🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 75 (from laksa008)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa075.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://californiaprunes.org/recipe/soup-salad/ukrainian-borscht-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://californiaprunes.org/recipe/soup-salad/ukrainian-borscht-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/californiaprunes.org\/recipe\/soup-salad\/ukrainian-borscht-recipe\/","crawl_time":1776237435,"first_indexed_time":1698334753,"http_code":200,"src_unparsed":"org,californiaprunes!\/recipe\/soup-salad\/ukrainian-borscht-recipe\/ s443","src_root_hash":"14064180123734026075","history_drop_reason":null,"meta_title":"Creamy Ukrainian Borscht Recipe by Jaíne Mackievicz - California Prunes","meta_descriptions":["This traditional Creamy Ukrainian Borscht recipe from Jaíne Mackievicz pays homage to her grandmother Rosa, who served the soup often."],"attrs_boilerpipe_text":"This traditional Creamy Ukrainian Borscht recipe from Jaíne Mackievicz,  winner of the Food Network’s \nJulia Child Challenge\n, pays homage to her grandmother Rosa, who served the soup often. Rosa’s not-so-secret ingredient for getting depth of flavor in this vegetarian borscht recipe was a handful of prunes – and that’s just how Jaíne makes the soup too.\nfrom Jaíne:\nThe mother of my father, my \nbabushka\n Rosa, was a tall, bossy, and very persistent Ukrainian lady. She made it to 92 and ate incredibly well until her last day. Born Filakosky in western Ukraine, she took the name Mackievicz from my grandfather after marrying him. She always made sure to keep her mother tongue sharp for both cursing her kids and blessing us grandkids.\nMaking the borscht for family:\nRosa would peel beetroots letting the juices permeate her wrinkled hands. Then she would dice them and spread them on a sheet pan, mingling them with other diced vegetables and some oil — her hands orchestrating it all. She’d put the tray in the oven to roast and sit with a mug of tea by the kitchen window. She would stare at the nothingness outside during those 50 roasting minutes.\nWhen the vegetables were soft, she would hand blend them into a creamy soup, seasoning it really well with salt and red wine vinegar. She would serve us, in her white enamel plates, ladlefuls of her warm, crimson-colored soup with dollops of immaculate sour cream on top.\nAbout this borscht recipe:\nSweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find a traditional borscht recipe, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too.\nRead the full story of this\ntraditional borscht recipe here.\nMore traditional Ukrainian dishes:\nGreen Borshch\n\/Green Borscht Recipe\nJaíne  shares Anna Voloshyna’s\nrecipe for Green Borshch\n– which is sometimes also spelled Borscht,  on her website and newsletter. Green Borshch is believed to have originated in the southern regions of Ukraine, where the climate is warm and conducive to growing a variety of green vegetables and herbs, including tangy sorrel that gives the soup its signature sour flavor.\nWait, is it Borsch, Borshch or Borscht? Which is correct?\nIn truth, all of these spellings: Borsch, Borshch or Borscht – and you can throw Borsht in too – are considered correct. Borscht derives from an ancient soup originally cooked from pickled stems and leaves of hogweed. Eventually, it evolved into a diverse array of tart soups, with the beet-based Ukrainian version, red borscht, becoming the most popular. In 2022, the United Nations Educational, Scientific, and Cultural Organization (\nUNESCO\n) placed borscht on the \nList of Intangible Cultural Heritage in Need of Urgent Safeguarding \nbecause of the risk the Russian invasion posed to the soup’s status as part of Ukraine’s cultural heritage.\nCreamy Ukrainian Borscht\nJaíne Mackievicz\nSweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find other traditional borscht recipe options, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too.\n5\nfrom\n2\nvotes\nPrep Time\n10\nminutes\nCook Time\n1\nhour\n15\nminutes\nCourse\nEntree, Soup, Soup & Salad\nCuisine\nChef Created, International\nServings\n8\nservings\nCalories\n64\nkcal\nIngredients\n \n \n2\nmedium beets\nor 3 small ones\n2\nmedium carrots\nor 3 small ones\n1\nlarge red onion\n1\nhead\ngarlic\nI know it sounds like a lot, but trust me\n4-6\nCalifornia prunes\nRosa’s secret for depth of sweetness\n4\nbay leaves\n1\ntbsp\nolive oil\n1 1\/2 to 2\ntsp\ntable salt or 2 1\/2 tsp kosher salt\nto be used in two stages\n1\/2\nhead\ngreen cabbage\n8\ncups\nwater or vegetable broth\n3\ntbsp\nred wine vinegar\nSour cream & dill to serve; sourdough to dip.\nInstructions\n \nPreheat the oven to 400°F (200°C).\nCut the beets, carrots, and onion into 1 1\/2-inch chunks, halve the head of garlic, and place them on a baking sheet with the prunes and bay leaves (line it with parchment to avoid stains). Drizzle with olive oil and season with 1 tsp of salt.\n*If my beets and carrots are organic, I don’t even bother peeling them.\nRoast the vegetables in the preheated oven for 45-55 minutes, or until, if tested with a fork, they are tender and caramelized (especially the head of garlic).\nAbout 15 minutes before your timer for the roasting veggies goes off, in a large pot, bring the water or vegetable broth to a boil.\nQuarter the half head of green cabbage, discarding the hard part of the center. Add the cabbage to the broth, stir well, and bring it to a simmer. Let it simmer for about 10 minutes, or until the cabbage looks translucent and thoroughly cooked.\nWhen your veggies are done, take the tray out of the oven, pick out the garlic, squeeze it into the pot of simmering cabbage, and discard the peel. Transfer everything else from the baking sheet to the pot, including the bay leaves.\nCover the pot and let the borscht simmer for 10 minutes, or until the flavors have melded together. Skim the top to remove any foam.\nRemove the bay leaves from the pot and use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending to prevent burns.\nStir in the red wine vinegar and season the soup with the additional 1\/2 tsp of salt, if needed. Be careful with the salt to not compromise the natural sweetness of the vegetables combined with the prunes. Taste and adjust as you go — I never had to use more than 2 tsp of salt.\nNotes\nBabushka always served us her borscht while still hot with a dollop of sour cream and dill when she had it. I like it cold, too, with sliced cucumbers and radishes if summertime.\nIt keeps in the fridge for up to 4 days and reheats really well, both on the stovetop and in the microwave. Store it in individual containers and freeze some for weekday lunches with grilled cheese, as I do.\nNutrition\nCalories:\n64\nkcal\nCarbohydrates:\n11\ng\nProtein:\n1\ng\nFat:\n2\ng\nSaturated Fat:\n0.3\ng\nPolyunsaturated Fat:\n0.2\ng\nMonounsaturated Fat:\n1\ng\nSodium:\n486\nmg\nPotassium:\n273\nmg\nFiber:\n3\ng\nSugar:\n6\ng\nVitamin A:\n2652\nIU\nVitamin C:\n24\nmg\nCalcium:\n45\nmg\nIron:\n1\nmg\nKeyword\nsoup, ukrainian\nTried this recipe? Want to save it for later?\nShare it on social and tag\n@CAPrunes\nor\n#CAPrunes\n!\nJaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child.\nShe had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 \nJulia Child Challenge\n, Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, \nDinner at Jaíne’s\n.\nWant more of Jaíne’s recipes? Try her delicious\nCoconut Pots de Crème with Rum-Stewed Prunes\nnext, and her\nArroz de Festa\ntoo.","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2613267349666&pd[em]=&noscript=1)\n\n[News](https:\/\/californiaprunes.org\/news)\n\n[![logo](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/06\/prunes-logo.svg)](https:\/\/californiaprunes.org\/)\n\n- [Recipes](https:\/\/californiaprunes.org\/recipes\/)\n- [Healthy Living](https:\/\/californiaprunes.org\/recipe\/soup-salad\/ukrainian-borscht-recipe\/)\n  - [Benefits of Prunes](https:\/\/californiaprunes.org\/healthy-living\/benefits-of-prunes\/)\n  - [Benefits of Prune Juice](https:\/\/californiaprunes.org\/healthy-living\/benefits-of-prune-juice\/)\n  - [Cooking with Prunes](https:\/\/californiaprunes.org\/healthy-living\/cooking-with-prunes\/)\n  - [Health Articles](https:\/\/californiaprunes.org\/healthy-living\/articles\/)\n- [California Prunes 101](https:\/\/californiaprunes.org\/recipe\/soup-salad\/ukrainian-borscht-recipe\/)\n  - [The California Difference](https:\/\/californiaprunes.org\/the-california-difference\/)\n  - [Sustainability](https:\/\/californiaprunes.org\/california-prunes-101\/sustainability\/)\n  - [The History of Prunes in California](https:\/\/californiaprunes.org\/history\/)\n  - [Growing & Harvesting](https:\/\/californiaprunes.org\/growing-harvesting\/)\n  - [Meet Our Growers](https:\/\/californiaprunes.org\/california-prunes-101\/our-growers\/)\n  - [Articles](https:\/\/californiaprunes.org\/category\/articles\/)\n  - [FAQs](https:\/\/californiaprunes.org\/california-prunes-101\/faqs\/)\n- [For Professionals](https:\/\/californiaprunes.org\/recipe\/soup-salad\/ukrainian-borscht-recipe\/)\n  - [Health Professionals](https:\/\/californiaprunes.org\/professionals\/health-professionals\/)\n    - [Nutrition & Health Benefits](https:\/\/californiaprunes.org\/professionals\/health-professionals\/nutrition-health-benefits\/)\n    - [Nutrition Research Program](https:\/\/californiaprunes.org\/professionals\/health-professionals\/nutrition-research-program\/)\n    - [Resources for Health Professionals](https:\/\/californiaprunes.org\/professionals\/health-professionals\/resources\/)\n  - [Foodservice](https:\/\/californiaprunes.org\/professionals\/foodservice\/)\n    - [Prune Products](https:\/\/californiaprunes.org\/professionals\/foodservice\/prune-products\/)\n    - [Prune Flavor Pairings + Cooking Ideas](https:\/\/californiaprunes.org\/professionals\/foodservice\/flavor-pairings\/)\n    - [Food Research & Bulletins](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/)\n      - [Bakery](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/bakery\/)\n      - [Reduced Fat](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/reduced-fat\/)\n      - [Meat](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/meat\/)\n      - [Confectionary](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/confectionary\/)\n      - [Energy Bars](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/energy-bars\/)\n      - [Sauces](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/sauces\/)\n      - [Sandwiches](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/sandwiches\/)\n      - [Healthy Product Improvements](https:\/\/californiaprunes.org\/professionals\/research-bulletins\/healthy-product-improvements\/)\n    - [Prunes For Schools](https:\/\/californiaprunes.org\/professionals\/foodservice\/for-schools\/)\n    - [Prunes For Healthcare](https:\/\/californiaprunes.org\/professionals\/foodservice\/for-healthcare-foodservice-professionals\/)\n    - [Continuing Education Modules](https:\/\/californiaprunes.org\/professionals\/foodservice\/continuing-education-modules\/)\n  - [Supply & Procurement](https:\/\/californiaprunes.org\/professionals\/supply-procurement\/)\n    - [List of Handlers](https:\/\/californiaprunes.org\/list-of-handlers\/)\n  - [Educators](https:\/\/californiaprunes.org\/professionals\/kids\/)\n    - [For Kids](https:\/\/californiaprunes.org\/professionals\/kids\/)\n- [Prune Board](https:\/\/californiaprunes.org\/prune-board\/)\n  - [The California Prune Board](https:\/\/californiaprunes.org\/prune-board\/)\n  - [Industry Portal](https:\/\/californiaprunes.org\/portal\/)\n  - [Meetings](https:\/\/californiaprunes.org\/meetings\/)\n\n- [Search](https:\/\/californiaprunes.org\/recipe\/soup-salad\/ukrainian-borscht-recipe\/)\n\nCreamy Ukrainian Borscht Recipe by Jaíne Mackievicz\n\n1. [Home](https:\/\/californiaprunes.org\/)\n2. [Recipe](https:\/\/californiaprunes.org\/category\/recipe\/)\n3. [Appetizer](https:\/\/californiaprunes.org\/category\/recipe\/appetizer\/)\n4. Creamy Ukrainian Borscht Recipe by Jaíne Mackievicz\n\n![a bowl of Ukrainian Borscht topped with creme fraiche and dill](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/09\/Borscht-Recipe.jpg)\n\n# Creamy Ukrainian Borscht Recipe by Jaíne Mackievicz\n[Jump to Recipe](https:\/\/californiaprunes.org\/recipe\/soup-salad\/ukrainian-borscht-recipe\/#recipe)\n\n[Print Recipe](https:\/\/californiaprunes.org\/wprm_print\/creamy-ukrainian-borscht)\n\nThis traditional Creamy Ukrainian Borscht recipe from Jaíne Mackievicz, winner of the Food Network’s [Julia Child Challenge](https:\/\/www.foodnetwork.com\/shows\/the-julia-child-challenge), pays homage to her grandmother Rosa, who served the soup often. Rosa’s not-so-secret ingredient for getting depth of flavor in this vegetarian borscht recipe was a handful of prunes – and that’s just how Jaíne makes the soup too.\n\n### *from Jaíne:*\nThe mother of my father, my *babushka* Rosa, was a tall, bossy, and very persistent Ukrainian lady. She made it to 92 and ate incredibly well until her last day. Born Filakosky in western Ukraine, she took the name Mackievicz from my grandfather after marrying him. She always made sure to keep her mother tongue sharp for both cursing her kids and blessing us grandkids.\n\n### Making the borscht for family:\nRosa would peel beetroots letting the juices permeate her wrinkled hands. Then she would dice them and spread them on a sheet pan, mingling them with other diced vegetables and some oil — her hands orchestrating it all. She’d put the tray in the oven to roast and sit with a mug of tea by the kitchen window. She would stare at the nothingness outside during those 50 roasting minutes.\n\nWhen the vegetables were soft, she would hand blend them into a creamy soup, seasoning it really well with salt and red wine vinegar. She would serve us, in her white enamel plates, ladlefuls of her warm, crimson-colored soup with dollops of immaculate sour cream on top.\n\n![a bowl of Ukrainian Borscht topped with sour cream and dill](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='768'%20height='1024'%20viewBox='0%200%20768%201024'%3E%3C\/svg%3E)\n## About this borscht recipe:\nSweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find a traditional borscht recipe, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too.\n\n*Read the full story of this [traditional borscht recipe here.](https:\/\/jaine.substack.com\/p\/my-babushkas-creamy-borscht)*\n\n## More traditional Ukrainian dishes:\n![a bowl of green borscht topped with an egg](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1000'%20height='1019'%20viewBox='0%200%201000%201019'%3E%3C\/svg%3E)\n\n### [Green Borshch](https:\/\/jaine.substack.com\/p\/a-long-promised-recipe)\/Green Borscht Recipe\nJaíne shares Anna Voloshyna’s [recipe for Green Borshch](https:\/\/jaine.substack.com\/p\/a-long-promised-recipe) – which is sometimes also spelled Borscht, on her website and newsletter. Green Borshch is believed to have originated in the southern regions of Ukraine, where the climate is warm and conducive to growing a variety of green vegetables and herbs, including tangy sorrel that gives the soup its signature sour flavor.\n\n![a slice of Ukrainian Honey Cake from Hawks Public House](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='683'%20height='1024'%20viewBox='0%200%20683%201024'%3E%3C\/svg%3E)\n\n### [Traditional Ukrainian Honey Cake](https:\/\/californiaprunes.org\/recipe\/ukrainian-honey-cake)\nThis light and airy traditional [Ukrainian Honey Cake](https:\/\/californiaprunes.org\/recipe\/ukrainian-honey-cake) from Pastry Chef Misty Olsen Green of [Hawks Public House](https:\/\/hawkspublichouse.com\/) is loaded with delicious California Prunes and adds the perfect finishing touch to your meal. The recipe is direct from Misty’s grandmother, who made this prune and honey cake regularly.\n\n![a bowl of beet salad with prunes and pistachios](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='837'%20height='643'%20viewBox='0%200%20837%20643'%3E%3C\/svg%3E)\n\n### [Beet Salad with Prunes and Pistachios](https:\/\/www.innichkachef.com\/post\/beet-salad-with-prunes-and-pistachios-video)\nThis [Ukrainian style Beet Salad with Prunes and Pistachio](https:\/\/www.innichkachef.com\/post\/beet-salad-with-prunes-and-pistachios-video)s from Inna of [Innichka Chef](https:\/\/www.innichkachef.com\/) comes together with just a few ingredients , and is full of healthy goodness and flavor.\n### Wait, is it Borsch, Borshch or Borscht? Which is correct?\nIn truth, all of these spellings: Borsch, Borshch or Borscht – and you can throw Borsht in too – are considered correct. Borscht derives from an ancient soup originally cooked from pickled stems and leaves of hogweed. Eventually, it evolved into a diverse array of tart soups, with the beet-based Ukrainian version, red borscht, becoming the most popular. In 2022, the United Nations Educational, Scientific, and Cultural Organization ([UNESCO](https:\/\/www.unesco.org\/en)) placed borscht on the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https:\/\/ich.unesco.org\/en\/lists) because of the risk the Russian invasion posed to the soup’s status as part of Ukraine’s cultural heritage.\n\n![a bowl of Ukrainian Borscht topped with sour cream and dill](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)\n\n## Creamy Ukrainian Borscht\n[Jaíne Mackievicz](https:\/\/jaine.substack.com\/)\n\nSweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find other traditional borscht recipe options, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too.\n\n5 from 2 votes\n\n[Print Recipe](https:\/\/californiaprunes.org\/wprm_print\/creamy-ukrainian-borscht)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fcaliforniaprunes.org%2Frecipe%2Fsoup-salad%2Fukrainian-borscht-recipe%2F&media=https%3A%2F%2Fcaliforniaprunes.org%2Fwp-content%2Fuploads%2F2023%2F09%2FPRU_2023borscht.png&description=Creamy+Ukrainian+Borscht&is_video=false)\n\nPrep Time 10 minutes mins\n\nCook Time 1 hour hr 15 minutes mins\n\nCourse Entree, Soup, Soup & Salad\n\nCuisine Chef Created, International\n\nServings 8 servings\n\nCalories 64 kcal\n\n### Ingredients US Customary Metric 1x 2x 3x\n- 2 medium beets or 3 small ones\n- 2 medium carrots or 3 small ones\n- 1 large red onion\n- 1 head garlic I know it sounds like a lot, but trust me\n- 4-6 California prunes Rosa’s secret for depth of sweetness\n- 4 bay leaves\n- 1 tbsp olive oil\n- 1 1\/2 to 2 tsp table salt or 2 1\/2 tsp kosher salt to be used in two stages\n- 1\/2 head green cabbage\n- 8 cups water or vegetable broth\n- 3 tbsp red wine vinegar\n- Sour cream & dill to serve; sourdough to dip.\n\n### Instructions\n- Preheat the oven to 400°F (200°C).\n- Cut the beets, carrots, and onion into 1 1\/2-inch chunks, halve the head of garlic, and place them on a baking sheet with the prunes and bay leaves (line it with parchment to avoid stains). Drizzle with olive oil and season with 1 tsp of salt.\n- \\*If my beets and carrots are organic, I don’t even bother peeling them.\n- Roast the vegetables in the preheated oven for 45-55 minutes, or until, if tested with a fork, they are tender and caramelized (especially the head of garlic).\n- About 15 minutes before your timer for the roasting veggies goes off, in a large pot, bring the water or vegetable broth to a boil.\n- Quarter the half head of green cabbage, discarding the hard part of the center. Add the cabbage to the broth, stir well, and bring it to a simmer. Let it simmer for about 10 minutes, or until the cabbage looks translucent and thoroughly cooked.\n- When your veggies are done, take the tray out of the oven, pick out the garlic, squeeze it into the pot of simmering cabbage, and discard the peel. Transfer everything else from the baking sheet to the pot, including the bay leaves.\n- Cover the pot and let the borscht simmer for 10 minutes, or until the flavors have melded together. Skim the top to remove any foam.\n- Remove the bay leaves from the pot and use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending to prevent burns.\n- Stir in the red wine vinegar and season the soup with the additional 1\/2 tsp of salt, if needed. Be careful with the salt to not compromise the natural sweetness of the vegetables combined with the prunes. Taste and adjust as you go — I never had to use more than 2 tsp of salt.\n\n### Notes\nBabushka always served us her borscht while still hot with a dollop of sour cream and dill when she had it. I like it cold, too, with sliced cucumbers and radishes if summertime.\n\nIt keeps in the fridge for up to 4 days and reheats really well, both on the stovetop and in the microwave. Store it in individual containers and freeze some for weekday lunches with grilled cheese, as I do.\n\n### Nutrition\nCalories: 64kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0\\.3gPolyunsaturated Fat: 0\\.2gMonounsaturated Fat: 1gSodium: 486mgPotassium: 273mgFiber: 3gSugar: 6gVitamin A: 2652IUVitamin C: 24mgCalcium: 45mgIron: 1mg\n\nKeyword soup, ukrainian\n\nTried this recipe? Want to save it for later?Share it on social and tag [@CAPrunes](https:\/\/www.pinterest.com\/CAPrunes) or [\\#CAPrunes](https:\/\/www.pinterest.com\/search\/pins\/?rs=hashtag_closeup&q=%23CAPrunes)\\!\n\n### More Red Borscht Recipes to try:\n- [Classic Ukrainian Borscht Recipe on TASTE Kitchen (pictured)](https:\/\/tastecooking.com\/recipes\/classic-ukrainian-borscht-recipe\/)\n- [Borsch with Duck and Prunes on Milk Street](https:\/\/www.177milkstreet.com\/recipes\/borsch-duck-prunes)\n- [Beef Borscht on BBC Good Food](https:\/\/www.bbcgoodfood.com\/recipes\/borsch)\n- [Ukraine-Style Beet Soup (Borshch) from Saveur](https:\/\/www.saveur.com\/article\/Recipes\/Ukrainsky-Borshch\/)\n\n![a bowl of red borscht](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='564'%20height='676'%20viewBox='0%200%20564%20676'%3E%3C\/svg%3E)\n\n![woman wearing white shirt standing on a blue wall](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='684'%20height='1024'%20viewBox='0%200%20684%201024'%3E%3C\/svg%3E)\n\nJaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child.\n\nShe had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 [Julia Child Challenge](https:\/\/www.foodnetwork.com\/shows\/the-julia-child-challenge), Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, *[Dinner at Jaíne’s](https:\/\/bio.site\/mackievicz)*.\n\nWant more of Jaíne’s recipes? Try her delicious [Coconut Pots de Crème with Rum-Stewed Prunes](https:\/\/californiaprunes.org\/recipe\/coconut-pots-de-creme) next, and her [Arroz de Festa](https:\/\/californiagrown.org\/recipes\/pilaf-recipe\/) too.\n\n### Cooking With Prunes\nLooking for inspiration to add prunes to your menu? Check out these articles on [cooking with prunes](https:\/\/californiaprunes.org\/healthy-living\/cooking-with-prunes)\\!\n\n[![spooning sauce over chicken livers with prunes on toast](https:\/\/californiaprunes.org\/wp-content\/uploads\/2025\/07\/CA-Prunes-Recipes-Cafe-Mutton-Chicken-Livers-with-Prunes-7398-300x200.jpg)](https:\/\/californiaprunes.org\/recipe\/chicken-livers-recipe-with-prunes-and-brandy\/)\n\n#### [Bistro Vibes at Home: Chicken Livers Recipe with Prunes + Brandy](https:\/\/californiaprunes.org\/recipe\/chicken-livers-recipe-with-prunes-and-brandy\/)\n\n[![Drunken Prunes on Horseback from Firepit Feast by Diana Yen - shot at Ojai book launch event](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='226'%20height='300'%20viewBox='0%200%20226%20300'%3E%3C\/svg%3E)](https:\/\/californiaprunes.org\/recipe\/firepit-feasts-drunken-prunes-on-horseback\/)\n\n#### [Ignite Your Tastebuds: Firepit Feast Serves Up Prune-Powered Perfection](https:\/\/californiaprunes.org\/recipe\/firepit-feasts-drunken-prunes-on-horseback\/)\n\n[![cheeseball stuffed prunes with toothpicks](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C\/svg%3E)](https:\/\/californiaprunes.org\/recipe\/your-new-favorite-party-snack-cheeseball-stuffed-prunes\/)\n\n#### [Your New Favorite Party Snack: Sweet, Savory, + Irresistible](https:\/\/californiaprunes.org\/recipe\/your-new-favorite-party-snack-cheeseball-stuffed-prunes\/)\n\n### Course\n- [Appetizer](https:\/\/californiaprunes.org\/category\/recipe\/appetizer\/)\n- [Beverages](https:\/\/californiaprunes.org\/category\/recipe\/beverages\/)\n- [Breakfast](https:\/\/californiaprunes.org\/category\/recipe\/breakfast\/)\n- [Condiment](https:\/\/californiaprunes.org\/category\/recipe\/condiment\/)\n- [Dessert](https:\/\/californiaprunes.org\/category\/recipe\/dessert\/)\n- [Dinner](https:\/\/californiaprunes.org\/category\/recipe\/dinner\/)\n- [Dip](https:\/\/californiaprunes.org\/category\/recipe\/dip\/)\n- [Entree](https:\/\/californiaprunes.org\/category\/recipe\/entree\/)\n- [Lunch](https:\/\/californiaprunes.org\/category\/recipe\/lunch\/)\n- [Side Dish](https:\/\/californiaprunes.org\/category\/recipe\/side-dish\/)\n- [Snack](https:\/\/californiaprunes.org\/category\/recipe\/snack\/)\n- [Soup & Salad](https:\/\/californiaprunes.org\/category\/recipe\/soup-salad\/)\n\n### Collection\n[Chef Created](https:\/\/californiaprunes.org\/tag\/chef-created) [Heritage Recipes](https:\/\/californiaprunes.org\/tag\/heritage-recipes) [Holiday](https:\/\/californiaprunes.org\/tag\/holiday) [International](https:\/\/californiaprunes.org\/tag\/international) [Kid Friendly](https:\/\/californiaprunes.org\/tag\/kid-friendly) [Quick & Easy](https:\/\/californiaprunes.org\/tag\/quick-easy) [RD Creations](https:\/\/californiaprunes.org\/tag\/rd-creations)\n\n### Dietary Restriction\n[Gluten Free](https:\/\/californiaprunes.org\/tag\/gluten-free) [Vegan](https:\/\/californiaprunes.org\/tag\/vegan) [Vegetarian](https:\/\/californiaprunes.org\/tag\/vegetarian)\n\n- [Prev](https:\/\/californiaprunes.org\/recipe\/coconut-pots-de-creme\/)\n- [Next](https:\/\/californiaprunes.org\/articles\/old-fashioned-recipes-for-desserts\/)\n\n![California Prunes \\| prunes for life.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='687'%20height='275'%20viewBox='0%200%20687%20275'%3E%3C\/svg%3E)\n\n[Prunes in the News](https:\/\/californiaprunes.org\/news\/)  \n [Press Releases](https:\/\/californiaprunes.org\/news\/press-releases)  \n [Newsletter Sign-up](https:\/\/californiaprunes.org\/newsletter-sign-up\/)  \n [Global](https:\/\/californiaprunes.org\/global\/)\n\n[Media Assets](https:\/\/californiaprunes.canto.com\/v\/Media\/)\n\n[About Us](https:\/\/californiaprunes.org\/about-us)  \n [Work with Us](https:\/\/californiaprunes.org\/work-with-us)  \n [Contact Us](https:\/\/californiaprunes.org\/contact-us)\n\n[Privacy](https:\/\/californiaprunes.org\/privacy)  \n [Non-Discrimination](https:\/\/californiaprunes.org\/non-discrimination)  \n [FAQs](https:\/\/californiaprunes.org\/california-prunes-101\/faqs)\n\nUSDA Foreign Agricultural Service\n\n[LEARN MORE](https:\/\/www.fas.usda.gov\/)\n\n© 2026 California Prunes. All rights reserved\n## Rate This Recipe","attrs_readable_markdown":"This traditional Creamy Ukrainian Borscht recipe from Jaíne Mackievicz, winner of the Food Network’s [Julia Child Challenge](https:\/\/www.foodnetwork.com\/shows\/the-julia-child-challenge), pays homage to her grandmother Rosa, who served the soup often. Rosa’s not-so-secret ingredient for getting depth of flavor in this vegetarian borscht recipe was a handful of prunes – and that’s just how Jaíne makes the soup too.\n\n### *from Jaíne:*\nThe mother of my father, my *babushka* Rosa, was a tall, bossy, and very persistent Ukrainian lady. She made it to 92 and ate incredibly well until her last day. Born Filakosky in western Ukraine, she took the name Mackievicz from my grandfather after marrying him. She always made sure to keep her mother tongue sharp for both cursing her kids and blessing us grandkids.\n\n### Making the borscht for family:\nRosa would peel beetroots letting the juices permeate her wrinkled hands. Then she would dice them and spread them on a sheet pan, mingling them with other diced vegetables and some oil — her hands orchestrating it all. She’d put the tray in the oven to roast and sit with a mug of tea by the kitchen window. She would stare at the nothingness outside during those 50 roasting minutes.\n\nWhen the vegetables were soft, she would hand blend them into a creamy soup, seasoning it really well with salt and red wine vinegar. She would serve us, in her white enamel plates, ladlefuls of her warm, crimson-colored soup with dollops of immaculate sour cream on top.\n\n![a bowl of Ukrainian Borscht topped with sour cream and dill](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/09\/Borscht-Recipe-1-768x1024.jpg)\n## About this borscht recipe:\nSweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find a traditional borscht recipe, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too.\n\n*Read the full story of this [traditional borscht recipe here.](https:\/\/jaine.substack.com\/p\/my-babushkas-creamy-borscht)*\n\n## More traditional Ukrainian dishes:\n![a bowl of green borscht topped with an egg](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/09\/green-borscht-recipe.jpg)\n\n### [Green Borshch](https:\/\/jaine.substack.com\/p\/a-long-promised-recipe)\/Green Borscht Recipe\nJaíne shares Anna Voloshyna’s [recipe for Green Borshch](https:\/\/jaine.substack.com\/p\/a-long-promised-recipe) – which is sometimes also spelled Borscht, on her website and newsletter. Green Borshch is believed to have originated in the southern regions of Ukraine, where the climate is warm and conducive to growing a variety of green vegetables and herbs, including tangy sorrel that gives the soup its signature sour flavor.\n\n![a slice of Ukrainian Honey Cake from Hawks Public House](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/06\/Paprika-Studios-CA-Prunes-Hawks-Dinner-7110-683x1024.jpg)\n\n![a bowl of beet salad with prunes and pistachios](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/09\/beet-salad-with-pistachios-and-prunes-Inna-of-innichkachef.com_.jpg)\n\n### Wait, is it Borsch, Borshch or Borscht? Which is correct?\nIn truth, all of these spellings: Borsch, Borshch or Borscht – and you can throw Borsht in too – are considered correct. Borscht derives from an ancient soup originally cooked from pickled stems and leaves of hogweed. Eventually, it evolved into a diverse array of tart soups, with the beet-based Ukrainian version, red borscht, becoming the most popular. In 2022, the United Nations Educational, Scientific, and Cultural Organization ([UNESCO](https:\/\/www.unesco.org\/en)) placed borscht on the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https:\/\/ich.unesco.org\/en\/lists) because of the risk the Russian invasion posed to the soup’s status as part of Ukraine’s cultural heritage.\n\n![a bowl of Ukrainian Borscht topped with sour cream and dill](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/09\/Borscht-Recipe-1-348x348.jpg)\n\n## Creamy Ukrainian Borscht\n[Jaíne Mackievicz](https:\/\/jaine.substack.com\/)\n\nSweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find other traditional borscht recipe options, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too.\n\n5 from 2 votes\n\nPrep Time 10 minutes\n\nCook Time 1 hour  15 minutes\n\nCourse Entree, Soup, Soup & Salad\n\nCuisine Chef Created, International\n\nServings 8 servings\n\nCalories 64 kcal\n\n### Ingredients\n- 2 medium beets or 3 small ones\n- 2 medium carrots or 3 small ones\n- 1 large red onion\n- 1 head garlic I know it sounds like a lot, but trust me\n- 4-6 California prunes Rosa’s secret for depth of sweetness\n- 4 bay leaves\n- 1 tbsp olive oil\n- 1 1\/2 to 2 tsp table salt or 2 1\/2 tsp kosher salt to be used in two stages\n- 1\/2 head green cabbage\n- 8 cups water or vegetable broth\n- 3 tbsp red wine vinegar\n- Sour cream & dill to serve; sourdough to dip.\n\n### Instructions\n- Preheat the oven to 400°F (200°C).\n- Cut the beets, carrots, and onion into 1 1\/2-inch chunks, halve the head of garlic, and place them on a baking sheet with the prunes and bay leaves (line it with parchment to avoid stains). Drizzle with olive oil and season with 1 tsp of salt.\n- \\*If my beets and carrots are organic, I don’t even bother peeling them.\n- Roast the vegetables in the preheated oven for 45-55 minutes, or until, if tested with a fork, they are tender and caramelized (especially the head of garlic).\n- About 15 minutes before your timer for the roasting veggies goes off, in a large pot, bring the water or vegetable broth to a boil.\n- Quarter the half head of green cabbage, discarding the hard part of the center. Add the cabbage to the broth, stir well, and bring it to a simmer. Let it simmer for about 10 minutes, or until the cabbage looks translucent and thoroughly cooked.\n- When your veggies are done, take the tray out of the oven, pick out the garlic, squeeze it into the pot of simmering cabbage, and discard the peel. Transfer everything else from the baking sheet to the pot, including the bay leaves.\n- Cover the pot and let the borscht simmer for 10 minutes, or until the flavors have melded together. Skim the top to remove any foam.\n- Remove the bay leaves from the pot and use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending to prevent burns.\n- Stir in the red wine vinegar and season the soup with the additional 1\/2 tsp of salt, if needed. Be careful with the salt to not compromise the natural sweetness of the vegetables combined with the prunes. Taste and adjust as you go — I never had to use more than 2 tsp of salt.\n\n### Notes\nBabushka always served us her borscht while still hot with a dollop of sour cream and dill when she had it. I like it cold, too, with sliced cucumbers and radishes if summertime.\n\nIt keeps in the fridge for up to 4 days and reheats really well, both on the stovetop and in the microwave. Store it in individual containers and freeze some for weekday lunches with grilled cheese, as I do.\n\n### Nutrition\nCalories: 64kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0\\.3gPolyunsaturated Fat: 0\\.2gMonounsaturated Fat: 1gSodium: 486mgPotassium: 273mgFiber: 3gSugar: 6gVitamin A: 2652IUVitamin C: 24mgCalcium: 45mgIron: 1mg\n\nKeyword soup, ukrainian\n\nTried this recipe? Want to save it for later?Share it on social and tag [@CAPrunes](https:\/\/www.pinterest.com\/CAPrunes) or [\\#CAPrunes](https:\/\/www.pinterest.com\/search\/pins\/?rs=hashtag_closeup&q=%23CAPrunes)\\!\n\n![a bowl of red borscht](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/09\/taste-kitchen-borscht.jpg)\n\n![woman wearing white shirt standing on a blue wall](https:\/\/californiaprunes.org\/wp-content\/uploads\/2023\/09\/Promotional-Jaine-Mackievicz-684x1024.jpg)\n\nJaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child.\n\nShe had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 [Julia Child Challenge](https:\/\/www.foodnetwork.com\/shows\/the-julia-child-challenge), Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, *[Dinner at Jaíne’s](https:\/\/bio.site\/mackievicz)*.\n\nWant more of Jaíne’s recipes? Try her delicious [Coconut Pots de Crème with Rum-Stewed Prunes](https:\/\/californiaprunes.org\/recipe\/coconut-pots-de-creme) next, and her [Arroz de Festa](https:\/\/californiagrown.org\/recipes\/pilaf-recipe\/) too.","meta_canonical":null}

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Boilerpipe Text	This traditional Creamy Ukrainian Borscht recipe from Jaíne Mackievicz, winner of the Food Network’s Julia Child Challenge , pays homage to her grandmother Rosa, who served the soup often. Rosa’s not-so-secret ingredient for getting depth of flavor in this vegetarian borscht recipe was a handful of prunes – and that’s just how Jaíne makes the soup too. from Jaíne: The mother of my father, my babushka Rosa, was a tall, bossy, and very persistent Ukrainian lady. She made it to 92 and ate incredibly well until her last day. Born Filakosky in western Ukraine, she took the name Mackievicz from my grandfather after marrying him. She always made sure to keep her mother tongue sharp for both cursing her kids and blessing us grandkids. Making the borscht for family: Rosa would peel beetroots letting the juices permeate her wrinkled hands. Then she would dice them and spread them on a sheet pan, mingling them with other diced vegetables and some oil — her hands orchestrating it all. She’d put the tray in the oven to roast and sit with a mug of tea by the kitchen window. She would stare at the nothingness outside during those 50 roasting minutes. When the vegetables were soft, she would hand blend them into a creamy soup, seasoning it really well with salt and red wine vinegar. She would serve us, in her white enamel plates, ladlefuls of her warm, crimson-colored soup with dollops of immaculate sour cream on top. About this borscht recipe: Sweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find a traditional borscht recipe, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too. Read the full story of this traditional borscht recipe here. More traditional Ukrainian dishes: Green Borshch /Green Borscht Recipe Jaíne shares Anna Voloshyna’s recipe for Green Borshch – which is sometimes also spelled Borscht, on her website and newsletter. Green Borshch is believed to have originated in the southern regions of Ukraine, where the climate is warm and conducive to growing a variety of green vegetables and herbs, including tangy sorrel that gives the soup its signature sour flavor. Wait, is it Borsch, Borshch or Borscht? Which is correct? In truth, all of these spellings: Borsch, Borshch or Borscht – and you can throw Borsht in too – are considered correct. Borscht derives from an ancient soup originally cooked from pickled stems and leaves of hogweed. Eventually, it evolved into a diverse array of tart soups, with the beet-based Ukrainian version, red borscht, becoming the most popular. In 2022, the United Nations Educational, Scientific, and Cultural Organization ( UNESCO ) placed borscht on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding because of the risk the Russian invasion posed to the soup’s status as part of Ukraine’s cultural heritage. Creamy Ukrainian Borscht Jaíne Mackievicz Sweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find other traditional borscht recipe options, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too. 5 from 2 votes Prep Time 10 minutes Cook Time 1 hour 15 minutes Course Entree, Soup, Soup & Salad Cuisine Chef Created, International Servings 8 servings Calories 64 kcal Ingredients 2 medium beets or 3 small ones 2 medium carrots or 3 small ones 1 large red onion 1 head garlic I know it sounds like a lot, but trust me 4-6 California prunes Rosa’s secret for depth of sweetness 4 bay leaves 1 tbsp olive oil 1 1/2 to 2 tsp table salt or 2 1/2 tsp kosher salt to be used in two stages 1/2 head green cabbage 8 cups water or vegetable broth 3 tbsp red wine vinegar Sour cream & dill to serve; sourdough to dip. Instructions Preheat the oven to 400°F (200°C). Cut the beets, carrots, and onion into 1 1/2-inch chunks, halve the head of garlic, and place them on a baking sheet with the prunes and bay leaves (line it with parchment to avoid stains). Drizzle with olive oil and season with 1 tsp of salt. *If my beets and carrots are organic, I don’t even bother peeling them. Roast the vegetables in the preheated oven for 45-55 minutes, or until, if tested with a fork, they are tender and caramelized (especially the head of garlic). About 15 minutes before your timer for the roasting veggies goes off, in a large pot, bring the water or vegetable broth to a boil. Quarter the half head of green cabbage, discarding the hard part of the center. Add the cabbage to the broth, stir well, and bring it to a simmer. Let it simmer for about 10 minutes, or until the cabbage looks translucent and thoroughly cooked. When your veggies are done, take the tray out of the oven, pick out the garlic, squeeze it into the pot of simmering cabbage, and discard the peel. Transfer everything else from the baking sheet to the pot, including the bay leaves. Cover the pot and let the borscht simmer for 10 minutes, or until the flavors have melded together. Skim the top to remove any foam. Remove the bay leaves from the pot and use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending to prevent burns. Stir in the red wine vinegar and season the soup with the additional 1/2 tsp of salt, if needed. Be careful with the salt to not compromise the natural sweetness of the vegetables combined with the prunes. Taste and adjust as you go — I never had to use more than 2 tsp of salt. Notes Babushka always served us her borscht while still hot with a dollop of sour cream and dill when she had it. I like it cold, too, with sliced cucumbers and radishes if summertime. It keeps in the fridge for up to 4 days and reheats really well, both on the stovetop and in the microwave. Store it in individual containers and freeze some for weekday lunches with grilled cheese, as I do. Nutrition Calories: 64 kcal Carbohydrates: 11 g Protein: 1 g Fat: 2 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 1 g Sodium: 486 mg Potassium: 273 mg Fiber: 3 g Sugar: 6 g Vitamin A: 2652 IU Vitamin C: 24 mg Calcium: 45 mg Iron: 1 mg Keyword soup, ukrainian Tried this recipe? Want to save it for later? Share it on social and tag @CAPrunes or #CAPrunes ! Jaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child. She had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 Julia Child Challenge , Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, Dinner at Jaíne’s . Want more of Jaíne’s recipes? Try her delicious Coconut Pots de Crème with Rum-Stewed Prunes next, and her Arroz de Festa too.
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[Home](https://californiaprunes.org/) 2. [Recipe](https://californiaprunes.org/category/recipe/) 3. [Appetizer](https://californiaprunes.org/category/recipe/appetizer/) 4. Creamy Ukrainian Borscht Recipe by Jaíne Mackievicz ![a bowl of Ukrainian Borscht topped with creme fraiche and dill](https://californiaprunes.org/wp-content/uploads/2023/09/Borscht-Recipe.jpg) # Creamy Ukrainian Borscht Recipe by Jaíne Mackievicz [Jump to Recipe](https://californiaprunes.org/recipe/soup-salad/ukrainian-borscht-recipe/#recipe) [Print Recipe](https://californiaprunes.org/wprm_print/creamy-ukrainian-borscht) This traditional Creamy Ukrainian Borscht recipe from Jaíne Mackievicz, winner of the Food Network’s [Julia Child Challenge](https://www.foodnetwork.com/shows/the-julia-child-challenge), pays homage to her grandmother Rosa, who served the soup often. Rosa’s not-so-secret ingredient for getting depth of flavor in this vegetarian borscht recipe was a handful of prunes – and that’s just how Jaíne makes the soup too. ### from Jaíne: The mother of my father, my babushka Rosa, was a tall, bossy, and very persistent Ukrainian lady. She made it to 92 and ate incredibly well until her last day. Born Filakosky in western Ukraine, she took the name Mackievicz from my grandfather after marrying him. She always made sure to keep her mother tongue sharp for both cursing her kids and blessing us grandkids. ### Making the borscht for family: Rosa would peel beetroots letting the juices permeate her wrinkled hands. Then she would dice them and spread them on a sheet pan, mingling them with other diced vegetables and some oil — her hands orchestrating it all. She’d put the tray in the oven to roast and sit with a mug of tea by the kitchen window. She would stare at the nothingness outside during those 50 roasting minutes. When the vegetables were soft, she would hand blend them into a creamy soup, seasoning it really well with salt and red wine vinegar. She would serve us, in her white enamel plates, ladlefuls of her warm, crimson-colored soup with dollops of immaculate sour cream on top. ![a bowl of Ukrainian Borscht topped with sour cream and dill](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='768'%20height='1024'%20viewBox='0%200%20768%201024'%3E%3C/svg%3E) ## About this borscht recipe: Sweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find a traditional borscht recipe, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too. Read the full story of this [traditional borscht recipe here.](https://jaine.substack.com/p/my-babushkas-creamy-borscht) ## More traditional Ukrainian dishes: ![a bowl of green borscht topped with an egg](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1000'%20height='1019'%20viewBox='0%200%201000%201019'%3E%3C/svg%3E) ### [Green Borshch](https://jaine.substack.com/p/a-long-promised-recipe)/Green Borscht Recipe Jaíne shares Anna Voloshyna’s [recipe for Green Borshch](https://jaine.substack.com/p/a-long-promised-recipe) – which is sometimes also spelled Borscht, on her website and newsletter. Green Borshch is believed to have originated in the southern regions of Ukraine, where the climate is warm and conducive to growing a variety of green vegetables and herbs, including tangy sorrel that gives the soup its signature sour flavor. ![a slice of Ukrainian Honey Cake from Hawks Public House](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='683'%20height='1024'%20viewBox='0%200%20683%201024'%3E%3C/svg%3E) ### [Traditional Ukrainian Honey Cake](https://californiaprunes.org/recipe/ukrainian-honey-cake) This light and airy traditional [Ukrainian Honey Cake](https://californiaprunes.org/recipe/ukrainian-honey-cake) from Pastry Chef Misty Olsen Green of [Hawks Public House](https://hawkspublichouse.com/) is loaded with delicious California Prunes and adds the perfect finishing touch to your meal. The recipe is direct from Misty’s grandmother, who made this prune and honey cake regularly. ![a bowl of beet salad with prunes and pistachios](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='837'%20height='643'%20viewBox='0%200%20837%20643'%3E%3C/svg%3E) ### [Beet Salad with Prunes and Pistachios](https://www.innichkachef.com/post/beet-salad-with-prunes-and-pistachios-video) This [Ukrainian style Beet Salad with Prunes and Pistachio](https://www.innichkachef.com/post/beet-salad-with-prunes-and-pistachios-video)s from Inna of [Innichka Chef](https://www.innichkachef.com/) comes together with just a few ingredients , and is full of healthy goodness and flavor. ### Wait, is it Borsch, Borshch or Borscht? Which is correct? In truth, all of these spellings: Borsch, Borshch or Borscht – and you can throw Borsht in too – are considered correct. Borscht derives from an ancient soup originally cooked from pickled stems and leaves of hogweed. Eventually, it evolved into a diverse array of tart soups, with the beet-based Ukrainian version, red borscht, becoming the most popular. In 2022, the United Nations Educational, Scientific, and Cultural Organization ([UNESCO](https://www.unesco.org/en)) placed borscht on the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://ich.unesco.org/en/lists) because of the risk the Russian invasion posed to the soup’s status as part of Ukraine’s cultural heritage. ![a bowl of Ukrainian Borscht topped with sour cream and dill](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='250'%20height='250'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E) ## Creamy Ukrainian Borscht [Jaíne Mackievicz](https://jaine.substack.com/) Sweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find other traditional borscht recipe options, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too. 5 from 2 votes [Print Recipe](https://californiaprunes.org/wprm_print/creamy-ukrainian-borscht) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fcaliforniaprunes.org%2Frecipe%2Fsoup-salad%2Fukrainian-borscht-recipe%2F&media=https%3A%2F%2Fcaliforniaprunes.org%2Fwp-content%2Fuploads%2F2023%2F09%2FPRU_2023borscht.png&description=Creamy+Ukrainian+Borscht&is_video=false) Prep Time 10 minutes mins Cook Time 1 hour hr 15 minutes mins Course Entree, Soup, Soup & Salad Cuisine Chef Created, International Servings 8 servings Calories 64 kcal ### Ingredients US Customary Metric 1x 2x 3x - 2 medium beets or 3 small ones - 2 medium carrots or 3 small ones - 1 large red onion - 1 head garlic I know it sounds like a lot, but trust me - 4-6 California prunes Rosa’s secret for depth of sweetness - 4 bay leaves - 1 tbsp olive oil - 1 1/2 to 2 tsp table salt or 2 1/2 tsp kosher salt to be used in two stages - 1/2 head green cabbage - 8 cups water or vegetable broth - 3 tbsp red wine vinegar - Sour cream & dill to serve; sourdough to dip. ### Instructions - Preheat the oven to 400°F (200°C). - Cut the beets, carrots, and onion into 1 1/2-inch chunks, halve the head of garlic, and place them on a baking sheet with the prunes and bay leaves (line it with parchment to avoid stains). Drizzle with olive oil and season with 1 tsp of salt. - \If my beets and carrots are organic, I don’t even bother peeling them. - Roast the vegetables in the preheated oven for 45-55 minutes, or until, if tested with a fork, they are tender and caramelized (especially the head of garlic). - About 15 minutes before your timer for the roasting veggies goes off, in a large pot, bring the water or vegetable broth to a boil. - Quarter the half head of green cabbage, discarding the hard part of the center. Add the cabbage to the broth, stir well, and bring it to a simmer. Let it simmer for about 10 minutes, or until the cabbage looks translucent and thoroughly cooked. - When your veggies are done, take the tray out of the oven, pick out the garlic, squeeze it into the pot of simmering cabbage, and discard the peel. Transfer everything else from the baking sheet to the pot, including the bay leaves. - Cover the pot and let the borscht simmer for 10 minutes, or until the flavors have melded together. Skim the top to remove any foam. - Remove the bay leaves from the pot and use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending to prevent burns. - Stir in the red wine vinegar and season the soup with the additional 1/2 tsp of salt, if needed. Be careful with the salt to not compromise the natural sweetness of the vegetables combined with the prunes. Taste and adjust as you go — I never had to use more than 2 tsp of salt. ### Notes Babushka always served us her borscht while still hot with a dollop of sour cream and dill when she had it. I like it cold, too, with sliced cucumbers and radishes if summertime. It keeps in the fridge for up to 4 days and reheats really well, both on the stovetop and in the microwave. Store it in individual containers and freeze some for weekday lunches with grilled cheese, as I do. ### Nutrition Calories: 64kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0\.3gPolyunsaturated Fat: 0\.2gMonounsaturated Fat: 1gSodium: 486mgPotassium: 273mgFiber: 3gSugar: 6gVitamin A: 2652IUVitamin C: 24mgCalcium: 45mgIron: 1mg Keyword soup, ukrainian Tried this recipe? Want to save it for later?Share it on social and tag [@CAPrunes](https://www.pinterest.com/CAPrunes) or [\#CAPrunes](https://www.pinterest.com/search/pins/?rs=hashtag_closeup&q=%23CAPrunes)\! ### More Red Borscht Recipes to try: - [Classic Ukrainian Borscht Recipe on TASTE Kitchen (pictured)](https://tastecooking.com/recipes/classic-ukrainian-borscht-recipe/) - [Borsch with Duck and Prunes on Milk Street](https://www.177milkstreet.com/recipes/borsch-duck-prunes) - [Beef Borscht on BBC Good Food](https://www.bbcgoodfood.com/recipes/borsch) - [Ukraine-Style Beet Soup (Borshch) from Saveur](https://www.saveur.com/article/Recipes/Ukrainsky-Borshch/) ![a bowl of red borscht](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='564'%20height='676'%20viewBox='0%200%20564%20676'%3E%3C/svg%3E) ![woman wearing white shirt standing on a blue wall](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='684'%20height='1024'%20viewBox='0%200%20684%201024'%3E%3C/svg%3E) Jaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child. She had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 [Julia Child Challenge](https://www.foodnetwork.com/shows/the-julia-child-challenge), Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, [Dinner at Jaíne’s](https://bio.site/mackievicz)*. Want more of Jaíne’s recipes? Try her delicious [Coconut Pots de Crème with Rum-Stewed Prunes](https://californiaprunes.org/recipe/coconut-pots-de-creme) next, and her [Arroz de Festa](https://californiagrown.org/recipes/pilaf-recipe/) too. ### Cooking With Prunes Looking for inspiration to add prunes to your menu? Check out these articles on [cooking with prunes](https://californiaprunes.org/healthy-living/cooking-with-prunes)\! [![spooning sauce over chicken livers with prunes on toast](https://californiaprunes.org/wp-content/uploads/2025/07/CA-Prunes-Recipes-Cafe-Mutton-Chicken-Livers-with-Prunes-7398-300x200.jpg)](https://californiaprunes.org/recipe/chicken-livers-recipe-with-prunes-and-brandy/) #### [Bistro Vibes at Home: Chicken Livers Recipe with Prunes + Brandy](https://californiaprunes.org/recipe/chicken-livers-recipe-with-prunes-and-brandy/) [![Drunken Prunes on Horseback from Firepit Feast by Diana Yen - shot at Ojai book launch event](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='226'%20height='300'%20viewBox='0%200%20226%20300'%3E%3C/svg%3E)](https://californiaprunes.org/recipe/firepit-feasts-drunken-prunes-on-horseback/) #### [Ignite Your Tastebuds: Firepit Feast Serves Up Prune-Powered Perfection](https://californiaprunes.org/recipe/firepit-feasts-drunken-prunes-on-horseback/) [![cheeseball stuffed prunes with toothpicks](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='240'%20height='300'%20viewBox='0%200%20240%20300'%3E%3C/svg%3E)](https://californiaprunes.org/recipe/your-new-favorite-party-snack-cheeseball-stuffed-prunes/) #### [Your New Favorite Party Snack: Sweet, Savory, + Irresistible](https://californiaprunes.org/recipe/your-new-favorite-party-snack-cheeseball-stuffed-prunes/) ### Course - [Appetizer](https://californiaprunes.org/category/recipe/appetizer/) - [Beverages](https://californiaprunes.org/category/recipe/beverages/) - [Breakfast](https://californiaprunes.org/category/recipe/breakfast/) - [Condiment](https://californiaprunes.org/category/recipe/condiment/) - [Dessert](https://californiaprunes.org/category/recipe/dessert/) - [Dinner](https://californiaprunes.org/category/recipe/dinner/) - [Dip](https://californiaprunes.org/category/recipe/dip/) - [Entree](https://californiaprunes.org/category/recipe/entree/) - [Lunch](https://californiaprunes.org/category/recipe/lunch/) - [Side Dish](https://californiaprunes.org/category/recipe/side-dish/) - [Snack](https://californiaprunes.org/category/recipe/snack/) - [Soup & Salad](https://californiaprunes.org/category/recipe/soup-salad/) ### Collection [Chef Created](https://californiaprunes.org/tag/chef-created) [Heritage Recipes](https://californiaprunes.org/tag/heritage-recipes) [Holiday](https://californiaprunes.org/tag/holiday) [International](https://californiaprunes.org/tag/international) [Kid Friendly](https://californiaprunes.org/tag/kid-friendly) [Quick & Easy](https://californiaprunes.org/tag/quick-easy) [RD Creations](https://californiaprunes.org/tag/rd-creations) ### Dietary Restriction [Gluten Free](https://californiaprunes.org/tag/gluten-free) [Vegan](https://californiaprunes.org/tag/vegan) [Vegetarian](https://californiaprunes.org/tag/vegetarian) - [Prev](https://californiaprunes.org/recipe/coconut-pots-de-creme/) - [Next](https://californiaprunes.org/articles/old-fashioned-recipes-for-desserts/) ![California Prunes \\| prunes for life.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='687'%20height='275'%20viewBox='0%200%20687%20275'%3E%3C/svg%3E) [Prunes in the News](https://californiaprunes.org/news/) [Press Releases](https://californiaprunes.org/news/press-releases) [Newsletter Sign-up](https://californiaprunes.org/newsletter-sign-up/) [Global](https://californiaprunes.org/global/) [Media Assets](https://californiaprunes.canto.com/v/Media/) [About Us](https://californiaprunes.org/about-us) [Work with Us](https://californiaprunes.org/work-with-us) [Contact Us](https://californiaprunes.org/contact-us) [Privacy](https://californiaprunes.org/privacy) [Non-Discrimination](https://californiaprunes.org/non-discrimination) [FAQs](https://californiaprunes.org/california-prunes-101/faqs) USDA Foreign Agricultural Service [LEARN MORE](https://www.fas.usda.gov/) © 2026 California Prunes. 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Readable Markdown	This traditional Creamy Ukrainian Borscht recipe from Jaíne Mackievicz, winner of the Food Network’s [Julia Child Challenge](https://www.foodnetwork.com/shows/the-julia-child-challenge), pays homage to her grandmother Rosa, who served the soup often. Rosa’s not-so-secret ingredient for getting depth of flavor in this vegetarian borscht recipe was a handful of prunes – and that’s just how Jaíne makes the soup too. ### from Jaíne: The mother of my father, my babushka Rosa, was a tall, bossy, and very persistent Ukrainian lady. She made it to 92 and ate incredibly well until her last day. Born Filakosky in western Ukraine, she took the name Mackievicz from my grandfather after marrying him. She always made sure to keep her mother tongue sharp for both cursing her kids and blessing us grandkids. ### Making the borscht for family: Rosa would peel beetroots letting the juices permeate her wrinkled hands. Then she would dice them and spread them on a sheet pan, mingling them with other diced vegetables and some oil — her hands orchestrating it all. She’d put the tray in the oven to roast and sit with a mug of tea by the kitchen window. She would stare at the nothingness outside during those 50 roasting minutes. When the vegetables were soft, she would hand blend them into a creamy soup, seasoning it really well with salt and red wine vinegar. She would serve us, in her white enamel plates, ladlefuls of her warm, crimson-colored soup with dollops of immaculate sour cream on top. ![a bowl of Ukrainian Borscht topped with sour cream and dill](https://californiaprunes.org/wp-content/uploads/2023/09/Borscht-Recipe-1-768x1024.jpg) ## About this borscht recipe: Sweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find a traditional borscht recipe, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too. Read the full story of this [traditional borscht recipe here.](https://jaine.substack.com/p/my-babushkas-creamy-borscht) ## More traditional Ukrainian dishes: ![a bowl of green borscht topped with an egg](https://californiaprunes.org/wp-content/uploads/2023/09/green-borscht-recipe.jpg) ### [Green Borshch](https://jaine.substack.com/p/a-long-promised-recipe)/Green Borscht Recipe Jaíne shares Anna Voloshyna’s [recipe for Green Borshch](https://jaine.substack.com/p/a-long-promised-recipe) – which is sometimes also spelled Borscht, on her website and newsletter. Green Borshch is believed to have originated in the southern regions of Ukraine, where the climate is warm and conducive to growing a variety of green vegetables and herbs, including tangy sorrel that gives the soup its signature sour flavor. ![a slice of Ukrainian Honey Cake from Hawks Public House](https://californiaprunes.org/wp-content/uploads/2023/06/Paprika-Studios-CA-Prunes-Hawks-Dinner-7110-683x1024.jpg) ![a bowl of beet salad with prunes and pistachios](https://californiaprunes.org/wp-content/uploads/2023/09/beet-salad-with-pistachios-and-prunes-Inna-of-innichkachef.com_.jpg) ### Wait, is it Borsch, Borshch or Borscht? Which is correct? In truth, all of these spellings: Borsch, Borshch or Borscht – and you can throw Borsht in too – are considered correct. Borscht derives from an ancient soup originally cooked from pickled stems and leaves of hogweed. Eventually, it evolved into a diverse array of tart soups, with the beet-based Ukrainian version, red borscht, becoming the most popular. In 2022, the United Nations Educational, Scientific, and Cultural Organization ([UNESCO](https://www.unesco.org/en)) placed borscht on the [List of Intangible Cultural Heritage in Need of Urgent Safeguarding](https://ich.unesco.org/en/lists) because of the risk the Russian invasion posed to the soup’s status as part of Ukraine’s cultural heritage. ![a bowl of Ukrainian Borscht topped with sour cream and dill](https://californiaprunes.org/wp-content/uploads/2023/09/Borscht-Recipe-1-348x348.jpg) ## Creamy Ukrainian Borscht [Jaíne Mackievicz](https://jaine.substack.com/) Sweet, sour, and creamy. Vegan without the sour cream, too, this is my favorite soup my Ukrainian grandmother used to make. You might find other traditional borscht recipe options, as other cooks tend to add tomato or tomato paste and season it with a touch of pepper — there are so many approaches to this national soup. This version I make so often at home comes really close to what I tasted from my grandma’s spoon. She blended hers, and I blend mine, too, but you can skip this step completely if you prefer it chunky — it tastes as good. The real secret is to get the vegetables really tender and caramelize. The prunes she added to roast with the vegetables are a bit of a secret, too. 5 from 2 votes Prep Time 10 minutes Cook Time 1 hour 15 minutes Course Entree, Soup, Soup & Salad Cuisine Chef Created, International Servings 8 servings Calories 64 kcal ### Ingredients - 2 medium beets or 3 small ones - 2 medium carrots or 3 small ones - 1 large red onion - 1 head garlic I know it sounds like a lot, but trust me - 4-6 California prunes Rosa’s secret for depth of sweetness - 4 bay leaves - 1 tbsp olive oil - 1 1/2 to 2 tsp table salt or 2 1/2 tsp kosher salt to be used in two stages - 1/2 head green cabbage - 8 cups water or vegetable broth - 3 tbsp red wine vinegar - Sour cream & dill to serve; sourdough to dip. ### Instructions - Preheat the oven to 400°F (200°C). - Cut the beets, carrots, and onion into 1 1/2-inch chunks, halve the head of garlic, and place them on a baking sheet with the prunes and bay leaves (line it with parchment to avoid stains). Drizzle with olive oil and season with 1 tsp of salt. - \If my beets and carrots are organic, I don’t even bother peeling them. - Roast the vegetables in the preheated oven for 45-55 minutes, or until, if tested with a fork, they are tender and caramelized (especially the head of garlic). - About 15 minutes before your timer for the roasting veggies goes off, in a large pot, bring the water or vegetable broth to a boil. - Quarter the half head of green cabbage, discarding the hard part of the center. Add the cabbage to the broth, stir well, and bring it to a simmer. Let it simmer for about 10 minutes, or until the cabbage looks translucent and thoroughly cooked. - When your veggies are done, take the tray out of the oven, pick out the garlic, squeeze it into the pot of simmering cabbage, and discard the peel. Transfer everything else from the baking sheet to the pot, including the bay leaves. - Cover the pot and let the borscht simmer for 10 minutes, or until the flavors have melded together. Skim the top to remove any foam. - Remove the bay leaves from the pot and use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending to prevent burns. - Stir in the red wine vinegar and season the soup with the additional 1/2 tsp of salt, if needed. Be careful with the salt to not compromise the natural sweetness of the vegetables combined with the prunes. Taste and adjust as you go — I never had to use more than 2 tsp of salt. ### Notes Babushka always served us her borscht while still hot with a dollop of sour cream and dill when she had it. I like it cold, too, with sliced cucumbers and radishes if summertime. It keeps in the fridge for up to 4 days and reheats really well, both on the stovetop and in the microwave. Store it in individual containers and freeze some for weekday lunches with grilled cheese, as I do. ### Nutrition Calories: 64kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 0\.3gPolyunsaturated Fat: 0\.2gMonounsaturated Fat: 1gSodium: 486mgPotassium: 273mgFiber: 3gSugar: 6gVitamin A: 2652IUVitamin C: 24mgCalcium: 45mgIron: 1mg Keyword soup, ukrainian Tried this recipe? Want to save it for later?Share it on social and tag [@CAPrunes](https://www.pinterest.com/CAPrunes) or [\#CAPrunes](https://www.pinterest.com/search/pins/?rs=hashtag_closeup&q=%23CAPrunes)\! ![a bowl of red borscht](https://californiaprunes.org/wp-content/uploads/2023/09/taste-kitchen-borscht.jpg) ![woman wearing white shirt standing on a blue wall](https://californiaprunes.org/wp-content/uploads/2023/09/Promotional-Jaine-Mackievicz-684x1024.jpg) Jaíne Mackievicz moved to the United States from the Brazilian Amazon in 2017 with one goal in mind. She wanted to learn to cook like her childhood hero, Julia Child. She had originally hoped to attend the Gastronomy program at Boston University. When that didn’t work out, something different (or as she’ll tell you, something magical) fell into place. Jaíne had written a wildly successful article for the Julia Child edition of Cherry Bombe magazine. Her work made an impression on folks in the culinary world. When Food Network was casting the 2022 [Julia Child Challenge](https://www.foodnetwork.com/shows/the-julia-child-challenge), Jaíne was invited to audition – and won. She’s in the process of writing her first cookbook and maintains a weekly newsletter, [Dinner at Jaíne’s](https://bio.site/mackievicz)*. Want more of Jaíne’s recipes? Try her delicious [Coconut Pots de Crème with Rum-Stewed Prunes](https://californiaprunes.org/recipe/coconut-pots-de-creme) next, and her [Arroz de Festa](https://californiagrown.org/recipes/pilaf-recipe/) too.
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