Ukrainian Red Borscht Soup is a hearty and vibrant dish that brings together a medley of vegetables in a rich broth. This traditional soup is known for its deep red color, which comes from the beets, and is often enjoyed with a dollop of sour cream and a sprinkle of fresh dill. Perfect for a comforting meal, this recipe is both nutritious and delicious.
When preparing this recipe, you might find that beets and cabbage are not always staples in every household. These ingredients are essential for achieving the authentic flavor and color of the borscht. Be sure to check the produce section of your supermarket for fresh beets and cabbage, as they are key components of this dish.

Ingredients For Ukrainian Red Borscht Soup
Beets: These root vegetables give the soup its signature deep red color and earthy flavor.
Carrots: Adds sweetness and a vibrant orange hue to the soup.
Potatoes: Provides a hearty texture and helps to thicken the soup.
Cabbage: Adds a slight crunch and mild flavor, balancing the other vegetables.
Onion: Offers a savory base and depth of flavor.
Garlic: Enhances the overall taste with its aromatic and pungent qualities.
Broth: Can be beef or vegetable, serving as the liquid foundation of the soup.
Tomato paste: Adds a rich, tangy flavor and helps to thicken the broth.
Vegetable oil: Used for sautéing the vegetables at the beginning of the recipe.
Salt: Essential for seasoning and bringing out the flavors of the ingredients.
Pepper: Adds a touch of heat and enhances the overall taste.
Sour cream: Traditionally served on top of the soup for a creamy contrast.
Dill: Fresh herb used as a garnish, adding a burst of flavor and color.
Technique Tip for This Recipe
When preparing beets for the borscht, consider roasting them first. Roasting enhances their natural sweetness and adds a depth of flavor to the soup. Simply wrap the beets in foil and roast at 400°F for about an hour, then peel and shred them. This extra step can elevate the overall taste of your Ukrainian Red Borscht.
Suggested Side Dishes
Alternative Ingredients
beets - Substitute with red cabbage: Red cabbage can provide a similar color and earthy flavor, though the taste will be slightly different.
carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative to carrots.
potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile but can provide a similar texture and nutritional value.
cabbage - Substitute with kale: Kale can add a similar texture and nutritional benefits, though it has a slightly different taste.
onion - Substitute with leeks: Leeks offer a milder flavor and can be used in place of onions for a different but pleasant taste.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic, making them a good alternative.
beef broth - Substitute with mushroom broth: Mushroom broth can provide a rich, umami flavor similar to beef broth, suitable for vegetarians.
tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar tomato flavor and thickness to the soup.
vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative with a slightly different flavor.
sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor, with added protein.
fresh dill - Substitute with fresh parsley: Fresh parsley can offer a similar fresh, herbaceous note, though the flavor will be slightly different.
Other Alternative Recipes Similar to This Soup
How to Store / Freeze This Soup
Allow the borscht to cool to room temperature before storing. This prevents condensation and helps maintain the soup's texture and flavor.
Transfer the borscht into airtight containers. For easy portioning, consider using individual serving-sized containers.
Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the borscht within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the borscht within 3-4 days. The flavors will meld beautifully, making the soup even more delicious.
For longer storage, place the containers in the freezer. Borscht can be frozen for up to 3 months without significant loss of quality.
When ready to enjoy, thaw the borscht in the refrigerator overnight. This gradual thawing helps maintain the soup's texture.
Reheat the borscht gently on the stovetop over medium heat, stirring occasionally. Avoid boiling to preserve the integrity of the vegetables.
If reheating from frozen, you can also use a microwave. Transfer the borscht to a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
Garnish with fresh dill and a dollop of sour cream just before serving to restore the soup's vibrant presentation and enhance its flavor.
How to Reheat Leftovers
stovetop method: pour the leftover borscht into a saucepan or pot. heat over medium-low heat, stirring occasionally, until the soup is thoroughly warmed. this method helps maintain the texture and flavor of the vegetables and broth.
microwave method: transfer the borscht to a microwave-safe bowl. cover with a microwave-safe lid or plastic wrap, leaving a small vent. heat on high for 2-3 minutes, stirring halfway through. continue heating in 1-minute intervals until the soup is hot. be cautious as the beets can cause splattering.
oven method: preheat your oven to 350°F (175°C). pour the borscht into an oven-safe dish and cover with foil. heat for about 20-30 minutes, or until the soup is hot. this method is ideal if you are reheating a large quantity and want to preserve the integrity of the ingredients.
slow cooker method: transfer the borscht to a slow cooker. set it to low and heat for 1-2 hours, or until the soup is thoroughly warmed. this method is perfect for a hands-off approach and ensures even heating.
double boiler method: place the borscht in a heatproof bowl and set it over a pot of simmering water. stir occasionally until the soup is hot. this gentle heating method helps to prevent overcooking the vegetables and maintains the flavor profile.
Best Tools for Making This Soup
Large pot: Used for cooking the soup and combining all the ingredients.
Vegetable peeler: Essential for peeling the beets, carrots, and potatoes.
Cutting board: Provides a stable surface for chopping and shredding vegetables.
Chef's knife: Ideal for chopping the onion, mincing the garlic, and cubing the potatoes.
Box grater: Used for shredding the beets and carrots.
Wooden spoon: Useful for stirring the vegetables and soup as they cook.
Measuring cups: Necessary for measuring the correct amount of beets, carrots, potatoes, and broth.
Measuring spoons: Used for measuring the tomato paste and vegetable oil.
Ladle: Handy for serving the soup into bowls.
Soup bowls: For serving the finished borscht.
Garlic press: Optional tool for mincing the garlic more efficiently.
Tongs: Useful for handling hot ingredients safely.
Serving spoon: For adding sour cream and garnishing with fresh dill.
How to Save Time on Making This Soup
Prep ingredients ahead: Peel and shred beets, carrots, and potatoes the night before to save time.
Use a food processor: Quickly chop onions and shred cabbage with a food processor.
Batch cook: Make a larger batch of broth and freeze portions for future use.
Pre-measure spices: Measure out salt and pepper in advance to streamline cooking.
One-pot method: Use a large pot to cook everything together, reducing cleanup time.

Ukrainian Red Borscht Soup Recipe
Ingredients
Main Ingredients
- 2 cups Beets, peeled and shredded
- 1 cup Carrots, peeled and shredded
- 1 cup Potatoes, peeled and cubed
- 1 cup Cabbage, shredded
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 6 cups Beef or vegetable broth
- 2 tablespoon Tomato paste
- 2 tablespoon Vegetable oil
- to taste Salt and pepper
- to serve Sour cream and fresh dill
Instructions
- 1. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
- 2. Add the beets, carrots, and potatoes. Cook for about 10 minutes, stirring occasionally.
- 3. Stir in the tomato paste and cook for another 5 minutes.
- 4. Pour in the broth and bring to a boil. Reduce heat and simmer for 30 minutes.
- 5. Add the cabbage and cook for another 20 minutes, or until all vegetables are tender.
- 6. Season with salt and pepper to taste. Serve hot, garnished with sour cream and fresh dill.
Nutritional Value
Keywords
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