Ukrainian Borscht

ukrainian borscht recipe

5 from 13 reviews

Ukrainian Borscht is traditional sweet and sour soup made with beets, cabbage, garlic and dill in Eastern Europe. Then served with a dollop of sour cream and rye bread. This is my grandma’s original borscht recipe I grew up on in Ukraine.

  • Author: Olena of
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove
  • Cuisine: Ukrainian


  • 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
  • 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


  1. In a large pot (I use 6 quart Dutch oven), add broth, bay leaves and bring to a boil.
  2. In the meanwhile, wash, peel and cut vegetables.
  3. Once broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.
  4. 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.
  5. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.
  6. 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.
  7. Turn off heat. Add vinegar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other.
  8. Add dill, stir and adjust any seasonings to taste.
  9. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).

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.


  • You can use regular stock from a carton. Preferably organic and low sodium, if you can. 🙂
  • 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.
  • This time I made Instant pot bone broth and used half of it diluted with water as a soup base.
  • If not using meat, you can add a can of drained beans.

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