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1. Shard Calculation

Query:

Response:

Calculated Shard: 65 (from laksa057)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa065.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://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/","crawl_time":1775923651,"first_indexed_time":1678219835,"http_code":200,"src_unparsed":"com,hildaskitchenblog!\/recipe\/traditional-ukrainian-borscht-recipe\/ s443","src_root_hash":"17553175546444309665","history_drop_reason":null,"meta_title":"Traditional Ukrainian Borscht Recipe | Hilda's Kitchen Blog","meta_descriptions":["This hearty Traditional Ukrainian Borscht recipe is easier to prepare than you might think! It’s sweet, sour, and very flavorful!"],"attrs_boilerpipe_text":"This\nTraditional Ukrainian Borscht Soup\nrecipe is not only gorgeous but it's also packed with tons of flavor! Borscht soup is loaded with nutritious veggies and chunks of tender beef. However, you can easily make vegetarian borscht by not adding the meat. It's traditionally served with rye bread but I like mine with\nsourdough bread\n.\nWould you like to save this recipe?\nWe'll email this post to you, so you can come back to it later!\nThe bright red color of this striking soup is achieved with fresh beetroot. Borscht has an irresistible sweet and sour flavor thanks to the sweet carrots, beets, and vinegar.\nAlthough I didn't have traditional\nfermented beet sour\n, I improvised and added pickling juice from my\npickled turnips\n. They're pickled with fresh beets, so it seemed like an obvious choice. You can also add white distilled vinegar.\nIf you've never heard of Ukrainian borscht soup, I have to ask, where have you been? This amazing soup is Ukraine's national dish; however, it's quite popular throughout Eastern Europe, Northern Asia, and yes, even in the Middle East!\nI remember my mom often reminiscing about her mom's delicious borscht. Grandma Ulia (Julia) lived in Russia at some point, so I'm assuming that's where she learned how to make Russian borscht. However, I have noticed many Assyrians make this soup as well.\nAlthough grandma's recipe was never handed down to my mom, I've always wanted to continue the tradition of making borscht. I took the tidbits that mom shared about grandma's borscht and came up with this recipe. How I wish Mom were still with us so I could surprise her with a bowl!\nJump to:\n😍 Why You'll Love This Recipe\n🔖  Ingredients & Substitutions\n🥘 How to make Borscht Soup\n🍽 What to Serve with Ukrainian Borscht\n🤷🏻‍♀️ Recipe FAQs\n👩🏼‍🍳 Pro Tips\n🍗 Related Recipes\n📖 Recipe\n💬 Comments\n😍 Why You'll Love This Recipe\nThis Ukrainian borscht recipe may sound intimidating; however, once you prepare it, you'll see that it's pretty easy to make.\nThe meat can be left out to make vegetarian borscht.\nTo add extra protein to vegetarian borscht, add a can of great northern beans.\nBesides beef, you can add pork, chicken, lamb, ground pork, or sausage to your borscht soup.\n🔖  Ingredients & Substitutions\nMeat:\nI used 1 ½ lbs of good-quality beef and some soup bones. You can leave the meat out to make vegetarian borscht or use pork, chicken, or turkey instead.\nVeggies:\nThis soup is loaded with vegetables! You'll need beets, which give the soup its color and sweet flavor. You'll also need carrots, celery (optional), onion, garlic, cabbage, and a few potatoes.\nOil:\nI sautéed the meat and veggies in the bacon grease. However, you can also use lard, olive oil, or avocado oil.\nHerbs:\nTraditionally, fresh dill is mixed into the soup to garnish the dish before serving. I also added about ¼ cup of Italian parsley to the soup and used a small amount of parsley as garnish as well.\nSpices:\nThe only spices you'll need are sea salt and black pepper. Some borscht recipes also add allspice.\nToppings:\nBefore serving the soup, you'll want to add a dollop of sour cream or plain yogurt and some chopped fresh dill.\nVinegar:\nFeel free to use white distilled vinegar, pickle juice (especially from pickled beets), lemon juice, or citric acid.\nSugar:\nIf you prefer your borscht sweeter, mix in a tablespoon (or more or less) of sugar. Mine only needed 1 teaspoon.\n*\nA full list of ingredients can be found in the recipe card at the bottom of this post.\n🥘 How to make Borscht Soup\nStep 1:\nCube meat into 1-2\" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour.\nPro Tip:\nTo remove the scum and foam from the surface, I use a\nskimmer spoon\n. It's perfect for the job!\nStep 2:\nWhile the meat is cooking, prepare your vegetables by dicing the onion and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets.\nPro Tip:\nI like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cube them beforehand, soak them in cold water to keep them from discoloring.\nStep 3:\nRemove the meat from the Dutch oven and strain the broth. Wipe or wash the pot, then add the bacon. Fry the bacon over medium-high heat, then remove from the pot. Sear the meat on all sides in the bacon grease.\nStep 4:\nAdd onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes, then season with salt and pepper. Add tomato paste and sauté for a few more minutes.\nStep 5:\nPour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat for 30 minutes or until the potatoes are fork tender.\nPro Tip:\nTo test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done.\nStep 6:\nAdd vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes, then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon of citric acid.\n🍽 What to Serve with Ukrainian Borscht\nUkrainian borscht is usually topped with a dollop of sour cream or yogurt and garnished with additional fresh dill. You can also use Italian parsley to garnish the finished dish.\nBorscht is traditionally served with rye bread, but if you're like me and don't like rye bread, you can serve it with your favorite crusty bread instead, for example, French bread. Or serve\nderuny\n(Ukrainian potato pancakes) on the side!\nTraditional Borscht Soup\n🤷🏻‍♀️ Recipe FAQs\nWhat does Ukrainian borscht taste like?\nBorscht is sour, sweet, and mild. It's not overly spiced so the sweet flavor of the beets shines through.\nWhat is the difference between borscht and borsch?\nThere is no difference between the two. The \"t\" in borscht is silent, so the word is actually pronounced as if it's spelled like \"borsch.\"\nIs borscht soup healthy?\nBorscht is about as healthy as a soup can be! It's loaded with veggies, including beets, carrots, celery, cabbage, onion, and garlic. Sometimes the soup includes meat, and other times it's left out to make a flavorful vegetarian dish.\nWhat is the national dish of Ukraine?\nThe national dish of Ukraine is borscht, a striking red soup made with a ton of root vegetables. The soup gets its deep red color from beets, one of the predominant ingredients in this delicious soup.\nIf you enjoy my\nUkrainian borscht recipe\n, be sure to try my\nUkrainian Stuffed Cabbage-Holubtsi\nand this Polish dill pickle soup (\nZupa Ogórkowa\n).\n👩🏼‍🍳 Pro Tips\nSome Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it!\nIt is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets.\nStore leftover borscht in an airtight container and refrigerate for up to 5 days.\nIf you enjoy this traditional borscht recipe, be sure to check out these other recipes!\nUkrainian Easter Eggs (Pysanka)\nHam and Bean Soup\nSopita (Mexican Shell Soup)\nZupa Ogórkowa (Polish Dill Pickle Soup)\nDid you make this recipe?\nBefore You Begin!\nIf you make this recipe, please leave a review and star rating 🌟🌟🌟🌟🌟 letting us know your thoughts. Your feedback helps our blog succeed, so we can continue providing you with free, delicious recipes! 🥙 🥘 🌯\nStay in touch through social media\n:\nF\nacebook\n,\nInstagram\n, &\nPinterest\n.\nWould you like to save this recipe?\nWe'll email this post to you, so you can come back to it later!\n▢\n1½\nlb\nbeef with bones\n▢\n2\nbay leaves\n▢\n1\nlarge\nyellow onion\n▢\n2\nmedium\ncarrots\n▢\n2\ncelery ribs\n▢\n½\nmedium\ngreen cabbage\n▢\n2\nmedium\npotatoes\n▢\n3\nmedium\nbeets\n▢\n4\nslices\nbacon\n▢\n2\nteaspoon\nsea salt\n▢\n1\nteaspoon\nblack pepper\n▢\n6\nounces\ntomato paste\n▢\n2\ntablespoon\nwhite vinegar\n(or pickled beet juice)\n▢\n¼\ncup\nItalian parsley\n▢\n¼\ncup\nfresh dill\n(plus more to garnish)\n▢\n4\ncloves\ncrushed garlic\n▢\n1\njalapeno\n(optional)\n▢\n½\ncup\nsour cream\n(optional)\nCube meat into 1-2\" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour.\nWhile the meat is cooking, prepare your vegetables by dicing the onion, and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets.\nRemove the meat from the Dutch oven and strain the broth. Wipe or wash the pot then add the bacon. Fry the bacon over medium-high heat then remove from the pot. Sear the meat on all sides in the bacon grease.\nAdd onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes then season with salt and pepper. Add tomato paste and sauté for a few more minutes.\nPour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat, for 30 minutes or until the potatoes are fork tender.\nAdd vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon citric acid.\nServe the borscht topped with a dollop of sour cream and chopped dill. For those who like it spicy, I also add sliced jalapeños (optional).\nServing:\n1\nbowl\nCalories:\n330\nkcal\nCarbohydrates:\n27\ng\nProtein:\n21\ng\nFat:\n17\ng\nSaturated Fat:\n6\ng\nCholesterol:\n67\nmg\nSodium:\n319\nmg\nFiber:\n6\ng\nSugar:\n11\ng\nTo remove the scum and foam from the surface, I use a\nskimmer spoon\n. It's perfect for the job!\nI like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cubed them beforehand, soak them in cold water to keep them from discoloring.\nTo test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done.\nSome Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it!\nIt is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets.\nStore leftover borscht in an airtight container and refrigerate for up to 5 days.\nLet us know\nhow it was!","attrs_markdown":"[Hilda's Kitchen Blog](https:\/\/hildaskitchenblog.com\/)\n\n- [Recipes](https:\/\/hildaskitchenblog.com\/recipes\/)\n- [Cook Book](https:\/\/hildaskitchenblog.com\/cook-book\/)\n- [About Me](https:\/\/hildaskitchenblog.com\/hilda-sterner-about-me\/)\n- [Subscribe Form](https:\/\/hildaskitchenblog.com\/subscribe\/)\n- [Free Resources](https:\/\/hildaskitchenblog.com\/free-cooking-resources\/)\n\n[![go to homepage](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2025\/02\/standard-logo-200.jpg)](https:\/\/hildaskitchenblog.com\/)\n\n- [Recipe Index](https:\/\/hildaskitchenblog.com\/recipes\/)\n- [Cinco de Mayo Recipes](https:\/\/hildaskitchenblog.com\/recipe\/category\/cinco-de-mayo\/)\n- [Cookbook](https:\/\/hildaskitchenblog.com\/cook-book\/)\n- [About Me](https:\/\/hildaskitchenblog.com\/hilda-sterner-about-me\/)\n- [Subscribe Form](https:\/\/hildaskitchenblog.com\/subscribe\/)\n\n[![Homepage link](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2025\/02\/standard-logo-200.jpg)](https:\/\/hildaskitchenblog.com\/)\n\n- [Recipe Index](https:\/\/hildaskitchenblog.com\/recipes\/)\n- [Cinco de Mayo Recipes](https:\/\/hildaskitchenblog.com\/recipe\/category\/cinco-de-mayo\/)\n- [Cookbook](https:\/\/hildaskitchenblog.com\/cook-book\/)\n- [About Me](https:\/\/hildaskitchenblog.com\/hilda-sterner-about-me\/)\n- [Subscribe Form](https:\/\/hildaskitchenblog.com\/subscribe\/)\n\n[×](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/)\n\n[Check out my cookbook! →](https:\/\/hildaskitchenblog.com\/cook-book\/)\n\n- [Recipes](https:\/\/hildaskitchenblog.com\/recipes\/)\n- [Cook Book](https:\/\/hildaskitchenblog.com\/cook-book\/)\n- [About Me](https:\/\/hildaskitchenblog.com\/hilda-sterner-about-me\/)\n- [Subscribe Form](https:\/\/hildaskitchenblog.com\/subscribe\/)\n- [Free Resources](https:\/\/hildaskitchenblog.com\/free-cooking-resources\/)\n\n[Home](https:\/\/hildaskitchenblog.com\/) » [Recipes](https:\/\/hildaskitchenblog.com\/recipes\/) » [Entree Recipes](https:\/\/hildaskitchenblog.com\/recipe\/category\/entree\/)\n\n# Traditional Ukrainian Borscht Recipe\nModified: Jul 3, 2025 · Published: Mar 7, 2023 by [Hilda Sterner](https:\/\/hildaskitchenblog.com\/hilda-sterner-about-me\/) · This post may contain affiliate links · [24 Comments](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#comments)\n\nSharing is caring\\!\n\n818 shares\n\n- Pin386\n- [Share432](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&t=Traditional%20Ukrainian%20Borscht%20Recipe \"Share on Facebook\")\n- [Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&title=Traditional%20Ukrainian%20Borscht%20Recipe \"Share on Flipboard\")\n- All\n\n[Jump to Recipe](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#recipe)\n\n[Jump to Video](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#recipe-video)\n\n![Ukrainian borscht pin](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-pin-720x1080.jpg)\n\nThis **Traditional Ukrainian Borscht Soup** recipe is not only gorgeous but it's also packed with tons of flavor! Borscht soup is loaded with nutritious veggies and chunks of tender beef. However, you can easily make vegetarian borscht by not adding the meat. It's traditionally served with rye bread but I like mine with **[sourdough bread](https:\/\/hildaskitchenblog.com\/recipe\/basic-sourdough-bread-recipe\/)**.\n\n![Ukrainian borscht recipe in a white bowl with more soup in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-recipe-6.jpg)\n\n### Would you like to save this recipe?\nWe'll email this post to you, so you can come back to it later\\!\n\n[Add us as a Google Trusted Source](https:\/\/www.google.com\/preferences\/source?q=hildaskitchenblog.com)\n\nThe bright red color of this striking soup is achieved with fresh beetroot. Borscht has an irresistible sweet and sour flavor thanks to the sweet carrots, beets, and vinegar.\n\nAlthough I didn't have traditional [fermented beet sour](http:\/\/www.anulaskitchen.com\/2011\/09\/sour-fermented-beetroot-juice-for.html), I improvised and added pickling juice from my **[pickled turnips](https:\/\/hildaskitchenblog.com\/recipe\/pickled-turnips\/)**. They're pickled with fresh beets, so it seemed like an obvious choice. You can also add white distilled vinegar.\n\nIf you've never heard of Ukrainian borscht soup, I have to ask, where have you been? This amazing soup is Ukraine's national dish; however, it's quite popular throughout Eastern Europe, Northern Asia, and yes, even in the Middle East\\!\n\nI remember my mom often reminiscing about her mom's delicious borscht. Grandma Ulia (Julia) lived in Russia at some point, so I'm assuming that's where she learned how to make Russian borscht. However, I have noticed many Assyrians make this soup as well.\n\nAlthough grandma's recipe was never handed down to my mom, I've always wanted to continue the tradition of making borscht. I took the tidbits that mom shared about grandma's borscht and came up with this recipe. How I wish Mom were still with us so I could surprise her with a bowl\\!\n\nJump to:\n\n- [😍 Why You'll Love This Recipe](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%98%8D-why-youll-love-this-recipe)\n- [🔖 Ingredients & Substitutions](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%94%96-ingredients-substitutions)\n- [🥘 How to make Borscht Soup](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%A5%98-how-to-make-borscht-soup)\n- [🍽 What to Serve with Ukrainian Borscht](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%8D%BD-what-to-serve-with-ukrainian-borscht)\n- [🤷🏻‍♀️ Recipe FAQs](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%A4%B7%F0%9F%8F%BB%E2%99%80%EF%B8%8F-recipe-faqs)\n- [👩🏼‍🍳 Pro Tips](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%91%A9%F0%9F%8F%BC%F0%9F%8D%B3-pro-tips)\n- [🍗 Related Recipes](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%8D%97-related-recipes)\n- [📖 Recipe](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%93%96-recipe)\n- [💬 Comments](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#comments)\n## 😍 Why You'll Love This Recipe\n- This Ukrainian borscht recipe may sound intimidating; however, once you prepare it, you'll see that it's pretty easy to make.\n- The meat can be left out to make vegetarian borscht.\n- To add extra protein to vegetarian borscht, add a can of great northern beans.\n- Besides beef, you can add pork, chicken, lamb, ground pork, or sausage to your borscht soup.\n## 🔖 Ingredients & Substitutions\n![ukrainian borscht recipe ingredients including meat, veggies, bacon, and spices.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20895%20900'%3E%3C\/svg%3E)\n\n![ukrainian borscht recipe ingredients including meat, veggies, bacon, and spices.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht-ingredients-labeled.jpg)\n\n- **Meat:** I used 1 ½ lbs of good-quality beef and some soup bones. You can leave the meat out to make vegetarian borscht or use pork, chicken, or turkey instead.\n- **Veggies:** This soup is loaded with vegetables! You'll need beets, which give the soup its color and sweet flavor. You'll also need carrots, celery (optional), onion, garlic, cabbage, and a few potatoes.\n- **Oil:** I sautéed the meat and veggies in the bacon grease. However, you can also use lard, olive oil, or avocado oil.\n- **Herbs:** Traditionally, fresh dill is mixed into the soup to garnish the dish before serving. I also added about ¼ cup of Italian parsley to the soup and used a small amount of parsley as garnish as well.\n- **Spices:** The only spices you'll need are sea salt and black pepper. Some borscht recipes also add allspice.\n- **Toppings:** Before serving the soup, you'll want to add a dollop of sour cream or plain yogurt and some chopped fresh dill.\n- **Vinegar:** Feel free to use white distilled vinegar, pickle juice (especially from pickled beets), lemon juice, or citric acid.\n- **Sugar:** If you prefer your borscht sweeter, mix in a tablespoon (or more or less) of sugar. Mine only needed 1 teaspoon.\n\n\\**A full list of ingredients can be found in the recipe card at the bottom of this post.*\n\n## 🥘 How to make Borscht Soup\n**Step 1:** Cube meat into 1-2\" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour.\n\n![raw cubed beef and bones in a pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![raw cubed beef and bones in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-2.jpg)\n\n![adding water over raw cubed meat.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![adding water over raw cubed meat.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-3.jpg)\n\n![a pot of raw cubed meat covered with water and bay leaves.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![a pot of raw cubed meat covered with water and bay leaves.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-4.jpg)\n\n![skimming foam off the surface of a pot of boiling beef cubes.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![skimming foam off the surface of a pot of boiling beef cubes.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-5.jpg)\n\n**Pro Tip:** To remove the scum and foam from the surface, I use a **[skimmer spoon](https:\/\/amzn.to\/3KDXdKY)**. It's perfect for the job\\!\n\n**Step 2:** While the meat is cooking, prepare your vegetables by dicing the onion and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets.\n\n![diced veggies on a cutting board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![diced veggies on a cutting board](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-7.jpg)\n\n![chopping cabbage on a blue cutting board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![chopping cabbage on a blue cutting board](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-8.jpg)\n\n![chopped potatoes on a cutting board.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![chopped potatoes on a cutting board.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-19.jpg)\n\n![julienned beets on a light blue cutting board.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![julienned beets on a light blue cutting board.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-22.jpg)\n\n**Pro Tip:** I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cube them beforehand, soak them in cold water to keep them from discoloring.\n\n**Step 3:** Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot, then add the bacon. Fry the bacon over medium-high heat, then remove from the pot. Sear the meat on all sides in the bacon grease.\n\n![adding cooked and cubed meat to a soup pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![adding cooked and cubed meat to a soup pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-9.jpg)\n\n![straining beef broth through a blue strainer.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![straining beef broth through a blue strainer.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-10.jpg)\n\n![bacon frying in a pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![bacon frying in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-11.jpg)\n\n![cubed meat being browned in a pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![cubed meat being browned in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-12.jpg)\n\n**Step 4:** Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes, then season with salt and pepper. Add tomato paste and sauté for a few more minutes.\n\n![meat and veggies being sauteed in a pot with a wooden spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![meat and veggies being sauteed in a pot with a wooden spoon.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-14.jpg)\n\n![sauteed meat and veggies for borscht.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![sauteed meat and veggies for borscht.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-15.jpg)\n\n![meat, veggies, and tomato paste in a pot for making borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![meat, veggies, and tomato paste in a pot for making borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-16.jpg)\n\n![cooking meat and veggies for borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![cooking meat and veggies for borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-17.jpg)\n\n**Step 5:** Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat for 30 minutes or until the potatoes are fork tender.\n\n![broth being added to ukrainian borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![broth being added to ukrainian borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-18.jpg)\n\n![a pot of borscht soup being stirred with a wooden spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![a pot of borscht soup being stirred with a wooden spoon.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-21.jpg)\n\n**Pro Tip:** To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done.\n\n**Step 6:** Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes, then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon of citric acid.\n\n![adding vinegar to a pot of ukrainian borscht soup recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![adding vinegar to a pot of ukrainian borscht soup recipe.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-23-1.jpg)\n\n![fresh dill in a pot of ukrainian borscht soup.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E)\n\n![fresh dill in a pot of ukrainian borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-25.jpg)\n## 🍽 What to Serve with Ukrainian Borscht\nUkrainian borscht is usually topped with a dollop of sour cream or yogurt and garnished with additional fresh dill. You can also use Italian parsley to garnish the finished dish.\n\nBorscht is traditionally served with rye bread, but if you're like me and don't like rye bread, you can serve it with your favorite crusty bread instead, for example, French bread. Or serve **[deruny](https:\/\/hildaskitchenblog.com\/recipe\/deruny-ukrainian-potato-pancakes\/)** (Ukrainian potato pancakes) on the side\\!\n\n![ukrainian borscht soup in a white bowl with a black pot behind it.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20800'%3E%3C\/svg%3E)\n\n![ukrainian borscht soup in a white bowl with a black pot behind it.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-recipe-10.jpg)\n\nTraditional Borscht Soup\n## 🤷🏻‍♀️ Recipe FAQs\n**What does Ukrainian borscht taste like?**\n\nBorscht is sour, sweet, and mild. It's not overly spiced so the sweet flavor of the beets shines through.\n\n**What is the difference between borscht and borsch?**\n\nThere is no difference between the two. The \"t\" in borscht is silent, so the word is actually pronounced as if it's spelled like \"borsch.\"\n\n**Is borscht soup healthy?**\n\nBorscht is about as healthy as a soup can be! It's loaded with veggies, including beets, carrots, celery, cabbage, onion, and garlic. Sometimes the soup includes meat, and other times it's left out to make a flavorful vegetarian dish.\n\n**What is the national dish of Ukraine?**\n\nThe national dish of Ukraine is borscht, a striking red soup made with a ton of root vegetables. The soup gets its deep red color from beets, one of the predominant ingredients in this delicious soup.\n\nIf you enjoy my **Ukrainian borscht recipe**, be sure to try my **[Ukrainian Stuffed Cabbage-Holubtsi](https:\/\/hildaskitchenblog.com\/recipe\/ukrainian-stuffed-cabbage-holubtsi\/)** and this Polish dill pickle soup (**[Zupa Ogórkowa](https:\/\/hildaskitchenblog.com\/recipe\/zupa-ogorkowa-polish-dill-pickle-soup\/)**).\n\n## 👩🏼‍🍳 Pro Tips\n- Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\\!\n- It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets.\n- Store leftover borscht in an airtight container and refrigerate for up to 5 days.\n\n![Ukrainian borscht In a white bowl topped with sour cream and fresh dill.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201800'%3E%3C\/svg%3E)\n\n![Ukrainian borscht In a white bowl topped with sour cream and fresh dill.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-recipe-7.jpg)\n## 🍗 Related Recipes\nIf you enjoy this traditional borscht recipe, be sure to check out these other recipes\\!\n\n- [![Ukrainian Easter eggs \/ pysanka eggs](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![Ukrainian Easter eggs \/ pysanka eggs](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2024\/03\/pysanki-eggs-1-5-360x360.jpg)Ukrainian Easter Eggs (Pysanka)](https:\/\/hildaskitchenblog.com\/recipe\/ukrainian-easter-eggs-pysanka\/)\n- [![bean and ham soup in a white bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![bean and ham soup in a white bowl](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/02\/featured-image-360x360.jpg)Ham and Bean Soup](https:\/\/hildaskitchenblog.com\/recipe\/ham-and-beans-soup\/)\n- [![shell soup in a white bowl garnished with cheese and peppers](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![shell soup in a white bowl garnished with cheese and peppers](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/01\/sopita-featured-photo-360x360.jpg)Sopita (Mexican Shell Soup)](https:\/\/hildaskitchenblog.com\/recipe\/sopita-mexican-shell-soup\/)\n- [![zupa ogorkowa in bowl beside pickles, dill, shredded cheese](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![zupa ogorkowa in bowl beside pickles, dill, shredded cheese](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2024\/10\/Zupa-ogorkowa-12-360x360.jpg)Zupa Ogórkowa (Polish Dill Pickle Soup)](https:\/\/hildaskitchenblog.com\/recipe\/zupa-ogorkowa-polish-dill-pickle-soup\/)\n\n### **Did you make this recipe?**\n**Before You Begin\\!** If you make this recipe, please leave a review and star rating 🌟🌟🌟🌟🌟 letting us know your thoughts. Your feedback helps our blog succeed, so we can continue providing you with free, delicious recipes! 🥙 🥘 🌯   \n**Stay in touch through social media**:   \n[F](https:\/\/www.facebook.com\/HildasKitchenBlog)[acebook](https:\/\/www.facebook.com\/groups\/78625955621), [Instagram](https:\/\/www.instagram.com\/hildaskitchenblog\/), & [Pinterest](https:\/\/www.pinterest.com\/hildaskitchenblog\/).\n## 📖 Recipe\n### Would you like to save this recipe?\nWe'll email this post to you, so you can come back to it later\\!\n\n![Ukrainian borscht recipe in a white bowl with more soup in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-recipe-6.jpg)\n\n[Hilda Sterner](https:\/\/hildaskitchenblog.com\/hilda-sterner-about-me\/)\n\n## Traditional Ukrainian Borscht Recipe\n4\\.93 from 107 votes\n\nThis delicious Ukrainian soup is loaded with veggies and flavor. The striking red color is achieved with beets, which not only make this dish gorgeous, but also loaded with nutrition\\!\n\n[Print Recipe](https:\/\/hildaskitchenblog.com\/wprm_print\/traditional-ukrainian-borscht-recipe)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&media=https%3A%2F%2Fhildaskitchenblog.com%2Fwp-content%2Fuploads%2F2023%2F03%2Fukrainian-borscht-pin.jpg&description=This+delicious+Ukrainian+soup+is+loaded+with+veggies+and+flavor.+The+striking+red+color+is+achieved+with+beets%2C+which+not+only+make+this+dish+gorgeous%2C+but+also+loaded+with+nutrition%21&is_video=false)\n\n[Rate Recipe](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#commentform)\n\nPrep Time 15 minutes mins\n\nCook Time 1 hour hr 15 minutes mins\n\nTotal Time 1 hour hr 30 minutes mins\n\nServings: 8 servings\n\nCourse: entree, Main Course, Soup\n\nCuisine: Ukrainian\n\nCalories: 330\n\n[Ingredients](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#recipe-65492-ingredients)\n\n[Equipment](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#recipe-65492-equipment)\n\n[Method](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#recipe-65492-instructions)\n\n[Nutrition](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#recipe-65492-nutrition)\n\n[Video](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#wprm-recipe-video-container-65492)\n\n[Notes](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#recipe-65492-notes)\n\n### Ingredients 1x 2x 3x ?\n- ▢\n  1½ lb beef with bones\n- ▢\n  2 bay leaves\n- ▢\n  1 large yellow onion\n- ▢\n  2 medium carrots\n- ▢\n  2 celery ribs\n- ▢\n  ½ medium green cabbage\n- ▢\n  2 medium potatoes\n- ▢\n  3 medium beets\n- ▢\n  4 slices bacon\n- ▢\n  2 teaspoon sea salt\n- ▢\n  1 teaspoon black pepper\n- ▢\n  6 ounces tomato paste\n- ▢\n  2 tablespoon white vinegar (or pickled beet juice)\n- ▢\n  ¼ cup Italian parsley\n- ▢\n  ¼ cup fresh dill (plus more to garnish)\n- ▢\n  4 cloves crushed garlic\n- ▢\n  1 jalapeno (optional)\n- ▢\n  ½ cup sour cream (optional)\n\n### Equipment\n- 1 [Sharp Knife](https:\/\/amzn.to\/4mf9oNi)\n- 1 [Cutting Board](https:\/\/amzn.to\/3B3Xcgw)\n- 1 [6-quart Dutch oven](https:\/\/amzn.to\/3ZSAmCE)\n- 1 [fine mesh strainer](https:\/\/amzn.to\/3zSQMAI)\n\n### Method\n1. Cube meat into 1-2\" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour.\n2. While the meat is cooking, prepare your vegetables by dicing the onion, and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets.\n3. Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot then add the bacon. Fry the bacon over medium-high heat then remove from the pot. Sear the meat on all sides in the bacon grease.\n4. Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes then season with salt and pepper. Add tomato paste and sauté for a few more minutes.\n5. Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat, for 30 minutes or until the potatoes are fork tender.\n6. Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon citric acid.\n7. Serve the borscht topped with a dollop of sour cream and chopped dill. For those who like it spicy, I also add sliced jalapeños (optional).\n\n### Nutrition\nServing: 1bowlCalories: 330kcalCarbohydrates: 27gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 67mgSodium: 319mgFiber: 6gSugar: 11g\n### Video\n### Notes\n- *To remove the scum and foam from the surface, I use a **[skimmer spoon](https:\/\/amzn.to\/3KDXdKY)**. It's perfect for the job\\!*\n- *I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cubed them beforehand, soak them in cold water to keep them from discoloring.*\n- **To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done.**\n- *Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\\!*\n- *It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets.*\n- *Store leftover borscht in an airtight container and refrigerate for up to 5 days.*\n\n### Tried this recipe?\n[Let us know](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#comment) how it was\\!\n\nSharing is caring\\!\n\n818 shares\n\n- Pin386\n- [Share432](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&t=Traditional%20Ukrainian%20Borscht%20Recipe \"Share on Facebook\")\n- [Flipboard](https:\/\/share.flipboard.com\/bookmarklet\/popout?v=2&url=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&title=Traditional%20Ukrainian%20Borscht%20Recipe \"Share on Flipboard\")\n- All\n\n### Comments\n1. Kateryna says\n   \n   February 10, 2026 at 7:11 pm\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    I really enjoyed this recipe . I Mad it without the meet and used beef broth as a base.\n   \n   [Reply](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#comment-60434)\n   - Hilda Sterner says\n     \n     February 10, 2026 at 9:02 pm\n     \n     Thanks, Kateryna, so glad to hear you enjoyed it. Thanks for the review! 😍\n     \n     [Reply](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#comment-60436)\n\n[« Older Comments](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/comment-page-1\/#comments)\n\n![Hilda in the kitchen](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20400%20400'%3E%3C\/svg%3E)\n\n![Hilda in the kitchen](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/10\/Me-400x400-1.jpg)\n\n### Hi! I'm Hilda\nWelcome to Hilda's Kitchen Blog! I am a cookbook author, food blogger, and [**Flipb**](https:\/\/flipboard.com\/@HildaSterner)[**oard**](https:\/\/flipboard.com\/@HildaSterner) publisher. I am also a recipe contributor to Brian Baumgartner's **[Seriously Good Chili Cookbook](https:\/\/amzn.to\/3BCEQBc)** & **[Seriously Good Barbecue Cookbook](https:\/\/amzn.to\/4fM1LLP)**\\!\n\n[More About Me](https:\/\/hildaskitchenblog.com\/hilda-sterner-about-me\/)\n### Get My Cookbook\\!\n[![cook book on a wooden board](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20720'%3E%3C\/svg%3E)![cook book on a wooden board](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2019\/02\/IMG_8808-720x720.jpg)](https:\/\/hildaskitchenblog.com\/cook-book\/)\n\n### Popular Posts\n- [![mulberry pie square](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![mulberry pie square](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2019\/03\/mulberry-pie-square-360x360.jpg)Easy Mulberry Pie Recipe](https:\/\/hildaskitchenblog.com\/recipe\/mulberry-pie-recipe\/)\n- [![chokecherry syrup 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top](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2019\/07\/huckleberry-pie-edited-square-360x360.jpg)Huckleberry Pie Recipe](https:\/\/hildaskitchenblog.com\/recipe\/wild-huckleberry-pie-recipe\/)\n- [![smoked beef ribs on the grill](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![smoked beef ribs on the grill](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2022\/02\/smoked-beef-ribs-on-the-grill-square-2-360x360.jpg)Traeger Smoked Beef Ribs](https:\/\/hildaskitchenblog.com\/recipe\/traeger-smoked-beef-ribs\/)\n- [![Ukrainian stuffed cabbage main photo](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20360%20360'%3E%3C\/svg%3E)![Ukrainian stuffed cabbage main photo](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2022\/03\/stuffed-cabbage-main-photo-2-360x360.jpg)Ukrainian Stuffed Cabbage (Holubtsi)](https:\/\/hildaskitchenblog.com\/recipe\/ukrainian-stuffed-cabbage-holubtsi\/)\n### Featured On\n![featured on parade, flipboard, msn etc.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20320%20284'%3E%3C\/svg%3E)\n\n![featured on parade, flipboard, msn etc.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2021\/01\/featured-on-square.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20664%201177'%3E%3C\/svg%3E)\n\n![](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2021\/01\/everyday-dose-cup.png)\n\nMy Go-To [Mushroom Coffee](https:\/\/www.everydaydose.com\/HILDASKITCHENBLOG)\n\n## Footer\n[Back to Top](https:\/\/hildaskitchenblog.com\/)\n\n![seen on bar .](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20720%20104'%3E%3C\/svg%3E)\n\n![seen on bar 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Please try again.\n## Share anywhere","attrs_readable_markdown":"This **Traditional Ukrainian Borscht Soup** recipe is not only gorgeous but it's also packed with tons of flavor! Borscht soup is loaded with nutritious veggies and chunks of tender beef. However, you can easily make vegetarian borscht by not adding the meat. It's traditionally served with rye bread but I like mine with **[sourdough bread](https:\/\/hildaskitchenblog.com\/recipe\/basic-sourdough-bread-recipe\/)**.\n\n![Ukrainian borscht recipe in a white bowl with more soup in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-recipe-6.jpg)\n\n### Would you like to save this recipe?\nWe'll email this post to you, so you can come back to it later\\!\n\nThe bright red color of this striking soup is achieved with fresh beetroot. Borscht has an irresistible sweet and sour flavor thanks to the sweet carrots, beets, and vinegar.\n\nAlthough I didn't have traditional [fermented beet sour](http:\/\/www.anulaskitchen.com\/2011\/09\/sour-fermented-beetroot-juice-for.html), I improvised and added pickling juice from my **[pickled turnips](https:\/\/hildaskitchenblog.com\/recipe\/pickled-turnips\/)**. They're pickled with fresh beets, so it seemed like an obvious choice. You can also add white distilled vinegar.\n\nIf you've never heard of Ukrainian borscht soup, I have to ask, where have you been? This amazing soup is Ukraine's national dish; however, it's quite popular throughout Eastern Europe, Northern Asia, and yes, even in the Middle East\\!\n\nI remember my mom often reminiscing about her mom's delicious borscht. Grandma Ulia (Julia) lived in Russia at some point, so I'm assuming that's where she learned how to make Russian borscht. However, I have noticed many Assyrians make this soup as well.\n\nAlthough grandma's recipe was never handed down to my mom, I've always wanted to continue the tradition of making borscht. I took the tidbits that mom shared about grandma's borscht and came up with this recipe. How I wish Mom were still with us so I could surprise her with a bowl\\!\n\nJump to:\n\n- [😍 Why You'll Love This Recipe](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%98%8D-why-youll-love-this-recipe)\n- [🔖 Ingredients & Substitutions](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%94%96-ingredients-substitutions)\n- [🥘 How to make Borscht Soup](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%A5%98-how-to-make-borscht-soup)\n- [🍽 What to Serve with Ukrainian Borscht](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%8D%BD-what-to-serve-with-ukrainian-borscht)\n- [🤷🏻‍♀️ Recipe FAQs](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%A4%B7%F0%9F%8F%BB%E2%99%80%EF%B8%8F-recipe-faqs)\n- [👩🏼‍🍳 Pro Tips](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%91%A9%F0%9F%8F%BC%F0%9F%8D%B3-pro-tips)\n- [🍗 Related Recipes](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%8D%97-related-recipes)\n- [📖 Recipe](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#%F0%9F%93%96-recipe)\n- [💬 Comments](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#comments)\n## 😍 Why You'll Love This Recipe\n- This Ukrainian borscht recipe may sound intimidating; however, once you prepare it, you'll see that it's pretty easy to make.\n- The meat can be left out to make vegetarian borscht.\n- To add extra protein to vegetarian borscht, add a can of great northern beans.\n- Besides beef, you can add pork, chicken, lamb, ground pork, or sausage to your borscht soup.\n## 🔖 Ingredients & Substitutions\n![ukrainian borscht recipe ingredients including meat, veggies, bacon, and spices.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht-ingredients-labeled.jpg)\n\n- **Meat:** I used 1 ½ lbs of good-quality beef and some soup bones. You can leave the meat out to make vegetarian borscht or use pork, chicken, or turkey instead.\n- **Veggies:** This soup is loaded with vegetables! You'll need beets, which give the soup its color and sweet flavor. You'll also need carrots, celery (optional), onion, garlic, cabbage, and a few potatoes.\n- **Oil:** I sautéed the meat and veggies in the bacon grease. However, you can also use lard, olive oil, or avocado oil.\n- **Herbs:** Traditionally, fresh dill is mixed into the soup to garnish the dish before serving. I also added about ¼ cup of Italian parsley to the soup and used a small amount of parsley as garnish as well.\n- **Spices:** The only spices you'll need are sea salt and black pepper. Some borscht recipes also add allspice.\n- **Toppings:** Before serving the soup, you'll want to add a dollop of sour cream or plain yogurt and some chopped fresh dill.\n- **Vinegar:** Feel free to use white distilled vinegar, pickle juice (especially from pickled beets), lemon juice, or citric acid.\n- **Sugar:** If you prefer your borscht sweeter, mix in a tablespoon (or more or less) of sugar. Mine only needed 1 teaspoon.\n\n\\**A full list of ingredients can be found in the recipe card at the bottom of this post.*\n\n## 🥘 How to make Borscht Soup\n**Step 1:** Cube meat into 1-2\" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour.\n\n![raw cubed beef and bones in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-2.jpg)\n\n![adding water over raw cubed meat.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-3.jpg)\n\n![a pot of raw cubed meat covered with water and bay leaves.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-4.jpg)\n\n![skimming foam off the surface of a pot of boiling beef cubes.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-5.jpg)\n\n**Pro Tip:** To remove the scum and foam from the surface, I use a **[skimmer spoon](https:\/\/amzn.to\/3KDXdKY)**. It's perfect for the job\\!\n\n**Step 2:** While the meat is cooking, prepare your vegetables by dicing the onion and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets.\n\n![diced veggies on a cutting board](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-7.jpg)\n\n![chopping cabbage on a blue cutting board](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-8.jpg)\n\n![chopped potatoes on a cutting board.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-19.jpg)\n\n![julienned beets on a light blue cutting board.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-22.jpg)\n\n**Pro Tip:** I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cube them beforehand, soak them in cold water to keep them from discoloring.\n\n**Step 3:** Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot, then add the bacon. Fry the bacon over medium-high heat, then remove from the pot. Sear the meat on all sides in the bacon grease.\n\n![adding cooked and cubed meat to a soup pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-9.jpg)\n\n![straining beef broth through a blue strainer.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-10.jpg)\n\n![bacon frying in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-11.jpg)\n\n![cubed meat being browned in a pot.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-12.jpg)\n\n**Step 4:** Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes, then season with salt and pepper. Add tomato paste and sauté for a few more minutes.\n\n![meat and veggies being sauteed in a pot with a wooden spoon.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-14.jpg)\n\n![sauteed meat and veggies for borscht.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-15.jpg)\n\n![meat, veggies, and tomato paste in a pot for making borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-16.jpg)\n\n![cooking meat and veggies for borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-17.jpg)\n\n**Step 5:** Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat for 30 minutes or until the potatoes are fork tender.\n\n![broth being added to ukrainian borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-18.jpg)\n\n![a pot of borscht soup being stirred with a wooden spoon.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-21.jpg)\n\n**Pro Tip:** To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done.\n\n**Step 6:** Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes, then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon of citric acid.\n\n![adding vinegar to a pot of ukrainian borscht soup recipe.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-23-1.jpg)\n\n![fresh dill in a pot of ukrainian borscht soup.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/borscht_-25.jpg)\n## 🍽 What to Serve with Ukrainian Borscht\nUkrainian borscht is usually topped with a dollop of sour cream or yogurt and garnished with additional fresh dill. You can also use Italian parsley to garnish the finished dish.\n\nBorscht is traditionally served with rye bread, but if you're like me and don't like rye bread, you can serve it with your favorite crusty bread instead, for example, French bread. Or serve **[deruny](https:\/\/hildaskitchenblog.com\/recipe\/deruny-ukrainian-potato-pancakes\/)** (Ukrainian potato pancakes) on the side\\!\n\n![ukrainian borscht soup in a white bowl with a black pot behind it.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-recipe-10.jpg)\n\nTraditional Borscht Soup\n## 🤷🏻‍♀️ Recipe FAQs\n**What does Ukrainian borscht taste like?**\n\nBorscht is sour, sweet, and mild. It's not overly spiced so the sweet flavor of the beets shines through.\n\n**What is the difference between borscht and borsch?**\n\nThere is no difference between the two. The \"t\" in borscht is silent, so the word is actually pronounced as if it's spelled like \"borsch.\"\n\n**Is borscht soup healthy?**\n\nBorscht is about as healthy as a soup can be! It's loaded with veggies, including beets, carrots, celery, cabbage, onion, and garlic. Sometimes the soup includes meat, and other times it's left out to make a flavorful vegetarian dish.\n\n**What is the national dish of Ukraine?**\n\nThe national dish of Ukraine is borscht, a striking red soup made with a ton of root vegetables. The soup gets its deep red color from beets, one of the predominant ingredients in this delicious soup.\n\nIf you enjoy my **Ukrainian borscht recipe**, be sure to try my **[Ukrainian Stuffed Cabbage-Holubtsi](https:\/\/hildaskitchenblog.com\/recipe\/ukrainian-stuffed-cabbage-holubtsi\/)** and this Polish dill pickle soup (**[Zupa Ogórkowa](https:\/\/hildaskitchenblog.com\/recipe\/zupa-ogorkowa-polish-dill-pickle-soup\/)**).\n\n## 👩🏼‍🍳 Pro Tips\n- Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\\!\n- It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets.\n- Store leftover borscht in an airtight container and refrigerate for up to 5 days.\n\n![Ukrainian borscht In a white bowl topped with sour cream and fresh dill.](https:\/\/hildaskitchenblog.com\/wp-content\/uploads\/2023\/03\/ukrainian-borscht-recipe-7.jpg)\n\nIf you enjoy this traditional borscht recipe, be sure to check out these other recipes\\!\n\n- [Ukrainian Easter Eggs (Pysanka)](https:\/\/hildaskitchenblog.com\/recipe\/ukrainian-easter-eggs-pysanka\/)\n- [Ham and Bean Soup](https:\/\/hildaskitchenblog.com\/recipe\/ham-and-beans-soup\/)\n- [Sopita (Mexican Shell Soup)](https:\/\/hildaskitchenblog.com\/recipe\/sopita-mexican-shell-soup\/)\n- [Zupa Ogórkowa (Polish Dill Pickle Soup)](https:\/\/hildaskitchenblog.com\/recipe\/zupa-ogorkowa-polish-dill-pickle-soup\/)\n\n### **Did you make this recipe?**\n**Before You Begin\\!** If you make this recipe, please leave a review and star rating 🌟🌟🌟🌟🌟 letting us know your thoughts. Your feedback helps our blog succeed, so we can continue providing you with free, delicious recipes! 🥙 🥘 🌯   \n**Stay in touch through social media**:   \n[F](https:\/\/www.facebook.com\/HildasKitchenBlog)[acebook](https:\/\/www.facebook.com\/groups\/78625955621), [Instagram](https:\/\/www.instagram.com\/hildaskitchenblog\/), & [Pinterest](https:\/\/www.pinterest.com\/hildaskitchenblog\/).\n\n### Would you like to save this recipe?\nWe'll email this post to you, so you can come back to it later\\!\n\n- ▢\n  1½ lb beef with bones\n- ▢\n  2 bay leaves\n- ▢\n  1 large yellow onion\n- ▢\n  2 medium carrots\n- ▢\n  2 celery ribs\n- ▢\n  ½ medium green cabbage\n- ▢\n  2 medium potatoes\n- ▢\n  3 medium beets\n- ▢\n  4 slices bacon\n- ▢\n  2 teaspoon sea salt\n- ▢\n  1 teaspoon black pepper\n- ▢\n  6 ounces tomato paste\n- ▢\n  2 tablespoon white vinegar (or pickled beet juice)\n- ▢\n  ¼ cup Italian parsley\n- ▢\n  ¼ cup fresh dill (plus more to garnish)\n- ▢\n  4 cloves crushed garlic\n- ▢\n  1 jalapeno (optional)\n- ▢\n  ½ cup sour cream (optional)\n\n1. Cube meat into 1-2\" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour.\n2. While the meat is cooking, prepare your vegetables by dicing the onion, and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets.\n3. Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot then add the bacon. Fry the bacon over medium-high heat then remove from the pot. Sear the meat on all sides in the bacon grease.\n4. Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes then season with salt and pepper. Add tomato paste and sauté for a few more minutes.\n5. Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat, for 30 minutes or until the potatoes are fork tender.\n6. Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon citric acid.\n7. Serve the borscht topped with a dollop of sour cream and chopped dill. For those who like it spicy, I also add sliced jalapeños (optional).\n\nServing: 1bowlCalories: 330kcalCarbohydrates: 27gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 67mgSodium: 319mgFiber: 6gSugar: 11g\n\n- *To remove the scum and foam from the surface, I use a **[skimmer spoon](https:\/\/amzn.to\/3KDXdKY)**. It's perfect for the job\\!*\n- *I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cubed them beforehand, soak them in cold water to keep them from discoloring.*\n- **To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done.**\n- *Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\\!*\n- *It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets.*\n- *Store leftover borscht in an airtight container and refrigerate for up to 5 days.*\n\n[Let us know](https:\/\/hildaskitchenblog.com\/recipe\/traditional-ukrainian-borscht-recipe\/#comment) how it was\\!","meta_canonical":null}

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Boilerpipe Text	This Traditional Ukrainian Borscht Soup recipe is not only gorgeous but it's also packed with tons of flavor! Borscht soup is loaded with nutritious veggies and chunks of tender beef. However, you can easily make vegetarian borscht by not adding the meat. It's traditionally served with rye bread but I like mine with sourdough bread . Would you like to save this recipe? We'll email this post to you, so you can come back to it later! The bright red color of this striking soup is achieved with fresh beetroot. Borscht has an irresistible sweet and sour flavor thanks to the sweet carrots, beets, and vinegar. Although I didn't have traditional fermented beet sour , I improvised and added pickling juice from my pickled turnips . They're pickled with fresh beets, so it seemed like an obvious choice. You can also add white distilled vinegar. If you've never heard of Ukrainian borscht soup, I have to ask, where have you been? This amazing soup is Ukraine's national dish; however, it's quite popular throughout Eastern Europe, Northern Asia, and yes, even in the Middle East! I remember my mom often reminiscing about her mom's delicious borscht. Grandma Ulia (Julia) lived in Russia at some point, so I'm assuming that's where she learned how to make Russian borscht. However, I have noticed many Assyrians make this soup as well. Although grandma's recipe was never handed down to my mom, I've always wanted to continue the tradition of making borscht. I took the tidbits that mom shared about grandma's borscht and came up with this recipe. How I wish Mom were still with us so I could surprise her with a bowl! Jump to: 😍 Why You'll Love This Recipe 🔖 Ingredients & Substitutions 🥘 How to make Borscht Soup 🍽 What to Serve with Ukrainian Borscht 🤷🏻‍♀️ Recipe FAQs 👩🏼‍🍳 Pro Tips 🍗 Related Recipes 📖 Recipe 💬 Comments 😍 Why You'll Love This Recipe This Ukrainian borscht recipe may sound intimidating; however, once you prepare it, you'll see that it's pretty easy to make. The meat can be left out to make vegetarian borscht. To add extra protein to vegetarian borscht, add a can of great northern beans. Besides beef, you can add pork, chicken, lamb, ground pork, or sausage to your borscht soup. 🔖 Ingredients & Substitutions Meat: I used 1 ½ lbs of good-quality beef and some soup bones. You can leave the meat out to make vegetarian borscht or use pork, chicken, or turkey instead. Veggies: This soup is loaded with vegetables! You'll need beets, which give the soup its color and sweet flavor. You'll also need carrots, celery (optional), onion, garlic, cabbage, and a few potatoes. Oil: I sautéed the meat and veggies in the bacon grease. However, you can also use lard, olive oil, or avocado oil. Herbs: Traditionally, fresh dill is mixed into the soup to garnish the dish before serving. I also added about ¼ cup of Italian parsley to the soup and used a small amount of parsley as garnish as well. Spices: The only spices you'll need are sea salt and black pepper. Some borscht recipes also add allspice. Toppings: Before serving the soup, you'll want to add a dollop of sour cream or plain yogurt and some chopped fresh dill. Vinegar: Feel free to use white distilled vinegar, pickle juice (especially from pickled beets), lemon juice, or citric acid. Sugar: If you prefer your borscht sweeter, mix in a tablespoon (or more or less) of sugar. Mine only needed 1 teaspoon. * A full list of ingredients can be found in the recipe card at the bottom of this post. 🥘 How to make Borscht Soup Step 1: Cube meat into 1-2" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour. Pro Tip: To remove the scum and foam from the surface, I use a skimmer spoon . It's perfect for the job! Step 2: While the meat is cooking, prepare your vegetables by dicing the onion and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets. Pro Tip: I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cube them beforehand, soak them in cold water to keep them from discoloring. Step 3: Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot, then add the bacon. Fry the bacon over medium-high heat, then remove from the pot. Sear the meat on all sides in the bacon grease. Step 4: Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes, then season with salt and pepper. Add tomato paste and sauté for a few more minutes. Step 5: Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat for 30 minutes or until the potatoes are fork tender. Pro Tip: To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done. Step 6: Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes, then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon of citric acid. 🍽 What to Serve with Ukrainian Borscht Ukrainian borscht is usually topped with a dollop of sour cream or yogurt and garnished with additional fresh dill. You can also use Italian parsley to garnish the finished dish. Borscht is traditionally served with rye bread, but if you're like me and don't like rye bread, you can serve it with your favorite crusty bread instead, for example, French bread. Or serve deruny (Ukrainian potato pancakes) on the side! Traditional Borscht Soup 🤷🏻‍♀️ Recipe FAQs What does Ukrainian borscht taste like? Borscht is sour, sweet, and mild. It's not overly spiced so the sweet flavor of the beets shines through. What is the difference between borscht and borsch? There is no difference between the two. The "t" in borscht is silent, so the word is actually pronounced as if it's spelled like "borsch." Is borscht soup healthy? Borscht is about as healthy as a soup can be! It's loaded with veggies, including beets, carrots, celery, cabbage, onion, and garlic. Sometimes the soup includes meat, and other times it's left out to make a flavorful vegetarian dish. What is the national dish of Ukraine? The national dish of Ukraine is borscht, a striking red soup made with a ton of root vegetables. The soup gets its deep red color from beets, one of the predominant ingredients in this delicious soup. If you enjoy my Ukrainian borscht recipe , be sure to try my Ukrainian Stuffed Cabbage-Holubtsi and this Polish dill pickle soup ( Zupa Ogórkowa ). 👩🏼‍🍳 Pro Tips Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it! It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets. Store leftover borscht in an airtight container and refrigerate for up to 5 days. If you enjoy this traditional borscht recipe, be sure to check out these other recipes! Ukrainian Easter Eggs (Pysanka) Ham and Bean Soup Sopita (Mexican Shell Soup) Zupa Ogórkowa (Polish Dill Pickle Soup) Did you make this recipe? Before You Begin! If you make this recipe, please leave a review and star rating 🌟🌟🌟🌟🌟 letting us know your thoughts. Your feedback helps our blog succeed, so we can continue providing you with free, delicious recipes! 🥙 🥘 🌯 Stay in touch through social media : F acebook , Instagram , & Pinterest . Would you like to save this recipe? We'll email this post to you, so you can come back to it later! ▢ 1½ lb beef with bones ▢ 2 bay leaves ▢ 1 large yellow onion ▢ 2 medium carrots ▢ 2 celery ribs ▢ ½ medium green cabbage ▢ 2 medium potatoes ▢ 3 medium beets ▢ 4 slices bacon ▢ 2 teaspoon sea salt ▢ 1 teaspoon black pepper ▢ 6 ounces tomato paste ▢ 2 tablespoon white vinegar (or pickled beet juice) ▢ ¼ cup Italian parsley ▢ ¼ cup fresh dill (plus more to garnish) ▢ 4 cloves crushed garlic ▢ 1 jalapeno (optional) ▢ ½ cup sour cream (optional) Cube meat into 1-2" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour. While the meat is cooking, prepare your vegetables by dicing the onion, and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets. Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot then add the bacon. Fry the bacon over medium-high heat then remove from the pot. Sear the meat on all sides in the bacon grease. Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes then season with salt and pepper. Add tomato paste and sauté for a few more minutes. Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat, for 30 minutes or until the potatoes are fork tender. Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon citric acid. Serve the borscht topped with a dollop of sour cream and chopped dill. For those who like it spicy, I also add sliced jalapeños (optional). Serving: 1 bowl Calories: 330 kcal Carbohydrates: 27 g Protein: 21 g Fat: 17 g Saturated Fat: 6 g Cholesterol: 67 mg Sodium: 319 mg Fiber: 6 g Sugar: 11 g To remove the scum and foam from the surface, I use a skimmer spoon . It's perfect for the job! I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cubed them beforehand, soak them in cold water to keep them from discoloring. To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done. Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it! It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets. Store leftover borscht in an airtight container and refrigerate for up to 5 days. Let us know how it was!
Markdown	[Hilda's Kitchen Blog](https://hildaskitchenblog.com/) - [Recipes](https://hildaskitchenblog.com/recipes/) - [Cook Book](https://hildaskitchenblog.com/cook-book/) - [About Me](https://hildaskitchenblog.com/hilda-sterner-about-me/) - [Subscribe Form](https://hildaskitchenblog.com/subscribe/) - [Free Resources](https://hildaskitchenblog.com/free-cooking-resources/) [![go to homepage](https://hildaskitchenblog.com/wp-content/uploads/2025/02/standard-logo-200.jpg)](https://hildaskitchenblog.com/) - [Recipe Index](https://hildaskitchenblog.com/recipes/) - [Cinco de Mayo Recipes](https://hildaskitchenblog.com/recipe/category/cinco-de-mayo/) - [Cookbook](https://hildaskitchenblog.com/cook-book/) - [About Me](https://hildaskitchenblog.com/hilda-sterner-about-me/) - [Subscribe Form](https://hildaskitchenblog.com/subscribe/) [![Homepage link](https://hildaskitchenblog.com/wp-content/uploads/2025/02/standard-logo-200.jpg)](https://hildaskitchenblog.com/) - [Recipe Index](https://hildaskitchenblog.com/recipes/) - [Cinco de Mayo Recipes](https://hildaskitchenblog.com/recipe/category/cinco-de-mayo/) - [Cookbook](https://hildaskitchenblog.com/cook-book/) - [About Me](https://hildaskitchenblog.com/hilda-sterner-about-me/) - [Subscribe Form](https://hildaskitchenblog.com/subscribe/) [×](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/) [Check out my cookbook! →](https://hildaskitchenblog.com/cook-book/) - [Recipes](https://hildaskitchenblog.com/recipes/) - [Cook Book](https://hildaskitchenblog.com/cook-book/) - [About Me](https://hildaskitchenblog.com/hilda-sterner-about-me/) - [Subscribe Form](https://hildaskitchenblog.com/subscribe/) - [Free Resources](https://hildaskitchenblog.com/free-cooking-resources/) [Home](https://hildaskitchenblog.com/) » [Recipes](https://hildaskitchenblog.com/recipes/) » [Entree Recipes](https://hildaskitchenblog.com/recipe/category/entree/) # Traditional Ukrainian Borscht Recipe Modified: Jul 3, 2025 · Published: Mar 7, 2023 by [Hilda Sterner](https://hildaskitchenblog.com/hilda-sterner-about-me/) · This post may contain affiliate links · [24 Comments](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#comments) Sharing is caring\! 818 shares - Pin386 - [Share432](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&t=Traditional%20Ukrainian%20Borscht%20Recipe "Share on Facebook") - [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&title=Traditional%20Ukrainian%20Borscht%20Recipe "Share on Flipboard") - All [Jump to Recipe](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#recipe) [Jump to Video](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#recipe-video) ![Ukrainian borscht pin](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-pin-720x1080.jpg) This Traditional Ukrainian Borscht Soup recipe is not only gorgeous but it's also packed with tons of flavor! Borscht soup is loaded with nutritious veggies and chunks of tender beef. However, you can easily make vegetarian borscht by not adding the meat. It's traditionally served with rye bread but I like mine with [sourdough bread](https://hildaskitchenblog.com/recipe/basic-sourdough-bread-recipe/). ![Ukrainian borscht recipe in a white bowl with more soup in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-recipe-6.jpg) ### Would you like to save this recipe? We'll email this post to you, so you can come back to it later\! [Add us as a Google Trusted Source](https://www.google.com/preferences/source?q=hildaskitchenblog.com) The bright red color of this striking soup is achieved with fresh beetroot. Borscht has an irresistible sweet and sour flavor thanks to the sweet carrots, beets, and vinegar. Although I didn't have traditional [fermented beet sour](http://www.anulaskitchen.com/2011/09/sour-fermented-beetroot-juice-for.html), I improvised and added pickling juice from my [pickled turnips](https://hildaskitchenblog.com/recipe/pickled-turnips/). They're pickled with fresh beets, so it seemed like an obvious choice. You can also add white distilled vinegar. If you've never heard of Ukrainian borscht soup, I have to ask, where have you been? This amazing soup is Ukraine's national dish; however, it's quite popular throughout Eastern Europe, Northern Asia, and yes, even in the Middle East\! I remember my mom often reminiscing about her mom's delicious borscht. Grandma Ulia (Julia) lived in Russia at some point, so I'm assuming that's where she learned how to make Russian borscht. However, I have noticed many Assyrians make this soup as well. Although grandma's recipe was never handed down to my mom, I've always wanted to continue the tradition of making borscht. I took the tidbits that mom shared about grandma's borscht and came up with this recipe. How I wish Mom were still with us so I could surprise her with a bowl\! Jump to: - [😍 Why You'll Love This Recipe](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%98%8D-why-youll-love-this-recipe) - [🔖 Ingredients & Substitutions](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%94%96-ingredients-substitutions) - [🥘 How to make Borscht Soup](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%A5%98-how-to-make-borscht-soup) - [🍽 What to Serve with Ukrainian Borscht](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%8D%BD-what-to-serve-with-ukrainian-borscht) - [🤷🏻‍♀️ Recipe FAQs](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%A4%B7%F0%9F%8F%BB%E2%99%80%EF%B8%8F-recipe-faqs) - [👩🏼‍🍳 Pro Tips](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%91%A9%F0%9F%8F%BC%F0%9F%8D%B3-pro-tips) - [🍗 Related Recipes](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%8D%97-related-recipes) - [📖 Recipe](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%93%96-recipe) - [💬 Comments](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#comments) ## 😍 Why You'll Love This Recipe - This Ukrainian borscht recipe may sound intimidating; however, once you prepare it, you'll see that it's pretty easy to make. - The meat can be left out to make vegetarian borscht. - To add extra protein to vegetarian borscht, add a can of great northern beans. - Besides beef, you can add pork, chicken, lamb, ground pork, or sausage to your borscht soup. ## 🔖 Ingredients & Substitutions ![ukrainian borscht recipe ingredients including meat, veggies, bacon, and spices.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20895%20900'%3E%3C/svg%3E) ![ukrainian borscht recipe ingredients including meat, veggies, bacon, and spices.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht-ingredients-labeled.jpg) - Meat: I used 1 ½ lbs of good-quality beef and some soup bones. You can leave the meat out to make vegetarian borscht or use pork, chicken, or turkey instead. - Veggies: This soup is loaded with vegetables! You'll need beets, which give the soup its color and sweet flavor. You'll also need carrots, celery (optional), onion, garlic, cabbage, and a few potatoes. - Oil: I sautéed the meat and veggies in the bacon grease. However, you can also use lard, olive oil, or avocado oil. - Herbs: Traditionally, fresh dill is mixed into the soup to garnish the dish before serving. I also added about ¼ cup of Italian parsley to the soup and used a small amount of parsley as garnish as well. - Spices: The only spices you'll need are sea salt and black pepper. Some borscht recipes also add allspice. - Toppings: Before serving the soup, you'll want to add a dollop of sour cream or plain yogurt and some chopped fresh dill. - Vinegar: Feel free to use white distilled vinegar, pickle juice (especially from pickled beets), lemon juice, or citric acid. - Sugar: If you prefer your borscht sweeter, mix in a tablespoon (or more or less) of sugar. Mine only needed 1 teaspoon. \*A full list of ingredients can be found in the recipe card at the bottom of this post. ## 🥘 How to make Borscht Soup Step 1: Cube meat into 1-2" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour. ![raw cubed beef and bones in a pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![raw cubed beef and bones in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-2.jpg) ![adding water over raw cubed meat.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![adding water over raw cubed meat.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-3.jpg) ![a pot of raw cubed meat covered with water and bay leaves.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![a pot of raw cubed meat covered with water and bay leaves.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-4.jpg) ![skimming foam off the surface of a pot of boiling beef cubes.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![skimming foam off the surface of a pot of boiling beef cubes.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-5.jpg) Pro Tip: To remove the scum and foam from the surface, I use a [skimmer spoon](https://amzn.to/3KDXdKY). It's perfect for the job\! Step 2: While the meat is cooking, prepare your vegetables by dicing the onion and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets. ![diced veggies on a cutting board](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![diced veggies on a cutting board](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-7.jpg) ![chopping cabbage on a blue cutting board](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![chopping cabbage on a blue cutting board](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-8.jpg) ![chopped potatoes on a cutting board.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![chopped potatoes on a cutting board.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-19.jpg) ![julienned beets on a light blue cutting board.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![julienned beets on a light blue cutting board.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-22.jpg) Pro Tip: I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cube them beforehand, soak them in cold water to keep them from discoloring. Step 3: Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot, then add the bacon. Fry the bacon over medium-high heat, then remove from the pot. Sear the meat on all sides in the bacon grease. ![adding cooked and cubed meat to a soup pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![adding cooked and cubed meat to a soup pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-9.jpg) ![straining beef broth through a blue strainer.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![straining beef broth through a blue strainer.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-10.jpg) ![bacon frying in a pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![bacon frying in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-11.jpg) ![cubed meat being browned in a pot.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![cubed meat being browned in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-12.jpg) Step 4: Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes, then season with salt and pepper. Add tomato paste and sauté for a few more minutes. ![meat and veggies being sauteed in a pot with a wooden spoon.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![meat and veggies being sauteed in a pot with a wooden spoon.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-14.jpg) ![sauteed meat and veggies for borscht.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![sauteed meat and veggies for borscht.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-15.jpg) ![meat, veggies, and tomato paste in a pot for making borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![meat, veggies, and tomato paste in a pot for making borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-16.jpg) ![cooking meat and veggies for borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![cooking meat and veggies for borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-17.jpg) Step 5: Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat for 30 minutes or until the potatoes are fork tender. ![broth being added to ukrainian borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![broth being added to ukrainian borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-18.jpg) ![a pot of borscht soup being stirred with a wooden spoon.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![a pot of borscht soup being stirred with a wooden spoon.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-21.jpg) Pro Tip: To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done. Step 6: Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes, then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon of citric acid. ![adding vinegar to a pot of ukrainian borscht soup recipe.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![adding vinegar to a pot of ukrainian borscht soup recipe.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-23-1.jpg) ![fresh dill in a pot of ukrainian borscht soup.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201200'%3E%3C/svg%3E) ![fresh dill in a pot of ukrainian borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-25.jpg) ## 🍽 What to Serve with Ukrainian Borscht Ukrainian borscht is usually topped with a dollop of sour cream or yogurt and garnished with additional fresh dill. You can also use Italian parsley to garnish the finished dish. Borscht is traditionally served with rye bread, but if you're like me and don't like rye bread, you can serve it with your favorite crusty bread instead, for example, French bread. Or serve [deruny](https://hildaskitchenblog.com/recipe/deruny-ukrainian-potato-pancakes/) (Ukrainian potato pancakes) on the side\! ![ukrainian borscht soup in a white bowl with a black pot behind it.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%20800'%3E%3C/svg%3E) ![ukrainian borscht soup in a white bowl with a black pot behind it.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-recipe-10.jpg) Traditional Borscht Soup ## 🤷🏻‍♀️ Recipe FAQs What does Ukrainian borscht taste like? Borscht is sour, sweet, and mild. It's not overly spiced so the sweet flavor of the beets shines through. What is the difference between borscht and borsch? There is no difference between the two. The "t" in borscht is silent, so the word is actually pronounced as if it's spelled like "borsch." Is borscht soup healthy? Borscht is about as healthy as a soup can be! It's loaded with veggies, including beets, carrots, celery, cabbage, onion, and garlic. Sometimes the soup includes meat, and other times it's left out to make a flavorful vegetarian dish. What is the national dish of Ukraine? The national dish of Ukraine is borscht, a striking red soup made with a ton of root vegetables. The soup gets its deep red color from beets, one of the predominant ingredients in this delicious soup. If you enjoy my Ukrainian borscht recipe, be sure to try my [Ukrainian Stuffed Cabbage-Holubtsi](https://hildaskitchenblog.com/recipe/ukrainian-stuffed-cabbage-holubtsi/) and this Polish dill pickle soup ([Zupa Ogórkowa](https://hildaskitchenblog.com/recipe/zupa-ogorkowa-polish-dill-pickle-soup/)). ## 👩🏼‍🍳 Pro Tips - Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\! - It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets. - Store leftover borscht in an airtight container and refrigerate for up to 5 days. ![Ukrainian borscht In a white bowl topped with sour cream and fresh dill.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201800'%3E%3C/svg%3E) ![Ukrainian borscht In a white bowl topped with sour cream and fresh dill.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-recipe-7.jpg) ## 🍗 Related Recipes If you enjoy this traditional borscht recipe, be sure to check out these other recipes\! - [![Ukrainian Easter eggs / pysanka eggs](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![Ukrainian Easter eggs / pysanka eggs](https://hildaskitchenblog.com/wp-content/uploads/2024/03/pysanki-eggs-1-5-360x360.jpg)Ukrainian Easter Eggs (Pysanka)](https://hildaskitchenblog.com/recipe/ukrainian-easter-eggs-pysanka/) - [![bean and ham soup in a white bowl](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![bean and ham soup in a white bowl](https://hildaskitchenblog.com/wp-content/uploads/2023/02/featured-image-360x360.jpg)Ham and Bean Soup](https://hildaskitchenblog.com/recipe/ham-and-beans-soup/) - [![shell soup in a white bowl garnished with cheese and peppers](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![shell soup in a white bowl garnished with cheese and peppers](https://hildaskitchenblog.com/wp-content/uploads/2023/01/sopita-featured-photo-360x360.jpg)Sopita (Mexican Shell Soup)](https://hildaskitchenblog.com/recipe/sopita-mexican-shell-soup/) - [![zupa ogorkowa in bowl beside pickles, dill, shredded cheese](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20360%20360'%3E%3C/svg%3E)![zupa ogorkowa in bowl beside pickles, dill, shredded cheese](https://hildaskitchenblog.com/wp-content/uploads/2024/10/Zupa-ogorkowa-12-360x360.jpg)Zupa Ogórkowa (Polish Dill Pickle Soup)](https://hildaskitchenblog.com/recipe/zupa-ogorkowa-polish-dill-pickle-soup/) ### Did you make this recipe? Before You Begin\! If you make this recipe, please leave a review and star rating 🌟🌟🌟🌟🌟 letting us know your thoughts. Your feedback helps our blog succeed, so we can continue providing you with free, delicious recipes! 🥙 🥘 🌯 Stay in touch through social media: [F](https://www.facebook.com/HildasKitchenBlog)[acebook](https://www.facebook.com/groups/78625955621), [Instagram](https://www.instagram.com/hildaskitchenblog/), & [Pinterest](https://www.pinterest.com/hildaskitchenblog/). ## 📖 Recipe ### Would you like to save this recipe? We'll email this post to you, so you can come back to it later\! ![Ukrainian borscht recipe in a white bowl with more soup in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-recipe-6.jpg) [Hilda Sterner](https://hildaskitchenblog.com/hilda-sterner-about-me/) ## Traditional Ukrainian Borscht Recipe 4\.93 from 107 votes This delicious Ukrainian soup is loaded with veggies and flavor. The striking red color is achieved with beets, which not only make this dish gorgeous, but also loaded with nutrition\! [Print Recipe](https://hildaskitchenblog.com/wprm_print/traditional-ukrainian-borscht-recipe) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&media=https%3A%2F%2Fhildaskitchenblog.com%2Fwp-content%2Fuploads%2F2023%2F03%2Fukrainian-borscht-pin.jpg&description=This+delicious+Ukrainian+soup+is+loaded+with+veggies+and+flavor.+The+striking+red+color+is+achieved+with+beets%2C+which+not+only+make+this+dish+gorgeous%2C+but+also+loaded+with+nutrition%21&is_video=false) [Rate Recipe](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#commentform) Prep Time 15 minutes mins Cook Time 1 hour hr 15 minutes mins Total Time 1 hour hr 30 minutes mins Servings: 8 servings Course: entree, Main Course, Soup Cuisine: Ukrainian Calories: 330 [Ingredients](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#recipe-65492-ingredients) [Equipment](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#recipe-65492-equipment) [Method](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#recipe-65492-instructions) [Nutrition](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#recipe-65492-nutrition) [Video](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#wprm-recipe-video-container-65492) [Notes](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#recipe-65492-notes) ### Ingredients 1x 2x 3x ? - ▢ 1½ lb beef with bones - ▢ 2 bay leaves - ▢ 1 large yellow onion - ▢ 2 medium carrots - ▢ 2 celery ribs - ▢ ½ medium green cabbage - ▢ 2 medium potatoes - ▢ 3 medium beets - ▢ 4 slices bacon - ▢ 2 teaspoon sea salt - ▢ 1 teaspoon black pepper - ▢ 6 ounces tomato paste - ▢ 2 tablespoon white vinegar (or pickled beet juice) - ▢ ¼ cup Italian parsley - ▢ ¼ cup fresh dill (plus more to garnish) - ▢ 4 cloves crushed garlic - ▢ 1 jalapeno (optional) - ▢ ½ cup sour cream (optional) ### Equipment - 1 [Sharp Knife](https://amzn.to/4mf9oNi) - 1 [Cutting Board](https://amzn.to/3B3Xcgw) - 1 [6-quart Dutch oven](https://amzn.to/3ZSAmCE) - 1 [fine mesh strainer](https://amzn.to/3zSQMAI) ### Method 1. Cube meat into 1-2" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour. 2. While the meat is cooking, prepare your vegetables by dicing the onion, and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets. 3. Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot then add the bacon. Fry the bacon over medium-high heat then remove from the pot. Sear the meat on all sides in the bacon grease. 4. Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes then season with salt and pepper. Add tomato paste and sauté for a few more minutes. 5. Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat, for 30 minutes or until the potatoes are fork tender. 6. Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon citric acid. 7. Serve the borscht topped with a dollop of sour cream and chopped dill. For those who like it spicy, I also add sliced jalapeños (optional). ### Nutrition Serving: 1bowlCalories: 330kcalCarbohydrates: 27gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 67mgSodium: 319mgFiber: 6gSugar: 11g ### Video ### Notes - To remove the scum and foam from the surface, I use a [skimmer spoon](https://amzn.to/3KDXdKY). It's perfect for the job\! - I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cubed them beforehand, soak them in cold water to keep them from discoloring. - To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done. - Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\! - It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets. - Store leftover borscht in an airtight container and refrigerate for up to 5 days. ### Tried this recipe? [Let us know](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#comment) how it was\! Sharing is caring\! 818 shares - Pin386 - [Share432](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&t=Traditional%20Ukrainian%20Borscht%20Recipe "Share on Facebook") - [Flipboard](https://share.flipboard.com/bookmarklet/popout?v=2&url=https%3A%2F%2Fhildaskitchenblog.com%2Frecipe%2Ftraditional-ukrainian-borscht-recipe%2F&title=Traditional%20Ukrainian%20Borscht%20Recipe "Share on Flipboard") - All ### Comments 1. Kateryna says February 10, 2026 at 7:11 pm ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) I really enjoyed this recipe . I Mad it without the meet and used beef broth as a base. [Reply](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#comment-60434) - Hilda Sterner says February 10, 2026 at 9:02 pm Thanks, Kateryna, so glad to hear you enjoyed it. Thanks for the review! 😍 [Reply](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#comment-60436) [« Older Comments](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/comment-page-1/#comments) ![Hilda in the kitchen](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20400%20400'%3E%3C/svg%3E) ![Hilda in the kitchen](https://hildaskitchenblog.com/wp-content/uploads/2023/10/Me-400x400-1.jpg) ### Hi! I'm Hilda Welcome to Hilda's Kitchen Blog! I am a cookbook author, food blogger, and [Flipb](https://flipboard.com/@HildaSterner)[oard](https://flipboard.com/@HildaSterner) publisher. I am also a recipe contributor to Brian Baumgartner's [Seriously Good Chili Cookbook](https://amzn.to/3BCEQBc) & [Seriously Good Barbecue Cookbook](https://amzn.to/4fM1LLP)\! [More About Me](https://hildaskitchenblog.com/hilda-sterner-about-me/) ### Get My Cookbook\! 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Readable Markdown	This Traditional Ukrainian Borscht Soup recipe is not only gorgeous but it's also packed with tons of flavor! Borscht soup is loaded with nutritious veggies and chunks of tender beef. However, you can easily make vegetarian borscht by not adding the meat. It's traditionally served with rye bread but I like mine with [sourdough bread](https://hildaskitchenblog.com/recipe/basic-sourdough-bread-recipe/). ![Ukrainian borscht recipe in a white bowl with more soup in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-recipe-6.jpg) ### Would you like to save this recipe? We'll email this post to you, so you can come back to it later\! The bright red color of this striking soup is achieved with fresh beetroot. Borscht has an irresistible sweet and sour flavor thanks to the sweet carrots, beets, and vinegar. Although I didn't have traditional [fermented beet sour](http://www.anulaskitchen.com/2011/09/sour-fermented-beetroot-juice-for.html), I improvised and added pickling juice from my [pickled turnips](https://hildaskitchenblog.com/recipe/pickled-turnips/). They're pickled with fresh beets, so it seemed like an obvious choice. You can also add white distilled vinegar. If you've never heard of Ukrainian borscht soup, I have to ask, where have you been? This amazing soup is Ukraine's national dish; however, it's quite popular throughout Eastern Europe, Northern Asia, and yes, even in the Middle East\! I remember my mom often reminiscing about her mom's delicious borscht. Grandma Ulia (Julia) lived in Russia at some point, so I'm assuming that's where she learned how to make Russian borscht. However, I have noticed many Assyrians make this soup as well. Although grandma's recipe was never handed down to my mom, I've always wanted to continue the tradition of making borscht. I took the tidbits that mom shared about grandma's borscht and came up with this recipe. How I wish Mom were still with us so I could surprise her with a bowl\! Jump to: - [😍 Why You'll Love This Recipe](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%98%8D-why-youll-love-this-recipe) - [🔖 Ingredients & Substitutions](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%94%96-ingredients-substitutions) - [🥘 How to make Borscht Soup](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%A5%98-how-to-make-borscht-soup) - [🍽 What to Serve with Ukrainian Borscht](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%8D%BD-what-to-serve-with-ukrainian-borscht) - [🤷🏻‍♀️ Recipe FAQs](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%A4%B7%F0%9F%8F%BB%E2%99%80%EF%B8%8F-recipe-faqs) - [👩🏼‍🍳 Pro Tips](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%91%A9%F0%9F%8F%BC%F0%9F%8D%B3-pro-tips) - [🍗 Related Recipes](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%8D%97-related-recipes) - [📖 Recipe](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#%F0%9F%93%96-recipe) - [💬 Comments](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#comments) ## 😍 Why You'll Love This Recipe - This Ukrainian borscht recipe may sound intimidating; however, once you prepare it, you'll see that it's pretty easy to make. - The meat can be left out to make vegetarian borscht. - To add extra protein to vegetarian borscht, add a can of great northern beans. - Besides beef, you can add pork, chicken, lamb, ground pork, or sausage to your borscht soup. ## 🔖 Ingredients & Substitutions ![ukrainian borscht recipe ingredients including meat, veggies, bacon, and spices.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht-ingredients-labeled.jpg) - Meat: I used 1 ½ lbs of good-quality beef and some soup bones. You can leave the meat out to make vegetarian borscht or use pork, chicken, or turkey instead. - Veggies: This soup is loaded with vegetables! You'll need beets, which give the soup its color and sweet flavor. You'll also need carrots, celery (optional), onion, garlic, cabbage, and a few potatoes. - Oil: I sautéed the meat and veggies in the bacon grease. However, you can also use lard, olive oil, or avocado oil. - Herbs: Traditionally, fresh dill is mixed into the soup to garnish the dish before serving. I also added about ¼ cup of Italian parsley to the soup and used a small amount of parsley as garnish as well. - Spices: The only spices you'll need are sea salt and black pepper. Some borscht recipes also add allspice. - Toppings: Before serving the soup, you'll want to add a dollop of sour cream or plain yogurt and some chopped fresh dill. - Vinegar: Feel free to use white distilled vinegar, pickle juice (especially from pickled beets), lemon juice, or citric acid. - Sugar: If you prefer your borscht sweeter, mix in a tablespoon (or more or less) of sugar. Mine only needed 1 teaspoon. \*A full list of ingredients can be found in the recipe card at the bottom of this post. ## 🥘 How to make Borscht Soup Step 1: Cube meat into 1-2" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour. ![raw cubed beef and bones in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-2.jpg) ![adding water over raw cubed meat.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-3.jpg) ![a pot of raw cubed meat covered with water and bay leaves.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-4.jpg) ![skimming foam off the surface of a pot of boiling beef cubes.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-5.jpg) Pro Tip: To remove the scum and foam from the surface, I use a [skimmer spoon](https://amzn.to/3KDXdKY). It's perfect for the job\! Step 2: While the meat is cooking, prepare your vegetables by dicing the onion and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets. ![diced veggies on a cutting board](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-7.jpg) ![chopping cabbage on a blue cutting board](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-8.jpg) ![chopped potatoes on a cutting board.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-19.jpg) ![julienned beets on a light blue cutting board.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-22.jpg) Pro Tip: I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cube them beforehand, soak them in cold water to keep them from discoloring. Step 3: Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot, then add the bacon. Fry the bacon over medium-high heat, then remove from the pot. Sear the meat on all sides in the bacon grease. ![adding cooked and cubed meat to a soup pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-9.jpg) ![straining beef broth through a blue strainer.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-10.jpg) ![bacon frying in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-11.jpg) ![cubed meat being browned in a pot.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-12.jpg) Step 4: Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes, then season with salt and pepper. Add tomato paste and sauté for a few more minutes. ![meat and veggies being sauteed in a pot with a wooden spoon.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-14.jpg) ![sauteed meat and veggies for borscht.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-15.jpg) ![meat, veggies, and tomato paste in a pot for making borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-16.jpg) ![cooking meat and veggies for borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-17.jpg) Step 5: Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat for 30 minutes or until the potatoes are fork tender. ![broth being added to ukrainian borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-18.jpg) ![a pot of borscht soup being stirred with a wooden spoon.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-21.jpg) Pro Tip: To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done. Step 6: Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes, then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon of citric acid. ![adding vinegar to a pot of ukrainian borscht soup recipe.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-23-1.jpg) ![fresh dill in a pot of ukrainian borscht soup.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/borscht_-25.jpg) ## 🍽 What to Serve with Ukrainian Borscht Ukrainian borscht is usually topped with a dollop of sour cream or yogurt and garnished with additional fresh dill. You can also use Italian parsley to garnish the finished dish. Borscht is traditionally served with rye bread, but if you're like me and don't like rye bread, you can serve it with your favorite crusty bread instead, for example, French bread. Or serve [deruny](https://hildaskitchenblog.com/recipe/deruny-ukrainian-potato-pancakes/) (Ukrainian potato pancakes) on the side\! ![ukrainian borscht soup in a white bowl with a black pot behind it.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-recipe-10.jpg) Traditional Borscht Soup ## 🤷🏻‍♀️ Recipe FAQs What does Ukrainian borscht taste like? Borscht is sour, sweet, and mild. It's not overly spiced so the sweet flavor of the beets shines through. What is the difference between borscht and borsch? There is no difference between the two. The "t" in borscht is silent, so the word is actually pronounced as if it's spelled like "borsch." Is borscht soup healthy? Borscht is about as healthy as a soup can be! It's loaded with veggies, including beets, carrots, celery, cabbage, onion, and garlic. Sometimes the soup includes meat, and other times it's left out to make a flavorful vegetarian dish. What is the national dish of Ukraine? The national dish of Ukraine is borscht, a striking red soup made with a ton of root vegetables. The soup gets its deep red color from beets, one of the predominant ingredients in this delicious soup. If you enjoy my Ukrainian borscht recipe, be sure to try my [Ukrainian Stuffed Cabbage-Holubtsi](https://hildaskitchenblog.com/recipe/ukrainian-stuffed-cabbage-holubtsi/) and this Polish dill pickle soup ([Zupa Ogórkowa](https://hildaskitchenblog.com/recipe/zupa-ogorkowa-polish-dill-pickle-soup/)). ## 👩🏼‍🍳 Pro Tips - Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\! - It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets. - Store leftover borscht in an airtight container and refrigerate for up to 5 days. ![Ukrainian borscht In a white bowl topped with sour cream and fresh dill.](https://hildaskitchenblog.com/wp-content/uploads/2023/03/ukrainian-borscht-recipe-7.jpg) If you enjoy this traditional borscht recipe, be sure to check out these other recipes\! - [Ukrainian Easter Eggs (Pysanka)](https://hildaskitchenblog.com/recipe/ukrainian-easter-eggs-pysanka/) - [Ham and Bean Soup](https://hildaskitchenblog.com/recipe/ham-and-beans-soup/) - [Sopita (Mexican Shell Soup)](https://hildaskitchenblog.com/recipe/sopita-mexican-shell-soup/) - [Zupa Ogórkowa (Polish Dill Pickle Soup)](https://hildaskitchenblog.com/recipe/zupa-ogorkowa-polish-dill-pickle-soup/) ### Did you make this recipe? Before You Begin\! If you make this recipe, please leave a review and star rating 🌟🌟🌟🌟🌟 letting us know your thoughts. Your feedback helps our blog succeed, so we can continue providing you with free, delicious recipes! 🥙 🥘 🌯 Stay in touch through social media: [F](https://www.facebook.com/HildasKitchenBlog)[acebook](https://www.facebook.com/groups/78625955621), [Instagram](https://www.instagram.com/hildaskitchenblog/), & [Pinterest](https://www.pinterest.com/hildaskitchenblog/). ### Would you like to save this recipe? We'll email this post to you, so you can come back to it later\! - ▢ 1½ lb beef with bones - ▢ 2 bay leaves - ▢ 1 large yellow onion - ▢ 2 medium carrots - ▢ 2 celery ribs - ▢ ½ medium green cabbage - ▢ 2 medium potatoes - ▢ 3 medium beets - ▢ 4 slices bacon - ▢ 2 teaspoon sea salt - ▢ 1 teaspoon black pepper - ▢ 6 ounces tomato paste - ▢ 2 tablespoon white vinegar (or pickled beet juice) - ▢ ¼ cup Italian parsley - ▢ ¼ cup fresh dill (plus more to garnish) - ▢ 4 cloves crushed garlic - ▢ 1 jalapeno (optional) - ▢ ½ cup sour cream (optional) 1. Cube meat into 1-2" pieces. Add to a large soup pot or Dutch oven along with soup bones and bay leaves. Cover with 10 cups of cold water and bring to a boil over medium heat. Once boiling, cover and simmer on low heat for 45 minutes to an hour. 2. While the meat is cooking, prepare your vegetables by dicing the onion, and chopping the carrots and celery. Next, slice (or shred) the cabbage, peel and cube the potatoes, and peel and julienne the beets. 3. Remove the meat from the Dutch oven and strain the broth. Wipe or wash the pot then add the bacon. Fry the bacon over medium-high heat then remove from the pot. Sear the meat on all sides in the bacon grease. 4. Add onions, carrots, celery, and chopped bacon to the pot. Sauté for a few minutes then season with salt and pepper. Add tomato paste and sauté for a few more minutes. 5. Pour strained broth back into the pot. Mix to dissolve the tomato paste. Add potatoes, beets, and cabbage, then cover and simmer over low heat, for 30 minutes or until the potatoes are fork tender. 6. Add vinegar (or beet sour), chopped parsley, dill, and minced garlic. Mix to combine the soup ingredients. Simmer for an additional 5 minutes then taste to see if the seasoning needs to be adjusted. I added a teaspoon of sugar and ½ teaspoon citric acid. 7. Serve the borscht topped with a dollop of sour cream and chopped dill. For those who like it spicy, I also add sliced jalapeños (optional). Serving: 1bowlCalories: 330kcalCarbohydrates: 27gProtein: 21gFat: 17gSaturated Fat: 6gCholesterol: 67mgSodium: 319mgFiber: 6gSugar: 11g - To remove the scum and foam from the surface, I use a [skimmer spoon](https://amzn.to/3KDXdKY). It's perfect for the job\! - I like to prep the potatoes right before I'm ready to add them to the pot. If you peel and cubed them beforehand, soak them in cold water to keep them from discoloring. - To test if the potatoes are done, pierce with a fork. If the fork does not meet any resistance and can pierce the potato cubes easily, they're done. - Some Ukrainian borscht recipes call for the addition of allspice. Because Assyrians use this spice in many of their recipes, I decided to try it and found that I prefer borscht without it\! - It is said that you can make a spoon stand up in a proper bowl of borscht because it's so hearty. If you prefer a thinner soup, you can either add more beef broth or reduce the amount of veggies used, except for the beets. - Store leftover borscht in an airtight container and refrigerate for up to 5 days. [Let us know](https://hildaskitchenblog.com/recipe/traditional-ukrainian-borscht-recipe/#comment) how it was\!
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