Borscht Recipe

Sharing my grandma's Borscht Recipe I grew up eating in Ukraine. This iconic 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.

Beef soup bones Beef or vegetable broth Green or red cabbage Onion, carrots, beets Olive oil Potatoes Tomato paste Salt, pepper & bay leaves White vinegar Pinch of sugar or maple syrup Garlic cloves Dill Sour cream & rye bread

Ingredients You Need

Cook water or broth, bay leaves, salt and peppercorn with beef soup bones. 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. Add beets, remaining 1 tbsp of oil and cook for another 3-4 minutes.


Transfer sautéed veggies to the pot with cabbage 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 (garlic clove is optional).


Refrigerate for up to 5 days. Freeze up to 3 months.


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