🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 145 (from laksa059)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa145.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thepeasantsdaughter.net/ukrainian-borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thepeasantsdaughter.net/ukrainian-borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/","crawl_time":1775438804,"first_indexed_time":1730571490,"http_code":200,"src_unparsed":"net,thepeasantsdaughter!\/ukrainian-borscht\/ s443","src_root_hash":"5001049432078073745","history_drop_reason":null,"meta_title":"Ukrainian Borscht - The Peasant's Daughter","meta_descriptions":["Enjoy soup season with my hearty and traditional Ukrainian Borscht packed with tender beets and veggies."],"attrs_boilerpipe_text":"Borscht is\nUkraine’s national dish, and this historical recipe for traditional \nUkrainian borscht beet soup\n is a\ns authentic and delicious as it gets. This ancient recipe uses one ingredient that North American cooks might have trouble sourcing—or making—but don’t worry—I’ll provide you with a simple alternative that will still result in the most delicious borscht soup you can make.\nPhoto Credit: The Peasant’s Daughter. | This brown clay bowl with the intricate carvings you see here and in most of my soup and stew recipes is a traditional handmade Ukrainian creation. You can buy it and more from the same Ukrainian Etsy seller I bought from at\nthis link.\nTable of Contents\nWhy You Should Make It\nIngredients Notes\nUkrainian Borscht Recipe Instructions & Process Photos\nRecipe FAQs\nMy Top Tips for the Best Ukrainian Borscht\nRelated Recipes\nRecipe: Ukrainian Borscht\nSave This Page\nI'll email you a link to this post!\nYou might want to try some of my other old peasant soups and stews recipes from Europe like\nCroatian grah\n,\nBosnian grah\n(bean soups), or German\nliver dumpling soup\n.\nI want you to love it!\nWhy You Should Make It\nEveryone loves this soup; there is just something so uniquely\nSlavic\nabout it.\nBeets are an underappreciated vegetable — grow more beets and eat more beets!\nVersatile recipe! Make it vegan if you wish for fasting days and it will still be so full of flavors! Conversely, use meaty beef bones or just beef bone broth.\nIngredients Notes\nPhoto Credit: The Peasant’s Daughter.\nLard:\nLard is traditional, but feel free to substitute it with your cooking oil or fat of choice. I recommend tallow, ghee, olive oil, or avocado oil.\nBeef Bones\n: We will use meaty beef bones to make a deeply flavorful stock and then shred the tender meat off the bones to add to the borscht. You can also use meaty pork bones instead. Ask your butcher for neck bones or soup bones. You can also omit this step entirely and replace it with beef stock or bone broth, another type of meat broth, vegetable stock, water and a stock cube, or plain water. There are many vegetarian and even vegan versions of borscht out there, though this recipe is not one of them.\nSeasonings\n: Simple salt and pepper, a bay leaf, sugar, or honey are all that are needed here. If using kvass, be conservative in your salt use as kvass is very salty.\nFresh Dill\n: For me, fresh dill is not optional for the best-tasting borscht. I add LOADS of the stuff to my bowl. You can replace it with dried if you must, but it won’t be quite the same. Start with a teaspoon of the dried stuff and add more to taste.\nSour Cream\n: The traditional way to serve a bowl of borscht is with a big dollop of full-fat sour cream on the side.\nBeet Kvass\n: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a\nbeet kvass\nrecipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or\nsauerkraut\nbrine.\nThe full ingredient list with quantities is in the recipe card below.\nLove hearty soups and stews that eat like meals? Try making\nsegedinsky goulash\n, a pork and sauerkraut stew or\nHungarian goulash\nmade with flavorful paprika and beef.\nUkrainian Borscht Recipe Instructions & Process Photos\nStep 1\n:\nBegin by placing the beef bones in a large pot and covering them with 6 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2–3 hours. Skim off any foam that forms on the surface. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove any impurities, then return it to the pot.\nStep 2:\nWhile the broth simmers, prep your vegetables. Grate the beets and set one grated beet aside for later. Chop the onion, peel and dice the carrots and potatoes, and finely shred the cabbage.\nStep 3\n:\nIn the same pot, heat the lard or oil over medium heat. Add the chopped onions and carrots, cooking for about five minutes until the onions are translucent and the carrots begin to soften.\nStep 4:\nStir in the grated beets (excluding the one you set aside), along with the vinegar and sugar. Let everything cook on low heat for another minute, stirring occasionally.\nMix in the tomato paste and let it cook for two minutes, enhancing the flavor and deepening the color of the soup.\nStep 5:\nPour the strained broth back into the pot. Add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer, avoiding a full boil, and cook for 20–30 minutes or until the vegetables are tender.\nSeason the soup with salt and pepper, then remove the bay leaf. Add the beet kvass, the reserved grated beet, and the cooked beef pieces. Let the soup simmer gently for another 10 minutes to blend all the flavors.\nStep 6:\nAllow the borscht to rest for 10 minutes before serving. Ladle it into bowls, garnish with fresh dill, and serve with a dollop of sour cream. Enjoy with a side of dark rye sourdough bread.\nPhoto Credit: The Peasant’s Daughter.\nRecipe FAQs\nHow to Store, Freeze, & Reheat Borscht\nTo store borscht properly in the refrigerator, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator, where the borscht can be safely stored for up to 4–5 days.\nTo freeze borscht, first allow it to cool completely. Once it’s at room temperature, ladle the borscht into freezer-safe containers, leaving about an inch of space at the top to allow for expansion as it freezes.\nYou can also heavy-duty plastic freezer bags, silicone bags (my favorite), silicone souper cube trays, or freezer-safe glass containers for easier storage; ensure you press out as much air as possible before sealing.\nLabel each container with the date, as borscht can be stored in the freezer for up to 3 months.\nTo reheat, transfer a portion of borscht to a pot on the stovetop. Warm it over low to medium heat, stirring occasionally to ensure even heating. Avoid bringing the borscht to a full boil, as this can cause the flavors to change and might make the vegetables mushy.\nHeat gently until it’s warmed through to your liking, then serve with a fresh garnish of dill and a dollop of sour cream if desired.\nFor microwave reheating, place the borscht in a microwave-safe bowl, cover it loosely to prevent splatters, and heat on medium power in one-minute intervals, stirring in between to ensure even heating.\nContinue this process until the borscht is fully warmed.\nWhat is the history of Ukrainian borscht?\nThe exact origins of borscht are difficult to pinpoint, as variations of the soup have been made across Eastern Europe for centuries, but Ukraine is widely regarded as its birthplace.\nHistorical records suggest that borscht may date back to the 14th century, when it was commonly prepared with wild plants, especially a herb called\nborshchevik\n(hogweed), which is likely where the dish’s name originated. Over time, beetroot became the main ingredient, giving the dish its characteristic color and sweetness.\nBorscht evolved as a staple food, especially in rural Ukraine, where people relied on hearty, easily accessible ingredients like beets, potatoes, cabbage, and whatever meat or bones were available for added richness. It was a practical, nutritious dish that could feed large families. Traditional recipes varied widely by region, depending on what was available and the family’s preferences, leading to diverse versions of borscht across Ukraine.\nThe inclusion of ingredients like beet kvass or vinegar for acidity, dill for a fresh herbal flavor, and sour cream as a garnish are all elements that reflect Ukrainian tastes and ingenuity. Beet kvass, a fermented beet drink, has been a part of Ukrainian cuisine for generations, adding a tangy note that balances the sweetness of the beets.\nThroughout its history, borscht has taken on significant cultural meaning in Ukraine. It’s often enjoyed during family gatherings, holidays, and celebrations. Borscht’s cultural importance was officially recognized in 2022 when UNESCO added it to the list of Ukraine’s intangible cultural heritage, underscoring its symbolic role amid efforts to preserve Ukrainian identity. It is a national dish of Ukraine and deeply culturally significant.\nWhat is the difference between Ukrainian and Russian borscht?\nThe differences between Ukrainian and Russian borscht reflect the distinct regional flavors and culinary traditions of each culture, even though both versions share a base of beets that give the soup its iconic color.\nIn Ukraine, borscht is often a hearty, layered soup with a complex flavor profile. Ukrainian recipes typically include a variety of root vegetables like carrots, potatoes, and cabbage, along with tomatoes or tomato paste to add a bit of acidity and richness. The soup often includes meat, commonly beef or pork, which is simmered to create a deeply flavorful broth. A splash of vinegar or beet kvass is usually added toward the end, giving the soup a tangy bite.\nUkrainian borscht is almost always served with fresh dill and a dollop of sour cream, adding a creamy finish. Some families even add garlic cloves on the side for a strong, sharp flavor.\nRussian borscht, on the other hand, tends to be a bit simpler and often has a milder flavor. It usually includes beets, cabbage, and potatoes, but less commonly features tomatoes, so it’s often a bit sweeter and less acidic than its Ukrainian counterpart. Meat is sometimes included, but Russian borscht is also commonly made as a vegetarian soup. Rather than beet kvass, Russian borscht might use a small amount of vinegar for acidity, or it might skip the sour note entirely. Fresh herbs and sour cream are typically added as garnishes, but with a lighter touch.\nWhile both borschts are delicious in their own right, Ukrainian borscht is generally richer and more tangy, whereas Russian borscht is lighter and often sweeter.\nHow to keep borscht bright red like in the photos\nTo keep borscht red, add a bit of vinegar, lemon juice, or beet kvass near the end of cooking. The acidity helps preserve the beets’ bright color.\nAvoid boiling the soup after adding the beets. High heat breaks down the pigments, turning the color brownish. Instead, keep it at a gentle simmer.\nFor even better color, cook the beets separately or sauté them with vinegar before adding to the soup. Adding a bit of freshly grated beet at the end can also boost the red hue.\nDon’t add baking soda, as it reduces acidity and dulls the color.\nMy Top Tips for the\nBest\nUkrainian Borscht\nIf you like, add a smoked ham hock or a bit of bacon along with the beef for an even richer flavor.\nFor a rich and flavorful broth, choose meaty bones like beef shank or short ribs. These bones have plenty of collagen. You can use beef broth or even chicken or vegetable stock instead.\nAdding beets in stages (some early, some at the end) keeps the soup vibrant in color and maintains layers of flavor.\nTraditional Ukrainian borscht includes lard, which infuses the soup with a rich, authentic flavor. If you’re looking for added smokiness, consider using bacon fat.\nOnce the vegetables are added, maintain a gentle simmer. Boiling can cause the vegetables to lose their texture and may dull the flavors, especially the delicate taste of the beets.\nRelated Recipes\nIf you tried this \nUkrainian Borscht\nor any other recipe on my blog, please leave a 🌟 \nstar rating\n and let me know how it went in the  📝 \ncomments\n below. Thanks for visiting today!\nJana Dziak\nAuthentic Ukrainian Borscht with tender beef, vibrant beets, and vegetables. A hearty, flavorful soup served with sour cream and fresh dill.\n5\nfrom\n3\nvotes\nPrep Time\n20\nminutes\nCook Time\n50\nminutes\nBeef Broth Cooking Time\n3\nhours\nCourse\nSoups\nCuisine\nEastern Europe\nServings\n6\npeople\nCalories\n328\nkcal\n▢\nLarge Pot or Dutch Oven\nFor making the beef broth and cooking the borscht.\n▢\nFine Mesh Skimmer or Spoon\nTo skim off foam and impurities from the broth.\n▢\nCutting Board and Sharp Knife\nFor chopping and dicing vegetables and meat.\n▢\nBox Grater or Food Processor with Grater Attachment\n▢\nWooden spoon or spatula\n▢\nMeasuring cups and spoons\n▢\nFine Mesh Strainer\nTo strain the broth, removing any impurities and leaving a clear liquid\n▢\n1.5\nlbs\nmeaty beef or pork bones\nnecks, shanks, short ribs, soup bones etc.\n▢\n6\ncups\nwater\n▢\n3\nlarge\nbeets\npeeled and grated\n▢\n1\nbeet\npeeled, grated and set aside for the very end of cooking\n▢\n1\nlarge\nyellow onion\nfinely diced\n▢\n2\ncarrots\ndiced\n▢\n2\nlarge\npotatoes\npeeled and diced\n▢\n¼\nhead\ncabbage\ncut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced\n▢\n2\ntablespoons\ntomato paste\n▢\n3\ncloves\ngarlic\nminced\n▢\n1\ncup\nbeet kvass\noptional, you can leave it out\n▢\n1\nbay leaf\n▢\n1\ntablespoon\nvinegar\n▢\n1\ntablespoon\nsugar\nor honey\n▢\n2\ntablespoons\nlard\nor use bacon fat, tallow, ghee, olive oil, or avocado oil\n▢\nsalt + pepper to taste\n▢\nlots of fresh dill for serving\nor start with a teaspoon of dried\n▢\nsour cream and rye sourdough bread for serving\nMake the Beef Broth\n: In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot.\n1.5 lbs meaty beef or pork bones,\n6 cups water\nPrepare the Vegetables\n: While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely.\nRemember to separate 1 grated beet to add a burst of fresh color and flavor at the end.\nSauté the Onions and Carrots\n: In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors.\n1 large yellow onion,\n2 carrots,\n2 tablespoons lard\nAdd the Beets\n: Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht.\n3 large beets,\n1 tablespoon vinegar,\n1 tablespoon sugar\nAdd Tomato Paste\n: Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar.\n2 tablespoons tomato paste\nSimmer the Soup\n: Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld. Taste for salt and pepper and adjust.\n2 large potatoes,\n1\/4 head cabbage,\n3 cloves garlic,\n1 bay leaf,\nsalt + pepper to taste\nAdd Beet Kvass and Meat\n: Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer.\n1 cup beet kvass,\n1 beet\nRest and Serve\n: Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience.\nlots of fresh dill for serving,\nsour cream and rye sourdough bread for serving\nBeet Kvass\n: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a \nbeet kvass\n recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or \nsauerkraut\nbrine.\nTop Tips:\nAdd a smoked ham hock or bacon with the beef for extra richness.\nUse meaty bones like beef shank or short ribs for a collagen-rich broth.\nAdd beets in stages—early for sweetness, later for fresh flavor and bright color.\nCook tomato paste briefly with veggies to enhance flavor and reduce acidity.\nTraditional borscht uses lard for richness; bacon fat adds smokiness.\nSimmer gently to preserve vegetable texture and keep flavors balanced.\nCalories:\n328\nkcal\nCarbohydrates:\n46\ng\nProtein:\n21\ng\nFat:\n8\ng\nSaturated Fat:\n5\ng\nPolyunsaturated Fat:\n0.4\ng\nMonounsaturated Fat:\n2\ng\nCholesterol:\n27\nmg\nSodium:\n243\nmg\nPotassium:\n1494\nmg\nFiber:\n9\ng\nSugar:\n17\ng\nVitamin A:\n3569\nIU\nVitamin C:\n50\nmg\nCalcium:\n92\nmg\nIron:\n4\nmg\nLet us know\nhow it was!","attrs_markdown":"[Skip to content](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#main)\n\n[The Recipes](https:\/\/thepeasantsdaughter.net\/recipe-index\/)\n\n[Subscribe to The Peasant's Farmhouse Dispatch\\!](https:\/\/thepeasantsdaughter.net\/newsletter-sign-up-landing-page\/)\n\n- [0](https:\/\/thepeasantsdaughter.net\/cart\/)\n  - 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This ancient recipe uses one ingredient that North American cooks might have trouble sourcing—or making—but don’t worry—I’ll provide you with a simple alternative that will still result in the most delicious borscht soup you can make.\n\n![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/ukrainian-borscht-recipe-1.jpg)\n\nPhoto Credit: The Peasant’s Daughter. \\| This brown clay bowl with the intricate carvings you see here and in most of my soup and stew recipes is a traditional handmade Ukrainian creation. You can buy it and more from the same Ukrainian Etsy seller I bought from at [this link.](https:\/\/www.etsy.com\/ca\/listing\/1364892359\/ceramic-bowl-tureen-thread-dish-deep-red)\n\nTable of Contents\n\n- [Why You Should Make It](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#why_you_should_make_it)\n- [Ingredients Notes](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#ingredients_notes)\n- [Ukrainian Borscht Recipe Instructions & Process Photos](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#ukrainian_borscht_recipe_instructions_process_photos)\n- [Recipe FAQs](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#recipe_faqs)\n- [My Top Tips for the Best Ukrainian Borscht](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#my_top_tips_for_the_best_ukrainian_borscht)\n- [Related Recipes](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#related_recipes)\n- [Recipe: Ukrainian Borscht](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#ukrainian_borscht)\n\nView moreView less\n\n### Save This Page\nI'll email you a link to this post\\!\n\nYou might want to try some of my other old peasant soups and stews recipes from Europe like [Croatian grah](https:\/\/thepeasantsdaughter.net\/grah-croatian-bean-smoked-pork-stew\/), [Bosnian grah](https:\/\/thepeasantsdaughter.net\/bosnian-grah-bean-soup\/) (bean soups), or German [liver dumpling soup](https:\/\/thepeasantsdaughter.net\/liver-dumpling-soup\/).\n\nI want you to love it\\!\n\n## Why You Should Make It\n- Everyone loves this soup; there is just something so uniquely *Slavic* about it.\n- Beets are an underappreciated vegetable — grow more beets and eat more beets\\!\n- Versatile recipe! Make it vegan if you wish for fasting days and it will still be so full of flavors! Conversely, use meaty beef bones or just beef bone broth.\n\n## Ingredients Notes\n![All of the ingredients needed to make this authentic Ukrainian beet borscht soup with beef and beet kvass.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/Ukrainian-Borscht-1.jpg)\n\nPhoto Credit: The Peasant’s Daughter.\n\n- **Lard:** Lard is traditional, but feel free to substitute it with your cooking oil or fat of choice. I recommend tallow, ghee, olive oil, or avocado oil.\n- **Beef Bones**: We will use meaty beef bones to make a deeply flavorful stock and then shred the tender meat off the bones to add to the borscht. You can also use meaty pork bones instead. Ask your butcher for neck bones or soup bones. You can also omit this step entirely and replace it with beef stock or bone broth, another type of meat broth, vegetable stock, water and a stock cube, or plain water. There are many vegetarian and even vegan versions of borscht out there, though this recipe is not one of them.\n- **Seasonings**: Simple salt and pepper, a bay leaf, sugar, or honey are all that are needed here. If using kvass, be conservative in your salt use as kvass is very salty.\n- **Fresh Dill**: For me, fresh dill is not optional for the best-tasting borscht. I add LOADS of the stuff to my bowl. You can replace it with dried if you must, but it won’t be quite the same. Start with a teaspoon of the dried stuff and add more to taste.\n- **Sour Cream**: The traditional way to serve a bowl of borscht is with a big dollop of full-fat sour cream on the side.\n- **Beet Kvass**: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https:\/\/thepeasantsdaughter.net\/beet-kvass-apple-ginger-recipe\/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https:\/\/thepeasantsdaughter.net\/homemade-fermented-sauerkraut\/) brine.\n\nThe full ingredient list with quantities is in the recipe card below.\n\nLove hearty soups and stews that eat like meals? Try making [segedinsky goulash](https:\/\/thepeasantsdaughter.net\/segedinsky-gulas-recipe\/), a pork and sauerkraut stew or [Hungarian goulash](https:\/\/thepeasantsdaughter.net\/hungarian-goulash\/) made with flavorful paprika and beef.\n\n## Ukrainian Borscht Recipe Instructions & Process Photos\n![The prepped vegetables and ingredients ready for cooking and the vegetables being cooked down in large stock pot.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/Ukrainian-Borscht-Steps-1-3.jpg)\n\n**Step 1**:  \nBegin by placing the beef bones in a large pot and covering them with 6 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2–3 hours. Skim off any foam that forms on the surface. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove any impurities, then return it to the pot.\n\n**Step 2:**  \nWhile the broth simmers, prep your vegetables. Grate the beets and set one grated beet aside for later. Chop the onion, peel and dice the carrots and potatoes, and finely shred the cabbage.\n\n**Step 3**:  \nIn the same pot, heat the lard or oil over medium heat. Add the chopped onions and carrots, cooking for about five minutes until the onions are translucent and the carrots begin to soften.\n\n![](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/Ukrainian-Borscht-Steps-4-6.jpg)\n\n**Step 4:**  \nStir in the grated beets (excluding the one you set aside), along with the vinegar and sugar. Let everything cook on low heat for another minute, stirring occasionally.\n\nMix in the tomato paste and let it cook for two minutes, enhancing the flavor and deepening the color of the soup.\n\n****Step 5:**** Pour the strained broth back into the pot. Add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer, avoiding a full boil, and cook for 20–30 minutes or until the vegetables are tender.\n\nSeason the soup with salt and pepper, then remove the bay leaf. Add the beet kvass, the reserved grated beet, and the cooked beef pieces. Let the soup simmer gently for another 10 minutes to blend all the flavors.\n\n**Step 6:**   \nAllow the borscht to rest for 10 minutes before serving. Ladle it into bowls, garnish with fresh dill, and serve with a dollop of sour cream. Enjoy with a side of dark rye sourdough bread.\n\n![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/ukrainian-borscht-recipe-3.jpg)\n\nPhoto Credit: The Peasant’s Daughter.\n\n## Recipe FAQs\n**How to Store, Freeze, & Reheat Borscht**\n\nTo store borscht properly in the refrigerator, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator, where the borscht can be safely stored for up to 4–5 days.   \n  \nTo freeze borscht, first allow it to cool completely. Once it’s at room temperature, ladle the borscht into freezer-safe containers, leaving about an inch of space at the top to allow for expansion as it freezes.  \n  \nYou can also heavy-duty plastic freezer bags, silicone bags (my favorite), silicone souper cube trays, or freezer-safe glass containers for easier storage; ensure you press out as much air as possible before sealing.  \n  \nLabel each container with the date, as borscht can be stored in the freezer for up to 3 months.  \n  \nTo reheat, transfer a portion of borscht to a pot on the stovetop. Warm it over low to medium heat, stirring occasionally to ensure even heating. Avoid bringing the borscht to a full boil, as this can cause the flavors to change and might make the vegetables mushy.   \n  \nHeat gently until it’s warmed through to your liking, then serve with a fresh garnish of dill and a dollop of sour cream if desired.  \n  \nFor microwave reheating, place the borscht in a microwave-safe bowl, cover it loosely to prevent splatters, and heat on medium power in one-minute intervals, stirring in between to ensure even heating.   \n  \nContinue this process until the borscht is fully warmed.\n\n**What is the history of Ukrainian borscht?**\n\nThe exact origins of borscht are difficult to pinpoint, as variations of the soup have been made across Eastern Europe for centuries, but Ukraine is widely regarded as its birthplace.  \n  \nHistorical records suggest that borscht may date back to the 14th century, when it was commonly prepared with wild plants, especially a herb called *borshchevik* (hogweed), which is likely where the dish’s name originated. Over time, beetroot became the main ingredient, giving the dish its characteristic color and sweetness.  \n  \nBorscht evolved as a staple food, especially in rural Ukraine, where people relied on hearty, easily accessible ingredients like beets, potatoes, cabbage, and whatever meat or bones were available for added richness. It was a practical, nutritious dish that could feed large families. Traditional recipes varied widely by region, depending on what was available and the family’s preferences, leading to diverse versions of borscht across Ukraine.  \n  \nThe inclusion of ingredients like beet kvass or vinegar for acidity, dill for a fresh herbal flavor, and sour cream as a garnish are all elements that reflect Ukrainian tastes and ingenuity. Beet kvass, a fermented beet drink, has been a part of Ukrainian cuisine for generations, adding a tangy note that balances the sweetness of the beets.  \n  \nThroughout its history, borscht has taken on significant cultural meaning in Ukraine. It’s often enjoyed during family gatherings, holidays, and celebrations. Borscht’s cultural importance was officially recognized in 2022 when UNESCO added it to the list of Ukraine’s intangible cultural heritage, underscoring its symbolic role amid efforts to preserve Ukrainian identity. It is a national dish of Ukraine and deeply culturally significant.\n\n**What is the difference between Ukrainian and Russian borscht?**\n\nThe differences between Ukrainian and Russian borscht reflect the distinct regional flavors and culinary traditions of each culture, even though both versions share a base of beets that give the soup its iconic color.  \n  \nIn Ukraine, borscht is often a hearty, layered soup with a complex flavor profile. Ukrainian recipes typically include a variety of root vegetables like carrots, potatoes, and cabbage, along with tomatoes or tomato paste to add a bit of acidity and richness. The soup often includes meat, commonly beef or pork, which is simmered to create a deeply flavorful broth. A splash of vinegar or beet kvass is usually added toward the end, giving the soup a tangy bite.   \n  \nUkrainian borscht is almost always served with fresh dill and a dollop of sour cream, adding a creamy finish. Some families even add garlic cloves on the side for a strong, sharp flavor.  \n  \nRussian borscht, on the other hand, tends to be a bit simpler and often has a milder flavor. It usually includes beets, cabbage, and potatoes, but less commonly features tomatoes, so it’s often a bit sweeter and less acidic than its Ukrainian counterpart. Meat is sometimes included, but Russian borscht is also commonly made as a vegetarian soup. Rather than beet kvass, Russian borscht might use a small amount of vinegar for acidity, or it might skip the sour note entirely. Fresh herbs and sour cream are typically added as garnishes, but with a lighter touch.  \n  \nWhile both borschts are delicious in their own right, Ukrainian borscht is generally richer and more tangy, whereas Russian borscht is lighter and often sweeter.\n\n**How to keep borscht bright red like in the photos**\n\nTo keep borscht red, add a bit of vinegar, lemon juice, or beet kvass near the end of cooking. The acidity helps preserve the beets’ bright color.  \n  \nAvoid boiling the soup after adding the beets. High heat breaks down the pigments, turning the color brownish. Instead, keep it at a gentle simmer.  \n  \nFor even better color, cook the beets separately or sauté them with vinegar before adding to the soup. Adding a bit of freshly grated beet at the end can also boost the red hue.  \n  \nDon’t add baking soda, as it reduces acidity and dulls the color.\n\n## My Top Tips for the *Best* Ukrainian Borscht\n- If you like, add a smoked ham hock or a bit of bacon along with the beef for an even richer flavor.\n- For a rich and flavorful broth, choose meaty bones like beef shank or short ribs. These bones have plenty of collagen. You can use beef broth or even chicken or vegetable stock instead.\n- Adding beets in stages (some early, some at the end) keeps the soup vibrant in color and maintains layers of flavor.\n- Traditional Ukrainian borscht includes lard, which infuses the soup with a rich, authentic flavor. If you’re looking for added smokiness, consider using bacon fat.\n- Once the vegetables are added, maintain a gentle simmer. Boiling can cause the vegetables to lose their texture and may dull the flavors, especially the delicate taste of the beets.\n\n## Related Recipes\n[![The lentil soup if full of potatoes, lentils, and veggies and is being ladled into a bowl.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/09\/lentil-soup-instructions-step-2-3-768x432.jpg)](https:\/\/thepeasantsdaughter.net\/lentil-soup\/)\n\n## [Hearty Lentil Soup](https:\/\/thepeasantsdaughter.net\/lentil-soup\/)\n\n[![A big bowl of creamy Hungarian mushroom soup with mushrooms and fresh dill.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/02\/hungarian-mushroom-soup-recipe-768x768.jpg)](https:\/\/thepeasantsdaughter.net\/hungarian-mushroom-soup\/)\n\n## [Hungarian Mushroom Soup](https:\/\/thepeasantsdaughter.net\/hungarian-mushroom-soup\/)\n\nIf you tried this **Ukrainian Borscht** or any other recipe on my blog, please leave a 🌟 **star rating** and let me know how it went in the 📝 **comments** below. Thanks for visiting today\\!\n\n![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/ukrainian-borscht-300x300.jpg)\n\n## Ukrainian Borscht\n[Jana Dziak](https:\/\/thepeasantsdaughter.net\/about\/)\n\nAuthentic Ukrainian Borscht with tender beef, vibrant beets, and vegetables. A hearty, flavorful soup served with sour cream and fresh dill.\n\n5 from 3 votes\n\n[Print Recipe](https:\/\/thepeasantsdaughter.net\/wprm_print\/ukrainian-borscht)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F&media=https%3A%2F%2Fthepeasantsdaughter.net%2Fwp-content%2Fuploads%2F2024%2F11%2Fukrainian-borscht-beet-soup.jpg&description=Ukrainian+Borscht&is_video=false)\n\nPrep Time 20 minutes mins\n\nCook Time 50 minutes mins\n\nBeef Broth Cooking Time 3 hours hrs\n\nCourse Soups\n\nCuisine Eastern Europe\n\nServings [6](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/) people\n\nCalories 328 kcal\n\n### Equipment\n- ▢\n  Large Pot or Dutch Oven For making the beef broth and cooking the borscht.\n- ▢\n  Fine Mesh Skimmer or Spoon To skim off foam and impurities from the broth.\n- ▢\n  Cutting Board and Sharp Knife For chopping and dicing vegetables and meat.\n- ▢\n  Box Grater or Food Processor with Grater Attachment\n- ▢\n  Wooden spoon or spatula\n- ▢\n  Measuring cups and spoons\n- ▢\n  Fine Mesh Strainer To strain the broth, removing any impurities and leaving a clear liquid\n\n### Ingredients 1x 2x 3x\n- ▢\n  1\\.5 lbs meaty beef or pork bones necks, shanks, short ribs, soup bones etc.\n- ▢\n  6 cups water\n- ▢\n  3 large beets peeled and grated\n- ▢\n  1 beet peeled, grated and set aside for the very end of cooking\n- ▢\n  1 large yellow onion finely diced\n- ▢\n  2 carrots diced\n- ▢\n  2 large potatoes peeled and diced\n- ▢\n  ¼ head cabbage cut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced\n- ▢\n  2 tablespoons tomato paste\n- ▢\n  3 cloves garlic minced\n- ▢\n  1 cup beet kvass optional, you can leave it out\n- ▢\n  1 bay leaf\n- ▢\n  1 tablespoon vinegar\n- ▢\n  1 tablespoon sugar or honey\n- ▢\n  2 tablespoons lard or use bacon fat, tallow, ghee, olive oil, or avocado oil\n- ▢\n  salt + pepper to taste\n- ▢\n  lots of fresh dill for serving or start with a teaspoon of dried\n- ▢\n  sour cream and rye sourdough bread for serving\n\n### Instructions\n- **Make the Beef Broth**: In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot.\n  1\\.5 lbs meaty beef or pork bones, 6 cups water\n- **Prepare the Vegetables**: While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely. *Remember to separate 1 grated beet to add a burst of fresh color and flavor at the end.*\n- **Sauté the Onions and Carrots**: In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors.\n  1 large yellow onion, 2 carrots, 2 tablespoons lard\n- **Add the Beets**: Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht.\n  3 large beets, 1 tablespoon vinegar, 1 tablespoon sugar\n- **Add Tomato Paste**: Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar.\n  2 tablespoons tomato paste\n- **Simmer the Soup**: Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld. Taste for salt and pepper and adjust.\n  2 large potatoes, 1\/4 head cabbage, 3 cloves garlic, 1 bay leaf, salt + pepper to taste\n- **Add Beet Kvass and Meat**: Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer.\n  1 cup beet kvass, 1 beet\n- **Rest and Serve**: Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience.\n  lots of fresh dill for serving, sour cream and rye sourdough bread for serving\n\n### Notes\n**Beet Kvass**: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https:\/\/thepeasantsdaughter.net\/beet-kvass-apple-ginger-recipe\/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https:\/\/thepeasantsdaughter.net\/homemade-fermented-sauerkraut\/) brine.\n\n**Top Tips:**\n\n- Add a smoked ham hock or bacon with the beef for extra richness.\n- Use meaty bones like beef shank or short ribs for a collagen-rich broth.\n- Add beets in stages—early for sweetness, later for fresh flavor and bright color.\n- Cook tomato paste briefly with veggies to enhance flavor and reduce acidity.\n- Traditional borscht uses lard for richness; bacon fat adds smokiness.\n- Simmer gently to preserve vegetable texture and keep flavors balanced.\n\n### Nutrition\nCalories: 328kcalCarbohydrates: 46gProtein: 21gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0\\.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 243mgPotassium: 1494mgFiber: 9gSugar: 17gVitamin A: 3569IUVitamin C: 50mgCalcium: 92mgIron: 4mg\n\nTried this recipe?[Let us know](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment) how it was\\!\n\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F&t=Ukrainian%20Borscht \"Share on Facebook\")\n- Pinterest\n- [Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F&title=Ukrainian%20Borscht \"Share on Flipboard\")\n- [X](https:\/\/x.com\/intent\/tweet?text=Ukrainian%20Borscht&url=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F \"Share on X\")\n\n### Related posts:\n[![A clay bowl full of oxtail soup. There are whole chunks of oxtail in a rich broth with barley and diced vegetables.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2023\/09\/oxtail-soup-with-barley-and-vegetables-151x151.jpg)European Oxtail & Barley Soup](https:\/\/thepeasantsdaughter.net\/oxtail-soup-with-barley\/ \"European Oxtail & Barley Soup\")  [![A bowl full of authentic Hungarian goulash full of thick red sauce, tender chunks of beef, potatoes and more.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/08\/hungarian-goulash-gulyas-151x151.jpg)Authentic Hungarian Goulash](https:\/\/thepeasantsdaughter.net\/hungarian-goulash\/ \"Authentic Hungarian Goulash\")  [![A bowl of pierogi soup in a rich tomato broth.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/pierogi-soup-instructions-2-151x151.jpg)Pierogi Soup](https:\/\/thepeasantsdaughter.net\/pierogi-soup\/ \"Pierogi Soup\")  [![A platter of golden, crispy, fried wiener schnitzel.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/12\/austrian-weinerschnotzel-3-151x151.jpg)Austrian Wiener Schnitzel](https:\/\/thepeasantsdaughter.net\/austrian-wiener-schnitzel\/ \"Austrian Wiener Schnitzel\")\n\n![](https:\/\/secure.gravatar.com\/avatar\/4bc862f3a94bfdd02e40f12a653ff9f690cbf479d28e37d98c137a951f2f128e?s=80&d=blank&r=g)\n\n**[Jana Dziak](https:\/\/thepeasantsdaughter.net\/author\/peasantsdaughter\/ \"Posts by Jana Dziak\")**\n\n5 from 3 votes\n\n### Leave a Reply [Cancel reply](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 4 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/1044d3a63844097d2085e84d8a8aa317ba2d976c5675a933d90708af4be49e61?s=60&d=blank&r=g) **jamie** says:\n   \n   [2025-10-25 at 6:18 PM](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-60838)\n   \n   ![5 stars](https:\/\/thepeasantsdaughter.net\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Thank you for the easy instructions\\!\n   \n   [Reply](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-60838)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/4bc862f3a94bfdd02e40f12a653ff9f690cbf479d28e37d98c137a951f2f128e?s=60&d=blank&r=g) **[Jana Dziak](https:\/\/thepeasantsdaughter.net\/about\/)** says:\n   \n   [2025-02-22 at 6:09 PM](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-36586)\n   \n   ![5 stars](https:\/\/thepeasantsdaughter.net\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    You don’t have to use kvass or make your own meat stock. Borscht can be made with homemade chicken bone broth, beef broth, or even vegetable stock. It’s a very flavorful soup, even when made vegan. Borscht is frequently made meatless for fasting days or Christmas Eve dinner.\n   \n   [Reply](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-36586)\n3. ![](https:\/\/secure.gravatar.com\/avatar\/08d60553ae0ee385535a40b77a91d43b0f8af0187b20f7d70b9f96a2020e6d2e?s=60&d=blank&r=g) **Polina Brown** says:\n   \n   [2025-01-08 at 7:47 PM](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-35419)\n   \n   ![5 stars](https:\/\/thepeasantsdaughter.net\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This was the most delicious borsht I’ve ever made. My taste buds went to flavor town. Wow\n   \n   [Reply](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-35419)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/4bc862f3a94bfdd02e40f12a653ff9f690cbf479d28e37d98c137a951f2f128e?s=60&d=blank&r=g) **[Jana Dziak](https:\/\/thepeasantsdaughter.net\/about\/)** says:\n      \n      [2025-01-17 at 5:13 PM](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-35632)\n      \n      Polina, your review made my day. That’s what I strive for and I’m so glad you enjoyed it.\n      \n      [Reply](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment-35632)\n\n![A tall woman with long brown hair is wearing a white dress and holding a duck. Her son, a toddler stands next to her, facing away from the camera. It is summer.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/04\/jana-dziak-the-peasants-daughter-edited.jpg)\n\n**Meet**\n\nThe Peasant's Daughter\n\n- [Facebook](https:\/\/facebook.com\/peasantsdaughter\/)\n- [Pinterest](https:\/\/www.pinterest.com\/peasantsdaughter\/)\n- [Instagram](https:\/\/www.instagram.com\/thepeasantsdaughter\/)\n- [Mail](mailto:hello@thepeasantsdaughter.net)\n### Hi! I''m Jana Dziak\\!\nI left the city behind for rural country life, and now we're raising our family and growing food on our 3-acre homestead. I share traditional European and American recipes made from scratch that families love. I'm also launching a digital meal planning tool, [Heritage Kitchen Revival](https:\/\/thepeasantsdaughter.net\/heritage-kitchen-revival\/), that will make cooking real homemade food easier to manage.\n\n[about](https:\/\/thepeasantsdaughter.net\/about\/)\n## Recipes My Readers LOVE\\!\n[![Chicken ricotta meatballs in a spinach Alfredo sauce served on top of pasta.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/10\/Chicken-Ricotta-Meatballs-with-Spinach-Alfredo-Sauce-1024x576.jpg)](https:\/\/thepeasantsdaughter.net\/chicken-ricotta-meatballs-spinach-alfredo-sauce\/)\n\n### [Chicken Ricotta Meatballs with Spinach Alfredo Sauce](https:\/\/thepeasantsdaughter.net\/chicken-ricotta-meatballs-spinach-alfredo-sauce\/)\n\n[![A bowl of German spaetzle dumplings.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2023\/12\/authentic-traditional-german-spaetzle-recipe-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/authentic-homemade-german-spaetzle\/)\n\n### [Authentic German Spaetzle (Easy)](https:\/\/thepeasantsdaughter.net\/authentic-homemade-german-spaetzle\/)\n\n[![The finished bratwurst and sauerkraut skillet ready to serve.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/07\/skillet-bratwurst-and-sauerkraut-recipe-final-011-1024x576.jpg)](https:\/\/thepeasantsdaughter.net\/bratwurst-and-sauerkraut\/)\n\n### [Bratwurst Sausage And Sauerkraut](https:\/\/thepeasantsdaughter.net\/bratwurst-and-sauerkraut\/)\n\n[![A bowl of pierogi soup in a rich tomato broth.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/pierogi-soup-instructions-2-1024x576.jpg)](https:\/\/thepeasantsdaughter.net\/pierogi-soup\/)\n\n### [Pierogi Soup](https:\/\/thepeasantsdaughter.net\/pierogi-soup\/)\n\n## Seasonal Winter Recipes\n[![A bowl full of creamy marry me chicken orzo pasta with spinach and sundried tomatoes.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/marry-me-chicken-orzo-recipe-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/marry-me-chicken-orzo\/)\n\n### [Marry Me Chicken Orzo](https:\/\/thepeasantsdaughter.net\/marry-me-chicken-orzo\/)\n\n[![Three slices of oven-baked glazed ham served with roasted potatoes, carrots, and other root veggies.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/03\/oven-baked-ham-with-potatoes-and-carrots-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/oven-baked-ham\/)\n\n### [Oven Baked Ham With Potatoes And Carrots](https:\/\/thepeasantsdaughter.net\/oven-baked-ham\/)\n\n[![Saucy lamb shoulder chop.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2025\/03\/lamb-shoulder-chop-recipe-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/braised-lamb-shoulder-chops\/)\n\n### [Braised Lamb Shoulder Chops](https:\/\/thepeasantsdaughter.net\/braised-lamb-shoulder-chops\/)\n\n[![Crispy schnitzel covered in a rich and creamy mushroom gravy served on a plate.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/jagerschnitzel-schnitzel-mushroom-gravy-1024x576.jpg)](https:\/\/thepeasantsdaughter.net\/jagerschnitzel\/)\n\n### [Jägerschnitzel: Schnitzel with Mushroom Gravy](https:\/\/thepeasantsdaughter.net\/jagerschnitzel\/)\n\n[![Beef stroganoff served in a bowl, with tender beef and creamy sauce over egg noodles, garnished with fresh parsley.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2025\/02\/Beef-Stroganoff-Square-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/beef-stroganoff\/)\n\n### [Beef Stroganoff](https:\/\/thepeasantsdaughter.net\/beef-stroganoff\/)\n\n[![Sourdough slider buns baked in a tray.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2025\/10\/sourdough-slider-buns-2-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/sourdough-slider-buns-recipe\/)\n\n### [Sourdough Slider Buns Recipe](https:\/\/thepeasantsdaughter.net\/sourdough-slider-buns-recipe\/)\n\n[![Cheesy and saucy German Gypsy schnitzel or zigeunerschnitzel on a cast iron skillet.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2025\/10\/german-gypsy-schnitzel-zigeunerschnitzel-recipe-1-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/gypsy-schnitzel-zigeunerschnitzel\/)\n\n### [German Gypsy Schnitzel Zigeunerschnitzel](https:\/\/thepeasantsdaughter.net\/gypsy-schnitzel-zigeunerschnitzel\/)\n\n[![Creamy mushroom soup in a slow cooker ready to be served.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2025\/03\/slow-cooker-mushroom-soup-1024x1024.jpg)](https:\/\/thepeasantsdaughter.net\/slow-cooker-mushroom-soup\/)\n\n### [Slow Cooker Mushroom Soup](https:\/\/thepeasantsdaughter.net\/slow-cooker-mushroom-soup\/)\n\n![The Peasant's Daughter.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/12\/cropped-peasants-daughter-logo-1.png)\n\n- 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Please try again.\n\nWe use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.\n\nOk\n\nPrivacy policy","attrs_readable_markdown":"Borscht is Ukraine’s national dish, and this historical recipe for traditional **Ukrainian borscht beet soup** is as authentic and delicious as it gets. This ancient recipe uses one ingredient that North American cooks might have trouble sourcing—or making—but don’t worry—I’ll provide you with a simple alternative that will still result in the most delicious borscht soup you can make.\n\n![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/ukrainian-borscht-recipe-1.jpg)\n\nPhoto Credit: The Peasant’s Daughter. \\| This brown clay bowl with the intricate carvings you see here and in most of my soup and stew recipes is a traditional handmade Ukrainian creation. You can buy it and more from the same Ukrainian Etsy seller I bought from at [this link.](https:\/\/www.etsy.com\/ca\/listing\/1364892359\/ceramic-bowl-tureen-thread-dish-deep-red)\n\nTable of Contents\n\n- [Why You Should Make It](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#why_you_should_make_it)\n- [Ingredients Notes](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#ingredients_notes)\n- [Ukrainian Borscht Recipe Instructions & Process Photos](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#ukrainian_borscht_recipe_instructions_process_photos)\n- [Recipe FAQs](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#recipe_faqs)\n- [My Top Tips for the Best Ukrainian Borscht](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#my_top_tips_for_the_best_ukrainian_borscht)\n- [Related Recipes](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#related_recipes)\n- [Recipe: Ukrainian Borscht](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#ukrainian_borscht)\n\n### Save This Page\nI'll email you a link to this post\\!\n\nYou might want to try some of my other old peasant soups and stews recipes from Europe like [Croatian grah](https:\/\/thepeasantsdaughter.net\/grah-croatian-bean-smoked-pork-stew\/), [Bosnian grah](https:\/\/thepeasantsdaughter.net\/bosnian-grah-bean-soup\/) (bean soups), or German [liver dumpling soup](https:\/\/thepeasantsdaughter.net\/liver-dumpling-soup\/).\n\nI want you to love it\\!\n\n## Why You Should Make It\n- Everyone loves this soup; there is just something so uniquely *Slavic* about it.\n- Beets are an underappreciated vegetable — grow more beets and eat more beets\\!\n- Versatile recipe! Make it vegan if you wish for fasting days and it will still be so full of flavors! Conversely, use meaty beef bones or just beef bone broth.\n\n## Ingredients Notes\n![All of the ingredients needed to make this authentic Ukrainian beet borscht soup with beef and beet kvass.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/Ukrainian-Borscht-1.jpg)\n\nPhoto Credit: The Peasant’s Daughter.\n\n- **Lard:** Lard is traditional, but feel free to substitute it with your cooking oil or fat of choice. I recommend tallow, ghee, olive oil, or avocado oil.\n- **Beef Bones**: We will use meaty beef bones to make a deeply flavorful stock and then shred the tender meat off the bones to add to the borscht. You can also use meaty pork bones instead. Ask your butcher for neck bones or soup bones. You can also omit this step entirely and replace it with beef stock or bone broth, another type of meat broth, vegetable stock, water and a stock cube, or plain water. There are many vegetarian and even vegan versions of borscht out there, though this recipe is not one of them.\n- **Seasonings**: Simple salt and pepper, a bay leaf, sugar, or honey are all that are needed here. If using kvass, be conservative in your salt use as kvass is very salty.\n- **Fresh Dill**: For me, fresh dill is not optional for the best-tasting borscht. I add LOADS of the stuff to my bowl. You can replace it with dried if you must, but it won’t be quite the same. Start with a teaspoon of the dried stuff and add more to taste.\n- **Sour Cream**: The traditional way to serve a bowl of borscht is with a big dollop of full-fat sour cream on the side.\n- **Beet Kvass**: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https:\/\/thepeasantsdaughter.net\/beet-kvass-apple-ginger-recipe\/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https:\/\/thepeasantsdaughter.net\/homemade-fermented-sauerkraut\/) brine.\n\nThe full ingredient list with quantities is in the recipe card below.\n\nLove hearty soups and stews that eat like meals? Try making [segedinsky goulash](https:\/\/thepeasantsdaughter.net\/segedinsky-gulas-recipe\/), a pork and sauerkraut stew or [Hungarian goulash](https:\/\/thepeasantsdaughter.net\/hungarian-goulash\/) made with flavorful paprika and beef.\n\n## Ukrainian Borscht Recipe Instructions & Process Photos\n![The prepped vegetables and ingredients ready for cooking and the vegetables being cooked down in large stock pot.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/Ukrainian-Borscht-Steps-1-3.jpg)\n\n**Step 1**:  \nBegin by placing the beef bones in a large pot and covering them with 6 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2–3 hours. Skim off any foam that forms on the surface. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove any impurities, then return it to the pot.\n\n**Step 2:**  \nWhile the broth simmers, prep your vegetables. Grate the beets and set one grated beet aside for later. Chop the onion, peel and dice the carrots and potatoes, and finely shred the cabbage.\n\n**Step 3**:  \nIn the same pot, heat the lard or oil over medium heat. Add the chopped onions and carrots, cooking for about five minutes until the onions are translucent and the carrots begin to soften.\n\n![](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/Ukrainian-Borscht-Steps-4-6.jpg)\n\n**Step 4:**  \nStir in the grated beets (excluding the one you set aside), along with the vinegar and sugar. Let everything cook on low heat for another minute, stirring occasionally.\n\nMix in the tomato paste and let it cook for two minutes, enhancing the flavor and deepening the color of the soup.\n\n****Step 5:**** Pour the strained broth back into the pot. Add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer, avoiding a full boil, and cook for 20–30 minutes or until the vegetables are tender.\n\nSeason the soup with salt and pepper, then remove the bay leaf. Add the beet kvass, the reserved grated beet, and the cooked beef pieces. Let the soup simmer gently for another 10 minutes to blend all the flavors.\n\n**Step 6:**   \nAllow the borscht to rest for 10 minutes before serving. Ladle it into bowls, garnish with fresh dill, and serve with a dollop of sour cream. Enjoy with a side of dark rye sourdough bread.\n\n![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/ukrainian-borscht-recipe-3.jpg)\n\nPhoto Credit: The Peasant’s Daughter.\n\n## Recipe FAQs\n**How to Store, Freeze, & Reheat Borscht**\n\nTo store borscht properly in the refrigerator, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator, where the borscht can be safely stored for up to 4–5 days.\n\nTo freeze borscht, first allow it to cool completely. Once it’s at room temperature, ladle the borscht into freezer-safe containers, leaving about an inch of space at the top to allow for expansion as it freezes.\n\nYou can also heavy-duty plastic freezer bags, silicone bags (my favorite), silicone souper cube trays, or freezer-safe glass containers for easier storage; ensure you press out as much air as possible before sealing.\n\nLabel each container with the date, as borscht can be stored in the freezer for up to 3 months.\n\nTo reheat, transfer a portion of borscht to a pot on the stovetop. Warm it over low to medium heat, stirring occasionally to ensure even heating. Avoid bringing the borscht to a full boil, as this can cause the flavors to change and might make the vegetables mushy.\n\nHeat gently until it’s warmed through to your liking, then serve with a fresh garnish of dill and a dollop of sour cream if desired.\n\nFor microwave reheating, place the borscht in a microwave-safe bowl, cover it loosely to prevent splatters, and heat on medium power in one-minute intervals, stirring in between to ensure even heating.\n\nContinue this process until the borscht is fully warmed.\n\n**What is the history of Ukrainian borscht?**\n\nThe exact origins of borscht are difficult to pinpoint, as variations of the soup have been made across Eastern Europe for centuries, but Ukraine is widely regarded as its birthplace.\n\nHistorical records suggest that borscht may date back to the 14th century, when it was commonly prepared with wild plants, especially a herb called *borshchevik* (hogweed), which is likely where the dish’s name originated. Over time, beetroot became the main ingredient, giving the dish its characteristic color and sweetness.\n\nBorscht evolved as a staple food, especially in rural Ukraine, where people relied on hearty, easily accessible ingredients like beets, potatoes, cabbage, and whatever meat or bones were available for added richness. It was a practical, nutritious dish that could feed large families. Traditional recipes varied widely by region, depending on what was available and the family’s preferences, leading to diverse versions of borscht across Ukraine.\n\nThe inclusion of ingredients like beet kvass or vinegar for acidity, dill for a fresh herbal flavor, and sour cream as a garnish are all elements that reflect Ukrainian tastes and ingenuity. Beet kvass, a fermented beet drink, has been a part of Ukrainian cuisine for generations, adding a tangy note that balances the sweetness of the beets.\n\nThroughout its history, borscht has taken on significant cultural meaning in Ukraine. It’s often enjoyed during family gatherings, holidays, and celebrations. Borscht’s cultural importance was officially recognized in 2022 when UNESCO added it to the list of Ukraine’s intangible cultural heritage, underscoring its symbolic role amid efforts to preserve Ukrainian identity. It is a national dish of Ukraine and deeply culturally significant.\n\n**What is the difference between Ukrainian and Russian borscht?**\n\nThe differences between Ukrainian and Russian borscht reflect the distinct regional flavors and culinary traditions of each culture, even though both versions share a base of beets that give the soup its iconic color.\n\nIn Ukraine, borscht is often a hearty, layered soup with a complex flavor profile. Ukrainian recipes typically include a variety of root vegetables like carrots, potatoes, and cabbage, along with tomatoes or tomato paste to add a bit of acidity and richness. The soup often includes meat, commonly beef or pork, which is simmered to create a deeply flavorful broth. A splash of vinegar or beet kvass is usually added toward the end, giving the soup a tangy bite.\n\nUkrainian borscht is almost always served with fresh dill and a dollop of sour cream, adding a creamy finish. Some families even add garlic cloves on the side for a strong, sharp flavor.\n\nRussian borscht, on the other hand, tends to be a bit simpler and often has a milder flavor. It usually includes beets, cabbage, and potatoes, but less commonly features tomatoes, so it’s often a bit sweeter and less acidic than its Ukrainian counterpart. Meat is sometimes included, but Russian borscht is also commonly made as a vegetarian soup. Rather than beet kvass, Russian borscht might use a small amount of vinegar for acidity, or it might skip the sour note entirely. Fresh herbs and sour cream are typically added as garnishes, but with a lighter touch.\n\nWhile both borschts are delicious in their own right, Ukrainian borscht is generally richer and more tangy, whereas Russian borscht is lighter and often sweeter.\n\n**How to keep borscht bright red like in the photos**\n\nTo keep borscht red, add a bit of vinegar, lemon juice, or beet kvass near the end of cooking. The acidity helps preserve the beets’ bright color.\n\nAvoid boiling the soup after adding the beets. High heat breaks down the pigments, turning the color brownish. Instead, keep it at a gentle simmer.\n\nFor even better color, cook the beets separately or sauté them with vinegar before adding to the soup. Adding a bit of freshly grated beet at the end can also boost the red hue.\n\nDon’t add baking soda, as it reduces acidity and dulls the color.\n\nMy Top Tips for the *Best* Ukrainian Borscht\n\n- If you like, add a smoked ham hock or a bit of bacon along with the beef for an even richer flavor.\n- For a rich and flavorful broth, choose meaty bones like beef shank or short ribs. These bones have plenty of collagen. You can use beef broth or even chicken or vegetable stock instead.\n- Adding beets in stages (some early, some at the end) keeps the soup vibrant in color and maintains layers of flavor.\n- Traditional Ukrainian borscht includes lard, which infuses the soup with a rich, authentic flavor. If you’re looking for added smokiness, consider using bacon fat.\n- Once the vegetables are added, maintain a gentle simmer. Boiling can cause the vegetables to lose their texture and may dull the flavors, especially the delicate taste of the beets.\n\n## Related Recipes\nIf you tried this **Ukrainian Borscht** or any other recipe on my blog, please leave a 🌟 **star rating** and let me know how it went in the 📝 **comments** below. Thanks for visiting today\\!\n\n![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https:\/\/thepeasantsdaughter.net\/wp-content\/uploads\/2024\/11\/ukrainian-borscht-300x300.jpg)\n\n[Jana Dziak](https:\/\/thepeasantsdaughter.net\/about\/)\n\nAuthentic Ukrainian Borscht with tender beef, vibrant beets, and vegetables. A hearty, flavorful soup served with sour cream and fresh dill.\n\n5 from 3 votes\n\nPrep Time 20 minutes\n\nCook Time 50 minutes\n\nBeef Broth Cooking Time 3 hours\n\nCourse Soups\n\nCuisine Eastern Europe\n\nServings [6](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/) people\n\nCalories 328 kcal\n\n- ▢\n  Large Pot or Dutch Oven For making the beef broth and cooking the borscht.\n- ▢\n  Fine Mesh Skimmer or Spoon To skim off foam and impurities from the broth.\n- ▢\n  Cutting Board and Sharp Knife For chopping and dicing vegetables and meat.\n- ▢\n  Box Grater or Food Processor with Grater Attachment\n- ▢\n  Wooden spoon or spatula\n- ▢\n  Measuring cups and spoons\n- ▢\n  Fine Mesh Strainer To strain the broth, removing any impurities and leaving a clear liquid\n\n- ▢\n  1\\.5 lbs meaty beef or pork bones necks, shanks, short ribs, soup bones etc.\n- ▢\n  6 cups water\n- ▢\n  3 large beets peeled and grated\n- ▢\n  1 beet peeled, grated and set aside for the very end of cooking\n- ▢\n  1 large yellow onion finely diced\n- ▢\n  2 carrots diced\n- ▢\n  2 large potatoes peeled and diced\n- ▢\n  ¼ head cabbage cut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced\n- ▢\n  2 tablespoons tomato paste\n- ▢\n  3 cloves garlic minced\n- ▢\n  1 cup beet kvass optional, you can leave it out\n- ▢\n  1 bay leaf\n- ▢\n  1 tablespoon vinegar\n- ▢\n  1 tablespoon sugar or honey\n- ▢\n  2 tablespoons lard or use bacon fat, tallow, ghee, olive oil, or avocado oil\n- ▢\n  salt + pepper to taste\n- ▢\n  lots of fresh dill for serving or start with a teaspoon of dried\n- ▢\n  sour cream and rye sourdough bread for serving\n\n- **Make the Beef Broth**: In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot.\n  1\\.5 lbs meaty beef or pork bones, 6 cups water\n- **Prepare the Vegetables**: While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely. *Remember to separate 1 grated beet to add a burst of fresh color and flavor at the end.*\n- **Sauté the Onions and Carrots**: In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors.\n  1 large yellow onion, 2 carrots, 2 tablespoons lard\n- **Add the Beets**: Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht.\n  3 large beets, 1 tablespoon vinegar, 1 tablespoon sugar\n- **Add Tomato Paste**: Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar.\n  2 tablespoons tomato paste\n- **Simmer the Soup**: Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld. Taste for salt and pepper and adjust.\n  2 large potatoes, 1\/4 head cabbage, 3 cloves garlic, 1 bay leaf, salt + pepper to taste\n- **Add Beet Kvass and Meat**: Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer.\n  1 cup beet kvass, 1 beet\n- **Rest and Serve**: Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience.\n  lots of fresh dill for serving, sour cream and rye sourdough bread for serving\n\n**Beet Kvass**: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https:\/\/thepeasantsdaughter.net\/beet-kvass-apple-ginger-recipe\/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https:\/\/thepeasantsdaughter.net\/homemade-fermented-sauerkraut\/) brine.\n\n**Top Tips:**\n\n- Add a smoked ham hock or bacon with the beef for extra richness.\n- Use meaty bones like beef shank or short ribs for a collagen-rich broth.\n- Add beets in stages—early for sweetness, later for fresh flavor and bright color.\n- Cook tomato paste briefly with veggies to enhance flavor and reduce acidity.\n- Traditional borscht uses lard for richness; bacon fat adds smokiness.\n- Simmer gently to preserve vegetable texture and keep flavors balanced.\n\nCalories: 328kcalCarbohydrates: 46gProtein: 21gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0\\.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 243mgPotassium: 1494mgFiber: 9gSugar: 17gVitamin A: 3569IUVitamin C: 50mgCalcium: 92mgIron: 4mg\n\n[Let us know](https:\/\/thepeasantsdaughter.net\/ukrainian-borscht\/#comment) how it was\\!","meta_canonical":null}

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Boilerpipe Text	Borscht is Ukraine’s national dish, and this historical recipe for traditional Ukrainian borscht beet soup is a s authentic and delicious as it gets. This ancient recipe uses one ingredient that North American cooks might have trouble sourcing—or making—but don’t worry—I’ll provide you with a simple alternative that will still result in the most delicious borscht soup you can make. Photo Credit: The Peasant’s Daughter. \| This brown clay bowl with the intricate carvings you see here and in most of my soup and stew recipes is a traditional handmade Ukrainian creation. You can buy it and more from the same Ukrainian Etsy seller I bought from at this link. Table of Contents Why You Should Make It Ingredients Notes Ukrainian Borscht Recipe Instructions & Process Photos Recipe FAQs My Top Tips for the Best Ukrainian Borscht Related Recipes Recipe: Ukrainian Borscht Save This Page I'll email you a link to this post! You might want to try some of my other old peasant soups and stews recipes from Europe like Croatian grah , Bosnian grah (bean soups), or German liver dumpling soup . I want you to love it! Why You Should Make It Everyone loves this soup; there is just something so uniquely Slavic about it. Beets are an underappreciated vegetable — grow more beets and eat more beets! Versatile recipe! Make it vegan if you wish for fasting days and it will still be so full of flavors! Conversely, use meaty beef bones or just beef bone broth. Ingredients Notes Photo Credit: The Peasant’s Daughter. Lard: Lard is traditional, but feel free to substitute it with your cooking oil or fat of choice. I recommend tallow, ghee, olive oil, or avocado oil. Beef Bones : We will use meaty beef bones to make a deeply flavorful stock and then shred the tender meat off the bones to add to the borscht. You can also use meaty pork bones instead. Ask your butcher for neck bones or soup bones. You can also omit this step entirely and replace it with beef stock or bone broth, another type of meat broth, vegetable stock, water and a stock cube, or plain water. There are many vegetarian and even vegan versions of borscht out there, though this recipe is not one of them. Seasonings : Simple salt and pepper, a bay leaf, sugar, or honey are all that are needed here. If using kvass, be conservative in your salt use as kvass is very salty. Fresh Dill : For me, fresh dill is not optional for the best-tasting borscht. I add LOADS of the stuff to my bowl. You can replace it with dried if you must, but it won’t be quite the same. Start with a teaspoon of the dried stuff and add more to taste. Sour Cream : The traditional way to serve a bowl of borscht is with a big dollop of full-fat sour cream on the side. Beet Kvass : An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a beet kvass recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or sauerkraut brine. The full ingredient list with quantities is in the recipe card below. Love hearty soups and stews that eat like meals? Try making segedinsky goulash , a pork and sauerkraut stew or Hungarian goulash made with flavorful paprika and beef. Ukrainian Borscht Recipe Instructions & Process Photos Step 1 : Begin by placing the beef bones in a large pot and covering them with 6 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2–3 hours. Skim off any foam that forms on the surface. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove any impurities, then return it to the pot. Step 2: While the broth simmers, prep your vegetables. Grate the beets and set one grated beet aside for later. Chop the onion, peel and dice the carrots and potatoes, and finely shred the cabbage. Step 3 : In the same pot, heat the lard or oil over medium heat. Add the chopped onions and carrots, cooking for about five minutes until the onions are translucent and the carrots begin to soften. Step 4: Stir in the grated beets (excluding the one you set aside), along with the vinegar and sugar. Let everything cook on low heat for another minute, stirring occasionally. Mix in the tomato paste and let it cook for two minutes, enhancing the flavor and deepening the color of the soup. Step 5: Pour the strained broth back into the pot. Add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer, avoiding a full boil, and cook for 20–30 minutes or until the vegetables are tender. Season the soup with salt and pepper, then remove the bay leaf. Add the beet kvass, the reserved grated beet, and the cooked beef pieces. Let the soup simmer gently for another 10 minutes to blend all the flavors. Step 6: Allow the borscht to rest for 10 minutes before serving. Ladle it into bowls, garnish with fresh dill, and serve with a dollop of sour cream. Enjoy with a side of dark rye sourdough bread. Photo Credit: The Peasant’s Daughter. Recipe FAQs How to Store, Freeze, & Reheat Borscht To store borscht properly in the refrigerator, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator, where the borscht can be safely stored for up to 4–5 days. To freeze borscht, first allow it to cool completely. Once it’s at room temperature, ladle the borscht into freezer-safe containers, leaving about an inch of space at the top to allow for expansion as it freezes. You can also heavy-duty plastic freezer bags, silicone bags (my favorite), silicone souper cube trays, or freezer-safe glass containers for easier storage; ensure you press out as much air as possible before sealing. Label each container with the date, as borscht can be stored in the freezer for up to 3 months. To reheat, transfer a portion of borscht to a pot on the stovetop. Warm it over low to medium heat, stirring occasionally to ensure even heating. Avoid bringing the borscht to a full boil, as this can cause the flavors to change and might make the vegetables mushy. Heat gently until it’s warmed through to your liking, then serve with a fresh garnish of dill and a dollop of sour cream if desired. For microwave reheating, place the borscht in a microwave-safe bowl, cover it loosely to prevent splatters, and heat on medium power in one-minute intervals, stirring in between to ensure even heating. Continue this process until the borscht is fully warmed. What is the history of Ukrainian borscht? The exact origins of borscht are difficult to pinpoint, as variations of the soup have been made across Eastern Europe for centuries, but Ukraine is widely regarded as its birthplace. Historical records suggest that borscht may date back to the 14th century, when it was commonly prepared with wild plants, especially a herb called borshchevik (hogweed), which is likely where the dish’s name originated. Over time, beetroot became the main ingredient, giving the dish its characteristic color and sweetness. Borscht evolved as a staple food, especially in rural Ukraine, where people relied on hearty, easily accessible ingredients like beets, potatoes, cabbage, and whatever meat or bones were available for added richness. It was a practical, nutritious dish that could feed large families. Traditional recipes varied widely by region, depending on what was available and the family’s preferences, leading to diverse versions of borscht across Ukraine. The inclusion of ingredients like beet kvass or vinegar for acidity, dill for a fresh herbal flavor, and sour cream as a garnish are all elements that reflect Ukrainian tastes and ingenuity. Beet kvass, a fermented beet drink, has been a part of Ukrainian cuisine for generations, adding a tangy note that balances the sweetness of the beets. Throughout its history, borscht has taken on significant cultural meaning in Ukraine. It’s often enjoyed during family gatherings, holidays, and celebrations. Borscht’s cultural importance was officially recognized in 2022 when UNESCO added it to the list of Ukraine’s intangible cultural heritage, underscoring its symbolic role amid efforts to preserve Ukrainian identity. It is a national dish of Ukraine and deeply culturally significant. What is the difference between Ukrainian and Russian borscht? The differences between Ukrainian and Russian borscht reflect the distinct regional flavors and culinary traditions of each culture, even though both versions share a base of beets that give the soup its iconic color. In Ukraine, borscht is often a hearty, layered soup with a complex flavor profile. Ukrainian recipes typically include a variety of root vegetables like carrots, potatoes, and cabbage, along with tomatoes or tomato paste to add a bit of acidity and richness. The soup often includes meat, commonly beef or pork, which is simmered to create a deeply flavorful broth. A splash of vinegar or beet kvass is usually added toward the end, giving the soup a tangy bite. Ukrainian borscht is almost always served with fresh dill and a dollop of sour cream, adding a creamy finish. Some families even add garlic cloves on the side for a strong, sharp flavor. Russian borscht, on the other hand, tends to be a bit simpler and often has a milder flavor. It usually includes beets, cabbage, and potatoes, but less commonly features tomatoes, so it’s often a bit sweeter and less acidic than its Ukrainian counterpart. Meat is sometimes included, but Russian borscht is also commonly made as a vegetarian soup. Rather than beet kvass, Russian borscht might use a small amount of vinegar for acidity, or it might skip the sour note entirely. Fresh herbs and sour cream are typically added as garnishes, but with a lighter touch. While both borschts are delicious in their own right, Ukrainian borscht is generally richer and more tangy, whereas Russian borscht is lighter and often sweeter. How to keep borscht bright red like in the photos To keep borscht red, add a bit of vinegar, lemon juice, or beet kvass near the end of cooking. The acidity helps preserve the beets’ bright color. Avoid boiling the soup after adding the beets. High heat breaks down the pigments, turning the color brownish. Instead, keep it at a gentle simmer. For even better color, cook the beets separately or sauté them with vinegar before adding to the soup. Adding a bit of freshly grated beet at the end can also boost the red hue. Don’t add baking soda, as it reduces acidity and dulls the color. My Top Tips for the Best Ukrainian Borscht If you like, add a smoked ham hock or a bit of bacon along with the beef for an even richer flavor. For a rich and flavorful broth, choose meaty bones like beef shank or short ribs. These bones have plenty of collagen. You can use beef broth or even chicken or vegetable stock instead. Adding beets in stages (some early, some at the end) keeps the soup vibrant in color and maintains layers of flavor. Traditional Ukrainian borscht includes lard, which infuses the soup with a rich, authentic flavor. If you’re looking for added smokiness, consider using bacon fat. Once the vegetables are added, maintain a gentle simmer. Boiling can cause the vegetables to lose their texture and may dull the flavors, especially the delicate taste of the beets. Related Recipes If you tried this Ukrainian Borscht or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today! Jana Dziak Authentic Ukrainian Borscht with tender beef, vibrant beets, and vegetables. A hearty, flavorful soup served with sour cream and fresh dill. 5 from 3 votes Prep Time 20 minutes Cook Time 50 minutes Beef Broth Cooking Time 3 hours Course Soups Cuisine Eastern Europe Servings 6 people Calories 328 kcal ▢ Large Pot or Dutch Oven For making the beef broth and cooking the borscht. ▢ Fine Mesh Skimmer or Spoon To skim off foam and impurities from the broth. ▢ Cutting Board and Sharp Knife For chopping and dicing vegetables and meat. ▢ Box Grater or Food Processor with Grater Attachment ▢ Wooden spoon or spatula ▢ Measuring cups and spoons ▢ Fine Mesh Strainer To strain the broth, removing any impurities and leaving a clear liquid ▢ 1.5 lbs meaty beef or pork bones necks, shanks, short ribs, soup bones etc. ▢ 6 cups water ▢ 3 large beets peeled and grated ▢ 1 beet peeled, grated and set aside for the very end of cooking ▢ 1 large yellow onion finely diced ▢ 2 carrots diced ▢ 2 large potatoes peeled and diced ▢ ¼ head cabbage cut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced ▢ 2 tablespoons tomato paste ▢ 3 cloves garlic minced ▢ 1 cup beet kvass optional, you can leave it out ▢ 1 bay leaf ▢ 1 tablespoon vinegar ▢ 1 tablespoon sugar or honey ▢ 2 tablespoons lard or use bacon fat, tallow, ghee, olive oil, or avocado oil ▢ salt + pepper to taste ▢ lots of fresh dill for serving or start with a teaspoon of dried ▢ sour cream and rye sourdough bread for serving Make the Beef Broth : In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot. 1.5 lbs meaty beef or pork bones, 6 cups water Prepare the Vegetables : While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely. Remember to separate 1 grated beet to add a burst of fresh color and flavor at the end. Sauté the Onions and Carrots : In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors. 1 large yellow onion, 2 carrots, 2 tablespoons lard Add the Beets : Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht. 3 large beets, 1 tablespoon vinegar, 1 tablespoon sugar Add Tomato Paste : Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar. 2 tablespoons tomato paste Simmer the Soup : Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld. Taste for salt and pepper and adjust. 2 large potatoes, 1/4 head cabbage, 3 cloves garlic, 1 bay leaf, salt + pepper to taste Add Beet Kvass and Meat : Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer. 1 cup beet kvass, 1 beet Rest and Serve : Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience. lots of fresh dill for serving, sour cream and rye sourdough bread for serving Beet Kvass : An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a beet kvass recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or sauerkraut brine. Top Tips: Add a smoked ham hock or bacon with the beef for extra richness. Use meaty bones like beef shank or short ribs for a collagen-rich broth. Add beets in stages—early for sweetness, later for fresh flavor and bright color. Cook tomato paste briefly with veggies to enhance flavor and reduce acidity. Traditional borscht uses lard for richness; bacon fat adds smokiness. Simmer gently to preserve vegetable texture and keep flavors balanced. Calories: 328 kcal Carbohydrates: 46 g Protein: 21 g Fat: 8 g Saturated Fat: 5 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2 g Cholesterol: 27 mg Sodium: 243 mg Potassium: 1494 mg Fiber: 9 g Sugar: 17 g Vitamin A: 3569 IU Vitamin C: 50 mg Calcium: 92 mg Iron: 4 mg Let us know how it was!
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This ancient recipe uses one ingredient that North American cooks might have trouble sourcing—or making—but don’t worry—I’ll provide you with a simple alternative that will still result in the most delicious borscht soup you can make. ![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/ukrainian-borscht-recipe-1.jpg) Photo Credit: The Peasant’s Daughter. \\| This brown clay bowl with the intricate carvings you see here and in most of my soup and stew recipes is a traditional handmade Ukrainian creation. You can buy it and more from the same Ukrainian Etsy seller I bought from at [this link.](https://www.etsy.com/ca/listing/1364892359/ceramic-bowl-tureen-thread-dish-deep-red) Table of Contents - [Why You Should Make It](https://thepeasantsdaughter.net/ukrainian-borscht/#why_you_should_make_it) - [Ingredients Notes](https://thepeasantsdaughter.net/ukrainian-borscht/#ingredients_notes) - [Ukrainian Borscht Recipe Instructions & Process Photos](https://thepeasantsdaughter.net/ukrainian-borscht/#ukrainian_borscht_recipe_instructions_process_photos) - [Recipe FAQs](https://thepeasantsdaughter.net/ukrainian-borscht/#recipe_faqs) - [My Top Tips for the Best Ukrainian Borscht](https://thepeasantsdaughter.net/ukrainian-borscht/#my_top_tips_for_the_best_ukrainian_borscht) - [Related Recipes](https://thepeasantsdaughter.net/ukrainian-borscht/#related_recipes) - [Recipe: Ukrainian Borscht](https://thepeasantsdaughter.net/ukrainian-borscht/#ukrainian_borscht) View moreView less ### Save This Page I'll email you a link to this post\! You might want to try some of my other old peasant soups and stews recipes from Europe like [Croatian grah](https://thepeasantsdaughter.net/grah-croatian-bean-smoked-pork-stew/), [Bosnian grah](https://thepeasantsdaughter.net/bosnian-grah-bean-soup/) (bean soups), or German [liver dumpling soup](https://thepeasantsdaughter.net/liver-dumpling-soup/). I want you to love it\! ## Why You Should Make It - Everyone loves this soup; there is just something so uniquely Slavic about it. - Beets are an underappreciated vegetable — grow more beets and eat more beets\! - Versatile recipe! Make it vegan if you wish for fasting days and it will still be so full of flavors! Conversely, use meaty beef bones or just beef bone broth. ## Ingredients Notes ![All of the ingredients needed to make this authentic Ukrainian beet borscht soup with beef and beet kvass.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/Ukrainian-Borscht-1.jpg) Photo Credit: The Peasant’s Daughter. - Lard: Lard is traditional, but feel free to substitute it with your cooking oil or fat of choice. I recommend tallow, ghee, olive oil, or avocado oil. - Beef Bones: We will use meaty beef bones to make a deeply flavorful stock and then shred the tender meat off the bones to add to the borscht. You can also use meaty pork bones instead. Ask your butcher for neck bones or soup bones. You can also omit this step entirely and replace it with beef stock or bone broth, another type of meat broth, vegetable stock, water and a stock cube, or plain water. There are many vegetarian and even vegan versions of borscht out there, though this recipe is not one of them. - Seasonings: Simple salt and pepper, a bay leaf, sugar, or honey are all that are needed here. If using kvass, be conservative in your salt use as kvass is very salty. - Fresh Dill: For me, fresh dill is not optional for the best-tasting borscht. I add LOADS of the stuff to my bowl. You can replace it with dried if you must, but it won’t be quite the same. Start with a teaspoon of the dried stuff and add more to taste. - Sour Cream: The traditional way to serve a bowl of borscht is with a big dollop of full-fat sour cream on the side. - Beet Kvass: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https://thepeasantsdaughter.net/beet-kvass-apple-ginger-recipe/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https://thepeasantsdaughter.net/homemade-fermented-sauerkraut/) brine. The full ingredient list with quantities is in the recipe card below. Love hearty soups and stews that eat like meals? Try making [segedinsky goulash](https://thepeasantsdaughter.net/segedinsky-gulas-recipe/), a pork and sauerkraut stew or [Hungarian goulash](https://thepeasantsdaughter.net/hungarian-goulash/) made with flavorful paprika and beef. ## Ukrainian Borscht Recipe Instructions & Process Photos ![The prepped vegetables and ingredients ready for cooking and the vegetables being cooked down in large stock pot.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/Ukrainian-Borscht-Steps-1-3.jpg) Step 1: Begin by placing the beef bones in a large pot and covering them with 6 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2–3 hours. Skim off any foam that forms on the surface. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove any impurities, then return it to the pot. Step 2: While the broth simmers, prep your vegetables. Grate the beets and set one grated beet aside for later. Chop the onion, peel and dice the carrots and potatoes, and finely shred the cabbage. Step 3: In the same pot, heat the lard or oil over medium heat. Add the chopped onions and carrots, cooking for about five minutes until the onions are translucent and the carrots begin to soften. ![](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/Ukrainian-Borscht-Steps-4-6.jpg) Step 4: Stir in the grated beets (excluding the one you set aside), along with the vinegar and sugar. Let everything cook on low heat for another minute, stirring occasionally. Mix in the tomato paste and let it cook for two minutes, enhancing the flavor and deepening the color of the soup. **Step 5: Pour the strained broth back into the pot. Add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer, avoiding a full boil, and cook for 20–30 minutes or until the vegetables are tender. Season the soup with salt and pepper, then remove the bay leaf. Add the beet kvass, the reserved grated beet, and the cooked beef pieces. Let the soup simmer gently for another 10 minutes to blend all the flavors. Step 6: Allow the borscht to rest for 10 minutes before serving. Ladle it into bowls, garnish with fresh dill, and serve with a dollop of sour cream. Enjoy with a side of dark rye sourdough bread. ![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/ukrainian-borscht-recipe-3.jpg) Photo Credit: The Peasant’s Daughter. ## Recipe FAQs How to Store, Freeze, & Reheat Borscht To store borscht properly in the refrigerator, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator, where the borscht can be safely stored for up to 4–5 days. To freeze borscht, first allow it to cool completely. Once it’s at room temperature, ladle the borscht into freezer-safe containers, leaving about an inch of space at the top to allow for expansion as it freezes. You can also heavy-duty plastic freezer bags, silicone bags (my favorite), silicone souper cube trays, or freezer-safe glass containers for easier storage; ensure you press out as much air as possible before sealing. Label each container with the date, as borscht can be stored in the freezer for up to 3 months. To reheat, transfer a portion of borscht to a pot on the stovetop. Warm it over low to medium heat, stirring occasionally to ensure even heating. Avoid bringing the borscht to a full boil, as this can cause the flavors to change and might make the vegetables mushy. Heat gently until it’s warmed through to your liking, then serve with a fresh garnish of dill and a dollop of sour cream if desired. For microwave reheating, place the borscht in a microwave-safe bowl, cover it loosely to prevent splatters, and heat on medium power in one-minute intervals, stirring in between to ensure even heating. Continue this process until the borscht is fully warmed. What is the history of Ukrainian borscht?** The exact origins of borscht are difficult to pinpoint, as variations of the soup have been made across Eastern Europe for centuries, but Ukraine is widely regarded as its birthplace. Historical records suggest that borscht may date back to the 14th century, when it was commonly prepared with wild plants, especially a herb called borshchevik (hogweed), which is likely where the dish’s name originated. Over time, beetroot became the main ingredient, giving the dish its characteristic color and sweetness. Borscht evolved as a staple food, especially in rural Ukraine, where people relied on hearty, easily accessible ingredients like beets, potatoes, cabbage, and whatever meat or bones were available for added richness. It was a practical, nutritious dish that could feed large families. Traditional recipes varied widely by region, depending on what was available and the family’s preferences, leading to diverse versions of borscht across Ukraine. The inclusion of ingredients like beet kvass or vinegar for acidity, dill for a fresh herbal flavor, and sour cream as a garnish are all elements that reflect Ukrainian tastes and ingenuity. Beet kvass, a fermented beet drink, has been a part of Ukrainian cuisine for generations, adding a tangy note that balances the sweetness of the beets. Throughout its history, borscht has taken on significant cultural meaning in Ukraine. It’s often enjoyed during family gatherings, holidays, and celebrations. Borscht’s cultural importance was officially recognized in 2022 when UNESCO added it to the list of Ukraine’s intangible cultural heritage, underscoring its symbolic role amid efforts to preserve Ukrainian identity. It is a national dish of Ukraine and deeply culturally significant. What is the difference between Ukrainian and Russian borscht? The differences between Ukrainian and Russian borscht reflect the distinct regional flavors and culinary traditions of each culture, even though both versions share a base of beets that give the soup its iconic color. In Ukraine, borscht is often a hearty, layered soup with a complex flavor profile. Ukrainian recipes typically include a variety of root vegetables like carrots, potatoes, and cabbage, along with tomatoes or tomato paste to add a bit of acidity and richness. The soup often includes meat, commonly beef or pork, which is simmered to create a deeply flavorful broth. A splash of vinegar or beet kvass is usually added toward the end, giving the soup a tangy bite. Ukrainian borscht is almost always served with fresh dill and a dollop of sour cream, adding a creamy finish. Some families even add garlic cloves on the side for a strong, sharp flavor. Russian borscht, on the other hand, tends to be a bit simpler and often has a milder flavor. It usually includes beets, cabbage, and potatoes, but less commonly features tomatoes, so it’s often a bit sweeter and less acidic than its Ukrainian counterpart. Meat is sometimes included, but Russian borscht is also commonly made as a vegetarian soup. Rather than beet kvass, Russian borscht might use a small amount of vinegar for acidity, or it might skip the sour note entirely. Fresh herbs and sour cream are typically added as garnishes, but with a lighter touch. While both borschts are delicious in their own right, Ukrainian borscht is generally richer and more tangy, whereas Russian borscht is lighter and often sweeter. How to keep borscht bright red like in the photos To keep borscht red, add a bit of vinegar, lemon juice, or beet kvass near the end of cooking. The acidity helps preserve the beets’ bright color. Avoid boiling the soup after adding the beets. High heat breaks down the pigments, turning the color brownish. Instead, keep it at a gentle simmer. For even better color, cook the beets separately or sauté them with vinegar before adding to the soup. Adding a bit of freshly grated beet at the end can also boost the red hue. Don’t add baking soda, as it reduces acidity and dulls the color. ## My Top Tips for the Best Ukrainian Borscht - If you like, add a smoked ham hock or a bit of bacon along with the beef for an even richer flavor. - For a rich and flavorful broth, choose meaty bones like beef shank or short ribs. These bones have plenty of collagen. You can use beef broth or even chicken or vegetable stock instead. - Adding beets in stages (some early, some at the end) keeps the soup vibrant in color and maintains layers of flavor. - Traditional Ukrainian borscht includes lard, which infuses the soup with a rich, authentic flavor. If you’re looking for added smokiness, consider using bacon fat. - Once the vegetables are added, maintain a gentle simmer. Boiling can cause the vegetables to lose their texture and may dull the flavors, especially the delicate taste of the beets. ## Related Recipes [![The lentil soup if full of potatoes, lentils, and veggies and is being ladled into a bowl.](https://thepeasantsdaughter.net/wp-content/uploads/2024/09/lentil-soup-instructions-step-2-3-768x432.jpg)](https://thepeasantsdaughter.net/lentil-soup/) ## [Hearty Lentil Soup](https://thepeasantsdaughter.net/lentil-soup/) [![A big bowl of creamy Hungarian mushroom soup with mushrooms and fresh dill.](https://thepeasantsdaughter.net/wp-content/uploads/2024/02/hungarian-mushroom-soup-recipe-768x768.jpg)](https://thepeasantsdaughter.net/hungarian-mushroom-soup/) ## [Hungarian Mushroom Soup](https://thepeasantsdaughter.net/hungarian-mushroom-soup/) If you tried this Ukrainian Borscht or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today\! ![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/ukrainian-borscht-300x300.jpg) ## Ukrainian Borscht [Jana Dziak](https://thepeasantsdaughter.net/about/) Authentic Ukrainian Borscht with tender beef, vibrant beets, and vegetables. A hearty, flavorful soup served with sour cream and fresh dill. 5 from 3 votes [Print Recipe](https://thepeasantsdaughter.net/wprm_print/ukrainian-borscht) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F&media=https%3A%2F%2Fthepeasantsdaughter.net%2Fwp-content%2Fuploads%2F2024%2F11%2Fukrainian-borscht-beet-soup.jpg&description=Ukrainian+Borscht&is_video=false) Prep Time 20 minutes mins Cook Time 50 minutes mins Beef Broth Cooking Time 3 hours hrs Course Soups Cuisine Eastern Europe Servings [6](https://thepeasantsdaughter.net/ukrainian-borscht/) people Calories 328 kcal ### Equipment - ▢ Large Pot or Dutch Oven For making the beef broth and cooking the borscht. - ▢ Fine Mesh Skimmer or Spoon To skim off foam and impurities from the broth. - ▢ Cutting Board and Sharp Knife For chopping and dicing vegetables and meat. - ▢ Box Grater or Food Processor with Grater Attachment - ▢ Wooden spoon or spatula - ▢ Measuring cups and spoons - ▢ Fine Mesh Strainer To strain the broth, removing any impurities and leaving a clear liquid ### Ingredients 1x 2x 3x - ▢ 1\.5 lbs meaty beef or pork bones necks, shanks, short ribs, soup bones etc. - ▢ 6 cups water - ▢ 3 large beets peeled and grated - ▢ 1 beet peeled, grated and set aside for the very end of cooking - ▢ 1 large yellow onion finely diced - ▢ 2 carrots diced - ▢ 2 large potatoes peeled and diced - ▢ ¼ head cabbage cut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced - ▢ 2 tablespoons tomato paste - ▢ 3 cloves garlic minced - ▢ 1 cup beet kvass optional, you can leave it out - ▢ 1 bay leaf - ▢ 1 tablespoon vinegar - ▢ 1 tablespoon sugar or honey - ▢ 2 tablespoons lard or use bacon fat, tallow, ghee, olive oil, or avocado oil - ▢ salt + pepper to taste - ▢ lots of fresh dill for serving or start with a teaspoon of dried - ▢ sour cream and rye sourdough bread for serving ### Instructions - Make the Beef Broth: In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot. 1\.5 lbs meaty beef or pork bones, 6 cups water - Prepare the Vegetables: While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely. Remember to separate 1 grated beet to add a burst of fresh color and flavor at the end. - Sauté the Onions and Carrots: In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors. 1 large yellow onion, 2 carrots, 2 tablespoons lard - Add the Beets: Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht. 3 large beets, 1 tablespoon vinegar, 1 tablespoon sugar - Add Tomato Paste: Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar. 2 tablespoons tomato paste - Simmer the Soup: Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld. Taste for salt and pepper and adjust. 2 large potatoes, 1/4 head cabbage, 3 cloves garlic, 1 bay leaf, salt + pepper to taste - Add Beet Kvass and Meat: Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer. 1 cup beet kvass, 1 beet - Rest and Serve: Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience. lots of fresh dill for serving, sour cream and rye sourdough bread for serving ### Notes Beet Kvass: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https://thepeasantsdaughter.net/beet-kvass-apple-ginger-recipe/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https://thepeasantsdaughter.net/homemade-fermented-sauerkraut/) brine. Top Tips: - Add a smoked ham hock or bacon with the beef for extra richness. - Use meaty bones like beef shank or short ribs for a collagen-rich broth. - Add beets in stages—early for sweetness, later for fresh flavor and bright color. - Cook tomato paste briefly with veggies to enhance flavor and reduce acidity. - Traditional borscht uses lard for richness; bacon fat adds smokiness. - Simmer gently to preserve vegetable texture and keep flavors balanced. ### Nutrition Calories: 328kcalCarbohydrates: 46gProtein: 21gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0\.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 243mgPotassium: 1494mgFiber: 9gSugar: 17gVitamin A: 3569IUVitamin C: 50mgCalcium: 92mgIron: 4mg Tried this recipe?[Let us know](https://thepeasantsdaughter.net/ukrainian-borscht/#comment) how it was\! - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F&t=Ukrainian%20Borscht "Share on Facebook") - Pinterest - [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F&title=Ukrainian%20Borscht "Share on Flipboard") - [X](https://x.com/intent/tweet?text=Ukrainian%20Borscht&url=https%3A%2F%2Fthepeasantsdaughter.net%2Fukrainian-borscht%2F "Share on X") ### Related posts: [![A clay bowl full of oxtail soup. There are whole chunks of oxtail in a rich broth with barley and diced vegetables.](https://thepeasantsdaughter.net/wp-content/uploads/2023/09/oxtail-soup-with-barley-and-vegetables-151x151.jpg)European Oxtail & Barley Soup](https://thepeasantsdaughter.net/oxtail-soup-with-barley/ "European Oxtail & Barley Soup") [![A bowl full of authentic Hungarian goulash full of thick red sauce, tender chunks of beef, potatoes and more.](https://thepeasantsdaughter.net/wp-content/uploads/2024/08/hungarian-goulash-gulyas-151x151.jpg)Authentic Hungarian Goulash](https://thepeasantsdaughter.net/hungarian-goulash/ "Authentic Hungarian Goulash") [![A bowl of pierogi soup in a rich tomato broth.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/pierogi-soup-instructions-2-151x151.jpg)Pierogi Soup](https://thepeasantsdaughter.net/pierogi-soup/ "Pierogi Soup") [![A platter of golden, crispy, fried wiener schnitzel.](https://thepeasantsdaughter.net/wp-content/uploads/2024/12/austrian-weinerschnotzel-3-151x151.jpg)Austrian Wiener Schnitzel](https://thepeasantsdaughter.net/austrian-wiener-schnitzel/ "Austrian Wiener Schnitzel") ![](https://secure.gravatar.com/avatar/4bc862f3a94bfdd02e40f12a653ff9f690cbf479d28e37d98c137a951f2f128e?s=80&d=blank&r=g) [Jana Dziak](https://thepeasantsdaughter.net/author/peasantsdaughter/ "Posts by Jana Dziak") 5 from 3 votes ### Leave a Reply [Cancel reply](https://thepeasantsdaughter.net/ukrainian-borscht/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 4 Comments 1. ![](https://secure.gravatar.com/avatar/1044d3a63844097d2085e84d8a8aa317ba2d976c5675a933d90708af4be49e61?s=60&d=blank&r=g) jamie says: [2025-10-25 at 6:18 PM](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-60838) ![5 stars](https://thepeasantsdaughter.net/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Thank you for the easy instructions\! [Reply](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-60838) 2. ![](https://secure.gravatar.com/avatar/4bc862f3a94bfdd02e40f12a653ff9f690cbf479d28e37d98c137a951f2f128e?s=60&d=blank&r=g) [Jana Dziak](https://thepeasantsdaughter.net/about/) says: [2025-02-22 at 6:09 PM](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-36586) ![5 stars](https://thepeasantsdaughter.net/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) You don’t have to use kvass or make your own meat stock. Borscht can be made with homemade chicken bone broth, beef broth, or even vegetable stock. It’s a very flavorful soup, even when made vegan. Borscht is frequently made meatless for fasting days or Christmas Eve dinner. [Reply](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-36586) 3. ![](https://secure.gravatar.com/avatar/08d60553ae0ee385535a40b77a91d43b0f8af0187b20f7d70b9f96a2020e6d2e?s=60&d=blank&r=g) Polina Brown says: [2025-01-08 at 7:47 PM](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-35419) ![5 stars](https://thepeasantsdaughter.net/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This was the most delicious borsht I’ve ever made. My taste buds went to flavor town. Wow [Reply](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-35419) 1. ![](https://secure.gravatar.com/avatar/4bc862f3a94bfdd02e40f12a653ff9f690cbf479d28e37d98c137a951f2f128e?s=60&d=blank&r=g) [Jana Dziak](https://thepeasantsdaughter.net/about/) says: [2025-01-17 at 5:13 PM](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-35632) Polina, your review made my day. That’s what I strive for and I’m so glad you enjoyed it. [Reply](https://thepeasantsdaughter.net/ukrainian-borscht/#comment-35632) ![A tall woman with long brown hair is wearing a white dress and holding a duck. Her son, a toddler stands next to her, facing away from the camera. It is summer.](https://thepeasantsdaughter.net/wp-content/uploads/2024/04/jana-dziak-the-peasants-daughter-edited.jpg) Meet The Peasant's Daughter - [Facebook](https://facebook.com/peasantsdaughter/) - [Pinterest](https://www.pinterest.com/peasantsdaughter/) - [Instagram](https://www.instagram.com/thepeasantsdaughter/) - [Mail](mailto:hello@thepeasantsdaughter.net) ### Hi! I''m Jana Dziak\! I left the city behind for rural country life, and now we're raising our family and growing food on our 3-acre homestead. I share traditional European and American recipes made from scratch that families love. I'm also launching a digital meal planning tool, [Heritage Kitchen Revival](https://thepeasantsdaughter.net/heritage-kitchen-revival/), that will make cooking real homemade food easier to manage. [about](https://thepeasantsdaughter.net/about/) ## Recipes My Readers LOVE\! 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Readable Markdown	Borscht is Ukraine’s national dish, and this historical recipe for traditional Ukrainian borscht beet soup is as authentic and delicious as it gets. This ancient recipe uses one ingredient that North American cooks might have trouble sourcing—or making—but don’t worry—I’ll provide you with a simple alternative that will still result in the most delicious borscht soup you can make. ![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/ukrainian-borscht-recipe-1.jpg) Photo Credit: The Peasant’s Daughter. \\| This brown clay bowl with the intricate carvings you see here and in most of my soup and stew recipes is a traditional handmade Ukrainian creation. You can buy it and more from the same Ukrainian Etsy seller I bought from at [this link.](https://www.etsy.com/ca/listing/1364892359/ceramic-bowl-tureen-thread-dish-deep-red) Table of Contents - [Why You Should Make It](https://thepeasantsdaughter.net/ukrainian-borscht/#why_you_should_make_it) - [Ingredients Notes](https://thepeasantsdaughter.net/ukrainian-borscht/#ingredients_notes) - [Ukrainian Borscht Recipe Instructions & Process Photos](https://thepeasantsdaughter.net/ukrainian-borscht/#ukrainian_borscht_recipe_instructions_process_photos) - [Recipe FAQs](https://thepeasantsdaughter.net/ukrainian-borscht/#recipe_faqs) - [My Top Tips for the Best Ukrainian Borscht](https://thepeasantsdaughter.net/ukrainian-borscht/#my_top_tips_for_the_best_ukrainian_borscht) - [Related Recipes](https://thepeasantsdaughter.net/ukrainian-borscht/#related_recipes) - [Recipe: Ukrainian Borscht](https://thepeasantsdaughter.net/ukrainian-borscht/#ukrainian_borscht) ### Save This Page I'll email you a link to this post\! You might want to try some of my other old peasant soups and stews recipes from Europe like [Croatian grah](https://thepeasantsdaughter.net/grah-croatian-bean-smoked-pork-stew/), [Bosnian grah](https://thepeasantsdaughter.net/bosnian-grah-bean-soup/) (bean soups), or German [liver dumpling soup](https://thepeasantsdaughter.net/liver-dumpling-soup/). I want you to love it\! ## Why You Should Make It - Everyone loves this soup; there is just something so uniquely Slavic about it. - Beets are an underappreciated vegetable — grow more beets and eat more beets\! - Versatile recipe! Make it vegan if you wish for fasting days and it will still be so full of flavors! Conversely, use meaty beef bones or just beef bone broth. ## Ingredients Notes ![All of the ingredients needed to make this authentic Ukrainian beet borscht soup with beef and beet kvass.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/Ukrainian-Borscht-1.jpg) Photo Credit: The Peasant’s Daughter. - Lard: Lard is traditional, but feel free to substitute it with your cooking oil or fat of choice. I recommend tallow, ghee, olive oil, or avocado oil. - Beef Bones: We will use meaty beef bones to make a deeply flavorful stock and then shred the tender meat off the bones to add to the borscht. You can also use meaty pork bones instead. Ask your butcher for neck bones or soup bones. You can also omit this step entirely and replace it with beef stock or bone broth, another type of meat broth, vegetable stock, water and a stock cube, or plain water. There are many vegetarian and even vegan versions of borscht out there, though this recipe is not one of them. - Seasonings: Simple salt and pepper, a bay leaf, sugar, or honey are all that are needed here. If using kvass, be conservative in your salt use as kvass is very salty. - Fresh Dill: For me, fresh dill is not optional for the best-tasting borscht. I add LOADS of the stuff to my bowl. You can replace it with dried if you must, but it won’t be quite the same. Start with a teaspoon of the dried stuff and add more to taste. - Sour Cream: The traditional way to serve a bowl of borscht is with a big dollop of full-fat sour cream on the side. - Beet Kvass: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https://thepeasantsdaughter.net/beet-kvass-apple-ginger-recipe/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https://thepeasantsdaughter.net/homemade-fermented-sauerkraut/) brine. The full ingredient list with quantities is in the recipe card below. Love hearty soups and stews that eat like meals? Try making [segedinsky goulash](https://thepeasantsdaughter.net/segedinsky-gulas-recipe/), a pork and sauerkraut stew or [Hungarian goulash](https://thepeasantsdaughter.net/hungarian-goulash/) made with flavorful paprika and beef. ## Ukrainian Borscht Recipe Instructions & Process Photos ![The prepped vegetables and ingredients ready for cooking and the vegetables being cooked down in large stock pot.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/Ukrainian-Borscht-Steps-1-3.jpg) Step 1: Begin by placing the beef bones in a large pot and covering them with 6 cups of water. Bring it to a boil, then reduce the heat and let it simmer for 2–3 hours. Skim off any foam that forms on the surface. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove any impurities, then return it to the pot. Step 2: While the broth simmers, prep your vegetables. Grate the beets and set one grated beet aside for later. Chop the onion, peel and dice the carrots and potatoes, and finely shred the cabbage. Step 3: In the same pot, heat the lard or oil over medium heat. Add the chopped onions and carrots, cooking for about five minutes until the onions are translucent and the carrots begin to soften. ![](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/Ukrainian-Borscht-Steps-4-6.jpg) Step 4: Stir in the grated beets (excluding the one you set aside), along with the vinegar and sugar. Let everything cook on low heat for another minute, stirring occasionally. Mix in the tomato paste and let it cook for two minutes, enhancing the flavor and deepening the color of the soup. **Step 5: Pour the strained broth back into the pot. Add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer, avoiding a full boil, and cook for 20–30 minutes or until the vegetables are tender. Season the soup with salt and pepper, then remove the bay leaf. Add the beet kvass, the reserved grated beet, and the cooked beef pieces. Let the soup simmer gently for another 10 minutes to blend all the flavors. Step 6: Allow the borscht to rest for 10 minutes before serving. Ladle it into bowls, garnish with fresh dill, and serve with a dollop of sour cream. Enjoy with a side of dark rye sourdough bread. ![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/ukrainian-borscht-recipe-3.jpg) Photo Credit: The Peasant’s Daughter. ## Recipe FAQs How to Store, Freeze, & Reheat Borscht To store borscht properly in the refrigerator, allow it to cool to room temperature before transferring it to an airtight container. Place the container in the refrigerator, where the borscht can be safely stored for up to 4–5 days. To freeze borscht, first allow it to cool completely. Once it’s at room temperature, ladle the borscht into freezer-safe containers, leaving about an inch of space at the top to allow for expansion as it freezes. You can also heavy-duty plastic freezer bags, silicone bags (my favorite), silicone souper cube trays, or freezer-safe glass containers for easier storage; ensure you press out as much air as possible before sealing. Label each container with the date, as borscht can be stored in the freezer for up to 3 months. To reheat, transfer a portion of borscht to a pot on the stovetop. Warm it over low to medium heat, stirring occasionally to ensure even heating. Avoid bringing the borscht to a full boil, as this can cause the flavors to change and might make the vegetables mushy. Heat gently until it’s warmed through to your liking, then serve with a fresh garnish of dill and a dollop of sour cream if desired. For microwave reheating, place the borscht in a microwave-safe bowl, cover it loosely to prevent splatters, and heat on medium power in one-minute intervals, stirring in between to ensure even heating. Continue this process until the borscht is fully warmed. What is the history of Ukrainian borscht?** The exact origins of borscht are difficult to pinpoint, as variations of the soup have been made across Eastern Europe for centuries, but Ukraine is widely regarded as its birthplace. Historical records suggest that borscht may date back to the 14th century, when it was commonly prepared with wild plants, especially a herb called borshchevik (hogweed), which is likely where the dish’s name originated. Over time, beetroot became the main ingredient, giving the dish its characteristic color and sweetness. Borscht evolved as a staple food, especially in rural Ukraine, where people relied on hearty, easily accessible ingredients like beets, potatoes, cabbage, and whatever meat or bones were available for added richness. It was a practical, nutritious dish that could feed large families. Traditional recipes varied widely by region, depending on what was available and the family’s preferences, leading to diverse versions of borscht across Ukraine. The inclusion of ingredients like beet kvass or vinegar for acidity, dill for a fresh herbal flavor, and sour cream as a garnish are all elements that reflect Ukrainian tastes and ingenuity. Beet kvass, a fermented beet drink, has been a part of Ukrainian cuisine for generations, adding a tangy note that balances the sweetness of the beets. Throughout its history, borscht has taken on significant cultural meaning in Ukraine. It’s often enjoyed during family gatherings, holidays, and celebrations. Borscht’s cultural importance was officially recognized in 2022 when UNESCO added it to the list of Ukraine’s intangible cultural heritage, underscoring its symbolic role amid efforts to preserve Ukrainian identity. It is a national dish of Ukraine and deeply culturally significant. What is the difference between Ukrainian and Russian borscht? The differences between Ukrainian and Russian borscht reflect the distinct regional flavors and culinary traditions of each culture, even though both versions share a base of beets that give the soup its iconic color. In Ukraine, borscht is often a hearty, layered soup with a complex flavor profile. Ukrainian recipes typically include a variety of root vegetables like carrots, potatoes, and cabbage, along with tomatoes or tomato paste to add a bit of acidity and richness. The soup often includes meat, commonly beef or pork, which is simmered to create a deeply flavorful broth. A splash of vinegar or beet kvass is usually added toward the end, giving the soup a tangy bite. Ukrainian borscht is almost always served with fresh dill and a dollop of sour cream, adding a creamy finish. Some families even add garlic cloves on the side for a strong, sharp flavor. Russian borscht, on the other hand, tends to be a bit simpler and often has a milder flavor. It usually includes beets, cabbage, and potatoes, but less commonly features tomatoes, so it’s often a bit sweeter and less acidic than its Ukrainian counterpart. Meat is sometimes included, but Russian borscht is also commonly made as a vegetarian soup. Rather than beet kvass, Russian borscht might use a small amount of vinegar for acidity, or it might skip the sour note entirely. Fresh herbs and sour cream are typically added as garnishes, but with a lighter touch. While both borschts are delicious in their own right, Ukrainian borscht is generally richer and more tangy, whereas Russian borscht is lighter and often sweeter. How to keep borscht bright red like in the photos To keep borscht red, add a bit of vinegar, lemon juice, or beet kvass near the end of cooking. The acidity helps preserve the beets’ bright color. Avoid boiling the soup after adding the beets. High heat breaks down the pigments, turning the color brownish. Instead, keep it at a gentle simmer. For even better color, cook the beets separately or sauté them with vinegar before adding to the soup. Adding a bit of freshly grated beet at the end can also boost the red hue. Don’t add baking soda, as it reduces acidity and dulls the color. My Top Tips for the Best Ukrainian Borscht - If you like, add a smoked ham hock or a bit of bacon along with the beef for an even richer flavor. - For a rich and flavorful broth, choose meaty bones like beef shank or short ribs. These bones have plenty of collagen. You can use beef broth or even chicken or vegetable stock instead. - Adding beets in stages (some early, some at the end) keeps the soup vibrant in color and maintains layers of flavor. - Traditional Ukrainian borscht includes lard, which infuses the soup with a rich, authentic flavor. If you’re looking for added smokiness, consider using bacon fat. - Once the vegetables are added, maintain a gentle simmer. Boiling can cause the vegetables to lose their texture and may dull the flavors, especially the delicate taste of the beets. ## Related Recipes If you tried this Ukrainian Borscht or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today\! ![A bowl of traditional Ukrainian borscht beet soup with fresh dill and sour cream.](https://thepeasantsdaughter.net/wp-content/uploads/2024/11/ukrainian-borscht-300x300.jpg) [Jana Dziak](https://thepeasantsdaughter.net/about/) Authentic Ukrainian Borscht with tender beef, vibrant beets, and vegetables. A hearty, flavorful soup served with sour cream and fresh dill. 5 from 3 votes Prep Time 20 minutes Cook Time 50 minutes Beef Broth Cooking Time 3 hours Course Soups Cuisine Eastern Europe Servings [6](https://thepeasantsdaughter.net/ukrainian-borscht/) people Calories 328 kcal - ▢ Large Pot or Dutch Oven For making the beef broth and cooking the borscht. - ▢ Fine Mesh Skimmer or Spoon To skim off foam and impurities from the broth. - ▢ Cutting Board and Sharp Knife For chopping and dicing vegetables and meat. - ▢ Box Grater or Food Processor with Grater Attachment - ▢ Wooden spoon or spatula - ▢ Measuring cups and spoons - ▢ Fine Mesh Strainer To strain the broth, removing any impurities and leaving a clear liquid - ▢ 1\.5 lbs meaty beef or pork bones necks, shanks, short ribs, soup bones etc. - ▢ 6 cups water - ▢ 3 large beets peeled and grated - ▢ 1 beet peeled, grated and set aside for the very end of cooking - ▢ 1 large yellow onion finely diced - ▢ 2 carrots diced - ▢ 2 large potatoes peeled and diced - ▢ ¼ head cabbage cut a cabbage into quarters and use one quarter for the borscht, finely and thinly sliced - ▢ 2 tablespoons tomato paste - ▢ 3 cloves garlic minced - ▢ 1 cup beet kvass optional, you can leave it out - ▢ 1 bay leaf - ▢ 1 tablespoon vinegar - ▢ 1 tablespoon sugar or honey - ▢ 2 tablespoons lard or use bacon fat, tallow, ghee, olive oil, or avocado oil - ▢ salt + pepper to taste - ▢ lots of fresh dill for serving or start with a teaspoon of dried - ▢ sour cream and rye sourdough bread for serving - Make the Beef Broth: In a large pot, place the meaty beef bones and cover with 6 cups of water. Bring to a boil, then reduce the heat to low, and let it simmer for 3 hours. Skim off any foam that rises to the surface to keep the broth clear. When the broth is ready, remove the meat, cut it into bite-sized pieces, and set it aside. Strain the broth to remove impurities, and return it to the pot. 1\.5 lbs meaty beef or pork bones, 6 cups water - Prepare the Vegetables: While the broth is simmering, prep the vegetables. Grate the beets, finely chop the onion, and peel and chop the carrots and potatoes. Shred the cabbage finely. Remember to separate 1 grated beet to add a burst of fresh color and flavor at the end. - Sauté the Onions and Carrots: In the same pot, heat the lard or fat over medium heat. Add the chopped onions and carrots, and sauté for about five minutes until the onions turn translucent, infusing the fat with their flavors. 1 large yellow onion, 2 carrots, 2 tablespoons lard - Add the Beets: Stir in the grated beets (except the one you’ve set aside), vinegar, and sugar. Cook on low heat for another minute. This step intensifies the color and adds a sweet, earthy layer to the borscht. 3 large beets, 1 tablespoon vinegar, 1 tablespoon sugar - Add Tomato Paste: Mix in the tomato paste and cook on low for two minutes. This deepens the richness of the broth and brings out a slight tang that complements the beets and vinegar. 2 tablespoons tomato paste - Simmer the Soup: Pour the strained broth back into the pot, then add the diced potatoes, shredded cabbage, minced garlic, and bay leaf. Bring the soup to a gentle simmer (avoid boiling), and let it cook for 20-30 minutes, or until the vegetables are tender and all flavors start to meld. Taste for salt and pepper and adjust. 2 large potatoes, 1/4 head cabbage, 3 cloves garlic, 1 bay leaf, salt + pepper to taste - Add Beet Kvass and Meat: Stir in the beet kvass (if using), reserved grated beet, and cooked beef pieces. Let the borscht simmer gently for another 10 minutes. This step gives the soup its signature vibrant color and tangy depth. Taste for salt and add any plus as much freshly cracked black pepper as you prefer. 1 cup beet kvass, 1 beet - Rest and Serve: Allow the borscht to rest for 10 minutes before serving, giving the flavors a final moment to meld. Ladle it into bowls, garnish generously with fresh dill, and add a dollop of sour cream. Serve with dark rye bread for an authentic Ukrainian experience. lots of fresh dill for serving, sour cream and rye sourdough bread for serving Beet Kvass: An ancient tonic, kvass made from beets is also an ancient addition to Ukrainian borscht recipes. It is made by fermenting chopped raw beets in a simple saltwater brine. I have a [beet kvass](https://thepeasantsdaughter.net/beet-kvass-apple-ginger-recipe/) recipe at that link, but it takes about two weeks to be made. Omit this step if you do not have access to kvass. Some reasonable substitutions are pickle juice, extra vinegar, or [sauerkraut](https://thepeasantsdaughter.net/homemade-fermented-sauerkraut/) brine. Top Tips: - Add a smoked ham hock or bacon with the beef for extra richness. - Use meaty bones like beef shank or short ribs for a collagen-rich broth. - Add beets in stages—early for sweetness, later for fresh flavor and bright color. - Cook tomato paste briefly with veggies to enhance flavor and reduce acidity. - Traditional borscht uses lard for richness; bacon fat adds smokiness. - Simmer gently to preserve vegetable texture and keep flavors balanced. Calories: 328kcalCarbohydrates: 46gProtein: 21gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0\.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 243mgPotassium: 1494mgFiber: 9gSugar: 17gVitamin A: 3569IUVitamin C: 50mgCalcium: 92mgIron: 4mg [Let us know](https://thepeasantsdaughter.net/ukrainian-borscht/#comment) how it was\!
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