Ukrainian Borscht

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large pot and cook the onion for 8 minutes until soft.

   Mark done Start 8 min timer

2. Add the grated beetroot and carrot with 1 tablespoon of the vinegar and the sugar. Cook, covered, over low heat for 15 minutes, stirring occasionally. The vinegar here is what preserves the colour.

   Mark done Start 15 min timer

3. Stir in the tomato purée and cook 3 minutes.

   Mark done

4. Add the stock, potatoes, bay leaves, peppercorns and salt. Simmer for 15 minutes.

   Mark done Start 15 min timer

5. Add the cabbage and cook 12 minutes more, until everything is tender but the cabbage still has bite.

   Mark done

6. Stir in the garlic and the remaining vinegar off the heat.

   Mark done

7. Taste and adjust — borscht should be distinctly sour with sweetness behind it, not the other way round.

   Mark done

8. Rest, covered, for 20 minutes before serving. Borscht is one of those soups that improves noticeably with a short rest.

   Mark done Start 20 min timer

9. Serve with a generous spoonful of smetana, plenty of dill and rye bread on the side.

   Mark done

Chef’s Tips

• Add the garlic raw at the end. Cooked garlic disappears into the soup; raw garlic gives it a lift.
• Grate the beetroot rather than dicing for the deepest colour and fastest cooking.
• It is even better the next day, and better still the day after that.

Pairing Suggestions

• Chilled vodka, or a dark rye beer
• Serve with rye bread, salo or pampushky garlic rolls
• Follow with syrniki

Storage & Reheating

Refrigerate 5 days, freeze 3 months. The colour deepens over time. Add fresh dill and a splash of vinegar on reheating.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.