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Traditional borscht soup with beetroot, carrots and served with sour cream.
Steaming beef borscht soup, rich in colour and vegetables, topped with a dollop of sour cream.

Traditional beef borscht soup

Author: Flavelo
Recipes Soups
Borscht is not simply a beetroot soup, but a philosophy. Its soul is the balance between earthy sweetness (beetroot, carrot) and refreshing acidity (tomato, vinegar/lemon). Its distinctive ruby red colour comes from the beetroot pigment, betanin, which is a delicate thing: it shines in acidic environments but turns brown in alkaline ones. That's why adding acid at the right moment is key.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Ukrainian, Eastern European

Ingredients

Equipment Needed

  • Large soup pot (min 5 litres)
  • Frying pan for making 'zazharka' (ragout)
  • Coarse grater

Allergen Information

⚠️ Celery (if added to stock)
⚠️ Milk (sour cream)

Instructions

1 ✓

Put the meat on to cook in cold water. When it boils, skim off the foam, add the bay leaves, salt, pepper, and simmer until tender (approx. 1.5-2 hours).

Tip: Starting cold helps release flavours from the meat into the soup (extraction). Skimming keeps the soup clear.
2 ✓

Meanwhile, prepare the 'zazharka': sauté the finely chopped onion and grated carrot in a pan with a little oil.

Tip: Caramelisation (browning) deepens the sweetness.
3 ✓

Add the grated beetroot, tomato puree, sugar and vinegar. Braise under a lid for 10-15 minutes.

Tip: The vinegar at this stage 'fixes' the beetroot colour, and the acidity counteracts the sugar content of the vegetables.
4 ✓

When the meat is tender, remove it, dice it (discard the bone), and put it back. Drop the cubed potatoes into the soup.

Tip: The potatoes need approx. 10-15 minutes.
5 ✓

When the potatoes are almost done, add the thinly shredded cabbage and cook for 5 minutes.

Tip: The cabbage must remain crunchy! If you overcook it, it will have an unpleasant 'canteen smell' (sulphur compounds).
6 ✓

Pour the beetroot ragout (zazharka) into the soup, bring to the boil once, then turn off the heat. Stir in the crushed garlic at this point.

Tip: Garlic aroma is heat-sensitive; adding it at the end preserves its freshness and antibacterial power.
7 ✓

Let it rest under a lid for 20-30 minutes before serving.

Tip: This time is needed for 'flavour diffusion', so the ingredients harmonize.

Recipe FAQ

What is Zazharka?
This is the thickener of the soup: onion, carrot and beetroot caramelised in a separate pan, added only at the end to keep flavours concentrated.
Why did the soup turn brown?
There wasn't enough acid (vinegar/lemon) in the beetroot ragout, or you boiled it for too long at the end.

Ingredients

  • 800 g Beef (shin or brisket, bone-in)
  • 3 litres Water
  • 3 pcs Beetroot (medium, raw)
  • 1 pc Carrot
  • 1 head Onion
  • 300 g White cabbage (fresh)
  • 3 pcs Potatoes
  • 2 tbsp Tomato puree (concentrated)
  • 1 tbsp Vinegar (10%) or Lemon juice
  • 1 tbsp Sugar
  • 2 cloves Garlic
  • 2 pcs Bay leaves
  • 1 bunch Fresh Dill
  • 200 ml Sour cream (for serving)