There are a handful of dishes that can transport me right back to the warmth of a bustling family kitchen, and this Ukrainian borscht is one of them. I learned this version years ago from a neighbor who cooked by feel and memory, and I still picture her moving around her stove like a quiet orchestra conductor. The kitchen always smelled like a meadow after rain, a fragrant mix of dill, simmering beef, and sweet beets that felt both grounding and celebratory.

What makes this borscht unforgettable is its balance. The broth is robust from beef shank gently simmered on the bone, while the beets bring a jewel-toned sweetness that never turns cloying thanks to a touch of vinegar. Soft potatoes and ribbons of cabbage give it body, the onions and carrots melt into the base, and that final spoonful of sour cream adds a cool, velvety contrast. Every spoonful carries texture and depth: a little tang, a little sweetness, and a lot of comfort. I still make it when the air turns crisp or when a simple, nourishing bowl is exactly what we need.

Ingredients

• Beef shank or soup bones: Choose about 1 lb beef shank with bone or 2 soup bones. Bone and connective tissue enrich the broth with body and flavor; look for well-marbled pieces.
• Beets: Three medium beets give the soup its signature color and gentle sweetness. Pick firm, smooth beets without soft spots; scrub well before peeling and grating.
• Cabbage: A small green cabbage, thinly shredded, adds tenderness and volume. Choose dense, heavy heads; avoid wilted leaves.
• Potatoes: Three medium potatoes help thicken the broth naturally. Waxy or all-purpose potatoes hold their shape well; peel and cube evenly for even cooking.
• Onion and carrots: These aromatics melt into the base, adding sweetness and savory depth. Finely chop onion and grate carrots for even sautéing.
• Tomato paste: A couple of tablespoons concentrate umami, deepen color, and balance the sweetness of beets; Muir Glen or Cento are reliably rich brands.
• Sunflower oil: Traditional in Ukrainian cooking, it lends a subtle nuttiness; vegetable oil works too. Use enough to gently soften the vegetables without browning.
• Dill and sour cream: Fresh dill brightens the finish, while sour cream adds creamy coolness. Use full-fat sour cream so it swirls luxuriously into the broth.

Instructions

Build the Broth: Combine 1 lb beef shank (or 2 beef soup bones), 8 1/2 cups water, and 1 bay leaf in a large pot. Bring to a boil, skim foam diligently, then reduce to a gentle simmer. Cook 1 1/2 to 2 hours until the meat is tender and the broth tastes full and savory. Bloom the Beets: While the broth simmers, warm 3 tbsp sunflower oil in a large skillet over medium heat. Add grated beets, 1 tbsp white vinegar, and 1 tsp sugar. Sauté 5 minutes to soften and brighten the color, stirring often so the sugars do not scorch. Enrich with Tomato: Stir 2 tbsp tomato paste into the beet mixture and cook 2 minutes to caramelize the paste slightly; this deepens flavor and tames acidity. Transfer the beet mixture into the pot of strained broth. Soften Aromatics: In the same skillet, sauté 1 large chopped onion and 2 grated carrots over medium heat until soft and sweet, 5 to 7 minutes. Add to the pot. This layering ensures each vegetable fully develops its flavor before joining the broth. Simmer Vegetables: Add 3 medium cubed potatoes and a fresh bay leaf if desired. Simmer 10 minutes, then stir in the shredded small cabbage. Continue cooking until potatoes and cabbage are tender, about 15 minutes; the broth should be vividly red and aromatic. Finish and Serve: Shred the cooled beef, discarding bones and excess fat, and return meat to the pot. Add 3 minced garlic cloves, salt, and black pepper to taste. Remove from heat and stir in 2 tbsp chopped dill. Ladle into bowls and serve hot with generous dollops of sour cream.

Storage Tips

Cool the borscht to room temperature within 2 hours, then refrigerate in airtight containers for up to 4 days. Store sour cream separately and add only to hot, individual servings to prevent curdling. For freezing, ladle the soup into freezer-safe containers, leaving 2 to 3 cm of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat until steaming. If the soup thickens during storage, loosen with a splash of water or broth and adjust salt before serving. Avoid freezing with sour cream mixed in.

Ingredient Substitutions

No beef shank? Use 450 to 500 g oxtail, beef short ribs, or 2 to 3 marrow bones plus 200 g stewing beef for meatiness. If you prefer a lighter version, swap in chicken thighs and use chicken stock; simmer 45 to 60 minutes. For vegetarian borscht, omit meat, use rich vegetable broth, and add 1 1/2 cups cooked beans (kidney or cannellini) for protein. Sunflower oil can be replaced with light olive oil. White vinegar can be swapped 1:1 with apple cider vinegar or fresh lemon juice. If you are out of tomato paste, use 1/2 cup canned crushed tomatoes and cook a few minutes longer to concentrate.

Serving Suggestions

Serve borscht piping hot in wide bowls to showcase the deep color. A generous swirl of sour cream and a shower of fresh dill are traditional and beautiful. Pair with rye bread or a crusty loaf for dipping, plus a simple salad with cucumbers and dill to echo the flavors. For a heartier table, add savory pierogi or buttery mashed potatoes. In summer, offer it slightly cooler with extra dill and sliced scallions; in winter, go bold with more freshly cracked black pepper and warm bread right from the oven.

Cultural Background

Borscht holds a cherished place across Eastern Europe, especially in Ukraine, where every region and family has its own signature. Some versions are meatless and lean, intended for fasting days, while others feature pork or beef for celebratory meals. The beet base is a hallmark, but additions like beans, celery, or bell peppers vary with the seasons and local tastes. What remains constant is the balance of sweetness and acidity, often achieved with vinegar or lemon, and the ritual of serving with sour cream and fresh herbs. It is a bowl that tells a story of home, hospitality, and resourcefulness.

Seasonal Adaptations

In summer, make a lighter pot by using less potato and more cabbage, and finish with extra dill and a splash of lemon for a brighter profile. In winter, enrich the broth with an additional marrow bone and let it simmer on the lowest heat for maximum body. Around holidays, I sometimes add a handful of sauerkraut for tang and complexity, or toss in a few dried mushrooms for woodsy depth. If beets are small or extra sweet, balance with an extra 1 to 2 teaspoons vinegar at the end until the flavor feels lively and clean.

Meal Prep Tips

For smooth weeknights, prepare the broth and sautéed vegetables a day ahead, keeping them separate. The next day, bring the broth to a simmer, add the vegetables, then finish with potatoes, cabbage, and dill. Pre-portion the soup into microwave-safe containers for quick lunches; it reheats in 3 to 4 minutes on medium power. Keep dill and sour cream in separate small containers for a fresh finish. Grate beets and carrots up to 2 days in advance and refrigerate tightly covered to prevent odors from spreading in the fridge.

There is a quiet joy in setting a warm, colorful pot of borscht on the table. Let its red glow invite everyone to dig in, then pass the dill and sour cream and watch each bowl become its own small celebration. I hope it fills your kitchen with the same comfort it brings to mine.