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Meat, European

Ukrainian borscht with pampushky garlic rolls

Ukrainian borscht is a soup made with beets, cabbage, carrots and beef, served with pampushky, soft garlic rolls. For 4 people, it takes 2 hours and a medium skill level, at about €3.30 per person. The key to success is a clear broth and a splash of vinegar that keeps the beet color bright red.

Tonight, the famous Ukrainian borscht, a beet, cabbage and beef soup in a gorgeous deep red, with pampushky, soft garlic rolls on the side.

Ukrainian borscht with pampushky garlic rolls
Total time
2 h
Difficulty
Medium
Cost per person
€3.30
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Borscht starts with color, a deep red that still surprises people the first time it hits the table. Underneath, the beet brings an earthy sweetness, the cabbage a slight bitterness, and the shredded beef gives every spoonful some weight. Potato and carrot round it out into a soup that actually fills you up, not just a starter.

This is a Sunday dish or a winter weeknight project, the kind you make when you have time to let things simmer. Kids generally love the color and the mellow sweetness of the beet, especially with a garlic roll to dunk in it. Mon Chou walks you through it step by step so you nail both the color and the broth.

The ingredients

4 people

Butcher

  • Beef chuck or shank 500 g

Fruits and vegetables

  • Raw beets 3
  • White cabbage 300 g
  • Potatoes 2
  • Carrots 2
  • Onion 1
  • Garlic 3 cloves
  • Parsley 4 sprigs

Pantry

  • Tomato pasteoften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Bay leavesoften in the pantry 2
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Round bread rolls 8

Dairy

  • Thick sour cream 8 tbsp

Allergens Gluten, Lactose

The step by step recipe

  1. Put the beef in a pot of cold water with salt and the bay leaves, bring to a gentle simmer and cook, skimming off the foam. 1 h 15

    Keep the water at a bare simmer for a clear broth.

  2. Grate the beets and carrots, sauté them in oil with the onion, tomato paste and vinegar. 15 min

    The vinegar locks in the beets' red color.

  3. Add the diced potatoes to the broth, then the shredded cabbage and the sautéed vegetables, and let it cook. 20 min

    Pull out the meat, shred it, and return it to the soup.

  4. Crush the garlic with the parsley and a bit of salt, mix with the oil and brush it over the warm rolls.

    Pop the rolls in a hot oven for five minutes before topping them, so they turn out crisp.

  5. Serve the borscht piping hot with a spoonful of sour cream and the pampushky.

    Borscht tastes even better reheated the next day.

Our tips to get it right

  • Pick firm, medium sized beets, they grate more easily and cook more evenly.
  • Skim the broth regularly while the beef simmers, the soup stays clearer and the flavor cleaner.
  • Make the pampushky right before serving, the garlic loses its punch if it sits too long on warm bread.

The variations

  • Swap the chuck for beef shank, the meat turns out even more tender after a long simmer.
  • For a vegetarian version, skip the beef and use vegetable broth instead, the soup stays just as colorful and flavorful.
  • To save time, use a store bought beef broth and skip the long simmered shank, you'll cut about an hour off the total.

What to serve it with

  • An extra dollop of sour cream
  • Russian or Polish style pickles
  • A hot black tea

Storage

Borscht keeps for 3 days in the fridge in a sealed container, and it's often better reheated the next day. It freezes well for up to 2 months, ideally without the sour cream, which you add right before serving. Reheat it gently over low heat, stirring now and then.

Questions about this dish

Why does my borscht lose its red color while cooking?

Beets fade if they cook too long or without enough acidity. Adding vinegar or lemon juice with the beets locks in the pigment and keeps the soup bright red through serving.

Can you make borscht ahead of time?

Yes, it's actually recommended, borscht tastes better after a night in the fridge. Make it the day before and reheat it gently just before serving.

What can replace beef chuck in this recipe?

Beef shank works really well, it turns tender after a long simmer. A braising cut with a bit of fat always gives a richer broth than a lean cut.

How do you get pampushky nice and crisp?

Pop the garlic brushed rolls into a hot oven for five minutes right before serving. The crust crisps back up and the warmed garlic releases all its aroma.

How long does it take to make a Ukrainian borscht with pampushky, soft garlic rolls?

Count 2 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Ukrainian borscht with pampushky, soft garlic rolls?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Ukrainian borscht with pampushky, soft garlic rolls cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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