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1. Shard Calculation

Query:

Response:

Calculated Shard: 45 (from laksa080)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa045.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://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/\')), getAhrefsUnparsedNoserviceFromURL(\'https://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/","crawl_time":1773663904,"first_indexed_time":1630024462,"http_code":200,"src_unparsed":"com,chef-preneur!\/2016\/02\/20\/ukrainian-borscht-soup-beet\/ s443","src_root_hash":"4946998947608403245","history_drop_reason":null,"meta_title":"Ukrainian Borscht Soup (Red Beet Soup) | Chef-preneur","meta_descriptions":["This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian…"],"attrs_boilerpipe_text":"This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy!\nUkrainian Borscht Recipe {Makes a big pot, 10-12 Serving}\nIngredients: \n1.5 to 2 LB Beef (With a little bit of bone and fat)\n3 Medium Beets\n3 Medium Russet Potatoes\n2-3 Carrots\n1 Medium Onion\n1 (6 oz.) Can Tomato Paste\n1 Cup Water\n1 Tablespoon Canola Oil\n1\/2-3\/4 Small head Cabbage\n1 (8 oz.) Can Diced Tomatoes\n3 Garlic Cloves\n1 teaspoon White Sugar\nSalt\/Pepper to taste\nMrs.Dash Seasoning, 1\/4 teaspoon\nVegeta Seasoning, 1\/2 teaspoon (or seasonings of choice)\n1\/2 Bunch Parsley\n1\/4 to 1\/4 Bunch Dill (Optional but recommended)\nSour Cream (For topping)\nDirections:\n1) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1\/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates.\n2) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby.\n3) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. \n      \n4) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1\/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot.\n     \n5) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it.\n     \n6) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1\/2 teaspoon of Vegeta Seasoning and 1\/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.","attrs_markdown":"[![](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2021\/01\/chef-preneur.png?fit=600%2C600&ssl=1)](https:\/\/chef-preneur.com\/)\n\n## [Chef-preneur](https:\/\/chef-preneur.com\/ \"Chef-preneur\")\n### \"Chef and Entrepreneur, bringing you recipes from all over the world!\"\n\n[Skip to content](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/#content)\n\n- [Home](https:\/\/chef-preneur.com\/)\n- [About](https:\/\/chef-preneur.com\/about\/)\n- [Contact](https:\/\/chef-preneur.com\/contact\/)\n\n- Posted on\n  \n  [February 20, 2016February 20, 2016](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/)\n- by [sofiyababinov](https:\/\/chef-preneur.com\/author\/sofiyababinov\/)\n# Ukrainian Borscht Soup (Red Beet Soup)\n[![DSCN3878](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?resize=300%2C229&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?ssl=1)\n\nThis is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy\\!\n\n**Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving}**\n\n**Ingredients:**\n\n- 1\\.5 to 2 LB Beef (With a little bit of bone and fat)\n- 3 Medium Beets\n- 3 Medium Russet Potatoes\n- 2-3 Carrots\n- 1 Medium Onion\n- 1 (6 oz.) Can Tomato Paste\n- 1 Cup Water\n- 1 Tablespoon Canola Oil\n- 1\/2-3\/4 Small head Cabbage\n- 1 (8 oz.) Can Diced Tomatoes\n- 3 Garlic Cloves\n- 1 teaspoon White Sugar\n- Salt\/Pepper to taste\n- Mrs.Dash Seasoning, 1\/4 teaspoon\n- Vegeta Seasoning, 1\/2 teaspoon (or seasonings of choice)\n- 1\/2 Bunch Parsley\n- 1\/4 to 1\/4 Bunch Dill (Optional but recommended)\n- Sour Cream (For topping)\n\n**[![DSCN3853](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3853.jpg?resize=300%2C240&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3853.jpg?ssl=1)**\n\n**Directions:**\n\n1\\) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1\/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates.\n\n2\\) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby.\n\n[![DSCN3857](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3857.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3857.jpg?ssl=1)\n\n3\\) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. [![DSCN3858](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3858.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3858.jpg?ssl=1) [![DSCN3861](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3861.jpg?resize=300%2C274&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3861.jpg?ssl=1)\n\n4\\) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1\/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot.\n\n[![DSCN3872](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872.jpg?ssl=1) [![DSCN3872 (2)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872-2.jpg?resize=300%2C263&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872-2.jpg?ssl=1)\n\n5\\) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it.\n\n[![DSCN3864](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3864.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3864.jpg?ssl=1) [![DSCN3870](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3870.jpg?resize=300%2C260&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3870.jpg?ssl=1)\n\n6\\) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1\/2 teaspoon of Vegeta Seasoning and 1\/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.\n\n[![DSCN3878](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?resize=300%2C229&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?ssl=1)\n\n### Share this:\n- [Share on X (Opens in new window) X](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/?share=twitter)\n- [Share on Facebook (Opens in new window) Facebook](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/?share=facebook)\n\n### Like this:\nLike Loading...\n\nThis entry was posted in [Main Course](https:\/\/chef-preneur.com\/category\/main-course\/), [Russian\/Ukrainian recipes](https:\/\/chef-preneur.com\/category\/russianukrainian-recipes\/), [Soups](https:\/\/chef-preneur.com\/category\/soups\/). Bookmark the [permalink](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/).\n\n# Post navigation\n[Chicken & Potato Casserole](https:\/\/chef-preneur.com\/2016\/02\/04\/chicken-potato-casserole\/)\n\n[Pan Fried Potatoes And Bacon (One Pan Meal)](https:\/\/chef-preneur.com\/2016\/02\/24\/pan-fried-potatoes-and-bacon-one-pan-meal\/)\n### Leave a Reply[Cancel reply](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/#respond)\n\n## Recipe Index\n## Subscribe to Blog via Email\n## Top Posts & Pages\n- [Mexican “Pollo Con Crema” Chicken](https:\/\/chef-preneur.com\/2019\/05\/15\/mexican-pollo-con-crema-chicken\/)\n- [Crockpot Sweet & Sour Meatballs](https:\/\/chef-preneur.com\/2016\/12\/16\/crock-pot-meatballs-in-tangy-sauce\/)\n- [Chinese Teriyaki Chicken Skewers](https:\/\/chef-preneur.com\/2019\/11\/03\/chinese-teriyaki-chicken-skewers\/)\n- [Carrabba's Garlic Mashed Potatoes](https:\/\/chef-preneur.com\/2016\/01\/12\/carrabbas-garlic-mashed-potatoes\/)\n- [Mama Mandola's Sicilian Chicken Soup (Carrabba's Italian Grill Restaurant)](https:\/\/chef-preneur.com\/2014\/02\/28\/sicilian-chicken-soup\/)\n- [Mediterranean Style Jasmine Rice](https:\/\/chef-preneur.com\/2017\/09\/08\/mediterranean-style-jasmine-rice\/)\n- [Chinese Crab Rangoon's](https:\/\/chef-preneur.com\/2020\/05\/05\/chinese-crab-rangoons\/)\n- [Creamy Cajun Rigatoni Shrimp Pasta](https:\/\/chef-preneur.com\/2021\/08\/23\/creamy-cajun-rigatoni-shrimp-pasta\/)\n\n## Recent Posts\n- [Olive Garden Copycat Chicken Gnocchi Soup](https:\/\/chef-preneur.com\/2022\/12\/22\/olive-garden-copycat-chicken-gnocchi-soup\/)\n- [Carrabba’s Alfredo Pasta with Scallops](https:\/\/chef-preneur.com\/2022\/11\/16\/carrabbas-alfredo-pasta-with-scallops\/)\n- [Turkey Sausage Meatball Zuppa Toscana Soup](https:\/\/chef-preneur.com\/2022\/06\/16\/turkey-sausage-meatball-zuppa-toscana-soup\/)\n- [Thai Drunken Noodles (Pad Kee Mao)](https:\/\/chef-preneur.com\/2022\/05\/01\/thai-drunken-noodles-pad-kee-mao\/)\n\n[Powered by WordPress.com](https:\/\/wordpress.com\/?ref=footer_custom_powered).\n\n[X](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/)\n\n## Discover more from Chef-preneur\nSubscribe now to keep reading and get access to the full archive.\n\n[Continue reading](https:\/\/chef-preneur.com\/2016\/02\/20\/ukrainian-borscht-soup-beet\/)\n\n##\n##\nLoading Comments...\n\n###\n\n%d","attrs_readable_markdown":"[![DSCN3878](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?resize=300%2C229&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?ssl=1)\n\nThis is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy\\!\n\n**Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving}**\n\n**Ingredients:**\n\n- 1\\.5 to 2 LB Beef (With a little bit of bone and fat)\n- 3 Medium Beets\n- 3 Medium Russet Potatoes\n- 2-3 Carrots\n- 1 Medium Onion\n- 1 (6 oz.) Can Tomato Paste\n- 1 Cup Water\n- 1 Tablespoon Canola Oil\n- 1\/2-3\/4 Small head Cabbage\n- 1 (8 oz.) Can Diced Tomatoes\n- 3 Garlic Cloves\n- 1 teaspoon White Sugar\n- Salt\/Pepper to taste\n- Mrs.Dash Seasoning, 1\/4 teaspoon\n- Vegeta Seasoning, 1\/2 teaspoon (or seasonings of choice)\n- 1\/2 Bunch Parsley\n- 1\/4 to 1\/4 Bunch Dill (Optional but recommended)\n- Sour Cream (For topping)\n\n**[![DSCN3853](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3853.jpg?resize=300%2C240&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3853.jpg?ssl=1)**\n\n**Directions:**\n\n1\\) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1\/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates.\n\n2\\) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby.\n\n[![DSCN3857](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3857.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3857.jpg?ssl=1)\n\n3\\) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. [![DSCN3858](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3858.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3858.jpg?ssl=1) [![DSCN3861](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3861.jpg?resize=300%2C274&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3861.jpg?ssl=1)\n\n4\\) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1\/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot.\n\n[![DSCN3872](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872.jpg?ssl=1) [![DSCN3872 (2)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872-2.jpg?resize=300%2C263&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3872-2.jpg?ssl=1)\n\n5\\) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it.\n\n[![DSCN3864](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3864.jpg?resize=300%2C225&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3864.jpg?ssl=1) [![DSCN3870](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3870.jpg?resize=300%2C260&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3870.jpg?ssl=1)\n\n6\\) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1\/2 teaspoon of Vegeta Seasoning and 1\/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.\n\n[![DSCN3878](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?resize=300%2C229&ssl=1)](https:\/\/i0.wp.com\/chef-preneur.com\/wp-content\/uploads\/2016\/02\/dscn3878.jpg?ssl=1)","meta_canonical":null}

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Meta Title	Ukrainian Borscht Soup (Red Beet Soup) \| Chef-preneur
Meta Description	This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian…
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Boilerpipe Text	This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy! Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving} Ingredients: 1.5 to 2 LB Beef (With a little bit of bone and fat) 3 Medium Beets 3 Medium Russet Potatoes 2-3 Carrots 1 Medium Onion 1 (6 oz.) Can Tomato Paste 1 Cup Water 1 Tablespoon Canola Oil 1/2-3/4 Small head Cabbage 1 (8 oz.) Can Diced Tomatoes 3 Garlic Cloves 1 teaspoon White Sugar Salt/Pepper to taste Mrs.Dash Seasoning, 1/4 teaspoon Vegeta Seasoning, 1/2 teaspoon (or seasonings of choice) 1/2 Bunch Parsley 1/4 to 1/4 Bunch Dill (Optional but recommended) Sour Cream (For topping) Directions: 1) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates. 2) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby. 3) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. 4) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot. 5) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it. 6) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1/2 teaspoon of Vegeta Seasoning and 1/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top.
Markdown	[![](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2021/01/chef-preneur.png?fit=600%2C600&ssl=1)](https://chef-preneur.com/) ## [Chef-preneur](https://chef-preneur.com/ "Chef-preneur") ### "Chef and Entrepreneur, bringing you recipes from all over the world!" [Skip to content](https://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/#content) - [Home](https://chef-preneur.com/) - [About](https://chef-preneur.com/about/) - [Contact](https://chef-preneur.com/contact/) - Posted on [February 20, 2016February 20, 2016](https://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/) - by [sofiyababinov](https://chef-preneur.com/author/sofiyababinov/) # Ukrainian Borscht Soup (Red Beet Soup) [![DSCN3878](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?resize=300%2C229&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?ssl=1) This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy\! Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving} Ingredients: - 1\.5 to 2 LB Beef (With a little bit of bone and fat) - 3 Medium Beets - 3 Medium Russet Potatoes - 2-3 Carrots - 1 Medium Onion - 1 (6 oz.) Can Tomato Paste - 1 Cup Water - 1 Tablespoon Canola Oil - 1/2-3/4 Small head Cabbage - 1 (8 oz.) Can Diced Tomatoes - 3 Garlic Cloves - 1 teaspoon White Sugar - Salt/Pepper to taste - Mrs.Dash Seasoning, 1/4 teaspoon - Vegeta Seasoning, 1/2 teaspoon (or seasonings of choice) - 1/2 Bunch Parsley - 1/4 to 1/4 Bunch Dill (Optional but recommended) - Sour Cream (For topping) [![DSCN3853](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3853.jpg?resize=300%2C240&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3853.jpg?ssl=1) Directions: 1\) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates. 2\) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby. [![DSCN3857](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3857.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3857.jpg?ssl=1) 3\) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. [![DSCN3858](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3858.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3858.jpg?ssl=1) [![DSCN3861](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3861.jpg?resize=300%2C274&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3861.jpg?ssl=1) 4\) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot. [![DSCN3872](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872.jpg?ssl=1) [![DSCN3872 (2)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872-2.jpg?resize=300%2C263&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872-2.jpg?ssl=1) 5\) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it. [![DSCN3864](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3864.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3864.jpg?ssl=1) [![DSCN3870](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3870.jpg?resize=300%2C260&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3870.jpg?ssl=1) 6\) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1/2 teaspoon of Vegeta Seasoning and 1/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top. [![DSCN3878](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?resize=300%2C229&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?ssl=1) ### Share this: - [Share on X (Opens in new window) X](https://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/?share=twitter) - [Share on Facebook (Opens in new window) Facebook](https://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/?share=facebook) ### Like this: Like Loading... This entry was posted in [Main Course](https://chef-preneur.com/category/main-course/), [Russian/Ukrainian recipes](https://chef-preneur.com/category/russianukrainian-recipes/), [Soups](https://chef-preneur.com/category/soups/). Bookmark the [permalink](https://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/). # Post navigation [Chicken & Potato Casserole](https://chef-preneur.com/2016/02/04/chicken-potato-casserole/) [Pan Fried Potatoes And Bacon (One Pan Meal)](https://chef-preneur.com/2016/02/24/pan-fried-potatoes-and-bacon-one-pan-meal/) ### Leave a Reply[Cancel reply](https://chef-preneur.com/2016/02/20/ukrainian-borscht-soup-beet/#respond) ## Recipe Index ## Subscribe to Blog via Email ## Top Posts & Pages - [Mexican “Pollo Con Crema” Chicken](https://chef-preneur.com/2019/05/15/mexican-pollo-con-crema-chicken/) - [Crockpot Sweet & Sour Meatballs](https://chef-preneur.com/2016/12/16/crock-pot-meatballs-in-tangy-sauce/) - [Chinese Teriyaki Chicken Skewers](https://chef-preneur.com/2019/11/03/chinese-teriyaki-chicken-skewers/) - [Carrabba's Garlic Mashed Potatoes](https://chef-preneur.com/2016/01/12/carrabbas-garlic-mashed-potatoes/) - [Mama Mandola's Sicilian Chicken Soup (Carrabba's Italian Grill Restaurant)](https://chef-preneur.com/2014/02/28/sicilian-chicken-soup/) - [Mediterranean Style Jasmine Rice](https://chef-preneur.com/2017/09/08/mediterranean-style-jasmine-rice/) - [Chinese Crab Rangoon's](https://chef-preneur.com/2020/05/05/chinese-crab-rangoons/) - [Creamy Cajun Rigatoni Shrimp Pasta](https://chef-preneur.com/2021/08/23/creamy-cajun-rigatoni-shrimp-pasta/) ## Recent Posts - [Olive Garden Copycat Chicken Gnocchi Soup](https://chef-preneur.com/2022/12/22/olive-garden-copycat-chicken-gnocchi-soup/) - [Carrabba’s Alfredo Pasta with Scallops](https://chef-preneur.com/2022/11/16/carrabbas-alfredo-pasta-with-scallops/) - [Turkey Sausage Meatball Zuppa Toscana Soup](https://chef-preneur.com/2022/06/16/turkey-sausage-meatball-zuppa-toscana-soup/) - [Thai Drunken Noodles (Pad Kee Mao)](https://chef-preneur.com/2022/05/01/thai-drunken-noodles-pad-kee-mao/) [Powered by WordPress.com](https://wordpress.com/?ref=footer_custom_powered). 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Readable Markdown	[![DSCN3878](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?resize=300%2C229&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?ssl=1) This is my recipe for the Ukrainian Borscht Soup. When I just got married, I was very intimidated to try this recipe. It looked so complicated that it scared me. But looking back now it sounds silly because it is so simple to prepare. Borscht is a very classic soup that most Russian and Ukrainian people grew up eating. I remember in my childhood my mother made it like every other week, it was a staple at our house. There are many great recipes for this soup, and I have tried a lot, but this is the best Borscht recipe, tried and tested by my family. Feel free to play around with it, add or change anything that you would like, and make it your signature family recipe. I’d love to hear anything different that you do with this recipe. My husband and son love to eat it with a dab of Sour Cream although I prefer it plain. Enjoy\! Ukrainian Borscht Recipe {Makes a big pot, 10-12 Serving} Ingredients: - 1\.5 to 2 LB Beef (With a little bit of bone and fat) - 3 Medium Beets - 3 Medium Russet Potatoes - 2-3 Carrots - 1 Medium Onion - 1 (6 oz.) Can Tomato Paste - 1 Cup Water - 1 Tablespoon Canola Oil - 1/2-3/4 Small head Cabbage - 1 (8 oz.) Can Diced Tomatoes - 3 Garlic Cloves - 1 teaspoon White Sugar - Salt/Pepper to taste - Mrs.Dash Seasoning, 1/4 teaspoon - Vegeta Seasoning, 1/2 teaspoon (or seasonings of choice) - 1/2 Bunch Parsley - 1/4 to 1/4 Bunch Dill (Optional but recommended) - Sour Cream (For topping) [![DSCN3853](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3853.jpg?resize=300%2C240&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3853.jpg?ssl=1) Directions: 1\) Do the prep work first. That way, you get all the hard work out of the way. Wash the Beef and set aside in a plate. Wash, Peel, and Shred the beets. Wash peel, and dice the potatoes into 1/2 inch. cubes. Wash, peel and shred the carrots. Wash and cut the cabbage into very thin, long, strips. Set everything aside in separate plates. 2\) Put the Beef into a big pot, fill a little over half way with water. Bring to a boil on High heat. Lower the heat setting to an 8. Add some salt to the water. Skim off any foam and impurities that rise to the top, into a bowl nearby. [![DSCN3857](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3857.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3857.jpg?ssl=1) 3\) When the beef cooks through, about 15 to 20 minutes, take it out and set it aside to cool down in a plate. Add the shredded beets. Cook until beats loose their color, about 5 minutes. Then add shredded carrots. In about 10 minutes add the diced potatoes. [![DSCN3858](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3858.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3858.jpg?ssl=1) [![DSCN3861](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3861.jpg?resize=300%2C274&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3861.jpg?ssl=1) 4\) In 15 minutes add the cabbage. Then drain out the water from the can of diced tomatoes, and add the diced tomatoes into the pot. Once the beef has cooled off, cut it into 1/2 in. cubes, cutting out and getting rid of fat or bones. Then add the pieces of beef back into the soup pot. [![DSCN3872](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872.jpg?ssl=1) [![DSCN3872 (2)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872-2.jpg?resize=300%2C263&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3872-2.jpg?ssl=1) 5\) Heat a skillet on Med. heat (I did 5) with 1 Tablespoon of Canola Oil. Add the diced onion to the skillet and mix often so it does not burn. When the onion gets tender, add the can of tomato paste and mix. Then add 1 Cup of water to the skillet and mix everything again well. It should now look like a tomato sauce. Add 1 teaspoon of white sugar and mix to incorporate it. [![DSCN3864](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3864.jpg?resize=300%2C225&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3864.jpg?ssl=1) [![DSCN3870](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3870.jpg?resize=300%2C260&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3870.jpg?ssl=1) 6\) Turn the Soup down to a lower heat setting, I did 4. Add the tomato paste and onion mixture from the skillet into the pot. Add 3 garlic cloves, pressed. Then add some more salt, pepper, and spices of choice. I added 1/2 teaspoon of Vegeta Seasoning and 1/4 teaspoon of Mrs.Dash Seasoning. Lastly, add the chopped parsley and dill into the soup pot. Mix the soup very well, turn off the stove, close the lid and let the soup stand for at least 15 minutes. Enjoy plain or with a dab of Sour Cream on top. [![DSCN3878](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?resize=300%2C229&ssl=1)](https://i0.wp.com/chef-preneur.com/wp-content/uploads/2016/02/dscn3878.jpg?ssl=1)
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