How To Make Ukrainian Borscht

How To Make Ukrainian Borscht, the delicious classic Ukrainian  beet soup recipe.
top down shot of chunky Ukrainian Borsch topped with sour cream and dill in a pot like white bowl
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Ukrainian Borscht with sour cream and dill in a pot like white bowl

Everyone has their own version of borscht.

This is our family version, this is how my Grandma made it, my mom made 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. I don’t use meat, I don’t use cabbage, however, a lot of recipes do.

What is Borscht?

Borscht is a traditional Ukrainian/Russian/Polish beet-based soup that 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.

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

What Vegetables are in Borscht?

  •  peas
  •  green beans
  • carrots
  •  potatoes
  •  beets
  • dill
  • cabbage and onions are also used

How to Make Borscht

  • Combine all ingredients into a crock pot and cook on low for 6-7 hours.
  • Alternately, cook on top of the stove until the vegetables are soft enough to eat.
  • Serve topped with sour cream and dill. If you like, add in a dash of vinegar.
top down shot of chunky Ukrainian Borscht topped with sour cream and dill in a pot like white bowl

Shredded or Diced Beets

My grandma would spend forever shredding up her beets, which is how I prefer to make my own borscht. I use a food processor to speed up the process!

When you make slow cooker borscht, you can use larger diced beets so that you have a chunkier soup at the end of the day if desired.

close up of chunky Ukrainian Borscht topped with sour cream and dill on brown background

Beef Broth or Vegetable Broth

I use beef broth in this to give it the most authentic taste, as I usually don’t have the time to make homemade 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 from the traditional taste when you do so. It’s really the best with beef broth!

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!



How To Make Ukrainian Borscht

How To Make Ukrainian Borscht, the delicious classic Ukrainian  beet soup recipe.
5 from 6 votes
top down shot of chunky Ukrainian Borsch topped with sour cream and dill in a pot like white bowl
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
6 hours 20 minutes
Karlynn Johnston


Borscht Ingredients

  • 8 cups strong beef broth
  • 3 cups shredded beets peeled, then shredded
  • 2 cups diced carrots
  • 2 cups chopped potatoes
  • 1 1/2 cup chopped green beans
  • 1 cup green peas
  • 1 tablespoon minced fresh dill


  • 1-2 tablespoons white vinegar
  • sour cream
  • extra dill


Stove Top Instructions

  • In a large lidded stockpot, mix together all of the listed borscht ingredients/
  • Cook on medium heat, at a low simmer, until the vegetables have softened.
  • Once all of the vegetables are softened, stir in vinegar to taste.
  • Ladle into bowls and top with sour cream and fresh dill.
  • Serve topped with sour cream and dill. If you like, add in a dash of vinegar.

Slow Cooker Instructions

  • Combine all of the listed borscht ingredients into a crockpot and cook on low for 6-7 hours.
  • Once all of the vegetables are softened, stir in vinegar to taste.
  • Ladle into bowls and top with sour cream and fresh dill.

Recipe Notes

Fresh vegetables are the best in this, but you can use frozen if desired. 

Nutrition Information

Calories: 86kcal, Carbohydrates: 15g, Protein: 5g, Sodium: 960mg, Potassium: 570mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5645IU, Vitamin C: 15.8mg, Calcium: 47mg, Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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How To Make Ukrainian Borscht, the delicious classic Ukrainian beet soup recipe. #beets #soup #healthy

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Beets Carrots Potatoes Vegetable soup

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Jenneke says

    Lived in Transcona /Winnipeg and would make sure to go to the fall bazaar at the Ukrainian Orthodox church to enjoy their amazing beet borscht! Sooo good. Some years, ( wonderful bonus) they’d have leftovers to buy to take home. Definitely going to try this recipe!

  2. Ramesh Anand says

    Thanks for the recipe. As an amateur and recent hobby, I like cooking Indian cuisine and now exploring other cuisines, preferably vegetarian.
    I was looking for Ukranian dishes I could try as my humble way of support for Ukranians and your version was god given.
    Will look for other recipes.

  3. Deanna says

    Great simple recipe, that I will continue to use to make borscht… only additions were salt, pepper and 1 diced onion – because onions belong in borscht!5 stars

  4. Val says

    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

  5. Arlene Massey says

    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!

    • thekitchenmagpie says

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

  6. trudi says

    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

  7. Jill Anderson says

    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!!!!!!

  8. Madeline Wicker-Zelinski says

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

  9. The Kitchen Magpie says

    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.

  10. Madeline Wicker-Zelinski says

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

  11. Shannon Ebbesen says

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

  12. Nicole Ebbesen Rowan says

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

  13. The Kitchen Magpie says

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

  14. Nicole Ebbesen Rowan says

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

  15. The Kitchen Magpie says

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

  16. The Kitchen Magpie says

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

  17. Shannon Ebbesen says

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

  18. Margaret Kufuor-Boakye says

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

  19. The Kitchen Magpie says

    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….

  20. Shannon Ebbesen says

    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.

  21. Margaret Kufuor-Boakye says

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

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