Borsch Authentic Ukrainian Classic Borsch

Dive into the heart of Ukrainian cuisine with this authentic classic borsch recipe, a vibrant and nourishing beet soup brimming with rich flavors. This traditional dish combines tender beef short ribs, sweet beets, hearty potatoes, and fresh cabbage, all simmered together in a savory broth for a comforting meal that's as nutritious as it is delicious. A touch of vinegar enhances the beets' natural color, while sautéed onions, carrots, and tomato paste add depth and richness. Topped with a dollop of creamy sour cream and aromatic fresh dill, each bowl is a perfect balance of tangy, savory, and sweet. Ready in just over two hours, this Ukrainian borsch is an ideal make-ahead dish that tastes even better the next day, ensuring every spoonful is bursting with bold, harmonious flavors.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 500 grams beef with bone (short ribs or shank)
• 2 liters water
• 2 medium beets
• 1 tablespoon white vinegar
• 1 large carrots
• 3 medium potatoes
• 200 grams white cabbage
• 1 medium onion
• 2 tablespoons tomato paste
• 2 tablespoons sunflower oil
• 2 cloves garlic cloves
• 15 grams fresh dill
• 2 pieces bay leaf
• 4 tablespoons sour cream
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 teaspoon sugar

Directions

Step 1

Place the beef with bone in a large pot and cover it with 2 liters of water. Bring to a boil over medium heat. Skim off the foam that rises to the surface.

Step 2

Lower the heat to a simmer and add 1 teaspoon of salt and 2 bay leaves. Cover and cook for 1 hour to make a flavorful broth.

Step 3

While the broth is cooking, peel the beets and grate them coarsely. Place the grated beets in a bowl and add 1 tablespoon of vinegar. Set aside to preserve the vibrant color.

Step 4

Peel and dice the potatoes into bite-sized pieces. Thinly shred the cabbage. Set both aside for later.

Step 5

Peel and finely chop the onion. Grate the carrot and finely mince the garlic. Heat 2 tablespoons of sunflower oil in a skillet over medium heat. Add the chopped onion, grated carrot, and garlic. Cook, stirring, for about 5 minutes until softened.

Step 6

Add tomato paste to the skillet and stir well. Cook for another 2-3 minutes, then remove from heat.

Step 7

After the beef has simmered for 1 hour, remove it from the pot and set it aside to cool slightly. Strain the broth if desired to remove impurities.

Step 8

Add the diced potatoes and shredded cabbage to the pot. Simmer over medium heat for 10 minutes.

Step 9

Stir in the grated beets (including the vinegar), the sautéed onion and carrot mixture, and 1 teaspoon of sugar. Simmer for an additional 20 minutes until the vegetables are tender.

Step 10

Shred the cooled beef into bite-sized pieces and return it to the pot.

Step 11

Season the borsch with remaining salt (to taste) and black pepper. Stir in half of the chopped dill. Simmer for 5 more minutes, then remove from heat.

Step 12

Let the borsch rest for 10-15 minutes to meld the flavors. Serve hot with a dollop of sour cream and garnish with the remaining fresh dill.

Nutrition Facts

Serving size	(2527.4g)

Amount per serving	% Daily Value*
Calories	552.0

Total Fat 38.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 18.6g
Cholesterol 24mg	0%
Sodium 4029.4mg	0%
Total Carbohydrate 50.5g	0%
Dietary Fiber 10.1g	0%
Total Sugars 29.4g
Protein 8.2g	0%

Vitamin D 0IU	0%
Calcium 321.8mg	0%
Iron 3.5mg	0%
Potassium 1193.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 5.6%

Carbs: 34.7%