Recipes/ Soups

How To Make Ukrainian Borscht

How To Make Ukrainian Borscht from @kitchenmagpie

I’mma gonna set things straight here.

Everyone has their own version of borscht. There are most likely about 150,123 of you who are going to tell me that this isn’t classic Ukrainian Borscht. I don’t use meat, I don’t use cabbage. A lot of recipes do.

This is our family version, this is how my Grandma made it, my mom makes it and now I make it. We make it meatless (you know us Ukrainians and our meatless dishes). We sometimes add vinegar, always add dill and occasionally top it with sour cream. Each to their own.

Borscht is a fabulous way to use up summertime vegetables, which is also why we don’t use meat. It just doesn’t make sense to me, to load up a summertime soup with meat of any type.

Now, however, for real, traditional soup, you should be boiling beef bones for the broth. That is the real way to make it, the farm way. Boil beef bones, make a broth and then cook your vegetables in it.

I am so gosh darn proud of myself for growing absolutely everything in this soup. Excepting the beef broth and sour cream, everything is straight from my garden!

I gave myself a couple pats on the back for that, no word of a lie. I get excited over little things like that.

 

How To Make Ukrainian Borscht from @kitchenmagpie

I also make my borscht chunky while my grandma would spend forever shredding up her beets. However I also made mine in the crockpot, so I wanted big chunks of vegetables that take a few hours to cook in the crockpot.

Fresh from the garden shelled green peas, green beans and potatoes add in to the deliciousness.

How To Make Ukrainian Borscht from @kitchenmagpie

I use beef broth in this to give it the most authentic taste, as I didn’t have time to make BONE beef broth (there is nothing like a real, beef bone broth however).You can certainly use vegetable broth for a vegetarian version, but there is definitely something lost in the traditional taste.

This is also a serious powerhouse of nutrition here folks. This is all so good for you. The beets, the fresh vegetables, just amazingly healthy. I’ve been eating it for days now, happily finishing up the pot of soup.

So, who has had borscht before? Do you make it often? What is your family recipe?

Happy cooking everyone!

Love,

Karlynn

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How To Make Ukrainian Borscht


  • Author: Karlynn Johnston
  • Prep Time: 20 min
  • Cook Time: 6 min
  • Total Time: 26 min
  • Category: Soup

Description

Delicious classic Ukrainian borscht recipe.

Ingredients

  • 1 cup peas
  • 1 1/2 cup chopped green beans
  • 2 cups diced carrots
  • 2 cups chopped potatoes
  • 3 cups diced beets
  • 8 cups of strong beef broth
  • 1 tbsp fresh dill put into the broth

sour cream to top

extra dill for topping


Instructions

  1. Combine all ingredients into a crockpot and cook on low for 6-7 hours.
  2. Alternately, cook on top of the stove until the vegetables are soft enough to eat.
  3. Serve topped with sour cream and dill. If you like, add in a dash of vinegar.

Nutrition

  • Serving Size: 10

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

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56 Comments

  • Reply
    Val
    July 14, 2017 at 11:55 am

    This is great…just wonder if I can replace beets..too messy..for red cabbage. .I’ll try it if not good enough will use beets..just hate cleaning them
    Thank

  • Reply
    Jennifer Ianniello
    January 30, 2017 at 6:37 pm

    Patty nom nom!

  • Reply
    Arlene Massey
    July 27, 2016 at 9:29 pm

    I remember sitting at the kitchen table, crying, as my mom would not let me go till I ate my borscht. And I’m Ukrainian! 

    About  the sweet/sour taste: my mom used rhubarb – about 4 stalks, peeled & finely chopped (or lemon juice) for the sour, for a 4 quart potful. Also  used the beet greens (as the beets came from one place only – the garden) And started by making a pork stock for 4-5 hours. She started makoing soup first thing in the morning. I love this blog – my grandparents/parents settled in Winnipeg, (Transcona) too. Ukrainian food forever!

    • Reply
      thekitchenmagpie
      July 28, 2016 at 3:00 pm

      @Arlene Massey Rhubarb, now that’s inventive!  Bet it tastes great as well! Thanks for stopping in! <3 

  • Reply
    Crystal Carlson
    July 27, 2016 at 3:08 am

    Best soup ever

    • Reply
      The Kitchen Magpie
      July 28, 2016 at 5:04 pm

      It really is!

  • Reply
    trudi
    February 25, 2016 at 11:14 pm

    it’s in the pot simmering say type.  I will add dill.  probably not peas. since i like them barely cooked . but who knows?  It ‘s could here today .. a perfect day for hot borscht!  Thanks

  • Reply
    Jill Anderson
    September 24, 2015 at 2:51 pm

    thank u for sharing this wonderful recipe!!! I love borsct and will be making this soon….i love your website as i love cooking…pls. ignore ignorant people!!! pls keep up the good work…I live in Niagara Peninsula so we do have wonderful veggie markets around which I shop at alot…keep sending your wonderful recipes love them!!!!!!

  • Reply
    Madeline Wicker-Zelinski
    September 23, 2015 at 3:38 pm

    Sorry did not realize we have to like everything. It says comment did not mean to be rude.

  • Reply
    The Kitchen Magpie
    September 23, 2015 at 2:02 pm

    Madeline Wicker-Zelinski As I said, this is our version of it, trying to stave off comments just like yours. There’s no need to be “disappointed” when I’m sharing my family’s heritage recipe, that’s actually quite rude! I’d never comment about a family recipe of yours like that! There are about 75 ways to make borscht, as I mentioned. This just happens to be how my Ukrainian family makes it.

  • Reply
    Madeline Wicker-Zelinski
    September 23, 2015 at 4:44 am

    Russians or Doukabours make their borsch with cabbage, it is good but gassy

  • Reply
    Madeline Wicker-Zelinski
    September 23, 2015 at 4:42 am

    Disappointed in this recipe

  • Reply
    Shannon Ebbesen
    September 23, 2015 at 2:59 am

    Clearly Mr. Style shouldn’t do it because who knows what kind of soup you’d end up with…

  • Reply
    Nicole Ebbesen Rowan
    September 23, 2015 at 2:49 am

    Yes, it’s all about balance \U0001f601 and yes Shannon Ebbesen you should be there to supervise and pour drinks. \U0001f378

  • Reply
    The Kitchen Magpie
    September 23, 2015 at 2:20 am

    MAybe the vodka will clean the cream and butter from our arteries?

  • Reply
    Shannon Ebbesen
    September 23, 2015 at 2:05 am

    I expect to be invited.

  • Reply
    Nicole Ebbesen Rowan
    September 23, 2015 at 2:03 am

    I will make it for you one day Karlynn Johnston ! But we will have to do vodka shots throughout … Protocol.

  • Reply
    The Kitchen Magpie
    September 23, 2015 at 12:49 am

    Oh…..yes my version is the healthy version LOL! Still would like the recipe sometime!

  • Reply
    The Kitchen Magpie
    September 23, 2015 at 12:49 am

    Ah I leave out the cabbage (I like it and no one else does!)

  • Reply
    Shannon Ebbesen
    September 22, 2015 at 11:05 pm

    It’s so friggin good! Cream and tons of butter…

  • Reply
    Margaret Kufuor-Boakye
    September 22, 2015 at 10:55 pm

    Mine is with chicken, carrots, beets, cabbage and potatoes

  • Reply
    The Kitchen Magpie
    September 22, 2015 at 10:44 pm

    Hahaha I bet it’s awesome!

  • Reply
    The Kitchen Magpie
    September 22, 2015 at 10:44 pm

    What’s your version? There are so many versions of it, mine is vegetables and more vegetables with no meat! Incredibly healthy, but I want to make a meatier one come winter I think….

  • Reply
    Shannon Ebbesen
    September 22, 2015 at 10:41 pm

    You need to talk to Nicole Ebbesen Rowan about the borscht we grew up with…the recipe reads like someone wrote it down while someone else was cooking and describing how to make it.

  • Reply
    Margaret Kufuor-Boakye
    September 22, 2015 at 10:19 pm

    Will try your recipe. Was going to make this soup this week. Nice time of year for any homemade soup. Thanks!!!

  • Reply
    Sue Lassesen-Fowler
    August 23, 2015 at 1:57 pm

    my Baba always canned it for the winter. We loved it!

  • Reply
    DellaRose Reimche
    July 25, 2015 at 4:08 pm

    I LOVE borscht but my husband doesn’t like it so I never get to make/have it \U0001f615

  • Reply
    Homemade & Yummy
    July 25, 2015 at 12:43 pm

    Yes Ukrainian…me TOO!!

  • Reply
    Barb Overton
    July 25, 2015 at 5:41 am

    Borscht, borscht, beautiful borscht! I make mine the same, except I add apple cider vinegar or red wine vinegar to finish it.

  • Reply
    Sheri Goede
    June 29, 2015 at 4:06 am

    I use pork spareribs \U0001f60a amazing !

  • Reply
    Barb Overton
    June 28, 2015 at 8:02 am

    Easily converts to a vegan meal by using vegan “beef bouillon cubes.” Add a little red wine vinegar or apple cider vinegar before serving. A can of diced tomatoes and 1/2 head chopped cabbage make a good addition; add water accordingly. Serve with a big dollop of vegan “sour cream.” Make sure you have a good rye bread for this.

  • Reply
    Alisha Duncan
    June 28, 2015 at 7:18 am

    This is hands down my favorite meal ever. I still use my Baba’s recipe!

  • Reply
    KitchenMagpie
    August 30, 2014 at 7:17 pm

    Ayngelina thanks for the recipe love!

  • Reply
    Barb Overton
    August 22, 2014 at 12:02 am

    Okay, maybe it is a Ukrainian/Polish prairie thing?

  • Reply
    Kim Harback
    August 22, 2014 at 12:01 am

    I’m Ukrainian, born and raised here, close to Edmonton. I’ve heard ‘cheap as borscht’ all of my life, and still use the phrase! \U0001f609

    • Reply
      thekitchenmagpie
      August 22, 2014 at 4:22 pm

      LOL I am sure it’s a Ukrainian saying! And I use it all the time!

  • Reply
    Seanagh Strebchuk
    August 21, 2014 at 10:36 pm

    Doukhobor borcht from the West Kootenay, BC – no beef; cabbage, tomatoes, one beet (yes only one) potato mashed with cream and dill, onion, carrot greenpepper and perhaps celery or beet tops and garlic in the water and butter and cream and green onion, so yummy, with pyrahi.

  • Reply
    knoxfoodie
    August 21, 2014 at 5:37 pm

    Alberta_Foodie KitchenMagpie definitely going to try!

  • Reply
    Kim Mattice
    August 21, 2014 at 9:28 am

    Just pinned it – I always made a vegetable soup with cabbage, so this will be a very yummy change!! thanks 🙂

  • Reply
    Kendyl Hudson
    August 21, 2014 at 3:03 am

    No offense, but ewwwww! I like beets (pickled especially), but warm, and in a slurry type soup? I’ve always called it “blood clot soup” because that’s exactly what it looks like! (And again, I’m not bashing anyone’s cooking, I cannot stand it, no matter who it was made by!)

  • Reply
    Pamella Heikel Said
    August 20, 2014 at 7:58 pm

    Weekend soup for sure!!!

  • Reply
    Barb Overton
    August 20, 2014 at 6:55 pm

    🙂

  • Reply
    The Kitchen Magpie
    August 20, 2014 at 6:51 pm

    Hahah one of my favorite sayings is “cheap as borscht!” we are from Winnipeg originally, so perhaps it’s totally a Manitoba thing! My husband had no idea what I was talking about when I first said it.

  • Reply
    Barb Overton
    August 20, 2014 at 6:42 pm

    I grew up in Winnipeg and ate many variations of borscht. It’s cheap and filling and delicious. We all used to say “Cheap as borscht!”

    As an adult I made borscht late summer every year. I would add shredded cabbage, red cabbage if possible, chopped cooking onions, and canned tomatoes. A small amount of garlic would be added with the onions. My variations are more for a Polish borscht, which would be spelled “barczcz.”

    Some people like to add cereal cream before serving and it was served this way in Alycia’s Ukrainian Restaurant in Winnipeg. Me, I prefered to add a big dollop of sour cream just the way you show in your photo.

    Some people simmered smoked spare ribs in the soup, and others added ground beef or leftover chopped beef from a roast. There is a Mennonite tradition of using meat, tomatoes and no beets at all. But we called all the variations borscht in Winnipeg.

    My own personal touch: red wine vinegar or cider vinegar instead of the regular white vinegar. I use a fair bit of the vinegar and go for a sweet and sour flavor. The fresh beets usually give a sweet taste, but if you use older beets maybe a little plain white sugar is needed.

    I have never heard of raisins as an addition, but maybe that is a way of getting that characteristic sweet and sour flavor?

    Certainly, there are endless variations as you have noted. I’ve never had “bad borscht.” Borscht is wonderful and just writing about it makes me crave some. 🙂

  • Reply
    The Kitchen Magpie
    August 20, 2014 at 6:03 pm

    I can kinda wrap my head around raisins… a bit, I love them in Indian food..my family would revolt however, I’m sure LOL!

  • Reply
    Melanie Harmsma
    August 20, 2014 at 6:00 pm

    Mmm… Not even kidding try it next time. Half a cup in a big pot. Adds a hint of sweet and nice morsels of sweet every few bites. 🙂

  • Reply
    The Kitchen Magpie
    August 20, 2014 at 5:55 pm

    It sure is the time! Everything is in season right now, so it tastes extra amazing!

  • Reply
    The Kitchen Magpie
    August 20, 2014 at 5:54 pm

    That ‘s pretty much ours exactly. Add vinegar (those who want it) and the always sour cream and dill dill dill!

  • Reply
    The Kitchen Magpie
    August 20, 2014 at 5:53 pm

    I think I would love it with meat, BUT in the winter time! Not in summer…I like a light veggie soup in the summer.

  • Reply
    The Kitchen Magpie
    August 20, 2014 at 5:53 pm

    Are you serious? LOL? eew!

  • Reply
    Melanie Harmsma
    August 20, 2014 at 5:43 pm

    Raisins. It must have raisins.

  • Reply
    Kristy Young
    August 20, 2014 at 5:40 pm

    My Baba’s Ukrainian Borscht was literally Beet soup. Definitely no meat and as I recall no other veggies…. My sister married a Polish guy and his Mom makes a Russian Borscht which is delish…..Ham stock, ham, garden veggies and of course sour cream and lots of dill! I make the Russian Borscht now and have made with turkey stock/Beef sstock….anything goes!

  • Reply
    Heather Nestmann
    August 20, 2014 at 5:24 pm

    Meatless with every veg you can find in the garden and fresh garden dill. My husbands family serves with vinegar at the table adds zip to it.
    Don’t forget the whipping cream or sour cream.

  • Reply
    Sharon Thomas
    August 20, 2014 at 5:13 pm

    I’ve never tried it…maybe nows the time?

  • Reply
    Amber Verbonac
    August 20, 2014 at 4:57 pm

    Alisa Dee

  • Reply
    Jane Dowdall Miska
    August 20, 2014 at 4:56 pm

    Looks so delicious!! I could just go for a bowl right about now…

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