Hearty Ukrainian Borscht with Beef and Cabbage

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A rich, flavorful soup featuring tender beef, earthy beets, and crisp cabbage simmered to perfection, delivering the classic Eastern European taste. This Ukrainian-inspired soup recipe, ready in about 80 minutes, pairs beef chuck, cubed, canned beets, sliced, green cabbage, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb beef chuck, cubed
• 1 cup canned beets, sliced
• 2 cups green cabbage, shredded
• 1 cup carrots, diced
• 1 medium yellow onion, diced
• 2 medium potatoes, peeled and diced
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 3 tbsp vegetable oil
• 6 cups beef broth
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp fresh dill, chopped
• optional sour cream, for serving

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown on all sides for 5-7 minutes until sealed and slightly caramelized.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot, sauté for 4 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
4. Step 4: Pour in 6 cups beef broth and add 2 medium diced potatoes, 1 cup diced carrots, and 2 bay leaves. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
5. Step 5: Add 1 cup canned sliced beets and 2 cups shredded green cabbage. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp apple cider vinegar. Simmer for another 20 minutes until vegetables are tender.
6. Step 6: Remove bay leaves, stir in 2 tbsp chopped fresh dill, and adjust seasoning if needed. Serve hot with a dollop of sour cream if desired.