This is an authentic Ukrainian Borscht recipe given to us by by host mama, Larisa. I had the honor or living in Ukraine and getting to enjoy the amazing food and meeting the lovely people there.
I watched her make it and loved how delicious it was! While she didn’t usually follow a recipe because she made it so many times by heart, she put it into these instructions for me and for you. I hope you love it as much as I do…
Borscht is the first thing that comes to mind when anyone thinks of Ukrainian or Russian food. One of the great things about this soup is that you can serve hot or cold borscht and it still tastes amazing! Perfect for leftovers and quick lunches.
The main ingredients in borscht are typically a type of bone broth, beets, cabbage, and other vegetables. It’s a healthy soup that’s served in Eastern Europe to help lower blood pressure and fight chronic inflammation.
Even though this recipe is delicious and healthy, it’s deceptively easy to make. Using only one pot, you can throw this soup together in no time and little effort.
Why you’ll love borscht
- This is an authentic Ukrainian dish that makes a delicious soup
- It’s a traditional beet soup that makes great leftovers the next day
- The deep red soup can be served hot or cold.
- It’s a healthy recipe thanks to the health benefits of beets
What is Ukrainian, not Russian borscht, made of?
- Vegetables – This recipe is packed with fresh vegetables like beets, cabbage, carrots, and onion. You can even add a bell pepper, leafy greens, or more root vegetables.
- Meat – I use a meat soup bone instead of ground beef for a deep flavor but a lighter soup.
- Potatoes – Two russet potatoes or yukon gold potatoes will work perfectly.
- Tomato paste
- Pantry staples – Head to the pantry and grab lots of fresh dill, garlic salt, pepper, salt, and a few more simple ingredients.
How to make borscht
Step 1: Make the bouillon
Boil the meat bone in water and let it simmer for about 60 minutes.
Step 2: Cook the veggies
Discard bones once the bouillon is done. Cook all of the chopped veggies in a large pan with olive oil.
Step 3: Add in…
Add diced potatoes and beef broth to the same pan and cook for a few minutes. Then add the cabbage.
Step 4: Final touches
Add in spices and serve with dollop sour cream or plain greek yogurt.
Pro tip: Use gloves when cutting the beats, they can leave some tough stains.
Tips and tricks
- Do not overcook – If you overcook this soup, the rich ruby color will turn to a dark, brick red.
- Use a different base – Vegetable broth, chicken stock, pork stock, etc. will work if you don’t have a meat soup bone.
- Add more toppings – Sour cream is a classic topping but you can experiment with feta cheese, drizzle of olive oil, or chopped scallions. This is up to personal preference.
- Serve with bread – Soup and bread is a classic combo worldwide. Serve this soup with a loaf of gluten free sourdough bread, a baguette, or rye bread.
Is borscht Russian or Ukrainian?
Even though a lot of people think of borscht as a Russian dish, it actually originated from Ukraine. And, to correctly pronounce borscht, the “t” on the end is silent.
Is borscht a healthy soup?
Yes! Borscht soup is packed with protein, healthy fats, vegetables, fresh herbs, etc. In fact, beets are considered a superfood because they have so many nutritious properties.
Storage
Storing – Wait until the soup has cooled to room temperature before storing in an airtight container. You can refrigerate for 3-4 days, reheating in the microwave or stovetop for easy leftovers.
Freezing – Freeze this soup for up to 3 months! Again, let the soup cool completely before storing in freezer-safe containers or freezer bag. Let it thaw overnight in the fridge or for a few hours on the counter.
What to eat borscht with
In Ukraine, this hearty soup is normally eaten for for lunch followed by a course of meat and potatoes (or something similar). Although most people in the US do not have time for a large lunch, feel free to serve my gluten free meatloaf and mashed potatoes with borscht at dinner.
A letter to my Ukraine travel buddy we lost too soon…
Lisa Jane (the gorgeous one in the middle),
I will always remember our times of laughter and fun in Ukraine. You were my best buddy while I was a world away from all the family and friends I loved and missed. You made Ukraine a safe and happy place for me. I will never forget your favorite, “This is Halloween, This is Halloween!” song and dance from Nightmare Before Christmas. Memories of poppy seed crackers, more chocolate than anyone could imagine (remember the entire table full those Ukrainian boys bought us to try and “woo” us but we wouldn’t budge from the loves of our lives! General Conference with the missionaries and pictures of Chris and Josh sitting by us, making packages for our honeys (you were so creative with those!), sleepovers with Olga, candy, candy, and more Ukrainian candy…, cabbage rolls that mama made for you and I would eat them all because they had meat but you were to sweet to tell her you were vegetarian, the beach and the terrible food there, tears, laughs and hugs. I miss you Lisa. Why did you have to leave us so early? I have to use this as my outlet to tell you that you were so loved, so smart, so strong. I will hold our memories close to my heart forever…Slishish Maleesh Lisa girl!
In memory of Lisa I have put together our favorite Ukrainian recipe given to us by her host mama Luda…
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Ukrainian Borscht
Ingredients
- Meat Soup bone
- 1/4 cup extra-virgin olive oil
- 3 large beets (peeled & grated)
- 1 large carrot (peeled & grated)
- 1 small onion (diced small)
- 1 cup green cabbage (julienned)
- 2 potatoes (peeled & diced small)
- 1 tablespoons tomato paste
- 1 teaspoon fresh dill weed
- 1 teaspoon garlic salt
- salt and pepper to taste
Instructions
- Cover soup bone with cold water in a large pot with half the oil and add a dash of salt then bring to a boil and simmer for 60-80 minutes (You are making a bouillon)
- Remove bone and discard
- In a large frying pan, fry beets, carrots, and onion in remaining oil
- Add to the broth with potatoes as well and cook 10 minutes
- Add the sliced cabbage and cook 10 more minutes
- Add tomato paste, garlic salt, black pepper and dill
- Serve hot with a dollop of sour cream
Notes
Tips
- Do not overcook – If you overcook this soup, the rich ruby color will turn to a dark, brick red.
- Use a different base – Vegetable broth, chicken stock, pork stock, etc. will work if you don’t have a meat soup bone.
- Add more toppings – Sour cream is a classic topping but you can experiment with feta cheese, drizzle of olive oil, or chopped scallions. This is up to personal preference.
- Serve with bread – Soup and bread is a classic combo worldwide. Serve this soup with a loaf of gluten free sourdough bread, a baguette, or rye bread.
Nutrition
*This post was originally posted on October 24, 2009, it has since been updated with new photos and helpful information in April of 2023.
Jasmine says
I’m so sorry for your loss. Thanks for sharing this recipe. I find that food is a great way to celebrate others and remember good memories. I was a little hesitant about making this recipe, but once I read this post I knew I needed to make it. I’m so glad I did because it was delicious!
Melinda says
I am so sorry to hear about the loss of your beautiful friend.
I do not have celiac, but do believe grains, in general, are not that great for you. I try to eat mostly organic … lean meats, fruits and veggies, so I still think your site would give me lots of great ideas. I'm following you now …
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