Name: Ukrainian Borscht Recipe (Rich, Authentic & Flavor-Packed)
Prep time: 45 min
Cook time: 180 min
Ingredients: 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; 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); 2 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp ground coriander; 1 tsp black pepper; Sour cream; Chopped dill, parsley, cilantro, or sliced green onions (chopped)

Ukrainian Borscht

There are borscht recipes… and then there’s this borscht. Crafted from deep tradition, bold flavors, and time-tested techniques, this soup isn’t just warm and comforting — it’s layered, complex, and packed with soul. Whether you grew up on it or are tasting borscht for the first time, this version is guaranteed to leave a mark

Why This Borscht Stands Out

Deep, rich broth slow-cooked with real beef bones
Caramelized veggies that build insane flavor
Balanced with a secret hit of lemon and sugar
Finished with garlic at the end for that wow-factor punch

This isn’t your grandma’s borscht. It’s better.

Behind the Scenes

Here’s a peek at the step-by-step process behind this dish:

Parboiling the beef bones to remove impurities
Roasting beets wrapped in foil until sweet and tender
Grating fresh tomatoes and carrots
Sautéing aromatics with tomato paste
Layering flavor like a pro

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

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

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Prep Time 45

Cook Time 3

Course Soup

Cuisine Eastern European, Fermented Foods, Traditional

Servings 10

Calories 598 kcal

Ingredients

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

Instructions

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.
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.
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
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.
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.
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.