes are passed down through generations.
Keeping the bright red color
The secret to vivid borscht is acid. Cooking the beets with tomato paste and a little vinegar or lemon juice locks in their red color. Without acid, beets turn the soup brownish. Add the beet mixture near the end so it does not cook too long.
Working with beets
Raw beets stain everything they touch. Wear gloves, use a plastic cutting board or cover your board with parchment, and wipe up splashes quickly. Grating the beets on a box grater or cutting them into thin matchsticks helps them cook evenly.
The broth
A long-simmered beef broth gives the richest flavor, and bone-in short ribs or chuck become tender and easy to cut. For a vegetarian borscht, skip the beef and use vegetable broth with dried mushrooms for depth.
Sweet and sour balance
Good borscht balances the earthy sweetness of beets with a gentle tang. Taste at the end and adjust: more vinegar or lemon for brightness, a pinch more sugar if it is too sharp.
Garlic at the end
Crushed raw garlic stirred in just before resting gives borscht its characteristic fresh, aromatic finish. Some families mash it with salt and a little pork fat, which is a traditional touch.
Let it rest
Borscht improves with time. A 15-minute rest lets the flavors blend, and it is even better the next day. Many Ukrainian cooks make it a day in advance on purpose.
What to serve with borscht
Borscht is traditionally served with sour cream and pampushky, soft garlic bread rolls brushed with garlic oil. Dark rye bread is a great alternative.
Hot or cold
This hearty red borscht is served hot. In summer, a cold beet soup with kefir, cucumber, dill and boiled eggs is popular in Ukraine and neighboring countries.
Serving ideas
For another vegetable-rich bowl, try our healthy cabbage soup, or for a refreshing summer soup, the Spanish gazpacho.
A nutritious soup
Beets are rich in fiber, folate and potassium, and cabbage adds vitamin C. With beef and beans, borscht is a balanced, filling meal.
Storing and freezing
Borscht keeps for 5 days in the fridge and freezes for up to 3 months. Freeze without the sour cream and dill.
Grating vs. cutting
Grated beets cook faster and color the broth deeply, while matchsticks keep more bite. Many Ukrainian cooks grate the carrots and cut the beets into thin strips, which gives a soup with both color and texture.
A sour touch
Some families add sauerkraut juice or a bit of sour apple for extra tang.
Frequently asked questions
Why did my borscht turn brown?
The beets cooked too long or without enough acid. Cook them with vinegar or lemon and add them near the end.
Can I make borscht vegetarian?
Yes. Use vegetable broth, add beans and a few dried mushrooms for a rich, meatless version.
Can I use cooked or canned beets?
Yes. Add them in the last 5 minutes with a splash of vinegar to keep the color.