Ukrainian Beetroot Soup With Dumplings (borscht)

Rich, hearty, and vibrant red, Ukrainian beetroot soup with dumplings is a dish that carries deep emotional and cultural significance. More than just soup, it’s the kind of food that gathers families around the table and strengthens community bonds. This dish is often served steaming hot with a dollop of sour cream and a side of fresh bread. Ukrainian borscht is full of nourishing vegetables and layered flavors that feel like a warm embrace. While there are many regional variations, the soul of it remains constant: borscht is comfort (and beets!) in a bowl.

This post will also answer the most common questions home cooks ask when learning to make borscht from scratch:

• What is the difference between borscht and beet soup?
• What is the difference between Ukrainian, Polish, and Russian borscht?
• Do beets need to be peeled for soup?
• Is beet soup healthy, and is beetroot soup good for weight loss?
• What are common mistakes when making beetroot soup?
• How do you make beet soup step-by-step?

Whether you’re exploring the flavors of Ukraine or craving a warm soup, this post will guide you through it all! Explore ideas from building flavor slowly to balancing sweetness with acidity and avoiding the most common mistakes beginners make.

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What is the difference between borscht and beet soup?

Many people use the terms beet soup and borscht interchangeably, and in many cases, they refer to the same dish. At its core, borscht is a type of beet soup—the main distinguishing factor is cultural context rather than ingredients. Borscht traditionally refers to beet-based soups with Eastern European roots, especially in Ukraine, Poland, and Russia. Here, the dish holds deep cultural meaning and is tied to regional identity and family tradition. Beet soup, on the other hand, is a broader, more general term that can describe any soup made with beets. Both can be clear or hearty, vegetarian or meat-based, smooth or chunky. So while all borscht is beet soup, not all beet soup is borscht!

What is the difference between Ukrainian, Polish, and Russian borscht?

Across Eastern Europe, borscht takes many forms, but Ukrainian beetroot soup is widely regarded as the most iconic. It is typically hearty and full-bodied, made with beets, cabbage, carrots, potatoes, onions, and sometimes beans or meat. Each ingredient contributes depth and warmth. In contrast, Polish beetroot soup with dumplings (barszcz) tends to be a clear, delicately spiced broth often served at Christmas. Russian borscht traditionally leans slightly sweeter and lighter in texture. These distinctions reflect not only culinary creativity but also history and geography!

Do beets need to be peeled for soup?

Beets are usually peeled before making soup because their skins can be earthy and bitter, which affects the final dish. The peel also tends to hold more dirt and fibrous residue, even after scrubbing, since beets grow underground. Removing the skin helps the soup taste cleaner and sweeter—allowing the natural flavor of the beetroot to shine. It also ensures that the broth stays bright and clear rather than cloudy or murky. While roasted beets can sometimes be used with the peel intact, for borscht, peeling makes a big difference in the final dish.

Is beet soup healthy, and is beetroot soup good for weight loss?

Nutritionally, Ukrainian beetroot soup with dumplings is a powerhouse. Beets are rich in antioxidants, folate, potassium, fiber, and natural nitrates. These can support heart health, digestion, and improved energy levels. Combined with cabbage, carrots, and other vegetables, borscht becomes a plant-forward, vitamin-rich meal that’s satisfying without being heavy. It’s naturally low in calories and fat. This makes it a wholesome option for anyone seeking healthy soups, weight-loss–friendly meals, or nutrient-dense comfort food!

What are common mistakes when making beetroot soup?

One of the most common mistakes when making beetroot soup is overcooking the beets. This can dull their bright color and leave the broth tasting flat instead of vibrant and sweet. Another frequent issue is boiling the soup too vigorously, causing it to become cloudy rather than clear and clear. Many cooks also skip balancing sweetness and acidity. Without a touch of vinegar, fermented beet juice, or in this case, sauerkraut juice, the flavor can taste one-dimensional. It’s also important not to salt too early; beets can firm up when salted early. This makes them take longer to soften. And finally, avoid rushing the flavor-building process. Sautéing aromatics like onions and garlic first creates depth and warmth that transforms simple ingredients into something memorable. Taking your time results in a beetroot soup that is beautifully bright, balanced, and full of character.

How do you make beetroot soup step-by-step?

Without further ado, let’s dive in!

Step 1: Gather your ingredients

The most labor-intensive part of this dish is prepping the vegetables! For this recipe, we’ll use 3 beets (peeled and sliced), 1 onion (diced), 2 carrots (peeled and sliced), 2 celery ribs (sliced), 3 potatoes (peeled and sliced), 1/2 cabbage (cut into thin strips), and 3 garlic cloves (minced). Is this a lot? Yes. Is it worth all the effort? Oh, absolutely! It should be noted that this is how our kitchen likes to prepare the veggies. It is not the only correct way! Make whatever adjustments you need!

If feeding little ones, maybe cutting the veggies into smaller bits will be safer! If feeding picky eaters, “undesirable” ingredients can be ground up in a food processor to hide amongst the other veggies. Again, this is your soup and you should be able to fully enjoy the final product. Once this step is done (and your counter is full of veggies!), we’re ready to move onto the next step! Grab your biggest Dutch oven, or your biggest heavy-bottomed soup pot. The one below is a 6-quart Dutch oven, and as you’ll see later, it barely holds all of the ingredients. So grab the biggest one you’ve got!

Step 2: Sweat the aromatics

If you’re new to the culinary world, hello! Welcome! You’ve found a warm and welcoming corner of the internet! To refresh, the aromatics in this dish are the onion, garlic, celery, and carrots. We want to cook them first to release their flavor (and scent, hence the name “aromatics!”). This flavor will be the base of the entire dish, so be sure not to skip this step! That would be like using water instead of chicken broth when making chicken noodle soup. It technically works, but the product won’t be as tasty or iconic!

The aromatics don’t need to cook for very long. What we’re looking for here is that the onion becomes translucent, and the vegetables as a whole soften a bit. That should take 3-5 minutes.

Step 3: Add red ingredients

Add in your colorful ingredients! Between the beet juice and the tomato paste, the inside of your pot may look a little…criminal. But not to worry! It doesn’t stay messy for long, and this step is essential to a satisfactory final product! Warming the tomato paste allows for the flavor to be more fully present in the final soup. If the tomato paste is added in later with the broth, the flavor is muted and flat. It is also more difficult to dissolve in the broth without making a mess! There is typically salt in vegetable broth, which can cause the beets to be tough if introduced before they have softened. Trust us, this method is better! This step adds the characteristic color of Ukrainian beetroot soup with dumplings! Before the next step, add in the potatoes and cabbage, stirring well to coat in flavor.

Step 4: Add liquids and simmer

When the beets have softened slightly and the tomato paste has coated all veggies, stir in the broth and honey. Bring to a boil, then reduce the heat to low or medium low and allow to simmer for 20-30 minutes. This time will vary depending on the size of the chopped veggies and your desired softness of the veggies. When finished, add the can of red kidney beans with their juice, and allow to simmer for a few more minutes.

When you’re satisfied with the vegetable texture, it is time to balance the sweetness with some sour and salt. Add in your desired amount of salt and/or pepper. If you are reducing your sodium intake, adding salt is not necessary! In that case, you can also rinse the red kidney beans before adding them to the soup. Flavor the soup with the juice from a can of sauerkraut. Why would you have the juice from a can of sauerkraut, you may ask? Well, the sauerkraut is a star ingredient in the mushroom and sauerkraut pierogies and there will be leftover juice. We recommend eating these pierogies in this soup, so it is a win-win!

Step 5: Serve your Ukrainian beetroot soup with dumplings!

This recipe is so long already, that we have made a separate recipe for the pierogi! Along with some rye bread, these dumplings are the perfect earthy complement to the brightness of borscht. Adding a dollop of sour cream and topping with dill is the last step before you can enjoy your perfect Dish to Share! Sour cream is the only non-vegan ingredient in this recipe, so substituting is very easy. To replace the tang of sour cream, some lemon juice can be added. To replace the creamy texture of sour cream, cashew cream is a very pleasant option that can even add a gentle nuttiness to the soup!

Did you make our recipe? Let us know in the comments! Post a picture of your beautiful soup! Or are you thinking about making this recipe later? Below, in the recipe card, is a button to pin the recipe on Pinterest so that you never lose it!

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