Ukrainian Borscht Recipe: Rich, Authentic & Flavor-Packed
By Dish by David

🇺🇦 The Deep, Red Soul of Ukraine — In a Bowl

Borscht isn’t just a soup — it’s a tradition, a symbol, and in many ways, a cultural heartbeat. For generations, Ukrainian families have passed down their unique version of borscht: some with beans, some with pork, some pure vegetarian. But the soul of borscht is always the same — beets, broth, and deep flavor rooted in love, struggle, and survival.

This is my go-to version of Ukrainian borscht. It’s rich in collagen from real bones, loaded with layers of sautéed vegetables, and balanced with acidity, earthiness, and sweetness. Whether you’re Ukrainian or just someone who values real food made with intention, this borscht will transport you.

I grew up watching my family make borscht in huge pots — enough to feed not just one dinner but the whole week. The aroma of simmering broth and sautéed onions filled the entire house. We served it with sour cream, a slice of dark rye, and silence. Because with borscht, you eat first, talk later.

🧠 What Makes Ukrainian Borscht So Special?

Ukrainian borscht is a balance of:

• Bone broth richness (collagen, depth, flavor)
• Beet sweetness
• Fermented-like acidity (from tomatoes, lemon, or vinegar)
• Aromatic vegetables (onions, carrots, garlic, and cabbage)
• Fresh herbs + sour cream for that perfect creamy-tangy contrast

It’s deeply nourishing, loaded with prebiotic fiber and antioxidants, and gut-friendly when made with real broth and traditional aromatics.

🧪 Health Benefits of Traditional Borscht

• Rich in collagen + minerals from beef bones and connective tissue
• High in antioxidants, especially from beets (betanin, betalains)
• Supports digestion with prebiotic-rich cabbage, garlic, and onion
• Immune-boosting from garlic, alliums, and broth
• Gut-healing from long-simmered broth and aromatics

You can even stir in fermented beet brine or fermented garlic at the end for an extra probiotic edge.

Ukrainian Borscht Recipe (Rich, Authentic & Flavor-Packed)

598kcal

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Prep 45 minutes mins

Cook 3 hours hrs

Whether you’re Ukrainian or just a fan of real food, this version will change the way you see borscht forever.

Servings 10

Course Soup

Cuisine Eastern European, Fermented Foods, Traditional

Ingredients

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Meat & Broth Base

• ▢ 2-3 lbs lbs bones, ribs, neck bones, brisket, or a mix
• ▢ 2-3 celery stalks
• ▢ 2-3 carrots
• ▢ 1 tsp whole black peppercorns
• ▢ 1/2 tsp whole allspice
• ▢ 3-4 Bay leaves

Vegetables & Aromatics

• ▢ 2-3 beets baked, peeled, and grated
• ▢ 3 carrots grated
• ▢ 1 onion decied
• ▢ 1 head of cabbage shreded
• ▢ 1 potatoes cubed
• ▢ 4 tomatoes grated or pureed
• ▢ 1 bell pepper sliced
• ▢ 1 head garlic crushed

Spices & Final Flavoring

• ▢ 2 tsp paprika
• ▢ 1 tsp onion powder
• ▢ 1 tsp garlic powder
• ▢ 1 tsp ground coriander
• ▢ 1 tsp black pepper

Garnish (optional but highly recommended)

• ▢ Sour cream
• ▢ Chopped dill, parsley, cilantro, or sliced green onions chopped

Method

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1. Step 1: Parboil the Meat

   Place your meat in a large pot, cover with water, and bring to a boil. Parboil for 15–20 minutes, then discard the water and rinse the pot to remove impurities.
   
2. Step 2: Build the Broth

   Refill the pot with fresh water and return the meat. Add celery, carrots, peppercorns, allspice, bay leaves, and salt. Simmer for 2 hours. Once done, strain the broth, discard the vegetables and whole spices, and return the meat (deboned and sliced) to the clean broth.
   
3. Step 3: Prepare the Beets & Sautéed Veg

   While the broth simmers, wrap clean, wet beets in foil and bake at 400°F for 45 minutes. Peel and grate them.

   In a pan, heat oil and saute:

   Onion (5 minutes)

   Add grated carrots (5 minutes)

   Add grated beets (5 minutes)

   Add sliced bell pepper and tomato paste (1–2 tbsp), saute 5 minutes

   Add pureed tomatoes + ~1/3 cup water, simmer 5 minutes

   Add all spices listed above, stir well
   
4. Step 4: Combine and Cook

   Add the sautéed vegetable mixture into the clean broth with meat. Add potatoes and shredded cabbage. Simmer on low for ~30 minutes until tender.
   
5. Step 5: Balance the Flavor

   To finish, stir in lemon juice and sugar to balance acidity and sweetness. Just before turning off the heat, add the crushed garlic. This is your secret layer of deep flavor.
   
6. Step 6: Garnish and Serve

   Ladle into bowls and top with sour cream, fresh herbs, or green onion. Traditionally, salo (Ukrainian cured pork fat) is used, but this version keeps it pork-free.
   

Nutrition

Calories598kcal

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🧠 Bonus Tips & Variations

• Add a spoon of fermented beet brine or tomato pickle brine at the end
• Use fermented garlic in place of raw for probiotic punch
• Add shredded chicken or sausage if you want protein variety
• Tastes even better on Day 2 — like a stew, it gets richer as it rests

Keywords

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This isn’t just a soup. It’s a survival food turned superfood — bold, red, rich, and real.