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How To Make Ukrainian Borscht

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How To Make Ukrainian Borscht

 

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.

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. 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.

What Vegetable are in Borscht?

  •  peas
  •  green beans
  • carrots
  •  potatoes
  •  beets
  • dill
  • other options are cabbage

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.

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 crock pot, so I wanted big chunks of vegetables that take a few hours to cook in the crock pot. 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, the delicious classic Ukrainian beet soup recipe. #beets #soup #healthy

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How To Make Ukrainian Borscht

How To Make Ukrainian Borscht, the delicious classic Ukrainian  beet soup recipe.
5 from 2 votes
Prep Time
20 minutes
Cook Time
6 hours
Total Time
6 hours 20 minutes
Course
Soup
Cuisine
Ukrainian
Servings
8
Calories
86
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 Information

Calories: 86kcal, Carbohydrates: 15g, Protein: 5g, Sodium: 960mg, Potassium: 570mg, Fiber: 4g, Sugar: 6g, Vitamin A: 112.9%, Vitamin C: 19.1%, Calcium: 4.7%, Iron: 8.5%

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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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. Sue Lassesen-Fowler says

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

  2. DellaRose Reimche says

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

  3. Barb Overton says

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

  4. Barb Overton says

    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.

  5. Alisha Duncan says

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

  6. Barb Overton says

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

  7. Kim Harback says

    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 says

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

  8. Seanagh Strebchuk says

    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.

  9. knoxfoodie says

    Alberta_Foodie KitchenMagpie definitely going to try!

  10. Kim Mattice says

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

  11. Kendyl Hudson says

    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!)

  12. The Kitchen Magpie says

    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.

  13. Barb Overton says

    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. 🙂

  14. The Kitchen Magpie says

    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!

  15. Melanie Harmsma says

    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. 🙂

  16. The Kitchen Magpie says

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

  17. The Kitchen Magpie says

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

  18. The Kitchen Magpie says

    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.

  19. Kristy Young says

    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!

  20. Heather Nestmann says

    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.

  21. Jane Dowdall Miska says

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

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