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| Meta Title | Easy Ukrainian Borscht Soup Recipe (Beet Soup) - Ginger with Spice |
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| Boilerpipe Text | Ukrainian borscht soup
is easy to make and chock full of hearty root vegetables, of course beets being one of them, and flavors like garlic and bay leaves. This beef and beet soup is sure to warm your body and your soul with all its amazing ingredients and beautiful bright red color.
The borscht is a very important soup in many Slavic countries, especially Ukraine and Russia, but Ukraine is usually stated as the
origin of the borscht
. The word borscht is said to be derived from the Slavic word for
cow parsnip
and used to be the basis of this soup. However, beets were more easily cultivated and eventually replaced the cow parsnip.
It has
a long history
and it varies greatly from country to country, area to area and kitchen to kitchen, so it can be a bit confusing when you don't know what you are looking for. This recipe is for
the most known version with beetroots and cabbage
.
Traditionally it was sour from a lot of other ways, but I make it super easy more suited for today's cooking styles, using something we should all have - red wine vinegar - to create the same sour soup effect.
Ingredients
The ingredients in this easy borscht are just a handful, and is the perfect fall soup (along with
butternut squash soup
!) because the ingredients are at their best at this time.
Beef and beef stock
Beets
Onion
Carrots
Parsnip
Potato
Cabbage
Garlic
Fresh dill
Bay leaves
Tomato paste
Red wine vinegar
Salt, pepper, sugar and oil
Sour cream, to serve
You can use whatever beets you like
, it will only change the color of your soup. Here I've used a couple of different colors and it obviously didn't turn out as bright red as some other beet soups are. If you use just red beets, it ought to be redder.
There are a ton of
hearty root vegetables
, with some aromatics like garlic, dill and bay leaves. Tomato paste ties the flavors together and it also helps a little with the color of the soup.
I think the best borscht recipe must include beef, as beef has the most amazing umami flavor. That does not mean that you
have to
use beef, absolutely not. It is a perfectly delicious vegetable soup without it as well, so it is actually quite
easy to make a vegan version
if you want to. Simply skip the beef step altogether and use vegetable stock instead.
Beef borscht or not, it is a comforting soup that is both pretty to look at and very delicious!
Red wine vinegar helps balance the soup and also brings out the flavors of the other ingredients more. Funny how acid can work! The vinegar is very important in this borscht because being
sour is one of the main characteristics of the soup
.
Difference between Ukrainian and Russian Borscht
The difference between Ukrainian and Russian borscht is quite hard to establish as there are so many differences within regions as well. People generally agree that Ukrainian borscht is made with pork rib broth, but not in traditional Russian beet soup. In Russian borscht they often use beef broth.
The way they add cabbage can also indicate where the soup is from. In Russia they often use sauerkraut which is added at the start of the cooking. In Ukraine they want to use fresh cabbage and add it later in the process so that it has some chew to it.
And apparently, in Belarus they often use potatoes in it.
So to repeat myself, keep in mind that there are probably as many versions as there are people making this soup, so you can just call it borscht or even just beet soup and call it a day.
Culinary expert Olga Syutkina
also emphasizes this when she said that 'Borscht is just a term that everyone assigns their own meaning to'. There are so many versions of borscht, some not including beets at all. This red beet soup is also often referred to as
svekolnik
which just means beetroot soup.
So you can probably see by this that my soup is not either or really. I believe my version is the best, with
the best of the best from each of the countries
. Beef broth from Russia, potatoes from Belarus and fresh cabbage from Ukraine. I struggled for a while to decide whether I should call it Ukrainian or Russian, but I ended on Ukrainian as that is said to be the origin of the soup.
How to make it
To make this soup, first we will
begin with the beef
. In a large saucepan or casserole, heat oil on medium high heat. Add cubed beef and sear until browned, a couple of minutes
(1)
. Add onion and cook for another five minutes or until the onion is translucent
(2-3)
. Add garlic and stir for a minute before adding in the carrots, parsnip, potato and beets
(4-6)
.
Top with the beef stock and bay leaves
(4-6)
. Bring it up to a boil and then reduce to a simmer, and simmer covered for about 15 minutes. Now add the cabbage
(7)
and cook for another 15 minutes or
until the vegetables are fork tender (8)
.
Add in tomato paste, red wine vinegar, fresh dill and salt and pepper.
Taste and adjust the seasonings accordingly
. It all is really just to taste, so add as much or as little as you want.
But what should be mandatory, is to serve the soup with a dollop of
sour cream, fresh dill and crusty bread
. Enjoy!
Now that you have ventured into Ukrainian and Russian food, maybe you are ready for another healthy, very delicious recipe from Norway this time? This
Norwegian halibut
is so delicious with sweet whipped sour cream and a cucumber salad. So fresh and comforting at the same time!
Did you like this recipe? Here are more soup recipes I think you would like:
Creamy chicken and vegetable soup
Tomato white bean soup with spinach
Pumpkin sage brown butter soup
Thai lemongrass noodle soup
Curry coconut carrot soup
Roasted tomato soup with herbs
Thai chicken noodle soup
I'd love to hear your thoughts. Comment below or tag me
@thegingerwithspice
on Instagram. And don't forget to
Pin it
for later! To make sure you're never missing another recipe, please feel free to
subscribe to my newsletter
. As a thanks you will receive
a free e-cookbook
Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the
disclosure
for more information.
Download your FREE copy of Travels Through the Seasons Cookbook here!
Print
Description
Ukrainian borscht soup made easy with beef and beets, and it will warm your body and soul with its amazing ingredients and beautiful red color.
2 tablespoons
oil
½
pound
beef
(225 grams)
1
onion, finely chopped
4
-
5
garlic cloves, grated
2
large carrots, thinly sliced
1
parsnip, cubed
1
large potato, cubed
5
beets, cubed (
500 grams
)
2
bay leaves
8
cups
beef stock
(2 liters)
¼
small cabbage, shredded
1 teaspoon
salt, or to taste
½ teaspoon
freshly ground pepper, or as needed
2 tablespoons
tomato paste
2 tablespoons
red wine vinegar
2 teaspoons
sugar, optional
2 tablespoons
fresh dill
sour cream and more dill, for serving
Cook Mode
Prevent your screen from going dark
In a large saucepan or casserole, heat oil on medium high heat. Add cubed beef and sear until browned, a couple of minutes.
Add onion and cook for another five minutes or until the onion is translucent, add garlic and stir for a minute.
Add in the carrots, parsnip, potato, beets, beef stock and bay leaves. Bring to a boil and reduce to a simmer and simmer, covered, for 15 minutes.
Add in shredded cabbage and simmer for another 15 minutes or until vegetables are fork tender.
Add in tomato paste, red wine vinegar, fresh dill and salt and pepper. Taste and adjust the seasonings accordingly.
Serve with a dollop of sour cream, more fresh dill and some crusty bread.
Prep Time:
20 minutes
Cook Time:
40 minutes
Category:
Main Courses
Cuisine:
Ukrainian
Nutrition
Serving Size:
¼
Calories:
364
Sugar:
17.4
Sodium:
759
Fat:
12
Saturated Fat:
2.3
Carbohydrates:
35.6
Fiber:
6.7
Protein:
30.1
Cholesterol:
51 |
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# Easy Ukrainian Borscht Soup Recipe (Beet Soup)
Posted on Published: October 11, 2021 \- Last updated: August 12, 2025
[Home](https://gingerwithspice.com/) » [Soups & Stews](https://gingerwithspice.com/category/soup-stews/)
88 shares
[Jump to Recipe](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#tasty-recipes-22262-jump-target)·[Print Recipe](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/print/22262/)
**Ukrainian borscht soup** is easy to make and chock full of hearty root vegetables, of course beets being one of them, and flavors like garlic and bay leaves. This beef and beet soup is sure to warm your body and your soul with all its amazing ingredients and beautiful bright red color.
The borscht is a very important soup in many Slavic countries, especially Ukraine and Russia, but Ukraine is usually stated as the [**origin of the borscht**](https://www.britannica.com/topic/borscht). The word borscht is said to be derived from the Slavic word for **cow parsnip** and used to be the basis of this soup. However, beets were more easily cultivated and eventually replaced the cow parsnip.
It has [**a long history**](https://www.rbth.com/russian-kitchen/332994-russian-ukrainian-borsch) and it varies greatly from country to country, area to area and kitchen to kitchen, so it can be a bit confusing when you don't know what you are looking for. This recipe is for **the most known version with beetroots and cabbage**.
Traditionally it was sour from a lot of other ways, but I make it super easy more suited for today's cooking styles, using something we should all have - red wine vinegar - to create the same sour soup effect.
**Table of Contents**
[1\. Ingredients](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Ingredients)
[2\. Difference between Ukrainian and Russian Borscht](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Difference_between_Ukrainian_and_Russian_Borscht)
[3\. How to make it](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#How_to_make_it)
[4\. Did you like this recipe? Here are more soup recipes I think you would like:](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Did_you_like_this_recipe_Here_are_more_soup_recipes_I_think_you_would_like)
[5\. Recipe](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Recipe)
[6\. Easy Ukrainian Borscht Soup Recipe (Beet Soup)](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Easy_Ukrainian_Borscht_Soup_Recipe_Beet_Soup)
[6\.1. Description](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Description)
[6\.2. Ingredients](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Ingredients1)
[6\.3. Instructions](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Instructions)
[6\.4. Nutrition](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Nutrition)
[6\.5. Did you make this recipe?](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/#Did_you_make_this_recipe)
## Ingredients
The ingredients in this easy borscht are just a handful, and is the perfect fall soup (along with [**butternut squash soup**](https://gingerwithspice.com/moroccan-butternut-soup/)!) because the ingredients are at their best at this time.
- Beef and beef stock
- Beets
- Onion
- Carrots
- Parsnip
- Potato
- Cabbage
- Garlic
- Fresh dill
- Bay leaves
- Tomato paste
- Red wine vinegar
- Salt, pepper, sugar and oil
- Sour cream, to serve
**You can use whatever beets you like**, it will only change the color of your soup. Here I've used a couple of different colors and it obviously didn't turn out as bright red as some other beet soups are. If you use just red beets, it ought to be redder.
There are a ton of **hearty root vegetables**, with some aromatics like garlic, dill and bay leaves. Tomato paste ties the flavors together and it also helps a little with the color of the soup.
I think the best borscht recipe must include beef, as beef has the most amazing umami flavor. That does not mean that you *have to* use beef, absolutely not. It is a perfectly delicious vegetable soup without it as well, so it is actually quite **easy to make a vegan version** if you want to. Simply skip the beef step altogether and use vegetable stock instead.
Beef borscht or not, it is a comforting soup that is both pretty to look at and very delicious\!
Red wine vinegar helps balance the soup and also brings out the flavors of the other ingredients more. Funny how acid can work! The vinegar is very important in this borscht because being **sour is one of the main characteristics of the soup**.
## Difference between Ukrainian and Russian Borscht
The difference between Ukrainian and Russian borscht is quite hard to establish as there are so many differences within regions as well. People generally agree that Ukrainian borscht is made with pork rib broth, but not in traditional Russian beet soup. In Russian borscht they often use beef broth.
The way they add cabbage can also indicate where the soup is from. In Russia they often use sauerkraut which is added at the start of the cooking. In Ukraine they want to use fresh cabbage and add it later in the process so that it has some chew to it.
And apparently, in Belarus they often use potatoes in it.
So to repeat myself, keep in mind that there are probably as many versions as there are people making this soup, so you can just call it borscht or even just beet soup and call it a day.
[**Culinary expert Olga Syutkina**](https://zen.yandex.ru/media/eda.ru/chem-otlichaetsia-russkii-borsc-ot-ukrainskogo-5deb955ff7e01b00ad7414af) also emphasizes this when she said that 'Borscht is just a term that everyone assigns their own meaning to'. There are so many versions of borscht, some not including beets at all. This red beet soup is also often referred to as *svekolnik* which just means beetroot soup.
So you can probably see by this that my soup is not either or really. I believe my version is the best, with **the best of the best from each of the countries**. Beef broth from Russia, potatoes from Belarus and fresh cabbage from Ukraine. I struggled for a while to decide whether I should call it Ukrainian or Russian, but I ended on Ukrainian as that is said to be the origin of the soup.
## How to make it
To make this soup, first we will **begin with the beef**. In a large saucepan or casserole, heat oil on medium high heat. Add cubed beef and sear until browned, a couple of minutes **(1)**. Add onion and cook for another five minutes or until the onion is translucent **(2-3)**. Add garlic and stir for a minute before adding in the carrots, parsnip, potato and beets **(4-6)**.
Top with the beef stock and bay leaves **(4-6)**. Bring it up to a boil and then reduce to a simmer, and simmer covered for about 15 minutes. Now add the cabbage **(7)** and cook for another 15 minutes or **until the vegetables are fork tender (8)**.
Add in tomato paste, red wine vinegar, fresh dill and salt and pepper. **Taste and adjust the seasonings accordingly**. It all is really just to taste, so add as much or as little as you want.
But what should be mandatory, is to serve the soup with a dollop of **sour cream, fresh dill and crusty bread**. Enjoy\!
Now that you have ventured into Ukrainian and Russian food, maybe you are ready for another healthy, very delicious recipe from Norway this time? This [**Norwegian halibut**](https://gingerwithspice.com/norwegian-halibut-recipe/) is so delicious with sweet whipped sour cream and a cucumber salad. So fresh and comforting at the same time\!
## Did you like this recipe? Here are more soup recipes I think you would like:
- [**Creamy chicken and vegetable soup**](https://gingerwithspice.com/creamy-chicken-and-vegetable-soup/)
- [**Tomato white bean soup with spinach**](https://gingerwithspice.com/tomato-white-bean-soup/)
- [**Pumpkin sage brown butter soup**](https://gingerwithspice.com/pumpkin-sage-brown-butter-soup/)
- [**Thai lemongrass noodle soup**](https://gingerwithspice.com/vegan-thai-lemongrass-noodle-soup/)
- [**Curry coconut carrot soup**](https://gingerwithspice.com/curry-coconut-carrot-soup/)
- [**Roasted tomato soup with herbs**](https://gingerwithspice.com/homemade-roasted-tomato-soup-with-herbs/)
- [**Thai chicken noodle soup**](https://gingerwithspice.com/skinny-thai-chicken-noodle-soup/)
I'd love to hear your thoughts. Comment below or tag me[**@thegingerwithspice**](https://instagram.com/thegingerwithspice) on Instagram. And don't forget to **Pin it** for later! To make sure you're never missing another recipe, please feel free to[***subscribe to my newsletter***](https://www.gingerwithspice.com/newsletter/). As a thanks you will receive **a free e-cookbook** Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
*In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the* [*disclosure*](https://www.gingerwithspice.com/about/disclosure-privacy-policy/) *for more information.*
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[Print](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/print/22262/)
## Recipe
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## Easy Ukrainian Borscht Soup Recipe (Beet Soup)
***
*5 Stars* *4 Stars* *3 Stars* *2 Stars* *1 Star*
5 from 7 reviews
- Author: Stine Mari \| Ginger with Spice
- Total Time:
1 hours
- Yield:
4\-6 1x
- Diet:
GlutenFreeDiet
[Print Recipe](https://gingerwithspice.com/ukrainian-borscht-soup-recipe/print/22262/)
[Pin Recipe]()
### Description
Ukrainian borscht soup made easy with beef and beets, and it will warm your body and soul with its amazing ingredients and beautiful red color.
***
### Ingredients
Units
US
M
Scale
1x
2x
3x
- 2 tablespoons oil
- ½ pound beef (225 grams)
- 1 onion, finely chopped
- 4\-5 garlic cloves, grated
- 2 large carrots, thinly sliced
- 1 parsnip, cubed
- 1 large potato, cubed
- 5 beets, cubed (500 grams)
- 2 bay leaves
- 8 cups beef stock (2 liters)
- ¼ small cabbage, shredded
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground pepper, or as needed
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar, optional
- 2 tablespoons fresh dill
- sour cream and more dill, for serving
Cook Mode Prevent your screen from going dark
***
### Instructions
1. In a large saucepan or casserole, heat oil on medium high heat. Add cubed beef and sear until browned, a couple of minutes.
2. Add onion and cook for another five minutes or until the onion is translucent, add garlic and stir for a minute.
3. Add in the carrots, parsnip, potato, beets, beef stock and bay leaves. Bring to a boil and reduce to a simmer and simmer, covered, for 15 minutes.
4. Add in shredded cabbage and simmer for another 15 minutes or until vegetables are fork tender.
5. Add in tomato paste, red wine vinegar, fresh dill and salt and pepper. Taste and adjust the seasonings accordingly.
6. Serve with a dollop of sour cream, more fresh dill and some crusty bread.
- Prep Time:
20 minutes
- Cook Time:
40 minutes
- Category:
Main Courses
- Cuisine:
Ukrainian
### Nutrition
- **Serving Size:** ¼
- **Calories:** 364
- **Sugar:** 17\.4
- **Sodium:** 759
- **Fat:** 12
- **Saturated Fat:** 2\.3
- **Carbohydrates:** 35\.6
- **Fiber:** 6\.7
- **Protein:** 30\.1
- **Cholesterol:** 51
### Did you make this recipe?
Share a photo and tag us - we can't wait to see what you've made\!
88 shares
By Author [Stine Mari \| Ginger with Spice](https://www.gingerwithspice.com/ginger-with-spice/)
Posted on Published: October 11, 2021 \- Last updated: August 12, 2025
Categories [Beef](https://gingerwithspice.com/category/beef/), [Comfort](https://gingerwithspice.com/category/comfort/), [Fall & Halloween](https://gingerwithspice.com/category/fall-halloween/), [Gluten Free](https://gingerwithspice.com/category/gluten-free/), [Healthy](https://gingerwithspice.com/category/healthy/), [Main Courses](https://gingerwithspice.com/category/main-courses/), [Recipes](https://gingerwithspice.com/category/recipes/), [Savory](https://gingerwithspice.com/category/savory/), [Soups & Stews](https://gingerwithspice.com/category/soup-stews/)
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Malaika Archer
Tuesday 18th of January 2022
We are a soup family and I will try this. I never considered putting beets in soup, very interesting.
Stine Mari \| Ginger with Spice
Tuesday 18th of January 2022
I think you would like this! The beets give an earthy flavor and beautiful color. Enjoy\!
Natalie
Monday 18th of October 2021
My grandma used to make borscht. I never made it myself, altho I quite like that soup. I will save your recipe and try it. Looks fantastic! So healthy too.
Stine Mari \| Ginger with Spice
Wednesday 20th of October 2021
Thank you so much! Yes it is a traditional soup\!
Ramona
Sunday 17th of October 2021
I use borsht in all of my soups it's something I'm very used to since I come from Romania! Thank you for sharing this recipe, it looks super delicious\!
Stine Mari \| Ginger with Spice
Wednesday 20th of October 2021
Exactly! Thank you so much
Leslie
Sunday 17th of October 2021
This is a great Borscht Soup recipe! You have some wonderful additions and flavors to your soup. So healthy and delicious\!
Stine Mari \| Ginger with Spice
Wednesday 20th of October 2021
Thank you so much, Leslie\!
Ali Hanson
Tuesday 12th of October 2021
You are speaking my love language :) This is very similar to the beet soup my family makes (Polish heritage). The colors are amazing\!
Stine Mari \| Ginger with Spice
Wednesday 20th of October 2021
Right, that makes sense - it seems quite popular in Poland too! Thank you so much :)
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6017 Ålesund, Norway
Org. nr.: 925 504 912MVA
Copyright © 2025 by Stine Mari Fiskerstrand. All content, recipes and photographs are copyrighted to Stine Mari Fiskerstrand and are the property of Ginger with Spice, if not otherwise stated. They may not be republished in part or whole without written permission of the publisher and proper credit. |
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| Unparsed URL | com,gingerwithspice!/ukrainian-borscht-soup-recipe/ s443 |