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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.
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.
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!
Love,
Karlynn
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How To Make Ukrainian Borscht
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Total Time
- 6 hours 20 minutes
- Course
- Soup
- Cuisine
- Ukrainian
- Servings
- 8
- Calories
- 86
- Author
- Karlynn Johnston
Ingredients
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
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.
Recipe Notes
Nutrition Information
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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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!!!