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Ukrainian Borscht

Yields8 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins

An incredibly rich Ukrainian Borscht made with red beets, tomato, cabbage, and beans. Simple to make, full of vegetables, and so comforting!! Served Polish way with sour cream, potatoes, eggs, and parsley. Extra tasty, extra beautiful!

 4 Small beets
 1 Large carrot
 2 cups Shredded cabbage
 2 Celery sticks
 1 Onion
 2 Garlic cloves
 1 Can of white beans (drained)
 2 tbsp Tomato paste (or 1 large tomato chopped, or 1/3 cup of tomato puree)
 2 tbsp Balsamic vinegar (or lemon juice)
 2 l Beef broth
 3 Bay leaves
 4 Allspice berries
 1 tsp Smoked paprika
 1 tsp Sugar
 Salt and pepper to taste
 Fresh chopped parsley and/or dill (to taste)
 Cooking oil
To serve
 Cooked mashed potatoes
 Cooked egg
 Sour cream
 Fresh chopped parsley and/or dill (to taste)

Start with preparing all your veggies: finely chop the onion, mince garlic, chop celery sticks, grate or chop carrot, grate or chop beets.


Heat a large pot with a little bit of oil over medium heat. Add chopped onion and garlic, and cook until soft for around 3 minutes.


Add to the same pot chopped/grated carrot and chopped celery. Cook for 3 minutes more.


Add beets and shredded cabbage, all the spices, and hot beef broth. Bring to boil, then lower the heat and cover the pot. Let it simmer for around 30minutes.


Then uncover, add beans, balsamic vinegar, tomato paste, and sugar. Bring to boil again and cook for 5 minutes more. Taste and season accordingly.



Nutrition Facts

Servings 8