Traditional Ukrainian Beet and Cabbage Soup

Ukrainian beet and cabbage soup turns simple beets, cabbage, potatoes, and broth into a bright, cozy bowl that tastes rich without costing much.

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This from-scratch soup is deeply savory, gently sweet from the beets, lightly tangy from vinegar, and fresh at the end with dill and sour cream. It is naturally full of vegetables, fiber, color, and comfort.

Why You Will Love This Recipe

• Big flavor from basic ingredients: Beets, cabbage, carrots, onion, garlic, and tomato create a bold broth with very little effort.
• Comforting but not heavy: Potatoes make it filling, while vinegar and dill keep every spoonful bright.
• Flexible for any kitchen: Use beef broth for a classic hearty bowl or vegetable broth for a lighter meatless version.
• Great for leftovers: The flavor gets deeper after a night in the fridge.

Budget and Health Tip: Use vegetable broth and skip the beef when you want the lowest cost version. If beets are sold with greens attached, finely chop the tender greens and stir them in during the last few minutes instead of buying extra herbs or greens.

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Ingredients (Serves 4)

• 6 cups beef broth or vegetable broth (1.4 liters)
• 12 ounces beef chuck, optional, cut into small pieces (340 grams)
• 1 pound beets, peeled and grated or cut into thin matchsticks (450 grams)
• 3 cups green cabbage, thinly shredded (225 grams)
• 2 medium potatoes, peeled and diced (350 grams)
• 1 large carrot, grated or thinly sliced (120 grams)
• 1 medium onion, finely chopped (150 grams)
• 2 tablespoons tomato paste or 1 cup crushed tomatoes (30 grams tomato paste or 240 grams crushed tomatoes)
• 2 cloves garlic, minced (6 grams)
• 1 tablespoon white vinegar or apple cider vinegar (15 milliliters)
• 2 tablespoons neutral oil (30 milliliters)
• 1 teaspoon fine salt, plus more to taste (6 grams)
• 1 teaspoon black pepper, plus more to taste (2 grams)
• 3 tablespoons fresh dill, chopped (9 grams)
• 1 cup sour cream, for serving (240 grams)

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Step-by-Step Instructions

1. Simmer the Broth and Beef

If using beef, add the beef and broth to a large soup pot. Bring it to a gentle boil, then lower the heat and simmer for 45 to 60 minutes, until the beef turns tender and the broth smells rich and savory. Skim off any foam that rises to the top.

If using vegetable broth, warm it in the pot while you prepare the vegetables. You do not need a long simmer at this stage.

2. Sauté the Beets, Carrot, and Onion

Warm the oil in a large skillet over medium heat. Add the onion, carrot, and beets. Cook for 8 to 10 minutes, stirring often, until the onion turns soft and the beets start to stain everything a deep ruby red.

Stir in the tomato paste or crushed tomatoes. Cook for 2 to 3 minutes, until the tomato smells sweet and slightly roasted. This small step gives the soup a rounder, deeper flavor.

3. Add Potatoes and Cabbage to the Pot

Add the diced potatoes and shredded cabbage to the simmering broth. Stir well. The cabbage will look like a lot at first, but it softens quickly as it cooks.

Simmer for 10 minutes, until the potatoes begin to soften around the edges and the cabbage turns glossy.

4. Stir in the Beet Mixture

Add the sautéed beet mixture to the soup pot. Stir until the broth turns a beautiful red purple color. Keep the soup at a gentle simmer, not a hard boil, so the vegetables stay tender instead of breaking apart.

Cook for 15 to 20 minutes, until the potatoes are soft, the cabbage is tender, and the kitchen smells earthy, sweet, and savory.

5. Season with Garlic and Vinegar

Stir in the minced garlic, vinegar, salt, and black pepper. Simmer for 2 more minutes. Taste the broth. It should be savory first, then lightly sweet, with a clean tang at the end.

Add more salt if the soup tastes flat. Add a small splash more vinegar if the beets taste too sweet.

6. Serve with Dill and Sour Cream

Ladle the hot soup into bowls. Top each serving with fresh dill and a spoonful of sour cream. The sour cream should slowly melt into pink swirls as you stir.

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Expert Troubleshooting and FAQs

Why did my soup lose its bright red color?

Beets can turn dull if the soup boils too hard for too long. Keep the soup at a gentle simmer after adding the beets. The vinegar also helps protect the color, so do not skip it.

Can I make this Ukrainian beet and cabbage soup vegetarian?

Yes. Use vegetable broth and leave out the beef. The beets, cabbage, potatoes, tomato, garlic, and dill still create a full flavored soup.

Should I grate or slice the beets?

Both work. Grated beets cook faster and blend into the broth. Thin matchsticks give the soup more texture and a more traditional rustic feel.

Can I use canned beets?

You can use canned beets in a pinch, but fresh beets give better color and flavor. If using canned beets, add them during the last 10 minutes so they do not turn mushy.

How do I store leftovers?

Cool the soup, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. Add the sour cream only when serving, not before storing.

Can I freeze it?

Yes. Freeze the soup without sour cream for up to 3 months. Potatoes may soften a little after thawing, but the flavor will still be delicious.

Estimated Nutritional Facts

These are rough estimates per serving, based on vegetable broth and sour cream.

• Calories: 230
• Protein: 7 grams
• Carbs: 42 grams
• Fats: 6 grams

If you add beef, each serving will be closer to 310 calories with about 20 grams of protein, depending on the cut of beef.