Latvian Borscht Aka Ukrainian Borshch

Warm your soul with a hearty bowl of Latvian Borscht, also known as Ukrainian Borshch—a vibrant, flavor-packed beet soup brimming with tender beef, earthy root vegetables, and fragrant dill. This comforting dish showcases its signature ruby-red color, achieved by sautéing beets with a splash of vinegar to lock in their brilliance. Simmered to perfection with cabbage, carrots, and potatoes in a rich homemade beef broth, this recipe balances savory and tangy notes thanks to tomato paste and a hint of garlic. Finished with a dollop of creamy sour cream, this traditional Eastern European favorite is as visually stunning as it is delicious. Ideal for cold evenings or when you crave a taste of timeless heritage cooking, this versatile soup can be served as a robust main or an elegant appetizer.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 500 grams beef (with bone or a shank)
• 2 liters water
• 2 medium-sized beets
• 2 medium-sized carrots
• 3 medium-sized potatoes
• 200 grams cabbage
• 1 medium-sized onion
• 2 pieces garlic cloves
• 2 tablespoons tomato paste
• 3 tablespoons vegetable oil
• 2 pieces bay leaf
• 3 tablespoons dill (fresh, chopped)
• 4 tablespoons sour cream
• 1 tablespoon vinegar or lemon juice
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

In a large pot, bring 2 liters of water to a boil. Add the beef and reduce the heat to simmer. Skim off any foam that rises to the surface, then add the bay leaves and a pinch of salt. Simmer for about 45 minutes to 1 hour until the beef is tender.

Step 2

While the beef is cooking, peel and grate the beets and carrots. Dice the onion finely and shred the cabbage. Peel and cube the potatoes.

Step 3

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the grated beets and sauté for 3-4 minutes. Stir in the vinegar or lemon juice to preserve the beet's vibrant color.

Step 4

Add the grated carrots and diced onion to the skillet with the remaining tablespoon of vegetable oil. Cook for another 5 minutes until the vegetables soften. Stir in the tomato paste and cook for an additional 1-2 minutes.

Step 5

Once the beef is tender, remove it from the pot. Strain the broth if necessary to remove any impurities, then return it to the pot. Add the cubed potatoes to the pot and simmer for 10 minutes.

Step 6

Next, add the shredded cabbage to the pot, followed by the sautéed beet, carrot, and onion mixture. Stir well and let cook for another 10-15 minutes until all the vegetables are tender.

Step 7

While the soup is simmering, chop the cooked beef into bite-sized pieces and return it to the pot. Mince the garlic cloves and add them to the soup along with freshly chopped dill. Season with salt and black pepper to taste.

Step 8

Allow the soup to rest off the heat for 10 minutes to let the flavors meld together. Serve hot, garnished with a dollop of sour cream and extra chopped dill if desired.

Nutrition Facts

Serving size	(3932.8g)

Amount per serving	% Daily Value*
Calories	2534.8

Total Fat 151.0g	0%
Saturated Fat 52.5g	0%
Polyunsaturated Fat 25.5g
Cholesterol 374mg	0%
Sodium 3361.1mg	0%
Total Carbohydrate 196.9g	0%
Dietary Fiber 31.4g	0%
Total Sugars 45.6g
Protein 117.5g	0%

Vitamin D 0IU	0%
Calcium 557.6mg	0%
Iron 24.8mg	0%
Potassium 6568.3mg	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: 51.9%

Protein: 18.0%

Carbs: 30.1%