Best Ukrainian Borscht

For me, Ukrainian Borscht is more than a meal—it’s home. It’s the aroma that filled my grandmother’s kitchen, the warmth that brought my family together, and now, it’s a dish I make for my own daughter. Whether you have Ukrainian roots or are just discovering this beautiful soup, I hope you’ll give it a try and make it your own.

There are few dishes as deeply woven into my family’s history as Borscht. This isn’t just soup—it’s a story, a tradition, and a warm hug in a bowl. Growing up in Ukraine, I watched my mother and grandmother prepare borscht with the kind of effortless grace that only comes from years of making something with love. Now, I make it for my own daughter, passing down not just a recipe, but a piece of our heritage.

Borscht has been cooked for centuries across Eastern Europe, with every family adding its own twist. While it exists in many cultures, I will always call it Ukrainian borscht – just because that’s how it was taught to me, and that’s how it lives in my heart.

Today, I will share with you the exact way I make it – rich, deeply flavorful, and meant to be savored.

Why you’ll love this Ukrainian Borscht

• it has deep and rich flavor – simmered beef broth, sweet beets, and tangy tomato come together for a beautifully balanced dish.
• Borscht is a very nutritious & hearty soup – it is packed with vegetables, protein, and antioxidants, which makes it as healthy as it is comforting.
• it is even better the next day – the beauty of this soup is that the flavors tend to deepen overnight, making it the perfect make-ahead meal.

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How to choose the best Ingredients

When it comes to Borscht, the quality of your ingredients makes all the difference. Here’s what to look for:

Beef

Choose bone-in beef (such as short ribs or beef shank) for a rich, flavorful broth. Bonus point – the bones release collagen, giving the soup a silky, full-bodied texture, while aiding in overall health.

Beets

Fresh, firm beets with deep, vibrant color will give your Borscht that signature deep red hue. Grating them allows their natural sweetness to shine.

Cabbage

For a softer, milder texture, cook your cabbage a little bit longer. But, if you prefer a little crunch, add the cabbage to the soup towards the end. Either way, it’s a must-have ingredient that rounds out the soup.

Potatoes

When it comes to potatoes, you will need to look for the ones that will hold their shape. Waxy potatoes, such as Yukon Gold are perfect for this soup. Stay away from starchy varieties like Russets, which can break apart.

Aromatics & Seasonings

Garlic powder, bay leaf, vinegar, and a hint of sugar balance out the earthiness of the beets and create depth of flavor. Letting it all simmer will allow all the ingredients to truly meld together.

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How to make traditional Ukrainian Borscht

Ingredients (Serves 6-8)

• 1 lb bone-in beef (short ribs or beef shank)
• 4 tbsp cooking oil
• 1 large beet, grated
• ½ large onion, finely chopped
• 1 medium carrot, grated
• 3 medium potatoes, cubed
• ¼ head of medium cabbage, thinly shredded
• 1 tbsp garlic powder
• 1 bay leaf
• 1 tbsp vinegar
• 1 tsp sugar
• 3 tbsp tomato paste
• Salt and pepper, to taste

Instructions

1. Make the Broth
In a large pot, add the beef and 3.5 quarts of water. Bring to a gentle boil, and then reduce heat and simmer for about an hour. Remove the beef, shred or cut it into bite-sized pieces, and return it to the broth.

2. Cook the Potatoes & Cabbage
Add the cubed potatoes to the broth and let them cook. If you prefer soft cabbage, then add it now. But, if you want a slight crunch, wait until the last 5-10 minutes of cooking.

3. Prepare the Sautéed Vegetables
In a separate pan, heat 4 tbsp of oil over medium heat and sauté the grated carrots, onions, and beets until soft. Stir in tomato paste, sugar, and a splash of hot water or broth. Mix well, then add vinegar and cook for another minute.

4. Combine & Simmer
Once the potatoes and cabbage are fully cooked, add the sautéed vegetables to the pot. Stir well and let everything simmer for a few more minutes to blend the flavors.

5. Season & Serve
Add salt, pepper, garlic powder, and a bay leaf. Let it simmer for one final minute. For the best flavor, allow the borscht to rest—day-old borscht is even better!

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How to Serve Borscht Like a True Ukrainian

Borscht is best served hot, with a dollop of sour cream for extra creaminess. Fresh dill adds a fragrant touch, and if you want the ultimate Ukrainian experience, pair it with:
Garlic buns (pampushky) – Soft, fluffy rolls brushed with garlic oil.
Salo (cured pork fat) – A traditional Ukrainian staple that adds a rich, smoky bite.
Dark rye bread – The perfect vehicle for soaking up every last drop.

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Borscht Gets Better with Time

One of the best things about borscht? It tastes even better the next day. The flavors deepen, making it richer and more satisfying. If you can, make a big batch and let it rest overnight—you’ll thank me later!

Storage Tips:

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Borscht freezes beautifully! Just leave out the potatoes (they can get grainy when thawed). Freeze for up to 3 months.