Ukrainian Borscht Recipe (Authentic) - iFoodReal.com (2024)

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

If you like borscht, be sure to try my green borscht, Instant Pot borscht or vegetarian borscht!

Ukrainian Borscht Recipe (Authentic) - iFoodReal.com (1)

Table of Contents

  • What Is Borscht?
  • Is Borscht Ukrainian or Russian?
  • Ingredients You’ll Need
  • How to Make Borscht
  • How to Peel and Cut Beets and Other Vegetables
  • What Type of Broth Should I Use?
  • What to Serve Borsht Soup With?
  • What Does It Taste Like?
  • How to Store and Reheat
  • More Eastern European Recipes to Try
  • Ukrainian Borscht Recipe Recipe

This is my grandma’s authentic borscht recipe I grew up with in Ukraine. She made it every week and I still have it in a regular rotation. It’s simply the best borscht recipe!

Everyone in our house loves it and I hope you will too!

What Is Borscht?

If you don’t know what is borscht, it is vibrant red color soup with cabbage, beets, potatoes, carrots, onion and garlic. It can be vegan or vegetarian, as well as made with beef, pork or chicken. Then served with sour cream and dill.

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

Essentially, this borscht is a superfood and a meal in itself. According to Healthline, beets are packed with iron, may help fight chronic inflammation and lower blood pressure. Then we add cabbage (vitamins, fiber and cancer fighting properties), potatoes (vitaminC and potassium), carrots (carotene) and optional protein (meat and beans).

“Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end.

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Is Borscht Ukrainian or Russian?

According to Wikipedia, borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe.

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

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

Ingredients You’ll Need

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

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  • Beef bones or beef broth: As a base, you can use beef broth or even chicken broth. Or pick up some beef bones like oxtail, shanks, short ribs or even pork ribs and make broth with it first. If your bones are not meaty, add some cubed stew beef. Please see below for more info about it.
  • Beets: You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor.
  • Cabbage: Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same.
  • Potatoes: Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work.
  • Carrots and onion: For bulk and flavor. I use yellow onion but you can use white onion or red onion.
  • Tomato paste: To add more flavor and color.
  • White vinegar and sugar: You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking.
  • Garlic: Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must!
  • Dill: Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup!
  • Bay leaves, salt and pepper
  • Sour cream: For serving.

How to Make Borscht

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

It is actually very easy to make and anyone can do it. I like my borsch with variety of vegetables, with thin flavorful broth, lots of fresh garlic and dill.

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

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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.

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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.

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Then add beets and a bit more oil, cook for another 5 minutes. It’s called “zazharka”.

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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.

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Season borscht with white vinegar, garlic, sugar and pepper.

Stir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve.

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How to Peel and Cut Beets and Other Vegetables

  • Beets:Peel beets with a regular vegetable peeler and cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup.
  • Cabbage:Thin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use a mandoline if you still need practice.
  • Potatoes:Cube potatoes into small-medium pieces to soak up more of the 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.
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What Type of Broth Should I Use?

  • Beef bones with meat (my favorite): If you choose to add meat to borscht, first make the broth. Cover beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot.
  • Bone broth (my other favorite): This time I was ready, stopped by my local beef farm, got soup bones and made Instant Pot beef bone broth. 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 to create more broth. Ukrainian in me will never die.
  • Store bought broth: You can use beef soup base or chicken soup base diluted with water. It adds good flavor, I quite like it. Or use broth or stock from a carton. 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.
  • Homemade broth: I often make batches of homemade chicken broth or Instant Pot chicken broth and freeze for later. It is cheaper than store-bought and is more flavorful.
  • Water and beans: I also make water based borscht more often than not because it’s easy and I don’t always have beef bones on hand. 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. As for beans, any large-sized beans like cannellini beans, red kidney beans (I love to make Instant Pot kidney beans) or pinto beans will hold the shape and add volume to this dish.

What to Serve Borsht Soup With?

My favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out!

Ukrainians like to serve it warm, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly (salo), pampushky or rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious!

Sour cream or yogurt:Sour cream is traditional choice. Often we use plain yogurt with more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire Ukrainian cuisine by now. Some people also love mayo in their soup but it’s not for me.

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

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

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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 partner 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 it! Try on yours and see. Would love to hear how it goes!

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What Does It Taste Like?

Traditional borscht definitely tastes like beets, sweet and tangy. Earthy flavors of beets truly shine through in this dish.

It is also kind of sweet and sour soup. We add vinegar and a little bit of sugar to compliment natural sweetness of root vegetables.

And lots of fresh dill and garlic after soup is cooked. As much as you like to personal preference, and us, Ukrainians, like to add a lot!

How to Store and Reheat

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.

Store: Refrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container.

Reheat by simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes.

Freeze in an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat.

More Eastern European Recipes to Try

  • Unstuffed cabbage rolls
  • Russian cabbage soup
  • Buckwheat soup
  • Split pea soup

Have you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy!

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Ukrainian Borscht Recipe (Authentic) - iFoodReal.com (15)

Ukrainian Borscht Recipe

Sharing my grandma's authentic Ukrainian Borscht Recipe I grew up with. This iconic beet soup is served with a dollop of sour cream and rye bread.

5 from 243 votes

Servings 8 servings

Calories 174

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Print RecipeSave RecipeRate Recipe

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 tablespoons olive oil
  • 3 large beets peeled and cut into matchsticks
  • 4 large potatoes peeled and cubed
  • 6 ounces can tomato paste low sodium
  • 2 teaspoons salt
  • 3 bay leaves
  • 1 tablespoon 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 tablespoon 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.
  • 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. Any large white, red kidney or pinto beans work.
  • 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!

Categories:
Christmas Recipes, Gluten Free Recipes, Kid Friendly Recipes, Pantry Staples, Soup and Stew Recipes, Ukrainian, Vegan Recipes, Vegetarian Recipes, Video

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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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Ukrainian Borscht Recipe (Authentic) - iFoodReal.com (2024)

FAQs

What is the difference between Russian and Ukrainian borscht? ›

There are more vegetable in Ukrainian borscht. Russian borscht is like Jewish but with meat. Ukrainians put in all kinds of additional potatoes and carrots etc. They say you can stand your spoon up in it.

What is traditional borscht made of? ›

Borscht Ingredients

Vegetables: You'll need beets, carrots, baking potatoes, cabbage, and an onion. Canned tomatoes: Use drained diced tomatoes and canned tomato paste. Vegetable oil: Cook the onion in oil. Water: You'll need almost nine cups of water for this big-batch soup.

What does borscht mean in Ukrainian? ›

Its Ukrainian-ish Origins

A commonly accepted theory is that the word borscht comes from the Slavic “borschevik,” which means “hogweed.” In early Slavic cuisine, hogweed stems, leaves and flowers were often cooked into a soup or fermented, yielding something akin to sauerkraut.

What's the difference between beet soup and borscht? ›

Barszcz is closer to a beet broth, while borscht is traditionally thicker, often containing extra ingredients like meat, root vegetables, or cabbage, served with a dollop of sour cream and fresh dill.

What do Russians eat with borscht? ›

Most often, borscht is served with sour cream, the East European version of which, known as smetana, is runnier than its American counterpart.

Which soup is considered the most traditional in Ukraine? ›

Borshch (sometimes written as borsch, borsht, bortsch, or borshch) is a sour soup with distinctive red colour. Usually, the ingredients are meat, beetroots, cabbage, carrots, onions, potatoes, and tomatoes. It can be served either hot or cold, and it can also be white or green, depending on the ingredients.

What to serve with Ukrainian borscht? ›

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

Is borscht Ukrainian or German? ›

Ukrainians began making a dish known as borsch from sour-tasting hogweed sometime between the fifth and ninth centuries CE. By the 15th century, the soup had spread widely across Eastern Europe.

How healthy is beet borscht? ›

Red beets: These are crucial for both color and nutrition, a good source of Vitamin C. Pork butt: This adds meaty depth and texture. Potato, cabbage, and lima beans: These veggies add heft and balance. They provide Vitamin B9, which is essential for overall cell health, and potassium to help maintain blood pressure.

How old is Ukrainian borscht? ›

Except that borscht is not Russian at all. Nor was it originally made with beetroot. Exactly when and where borscht appeared is something of a mystery; but it was probably first made in what is now Ukraine, somewhere between the fifth and ninth centuries AD.

What does Ukrainian borscht taste like? ›

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile. Its sweetness comes from the beets, onions, and cabbage, and its tartness from tomatoes and vinegar.

Is borscht good for liver? ›

This gorgeous looking soup is packed with flavour and nutrition. Beets are great to support the liver, bone broth is healing and nourishing for the gut, and turmeric brings in its anti-inflammatory goodness. With all the other vegetables and spices, this soup is a full meal in itself.

Is borscht served cold or hot? ›

Borscht can be hot or cold, meaty or light, dairy-laden or broth-based, depending on your mood. According to Bonnie Frumkin Morales, chef and owner of Kachka in Portland, Oregon, the biggest benefit of making borscht at home is that “it's very malleable and riffable.

Should I peel beets for soup? ›

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Is traditional borscht served hot or cold? ›

Borscht can be hot or cold, meaty or light, dairy-laden or broth-based, depending on your mood. According to Bonnie Frumkin Morales, chef and owner of Kachka in Portland, Oregon, the biggest benefit of making borscht at home is that “it's very malleable and riffable.

Is borscht a clear or thick soup? ›

Borscht soup typically has a rich and hearty consistency, with a combination of chunky vegetables like beets, carrots, and potatoes. The broth is usually flavorful and can range from slightly thick to a more liquid texture, depending on personal preferences and regional variations.

What is the difference between red and green borscht? ›

Red borscht is the most popular borscht in Ukraine, it is prepared from cabbage, potatoes (from the second half of the 19th century), carrots, onions, parsley, dill, and beets. Green borscht is a sorrel or spring borscht. It is cooked in the spring, with young greens.

Do Russians eat a lot of borscht? ›

We make this green version for as long as sorrel is available and save the red for when fall and #winterishere (sorry, I had to). So, yes, we Russians do love and eat a lot of borscht—just not always with beets.

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