Print

Cozy Ukrainian Borscht Soup Recipe with Rustic Rye Bread

Ukrainian borscht soup - featured image
Print Recipe

A warm, hearty, and authentic Ukrainian borscht soup featuring slow-cooked beets, smoky bacon, and fresh dill, served with rustic rye bread. Perfect for cozy evenings and family gatherings.

Ingredients

Scale
  • 6 cups beef broth (homemade or store-bought)
  • 3 medium beets, peeled and grated
  • 2 large carrots, peeled and julienned
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium russet potatoes, peeled and diced
  • 2 cups shredded cabbage (green or savoy)
  • 2 tablespoons tomato paste
  • 4 strips smoked bacon, diced (can substitute with smoked sausage or omit for vegetarian)
  • 2 tablespoons vegetable oil or butter (neutral oil like canola or light olive oil recommended)
  • 2 bay leaves
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • Sour cream for serving (optional but recommended)
  • Thick slices of rustic rye bread for serving

Instructions

  1. Prepare your ingredients: peel and grate the beets, julienne the carrots, finely chop the onion, dice the potatoes, shred the cabbage, and mince the garlic (10-15 minutes).
  2. Cook the diced bacon in a large heavy-bottomed pot over medium heat until crispy and browned (5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add chopped onion and carrots to the bacon fat and sauté over medium heat until onions are translucent and carrots start to soften, stirring often (8-10 minutes).
  4. Stir in grated beets and tomato paste; cook for another 5 minutes to allow beets to release juices and tomato paste to caramelize.
  5. Pour in beef broth and add diced potatoes and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes until potatoes and beets are tender. Skim off any foam.
  6. Add shredded cabbage and minced garlic; simmer for another 10 minutes until cabbage softens but retains some bite.
  7. Remove bay leaves. Stir in reserved crispy bacon, fresh dill, and lemon juice. Season with salt and freshly ground black pepper to taste.
  8. Serve hot with a dollop of sour cream and thick slices of toasted rustic rye bread.

Notes

Slow caramelization of onions and carrots builds deep flavor. Use homemade or quality store-bought beef broth for richer taste. Lemon juice brightens the soup at the end. For vegetarian version, omit bacon and use vegetable broth with smoked paprika or liquid smoke. Soup flavors improve after resting overnight. To thicken, mash some potatoes in the pot. Store leftovers in airtight container refrigerated up to 4 days or freeze up to 3 months.

Nutrition

Keywords: borscht, Ukrainian soup, beet soup, rustic rye bread, smoky bacon, traditional Eastern European, cozy soup, healthy soup, vegetable soup

Find it online: https://flurpchef.com/cozy-ukrainian-borscht-soup-recipe-with-rustic-rye-bread-easy-and-authentic/