🍲 Ukrainian borscht with beef

Name: Ukrainian borscht with beef
Total time: 150 min
Yield: 6
Cuisine: Ukraine · Eastern Europe
Ingredients: 600 g beef on the bone (shin or brisket); 2.5 litres water, 2 bay leaves, salt; 2 medium beetroots (about 400 g), cut into strips; ¼ white cabbage (about 400 g), shredded; 3 potatoes, diced; 1 carrot, grated, and 1 onion, chopped; 2 tomatoes, grated, or 2 tbsp tomato paste; 1 tbsp vinegar, 1 tsp sugar, 2 tbsp sunflower oil; A bunch of dill and 2 garlic cloves; Sour cream to serve

Origin: Ukraine · Eastern Europe

220kcal

per serving · 400 g

55kcal

per 100 g

12 gProtein3 g / 100 g

8 gFat2 g / 100 g

20 gCarbs5 g / 100 g

Ukrainian borscht with beef is a hearty red soup built on a slow-cooked beef broth with beetroot, cabbage, potato, carrot and tomato. The beetroot gives it its deep colour and gentle sweetness, a little vinegar adds tang, and fresh dill and a spoonful of sour cream finish each bowl. It is a full meal in itself, often even better the day after it is made.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

Not vegetarianbecause of: beef

Not veganbecause of: beef, sour cream

Contains dairybecause of: sour cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

beetcabbagepotatocarrotbeeftomatodillsour cream

Recipe

6 servings150 min

Ingredients

600 g beef on the bone (shin or brisket)
2.5 litres water, 2 bay leaves, salt
2 medium beetroots (about 400 g), cut into strips
¼ white cabbage (about 400 g), shredded
3 potatoes, diced
1 carrot, grated, and 1 onion, chopped
2 tomatoes, grated, or 2 tbsp tomato paste
1 tbsp vinegar, 1 tsp sugar, 2 tbsp sunflower oil
A bunch of dill and 2 garlic cloves
Sour cream to serve

Method

Cover the beef with the water, bring to the boil, skim and simmer gently with the bay leaves for 1.5 hours. Lift out the meat, cut it into pieces and return it to the broth.
Add the potatoes and cook for 10 minutes, then add the cabbage.
Meanwhile fry the onion and carrot in the oil for 5 minutes, add the beetroot, vinegar and sugar and cook for 10 minutes, then add the tomatoes and cook 5 minutes more.
Stir the beetroot mixture into the soup and simmer for 10–15 minutes until everything is tender. Season with salt.
Add crushed garlic and chopped dill, cover and rest for 15 minutes. Serve with a spoonful of sour cream.

How to make it lighter

Chill the broth and lift off the hardened fat before finishing the soup.
Use a lean cut and fry the vegetables in 1 tbsp of oil instead of two — 1 tbsp oil ≈ 120 kcal.
A tablespoon of 20% sour cream adds about 30 kcal; a teaspoon still gives the classic finish.

History

Borscht is most closely associated with Ukraine, where it is cooked for both everyday and festive meals; in 2022 UNESCO inscribed the culture of Ukrainian borscht cooking on its List of Intangible Cultural Heritage in Need of Urgent Safeguarding. Meat-based versions on a beef broth are among the most common, and every region and family has its own variations.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Ukrainian borscht with beef and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →