Rich Ukrainian Borscht with Sour Cream

A hearty, flavorful beet soup

This traditional Ukrainian borscht is a vibrant and rich soup, packed with tender beets, cabbage, and a flavorful broth, topped with a dollop of creamy sour cream.

2 h
6
Intermediate

Ingredients

For the Broth

1.5 lbs beef shank or short ribs

8 cups water

1 bay leaf

Salt and pepper to taste

For the Borscht Vegetables

3 medium beets — peeled and grated

2 medium potatoes — cubed

1 medium carrot — peeled and grated

1 large onion — chopped

1/4 head cabbage — shredded

2 tbsp tomato paste

2 tbsp vinegar

1 tbsp sugar

2 cloves garlic — minced

2 tbsp vegetable oil

For Garnishing

Fresh dill — chopped

1 cup sour cream

Preparation

Making the Broth

Add meat and water

In a large pot, add beef shank and water.

Boil and skim foam

Bring to a boil, skimming off any foam that rises.

Simmer with bay leaf

Add a bay leaf, then reduce heat and simmer for 1.5 hours.

Preparing the Borscht Vegetables

Sauté onions and carrots

Heat oil in a large skillet over medium heat. Add the onions and carrots, sauté until softened.

Add tomato paste

Stir in tomato paste and cook for an additional minute.

Do not overcook the vegetables; they should remain slightly firm for added texture. Always taste and adjust salt at multiple stages of cooking.

Cooking Process

Broth Preparation

Simmer the meat until tender and well-flavored.

Vegetable Addition

Add beets, potatoes, and cabbage to the broth, cooking until tender.

Flavor Balance

Adjust seasonings with vinegar and sugar for a balanced savory-sweet flavor.

Plating & Serving

Rich Ukrainian Borscht with Sour Cream

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Serve the Borscht

Ladle the borscht into bowls, adding a generous dollop of sour cream on top, and sprinkle with fresh dill for an aromatic finish.

Sauce Pairings

Sour Cream

adds a creamy tanginess to the soup.

Garnishes & Accompaniments

Fresh dill

Perfect Sides

Dark rye bread

Garlic butter spread