Ukrainian borscht has been my favorite soup since childhood. One of my fondest memories is visiting my grandmother in a small Ukrainian village: after walking through the winter forest, I would enter her warm, cozy home. The oven would be glowing, and on the table, my grandmother would have prepared a hearty meal—borscht served with freshly baked bread.
Unfortunately, I don’t have the chance to cook in a wood-burning oven, but I can still make a delicious, rich borscht on the stove.
Ingredients (for a 3 L / 12-cup pot):
- Beef on the bone – 600 g (~1.3 lb)
- Potatoes – 4
- White cabbage – 300g (~10.5 oz).
- Onions – 2
- Beets – 1
- Carrots – 1
- Garlic – 3 cloves
- Tomato paste – 2 tbsp
- Lard – 50g (~3.5 tbsp)
- Vegetable oil – 2 tbsp.
- Apple cider vinegar – 1-2 tbsp
- Pepper peas – 3 peas
- Bay leaf – 1
- Salt – to tasty
- Sour cream and herbs for serving
Instructions
1. Make the Broth
Place the beef in a large pot with 10 cups (2.4 L) of cold water. Bring to a gentle boil over medium heat.
Once it starts boiling, drain the water to remove the foam, rinse the meat, and refill the pot with fresh water.
Bring to a boil again, reduce the heat to low, and simmer for about 1½ hours.
After the first hour, add 1 peeled onion and 1 carrot (cut in half) to the pot for flavor.
2. Prepare the Vegetables
While the broth is cooking, prepare the vegetables:
- Dice the beets into small cubes
- Shred the cabbage
- Finely dice the onion
- Grate 1 carrot on a coarse grater
3. Make the Vegetable Sauté
In a skillet, heat 2 tablespoons of vegetable oil over medium heat.
Add the onion and cook until translucent, about 5 minutes.
Add the carrots and sauté for another 5 minutes.
Next, stir in the beets, pour in 1 tablespoon of vinegar, and cook for 2–3 minutes until the vinegar evaporates.
Add ½ cup (120 ml) of broth from the pot and 2 tablespoons of tomato paste.
Stir well, cover, and simmer for 20–25 minutes on low heat, stirring occasionally.
4. Prepare the Potatoes
Peel and cut the potatoes into small cubes. Set aside.
5. Finish the Broth
When the broth is ready, remove and discard the onion and carrot used for flavoring.
Take the meat off the bone, cut it into bite-sized pieces, and return it to the pot.
6. Combine Everything
Add to the pot:
- Peppercorns
- Bay leaves
- Cabbage
- Potatoes
- The chopped meat
- The prepared vegetable sauté
Bring everything to a gentle boil, then cover and simmer for about 20 minutes, until the vegetables are tender.
7. Add Garlic and Lard
Finely chop the lard and mash it together with the garlic (or melt butter and mix with garlic).
Add this mixture to the pot about 5 minutes before the end of cooking.
Season with salt to taste — about 2 teaspoons coarse sea salt for a 3-quart pot, but adjust to your liking.
8. Rest and Serve
Remove the bay leaves, cover the pot, and let the borscht rest for 15–20 minutes before serving.
This resting time allows the flavors to blend beautifully.
In fact, borscht tastes even better the next day — just reheat it gently on the stove.
Serve hot with a dollop of sour cream and a sprinkle of fresh herbs.
Enjoy it with a slice of rye bread or garlic pampushky (Ukrainian rolls).
💡 Tips
- For a vegetarian version, use vegetable broth and skip the beef and lard.
- You can add a few kidney beans or a spoonful of sugar to balance the beet’s flavor.
- Store leftovers in the fridge for up to 3 days or freeze for longer — it reheats perfectly!
