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.

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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

5 from 2 votes
How To Make Ukrainian Borscht
Prep Time
20 mins
Cook Time
6 mins
 
Delicious classic Ukrainian borscht recipe.
Course: Soup
Author: Karlynn Johnston
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 Facts
How To Make Ukrainian Borscht
Amount Per Serving (10 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

 

1
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

56 Comments

  1. 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

  2. Arlene Massey Reply

    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 Reply

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

  3. 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

  4. Jill Anderson Reply

    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!!!!!!

  5. Madeline Wicker-Zelinski Reply

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

  6. The Kitchen Magpie Reply

    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.

  7. Madeline Wicker-Zelinski Reply

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

  8. Shannon Ebbesen Reply

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

  9. Nicole Ebbesen Rowan Reply

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

  10. The Kitchen Magpie Reply

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

  11. Nicole Ebbesen Rowan Reply

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

  12. The Kitchen Magpie Reply

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

  13. The Kitchen Magpie Reply

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

  14. Margaret Kufuor-Boakye Reply

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

  15. The Kitchen Magpie Reply

    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….

  16. Shannon Ebbesen Reply

    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.

  17. Margaret Kufuor-Boakye Reply

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

  18. Sue Lassesen-Fowler Reply

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

  19. DellaRose Reimche Reply

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

  20. Barb Overton Reply

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

  21. Barb Overton Reply

    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.

  22. Alisha Duncan Reply

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

  23. Kim Harback Reply

    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

    • thekitchenmagpie Reply

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

  24. Seanagh Strebchuk Reply

    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.

  25. Kim Mattice Reply

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

  26. Kendyl Hudson Reply

    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!)

  27. The Kitchen Magpie Reply

    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.

  28. Barb Overton Reply

    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. 🙂

  29. The Kitchen Magpie Reply

    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!

  30. Melanie Harmsma Reply

    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. 🙂

  31. The Kitchen Magpie Reply

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

  32. The Kitchen Magpie Reply

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

  33. The Kitchen Magpie Reply

    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.

  34. Kristy Young Reply

    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!

  35. Heather Nestmann Reply

    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.

  36. Jane Dowdall Miska Reply

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

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