Ukrainian Borscht: Recipe

Borscht is a multicomponent soup which is technologically difficult to cook. The main constituent of any borscht is a beetroot or a sorrel in a green borscht. First of all, they create the taste, aroma and colour of borscht, and, therefore, borsch refers to vegetable soups.


Borscht has a lot of varieties and is cooked differently in each individual region. The difference in local varieties of borscht consists of the form of broth. Borscht is a traditional dish of Ukrainian cuisine.

Varieties of borscht

In general, borsch can be divided into three types:

  • Hot (red) - this kind of borscht is common in the kitchen of different peoples, especially popular it is in Russia and Ukraine.
  • Cold (red), which is cooked mostly in spring / summer.
  • Green borscht (hot) based on a sorrel cooked mostly in Ukraine.


  • 1 kg beef (with or without a bone)
  • 10 cups water
  • 500 g potatoes
  • 300 g fresh cabbage
  • 400 g beetroot
  • 200 g carrots
  • 1 can kidney beans with their juice
  • 200 g onion
  • 3 tsp. tomato paste
  • 1 tsp. vinegar 
  •  2-3 cloves of garlic
  •  1 tsp. chopped dill
  •  2-4 bay leaves
  •  salt
  •  pepper
  •  vegetable oil
  •  sour cream to taste


  • Cut the meat into small pieces.
  • Put the meat into water and cook it for 1.5 hours.
  • Chop the onions.
  • Grate the carrots on a medium grater.
  • Chop the cabbage into fine strips.
  • Cut the beets into thin strips.
  • Fry the beets in vegetable oil in a frying pan.
  • Add there vinegar and tomato paste. If the paste is too thick, add some water.
  • Stew everything for 5-7 minutes.
  • Fry the onions in vegetable oil in a different frying pan.
  • Add the carrots and fry them.
  • Cut the potatoes into cubes.
  • Add the potatoes into the boiling broth.
  • Salt it.
  • When the broth boils, add the cabbage.
  • Cook everything on a low heat for 5 minutes.
  • Add the beets and cook the borscht for about 10 minutes.
  • Add onions and carrots.
  • Add kidney beans with their juice to the pot.
  • Then, add the bay leaves.
  • If necessary, pepper it.
  • Add squeezed garlic.
  • Remove the borscht from the heat and leave it for 15 minutes in the pot.
  • Afterwards, pour the borscht onto plates.
  • Add sour cream.
  • Sprinkle it with chopped dill.

Information and pictures are taken from:



Did you like the Ukrainian Borscht?

Enjoy your meal!


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Write a comment

Comments: 36
  • #1

    Kati (Sunday, 11 June 2017 19:04)

    I only know the Polish version, my work colleague cooks it quite often! :-)

    <a href="">Almost Stylish</a>

  • #2

    Lana_SHON (Sunday, 11 June 2017 20:37)

    I know the Polish version. My grandmother cooked it too. And it tasted delicious!

  • #3

    Lisa Russo (Sunday, 11 June 2017 21:31)

    I enjoyed reading about the different variations of this dish. I'm a vegetarian so I haven't tried it, but it's beautiful to look at.

  • #4

    Rena (Sunday, 11 June 2017 22:45)

    Ich habe so oft über diesen Eintop gelesen, aber noch nie einen gekocht. Dabei koche ich sehr viel und probiere immer wieder etwas Neues aus. Du hast mich jetzt inspiriert, mich doch einmal heranzutrauen. Vielen Dank für die Inspiration und eine schöne Woche für Dich.
    Liebe Grüße, Rena

  • #5

    Elephant's Child (Sunday, 11 June 2017 23:54)

    I didn't know there was a green borscht. Learning all the time. As a vegetarian I would leave out the beef, but the recipe you gave us does look very tasty.

  • #6

    Наталья Белогловская (Sunday, 11 June 2017 23:56)

    I like it!!!

  • #7

    Renata Stradomska (Monday, 12 June 2017 08:59)

    Good blog, good food :-).

  • #8

    Raquel (Monday, 12 June 2017 13:03)

    It's a visually pleasing dish and a healthy recipe! :)

  • #9

    Anita (Monday, 12 June 2017 15:51)

    Hum so yummy and colorfl, enjoy it
    Thank you for sharing great reipe

  • #10

    La cucina di Molly (Monday, 12 June 2017 16:49)

    Che deliziosa zuppa colorata e sicuramente gustosa! Buona serata!

  • #11

    serena (Monday, 12 June 2017 17:20)

    Very good!
    I will try it!

  • #12

    Cristina (Monday, 12 June 2017 18:07)

    Un plato rico, saludable y ademas con un aspecto muy bonito, que mas se puede pedir!

  • #13

    Isy (Monday, 12 June 2017 20:59)

    Seams good!

    <a href="">Ontem é só Memória</a> | <a href="">Facebook</a> | <a href="">Instagram</a>

  • #14

    DeniseinVA (Monday, 12 June 2017 21:36)

    This looks like an excellent recipe. I have only ever had Borsch once in my life, in North Dakota and I believe the owners of the restaurant were from the Ukraine originally, a few generations back. It was very tasty and I thank you for this recipe. I will put it on my list of things to make.

  • #15

    Beauty Unearthly (Tuesday, 13 June 2017 00:27)

    Looks delicious!!! Thank you for recipe :-)

  • #16

    Paola Lauretano (Tuesday, 13 June 2017 08:53)

    This soup sounds delicious!
    Kisses, Paola.
    <a href="">Expressyourself</a>

  • #17

    yeşimlehertelden (Tuesday, 13 June 2017 16:04)

    I wondered about the ingredients and the taste..

  • #18

    Mary (Tuesday, 13 June 2017 18:46)

    I never had borscht until I made it myself a few years ago and it was delicious. I love beets so beet soup is perfect for me. I’ve never tried green borscht or hot borscht, they both sounds great. Thanks for the recipe

  • #19

    Alice (Tuesday, 13 June 2017 19:21)

    I love borscht. In Poland we always eat borscht for Christmas. :)

  • #20

    Isy (Tuesday, 13 June 2017 20:18)


    <a href="">Ontem é só Memória</a> | <a href="">Facebook</a> | <a href="">Instagram</a>

  • #21

    Harija (Wednesday, 14 June 2017 04:29)

    Great content and love your thoughts on this post
    ��Thank you so much��
    Hope you had an amazing week!!
    I am glad you enjoyed reading my recent posts and thank you!!
    <a href="">Harija Ravi</a>

  • #22

    Paola Lauretano (Wednesday, 14 June 2017 09:31)

    Thanks for the recipe!
    Happy Wed!
    Kisses, Paola.
    <a href="">Expressyourself</a>

  • #23

    Rena (Wednesday, 14 June 2017 16:34)

    Ich wünsche Dir noch einen wunderbaren Rest dieser Woche! Tausend Dank besonders für Deinen letzten Kommentar, über den ich mich besonders gefreut habe.

  • #24

    Carolina G. Ticala (Wednesday, 14 June 2017 19:11)

    Very Good food! Thanks for sharing! ���

  • #25

    fashion blogger (Wednesday, 14 June 2017 19:25)

    sounds very delicious my dear, great recipe
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    have an happy day, kisses

  • #26

    Pilar Bernal Maya (Wednesday, 14 June 2017 20:57)

    I like it but without meat because I'm vegan
    New post in my <a href=""> Lifestyle Blog </a>

  • #27

    Vika (Wednesday, 14 June 2017 21:55)

    Выглядит очень аппетитно)

  • #28

    Renata Stradomska (Thursday, 15 June 2017 05:36)

    I waiting for new post :-)

  • #29

    Mercy (Thursday, 15 June 2017 08:43)

    Thanks for sharing! This looks like a healthy and hearty meal.

  • #30

    Isy (Thursday, 15 June 2017 10:49)

    Wish you a great day!

    <a href="">Ontem é só Memória</a> | <a href="">Facebook</a> | <a href="">Instagram</a>

  • #31

    Dresscape (Thursday, 15 June 2017 13:12)

    I have never tried out this dish, thanks for sharing! :)


    Claire from Dresscape

  • #32

    Blackswan (Thursday, 15 June 2017 14:53)

    Love the colourful dish, Shon! xoxo

  • #33

    NATALIA (Thursday, 15 June 2017 17:21)

    It's look deliciuous ;). Great post. Kisses

  • #34 (Friday, 16 June 2017 12:46)

    I love this soup!

  • #35

    Joanna (Sunday, 25 June 2017 13:47)

    I also know polish version of this soup and I like it very much.


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