Real Ukrainian Borscht: The Soup That’s Even Better the Next Day

Some soups only get better with time, and borscht is the finest example. This hearty Ukrainian classic deep red from beetroot, rich with slow-simmered meat, and full of cabbage and root vegetables is comforting on the day you make it, but truly magnificent the next, once the flavors have had a night to settle. Here’s an honest, traditional version well worth the little bit of patience it asks for.

Ingredients

• 250 g beef
• 250 g pork shoulder
• 250 g smoked meat (or 100 g extra beef bone)
• 250 g white cabbage
• 150 g beetroot
• 200 g root vegetables, ideally carrots and parsley root
• 100 g potatoes
• 50 g tomato purée
• 1 large onion
• 2 to 3 cloves of garlic
• 2 tablespoons of lard (or oil)
• 2 bay leaves
• 6 black peppercorns
• 4 allspice berries
• Salt, to taste
• Vinegar, to taste
• 2 liters of water

How to Make It

1. Place the beef, pork, and smoked meat in a large pot, cover with cold water, and add the bay leaves, allspice, and peppercorns. Simmer gently for about 2 hours. Once the meat is tender, lift it out, cut it into bite-size pieces, and return it to the broth. This rich meat broth is the heart of a good borscht.
2. Finely chop the onion. Cut the root vegetables into strips or small cubes, the cabbage into thin ribbons, and the potatoes into cubes. Grate the beetroot or slice it into thin strips.
3. In a little lard, gently fry the onion and root vegetables until softened, then transfer them into the broth. Add the cabbage and potatoes and simmer until the vegetables begin to soften.
4. In a separate pan, cook the beetroot in a touch of lard with the tomato purée, a splash of vinegar, and the chopped garlic. Stir the beets into the soup only near the very end, so it keeps its deep red color this separate step is the secret to a classic borscht.
5. Bring everything to a brief boil, then season with salt and a few drops of vinegar to taste. Serve hot with a generous spoonful of sour cream.

Tips for the Best Borscht

• Simmer low and slow a gentle, patient broth makes all the difference.
• Cook the beets separately with a splash of vinegar to protect that signature ruby color.
• Make it a day ahead if you can; borscht deepens in flavor overnight.
• Finish each bowl with sour cream and a little fresh dill.

Frequently Asked Questions

Can I make borscht vegetarian?

Yes. Skip the meat, use a good vegetable broth, and add a little extra root vegetable or a handful of beans for body and heartiness.

Why isn’t my borscht red?

The color fades with long boiling. Adding the beets cooked with a touch of vinegar right at the end helps keep the soup vivid and ruby-red.

How long does it keep?

Stored covered in the fridge, borscht keeps well for about 3 days and, as tradition promises, often tastes best on the second day.

The information on Kepoli is provided for general informational purposes only and is not professional medical, health, nutritional, or safety advice. Always use your own judgment and consult a qualified professional before acting on it.