Eastern European Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Borscht
Deep ruby beetroot soup, earthy and sweet with a hint of tang, served with a swirl of sour cream — Ukraine's soul-warming classic for cold evenings.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Sauté the chopped onion and grated carrot in a large soup pot with a tablespoon of oil over medium heat until softened (about 5 minutes).
- 2
Add the grated beets and tomato paste to the pot. Cook for another 5 minutes, stirring frequently, until the beets release their vibrant juices.
- 3
Pour in the broth and bring to a simmer. Add the diced potatoes and cook for 10 minutes.
- 4
Stir in the shredded cabbage and minced garlic. Simmer for another 15-20 minutes until all vegetables are completely tender.
- 5
Stir in the white vinegar to brighten the flavors and balance the sweetness of the beets. Season generously with salt and black pepper.
- 6
Ladle the hot soup into bowls and garnish with a dollop of fresh sour cream and chopped dill.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving170
Calories
10 g
Protein
33 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Borscht is a beet soup most closely associated with Ukraine, though close variations are eaten across Russia, Poland, and other parts of Eastern Europe. Its color and tang come from beets cooked down until they bleed deep red into the broth, traditionally balanced with a splash of vinegar or lemon and a dollop of sour cream at the table.
Listahan note
This version cooks the beets separately from the cabbage and potatoes before combining everything, since beets take considerably longer to soften than the other vegetables and would otherwise leave the cabbage overcooked by the time the beets are tender.
Technique cues
- Cook the beets in their own pot of water or broth until fork-tender before adding them to the rest of the soup; beets simmered together with quicker-cooking vegetables from the start force a choice between mushy cabbage and undercooked beets.
- Add a splash of vinegar or lemon juice while the beets cook, which helps them hold their bright red color rather than fading to a duller brown.
- Add the cabbage and potatoes partway through the beets' cooking time rather than at the very start, so all the vegetables finish tender around the same point.
- Taste and adjust the acidity near the end of cooking, since the beets' natural sweetness needs a firm counterbalance of vinegar or lemon to keep the soup from tasting flat.
Kitchen flow
- Parallel prep
- While Borscht simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the beef or vegetable broth.
- Make-ahead
- Borscht is a genuine make-ahead dish — it actually tastes better the next day once beef or vegetable broth have had time to meld; make it a day early and reheat gently. The simmer step is what sets the pace here.
- Leftover move
- Leftover Borscht is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the beef or vegetable broth. The simmer step is what sets the pace here.
- Cleanup rhythm
- Let the pot for Borscht soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the beef or vegetable broth.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 medium beets
Flavor support
Purpose: medium beets supports the balance of Borscht and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 cups shredded green cabbage
Flavor support
Purpose: cups shredded green cabbage supports the balance of Borscht and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 large russet potatoes
Structural base
Purpose: large russet potatoes defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large carrot
Flavor support
Purpose: large carrot supports the balance of Borscht and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 onion
Aromatic base
Purpose: onion creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Serve borscht with a generous dollop of sour cream stirred in at the table rather than cooked into the pot, since the cold cream stays a distinct swirl rather than blending completely into the hot broth.
- It tastes noticeably better the next day, once the beets have had time to deepen their color and flavor through the rest of the broth.
- A side of dark rye bread is a traditional accompaniment, meant for the same table rather than dropped into the bowl.
Ingredient swaps
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the beef or vegetable broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the beef or vegetable broth.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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