This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
Ukrainian Borscht is one of those recipes that everyone makes a little differently, and this one is straight from my family’s kitchen! Passed down from my grandma to my mom and now to me, this soup is made over and over again for good reason. We keep this borscht meatless (you know us Ukrainians and our love for veggie-packed dishes), but with all the vibrant ingredients, this soup is comforting, nourishing, and seriously good for you!
If you love Ukrainian food as much as I do, be sure to try my Easter Bread (Ukrainian Babka) Recipe or Ukrainian Cabbage Roll Soup next. Both are recipes I’ve been making and loving for years, so you know I had to include them!
Reader Review
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 Ukrainian dishes I could try as my humble way of support for Ukrainians, and your version was God-given. Thanks.
Karlynn’s Recipe Notes
- Skill Level: This recipe is incredibly easy to make. One pot, simple steps, and you’re good to go!
- Total Time: Depending on your method, this Ukrainian Borscht takes just over 1 hour on the stovetop or about 7 hours in the crockpot.
- Variations: This version is meatless and doesn’t include cabbage, but you can absolutely customize it! Add chopped cabbage or Dry Rub Smoked Brisket for a heartier take, or try tossing in apples and tomatoes for a different twist. Serve your borscht with Classic Homemade Garlic Bread to soak up the broth, pair it with my Crock Pot Lazy Pierogi Casserole or Potato Skins, or keep things simple with pickled vegetables on the side!
- Tools For This Recipe: For the stovetop method, you will need a large lidded stockpot, a spoon for stirring, and a ladle for serving. If you’re using a crockpot, simply swap the stockpot for your slow cooker – everything else stays the same.
What You’ll Need for Ingredients
Beets: A must in any classic borscht, beets give your soup its signature deep color and make it instantly recognizable. They’re the heart of this dish!
Beef Broth: Beef broth adds a rich, authentic taste to the soup. While homemade bone broth is always an incredible choice, store-bought keeps things simple without sacrificing too much taste! Karlynn’s Tip: You can absolutely swap in vegetable broth for a vegetarian version, but keep in mind it won’t have quite the same classic, hearty flavor.
Carrots: Diced carrots add a subtle sweetness and pair perfectly with the potatoes, peas, and green beans. This leaves you with a hearty, well-balanced soup!
Dill: Fresh dill is key to that unmistakable borscht taste! It’s stirred into the soup and sprinkled on top with a dollop of sour cream for the perfect finish. Karlynn’s Tip: No fresh dill? No problem! Dried dill works well too – especially in soups like this where it has time to soften and release its flavor as it cooks.
How To Make Ukrainian Borscht
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Combine all ingredients into a crock pot and cook on low for 6-7 hours.
- Alternatively, cook on the stovetop until the vegetables are soft enough to eat.
- Serve topped with sour cream and dill. If you’d like, add in a dash of vinegar, then enjoy!
Karlynn’s Tips and Tricks for the Perfect Ukrainian Borscht
- How to Prep Your Beets: Traditionally, beets are shredded finely, just like my grandma used to do (and it does make a difference!). If you want to save time, a food processor works beautifully. For slow cooker borscht, you can also leave the beets in larger pieces if you prefer a chunkier texture.
- Take It Up a Notch with Homemade Broth: If you have the time, making your own beef stock will elevate this soup even more! The traditional method involves simmering beef bones to create a rich broth, then cooking your vegetables in it. It’s the classic, old-school way – and it’s worth it when you can!
- For a More Traditional Tang: Instead of vinegar, try using beet kvass (a fermented beet liquid) for that signature tang! It adds a deeper, more authentic complexity to the soup and is a great option if you want to stay close to tradition.
Storage Instructions
This Ukrainian Borscht keeps wonderfully – and honestly, the flavors get even better after a day or two!
Refrigerator: Let the borscht cool completely, then transfer it to an airtight container. Store in the fridge for 4-5 days. Reheat on the stovetop over medium heat or in the microwave until warmed through.
Freezer: Borscht freezes very well! Once cooled, pour it into freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months, following USDA food safety guidelines. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop until hot.
More Delicious Soup Recipes
If you’re looking for more tried-and-true Soup Recipes, these favorites are always a great choice:
- Perfect for a chilly fall day, this Roasted Carrot Soup makes a cozy lunch or a simple side to pair with your mains!
- This creamy Hungarian Mushroom Soup comes together with just a few simple ingredients but delivers rich, tangy results.
- A great way to use up leftover ham, this hearty Ham & Potato Soup is the definition of cozy comfort food!
And there you have it, folks! A big pot of Ukrainian Borscht that’s as healthy as it is satisfying. Whether you’re making it for a weeknight dinner or carrying on a family tradition, this soup brings generational goodness to every bowl.
Give this recipe a try, serve it up with your favorite sides, and don’t forget to let me know how it turned out in the comments below! I always love to hear how you make these dishes your own.
Happy Cooking!
Karlynn
How To Make Ukrainian Borscht
Ingredients
Borscht Ingredients
- 8 cups strong beef broth
- 3 cups shredded beets, peeled, then shredded
- 2 cups diced carrots
- 2 cups chopped potatoes
- 1 ½ cup chopped green beans
- 1 cup green peas
- 1 tablespoon minced fresh dill
Toppings
- 1-2 tablespoons white vinegar
- sour cream
- extra dill
Instructions
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
Thanks.
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!
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
Thank
Jennifer Ianniello says
Patty nom nom!
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
Crystal Carlson says
Best soup ever
The Kitchen Magpie says
It really is!
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
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!!!!!!
Madeline Wicker-Zelinski says
Sorry did not realize we have to like everything. It says comment did not mean to be rude.
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.
Madeline Wicker-Zelinski says
Russians or Doukabours make their borsch with cabbage, it is good but gassy
Madeline Wicker-Zelinski says
Disappointed in this recipe
Cow breath says
You’re a cow
Shannon Ebbesen says
Clearly Mr. Style shouldn’t do it because who knows what kind of soup you’d end up with…
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
The Kitchen Magpie says
MAybe the vodka will clean the cream and butter from our arteries?
Shannon Ebbesen says
I expect to be invited.
Nicole Ebbesen Rowan says
I will make it for you one day Karlynn Johnston ! But we will have to do vodka shots throughout … Protocol.
The Kitchen Magpie says
Oh…..yes my version is the healthy version LOL! Still would like the recipe sometime!
The Kitchen Magpie says
Ah I leave out the cabbage (I like it and no one else does!)
Shannon Ebbesen says
It’s so friggin good! Cream and tons of butter…
Margaret Kufuor-Boakye says
Mine is with chicken, carrots, beets, cabbage and potatoes
The Kitchen Magpie says
Hahaha I bet it’s awesome!
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….
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.
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!!!