by Olena

Ukrainian Borscht

by Olena

Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.

I can’t believe it took me 2.5 years since I started blogging to post Ukrainian borscht recipe – a true classic food every Ukrainian grew up on!

There are as many variations of a Russian – Ukrainian borscht recipe as there are regions and families. Everyone makes it differently, even within the same family. It can be vegan, vegetarian, with beef, pork or even chicken. All of the girls in my family – mom, grandma, sister, aunt and me, made it differently. That is even in the same kitchen we all used to share (I grew up in quite different living conditions than I enjoy nowadays – 1,300 sq.ft. 4 bedroom apartment, 1 bathroom and 1 kitchen shared between 3 families). Even my sister-in-law and mother-in-law cook their borscht differently.

MY LATEST RECIPES

If you don’t know what borscht is, it is a sweet sour soup with cabbage, beets, sour cream and dill. Beans and meat are variations of it.

I like my borscht kind of thicker, full of vegetables, with lots of beans. It is super tasty soup traditionally made with beef soup bones but lately we gravitate more towards plant-based diet and my vegan version has no lack of flavours. Essentially, Ukrainian borscht is a superfood and a meal in itself. 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.

My kids love borscht – with a dollop of organic Greek yogurt, a toasted slice of sprouted organic bread and a clove of garlic for me and Alex. The key is to eat garlic together.:)

I promise Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried, just like buckwheat soup. Enjoy!

How to Make Ukrainian Borscht Recipe

Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.

  1. In a large pot, add water and bring to a boil on medium – high heat. In the meanwhile, wash, peel and cut vegetables. Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.
  2. Once water is boiling, add cabbage and bay leaves; let cook on medium for about 20 minutes.
  3. While cabbage is cooking, preheat large skillet on medium heat and swirl oil to coat. Add onion and carrots; saute for 5 minutes, stirring occasionally. Add beets and cook for another 3-4 minutes. Sprinkle with flour; add tomato paste and sauce, and a few ladles of broth from the pot; stir until combined. Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.
  4. Bring mixture to a boil on low heat and cook for a few minutes, until thickened. Transfer to a pot along with potatoes and beans, cover and cook on low – medium for about 30 minutes. Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.
  5. Turn off heat. Add salt, honey, vinegar, pepper and garlic. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.
  6. Serve hot with a dollop of Greek yogurt, bread and garlic clove on a side (this is not for everyone). I usually add some herbs to individual plates and remainder to the pot once soup has cooled down a bit (otherwise herbs will cook). Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.
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Ukrainian Borscht

Ukrainian Borscht Recipe is traditional vegetarian or beef soup with beets and cabbage served with yogurt, garlic and dill. Like my grandma used to make for me in Ukraine.

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Ingredients

  • 12 cups (3 quarts) water
  • 3 – 3.5 lbs cabbage, thickly sliced
  • 3 bay leaves
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 1 tbsp avocado or coconut oil
  • 3 large beets, cut into matchsticks
  • 2 tbsp whole wheat flour or 1 tbsp cornstarch
  • 6 oz can tomato paste
  • 14 oz tomato sauce, low sodium
  • 4 large potatoes, cubed
  • 2 x 14 oz cans pinto or kidney beans (I use my own cooked beans)
  • 2 tbsp + 1 tsp salt
  • 2 tbsp honey or maple syrup
  • 1/4 cup white vinegar
  • 1/2 tsp ground black pepper
  • 4 large garlic cloves, crushed
  • 1/3 cup dill or parsley, finely chopped
  • Greek yogurt and sprouted organic bread, for serving

Instructions

  1. In a large pot, add water and bring to a boil on medium – high heat. In the meanwhile, wash, peel and cut vegetables. Once water is boiling, add cabbage and bay leaves; let cook on medium for about 20 minutes.
  2. While cabbage is cooking, preheat large skillet on medium heat and swirl oil to coat. Add onion and carrots; saute for 5 minutes, stirring occasionally. Add beets and cook for another 3-4 minutes. Sprinkle with flour; add tomato paste and sauce, and a few ladles of broth from the pot; stir until combined.
  3. Bring mixture to a boil on low heat and cook for a few minutes, until thickened. Transfer to a pot along with potatoes and beans, cover and cook on low – medium for about 30 minutes.
  4. Turn off heat. Add salt, honey, vinegar, pepper and garlic. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.
  5. Serve hot with a dollop of Greek yogurt, bread and garlic clove on a side (this is not for everyone). I usually add some herbs to individual plates and remainder to the pot once soup has cooled down a bit (otherwise herbs will cook).

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

You might need to add less salt since my beans are unsalted.

 Did you make this recipe? Please give it a star rating in the comments.

 

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11 comments on “Ukrainian Borscht

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  1. We have some neighbors who recently returned from a church mission in South Eastern Russia and they mentioned meat was expensive. Once in a while the people used horse meat.

    1. That is true. We never ate a lot of meat – we couldn’t afford it. I remember mom making me sandwiches with horse salami. Not sure about the story behind why horse meat is cheaper or how do people get it. You basically eat any meat you can get your hands on, no cats and dogs of course.:) If you kill a chicken you eat everything including baby eggs inside, feet and all insides. Very tasty btw.

  2. I love Borscht! When I clicked to this page and saw the first photo I exclaimed out loud: “Oh, my! What a beautiful soup!” I have used a recipe in the past that called for shredded beef but I am anxious to try this Real Ukrainian Borscht! I have printed several of your soup recipes now to try. Thank you! Hopefully I can curb my ‘sugar tooth’ once again like I did several years ago. I know it can be done.

    1. Hi Laurene. Yes, I love soups!!! My SIL uses shredded beets and she is from Russia. Oh, you said shredded beef. That is different. You can boil good beef bones and shred some meat off of them. We did that. Usually there wasn’t much meat to shred though, it was only bones – no money for meat.

  3. Hi there… new to your site, was wondering if you have a recipe for Green Borscht? My friend’s family from Ukraine made it and it was delicious! I love your website! The chia pudding is amazing!

  4. I have never tried borscht but recently thought to make it! So funny you post this recipe now….it looks so delicious! I will definitely try it!