Sharing my grandma’s Borscht Recipe I grew up eating in Ukraine. This iconic red beet soup is made with beef (or vegetarian), cabbage, potatoes, carrots, garlic and dill, and then served with a dollop of sour cream and rye bread.

Love Ukrainian food? During summer, we often make green borscht. And in winter, it’s a lot about Instant Pot borscht and grandma’s unstuffed cabbage rolls.

Ukrainian Borscht recipe served in white bowl with sour cream.

My Grandma’s Ukrainian Borscht Recipe

This is my grandma’s original borscht recipe I grew up with in Ukraine. She made it every week and I still cook it very often. It’s simply the best borscht!

It is also super healthy and nutritious. Packed with beets (iron), cabbage (vitamins, fiber and cancer fighting properties), potatoes (vitamin C and potassium), carrots (carotene) and optional protein (meat and beans). Everyone in our house loves borscht and I hope you will too!

What Is Borscht?

If you don’t know what is borscht, it is deep red coloured soup with cabbage, beets, potatoes, carrots, onion and garlic, and possibly beef and beans. Then served with sour cream and dill.

Essentially, this beet borscht recipe is a superfood and a meal in itself.

“Borscht”, “borsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly, while Olivier salad was saved for celebrations. It can be vegan, vegetarian; with beef, pork or even chicken.

It truly depends what’s in your fridge that day. That’s how beet borscht soup came about – out of necessity and hunger.

Is Borscht Russian or Ukrainian?

Borscht is neither Ukrainian or Russian. It is national Slavic dish that has a history of centuries. Borsch is iconic soup recipe cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc.

There are as many variations of Ukrainian/Russian borscht recipe as there are regions and families. Everyone makes it differently, even within the same family.

Fun fact. All girls in my family, mom, grandma, sister, aunt and me, had their own recipe for borscht. We all cooked in the same kitchen we used to share and yet everyone’s recipe was unique. Even my sister-in-law and mother-in-law cook their borscht differently.

Borscht in white pot with ladle and white blue towel on a counter.

What Does Borscht Soup Taste Like?

Borsch soup tastes sweet and tangy. Earthy flavors of beets truly shine through in this soup. So this borscht recipe definitely tastes like beets. Because we add vinegar, you want it to taste slightly vinegary and sweet with a pinch of sugar and natural sweetness of veggies.

And lots of fresh dill and garlic after this delicious Ukrainian beetroot soup is cooked. As much as you like to taste, and us, Ukrainians, like to add a lot!

Recipe Tip

Love beets? As a kid I couldn’t stand them but now I can’t wait for fresh local beetroot. I buy quite a few lbs at a time, make Instant Pot beets and refrigerate. Then throughout the week serve on their own, make beet salad with arugula or the most delicious beets with goat cheese and pine nuts.

Ingredients for Borscht Recipe

Cabbage, beets, onion, carrots, broth, spices, oil, tomato paste, bay leaves, vinegar, garlic.

Borscht ingredients are very simple and greatly vary on one’s fridge contents and region of Ukraine. Here are the staple ingredients you could always find in my grandma’s borscht:

  • Beets
  • Cabbage
  • Potatoes
  • Carrots
  • Onion
  • Garlic
  • Dill
  • Tomato paste
  • Vinegar and sugar
  • Bay leaves
  • Water or broth
  • Salt and pepper

Recipe Tip

Beef or beans are optional in any borscht recipe. If you choose to add meat – ribs, soup bones or any cut with a bit of fat is best. As for beans – any large white, red kidney or pinto beans will hold the shape and add bulk.

How to Make Ukrainian Borscht Recipe

Ukrainian borscht recipe is actually very easy and anyone can do it. I like my borsch full of vegetables, with thin broth, lots of fresh garlic and dill.

Here is a quick rundown of how to cook borscht. Also there is a video below:

Sliced and diced beets, onions, carrots and potatoes.

Prep veggies: You want to start with cabbage first because it takes the longest time to cook. While cabbage is cooking, you can prep other veggies for borscht.

Shredded cabbage in pot with broth.

Cook cabbage in broth with bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile.

Chopped onion and carrots in white skillet.

Saute onion and carrots in a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip.

Sliced beets and chopped onion and carrots in a skillet.

Then add beets and a bit more oil, cook for another 5 minutes.

Potatoes, beets, tomato paste and veggies in a pot.

Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt. Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings.

Chopped dill, garlic, vinegar, pepper and maple syrup.

Season borscht with vinegar, garlic, sugar and pepper. Stir, turn off heat and let borscht soup stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht recipe is ready to serve.

Ukrainian borscht in white pot with ladle.

How to Peel and Cut Beets and Other Veggies

  • Beets: Peel beets with a regular vegetable peeler and cut into thick matchsticks. You can also grate beets on a boxed grater or in a food processor. Beetroot stains your hands and cutting board however I do not appreciate the waste of disposable gloves. Instead, rub your hands and cutting board with a slice of lemon. Amazing!
  • Cabbage: Thinly uniformly shredded cabbage using a mandoline is my favorite for a borscht recipe. But my grandma always shredded it with a knife and I prefer it that way for Russian shchi. Red or green colored cabbage doesn’t matter because beets will turn borscht soup red anyways.
  • Potatoes: Cube potatoes into smaller pieces to soak up more of this borscht soup flavor. Cover them in a bowl with cold water to prevent from browning while they are waiting their turn.
  • Onion and carrots: Dice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons.

What Type of Stock to Use?

  • Store bought or homemade beef or chicken stock: You can use regular stock from a carton. It adds good flavor and I quite like it. I highly recommend to buy organic and low sodium. What I don’t like is a lot of packaging and price but hopefully you recycle. That’s why I often make batches of Instant pot chicken stock and freeze for later.
  • Water: I make water based borscht recipe more often than not because it’s easy. In this case, I make sure to add a can of low sodium beans to up the protein, a bit more olive oil and maybe an organic bouillon cube, if I have it.
  • Beef bones (my fave): If you choose to add meat, cook broth with ribs, soup bones or any cut with a bit of fat first. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot.
  • Bone broth (my fave): This time I was ready, stopped by my local beef farm, got soup bones and made Instant pot bone broth. So proud today! So much health right here in this pot. It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for more bone broth. Ukrainian in me will never die. 🙂
Broth and meat in Instant Pot with ladle.

What to Serve Borsht Soup With?

My favorite part of the whole entire borscht recipe cooking process is what to serve borscht with?! That’s when I go all out!

Sour cream or yogurt: Sour cream is traditional choice. We use plain yogurt with more than 2% fat because it is lighter than sour cream.

Last week I tried local buffalo yogurt which is apparently even more healthy than cow’s. Some people also love mayo in their borscht soup but it’s not for me.

Rye bread: Rye bread is dense dark coloured bread. I find mine in a bread section seal wrapped for freshness. It is often German.

Sourdough bread would be great for serving with this borscht recipe as well! I toast it to resemble freshly baked Ukrainian bread. Nothing compares though.

Yogurt and rye bread on a countertop.

More garlic: Many Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your husband and don’t leave the house that night.:)

More dill: I add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart.

This is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt.

By the way, my Canadian born kids love this borscht recipe! Try on yours and see. Would love to hear how it goes. 🙂

Borscht served in a bowl with yogurt, dill, garlic and rye bread on a plate.

How to Store and Freeze Borscht

The best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze.

Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume. Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.

This is how we cook borscht. Have you ever tried any borscht? Would love to hear your experience. I promise Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy!

More Healthy Soup Recipes

Borscht in white pot garnished with dill.
ukrainian borscht recipe

Ukrainian Borscht Recipe

Sharing my grandma's Borscht Recipe I grew up on in Ukraine. This iconic beet soup is served with a dollop of sour cream and rye bread.
4.99 from 175 votes
Servings 8 servings
Calories 174
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes

Ingredients 
 

  • 12 cups beef or vegetable broth or stock low sodium
  • 5 cups green or red cabbage thinly sliced
  • 1 large onion chopped
  • 3 medium carrots chopped
  • 2 tbsp olive oil
  • 3 large beets peeled and cut into matchsticks
  • 4 large potatoes peeled and cubed
  • 6 oz can tomato paste low sodium
  • 2 tsp salt
  • 3 bay leaves
  • 1 tbsp white vinegar
  • Pinch of sugar or maple syrup
  • 3 large garlic cloves grated
  • Ground black pepper to taste
  • 1/4 cup dill or parsley finely chopped
  • Yogurt sour cream and rye bread, for serving

Instructions 

  • In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil. In the meanwhile, wash, peel and cut vegetables.
  • Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
  • In the meanwhile, preheat large skillet on medium heat and swirl 1 tbsp of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.
  • Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
  • Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.
  • Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.
  • Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

Video

Notes

  • Store: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.
  • Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.
  • Store bought stock: You can use regular stock from a carton. Preferably organic and low sodium, if you can.
  • Beef bones: If you choose to add meat, cook broth with ribs, soup bones or any cut with a bit of fat first. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot.
  • Bone broth: This time I made Instant pot bone broth and used half of it diluted with water as a soup base.
  • Vegetarian: I make water based borscht more often than not because it’s easy. In this case, I make sure to add a can of low sodium beans to up the protein, a bit more olive oil and maybe an organic bouillon cube, if I have it.
  • Beans: If not using meat, you can add a can of drained beans. Any large white, red kidney or pinto beans.
  • Sauerkraut: If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph.

Nutrition

Serving: 2cups | Calories: 174kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 647mg | Fiber: 6g | Sugar: 8g
Course: Soup
Cuisine: Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I’ve made other borscht recipes but this one is the all time best.
    I used the addition of fresh dill and it makes the soup taste outstanding.
    The soup was served at a winter’s farmers market at our church. Everyone wanted the recipe! I bought more beets yesterday and plan to have it for the up coming Thanksgiving weekend.

  2. 5 stars
    Really good. I have Ukrainian roots as well and this is a excellent authentic recipe! I used better than bouillon chicken stock as it was what I had on hand and also added a pinch of thyme. I had loads of beets to use up so added 5, a jumbo nante carrot and only had room for 2 potatoes before the pot would have overflowed. No sugar was needed for my taste buds “it could have been from all the beets I used” I also used green cabbage as they were out of red. Thanks CHEF! I’m looking forward to trying more of your recipies 🙂

  3. 5 stars
    Amazing borscht soup!! It reminds me of home. This was my first time making borscht and it was so delicious! Thank you for the tip to use Greek yogurt 5% it added some protein to my vegetarian recipe.

    1. Correct. To save money, you can use water or half water and half broth. That’s why I like to buy organic bouillon cubes because they are easy to dilute with water and cost efficient. You can just use water. Enjoy!

  4. 5 stars
    While a little labor intensive with all the vegetable chopping, the recipe was amazing! The perfect soup for cooler weather. It did make enough to feed a small army (which I’m not complaining about). We plan to freeze the rest and eat during the winter. Thanks for the easy to follow and delicious recipe!

    Also, my husband loved biting into a raw clove of garlic before each bite. Thanks for the suggestion!

  5. 5 stars
    I tried Olena’s sauerkraut idea, as my local market was out of cabbage. Not knowing how the sauerkraut liquid would work, I took a chance and poured it all in. I also did not have bay leaves, so I left them out. Otherwise, I pretty much followed the recipe. At first tasting, the sauerkraut juice made it too vinegary…so I looked online for a tix and added baking soda and additional maple syrup. One other big cooking secret I’ve discovered is Mesquite Powder (fr. the mesquite tree)…it has a wonderful sweet, smoky flavor and does not register in the body as a sugar. I use it in all recipes that call for a sweetener and it works wonders. After my fixes, this became the best borscht I have ever made! Thank you, Olena!

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