A hearty Ukrainian borsch — beef shin simmered into a rich broth with beetroot, cabbage, potato and beans, served with sour cream, dill and crusty bread.
Borsch is Ukraine's soul-warming beetroot soup — a rich, ruby broth built on tender beef and sweet beetroot, loaded with vegetables, prunes and beans. Finished with soured cream and a generous shower of dill, it's nourishing comfort in a bowl.
Prep 25 min
Cook 150 min
Total 175 min
Medium
- 1kg Beef Shin
- 1 Bay Leaf
- 2.5kg Potatoes
- 2 tablespoons Sunflower Oil
- 1 Diced Onion
- 1 Carrots
- 200g Beetroot
- 1 chopped Red Pepper
- 200g Tinned Tomatos
- 6 Prunes
- 1/2 White Cabbage
- 400g Kidney Beans
- 100 ml Creme Fraiche
- Bunch Dill
- To serve Crusty Bread
Video
Preparation
- For the stock, put the beef, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan and cook over very low heat for 1 hour 30 minutes (up to 3 hours), until the beef is soft and falls apart, skimming off any scum from time to time. Break up any larger pieces of beef in the broth, then remove and discard the whole onion.
- Add the potatoes, season well, and cook for 10–15 minutes until tender. Meanwhile, heat the sunflower oil in a large deep frying pan and cook the diced onion and carrot over medium heat, stirring, until the carrot is soft and about to caramelise.
- Add the beetroot and cook for around 5 minutes, stirring occasionally, then add the red pepper and cook for 2 minutes more. Add the tomatoes and prunes, stir, increase the heat to reduce slightly, then add everything to the borsch.
- Add the shredded cabbage and kidney beans and cook for 7–10 minutes until tender. Serve with a dollop of sour cream or crème fraîche, plenty of chopped dill, and some crusty bread.
Tips from the ZestyPlate Kitchen
- Simmer the beef low and slow until it falls apart; that broth is the foundation of a great borsch.
- Cook the beetroot with the aromatics to build deep, sweet-earthy flavour and rich colour.
- A few prunes add a subtle sweetness that rounds out the earthy beetroot.
- Don't skimp on the soured cream and fresh dill — they're what make a bowl of borsch sing.
Frequently Asked Questions
Yes — use a good vegetable stock and skip the beef; the beetroot and vegetables still make a hearty, satisfying soup.
That vivid ruby red is part of borsch's charm — a splash of acidity near the end helps preserve it.
Very — like many soups it deepens in flavour overnight and reheats beautifully.
