Ukrainian Borscht Recipe (Rich, Authentic & Flavor-Packed)
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.
Here’s a peek at the step-by-step process behind this dish:
Tag me @dishbydavid on Instagram or TikTok and let me know how yours turned out!
Join My Email List for new recipes, kitchen gear reviews, and real-food inspiration.
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
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
- Sauteing aromatics with tomato paste
- Layering flavor like a pro
Full Recipe
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.
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 diced
- 1 head of cabbage shredded
- 4 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 MeatPlace 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 BrothRefill 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 VegWhile 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 minutesAdd pureed tomatoes + ~1/3 cup water, simmer 5 minutesAdd all spices listed above, stir well
- Step 4: Combine and CookAdd 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 FlavorTo 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 ServeLadle 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.
Video
Notes
Pro Tips
- Make it a day ahead — it gets better overnight
- Finish with crushed garlic right before turning off the heat (game changer)
- Garnish with fresh dill, sour cream, and green onion
Related:
Tools & Ingredients I Use (Affiliate Links)
- 1-Gallon Glass Jar: https://amzn.to/4jbZyef
- Fermentation Lid / Airlock: https://amzn.to/4hCTASl
- Garlic Peeler Tube: https://amzn.to/41RC1Iq
- Silicone Pickle Weights: https://amzn.to/4l8xpqf
- Salt: https://amzn.to/4bZ7LQy
Tried This Recipe?
Want More?
