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1. Shard Calculation

Query:

Response:

Calculated Shard: 129 (from laksa147)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa129.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://ifoodreal.com/ukrainian-borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://ifoodreal.com/ukrainian-borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/ifoodreal.com\/ukrainian-borscht\/","crawl_time":1775812405,"first_indexed_time":1523596959,"http_code":200,"src_unparsed":"com,ifoodreal!\/ukrainian-borscht\/ s443","src_root_hash":"16603138323452894129","history_drop_reason":null,"meta_title":"Ukrainian Borscht Recipe (Authentic) - iFoodReal.com","meta_descriptions":["Sharing my grandma's Borscht Recipe I grew up with in Ukraine. This iconic beet soup is served with a dollop of sour cream and rye bread."],"attrs_boilerpipe_text":"Sharing my grandma’s authentic\nBorscht Recipe\nI grew up eating in Ukraine. This iconic beet soup is made with beef, cabbage, potatoes, carrots, garlic and dill. Then served with a dollop of sour cream and rye bread.\nIf you like borscht, be sure to try my\ngreen borscht\n,\nInstant Pot borscht\nor\nvegetarian borscht\n!\nMy Family’s Ukrainian Borscht Recipe\nThis is my grandma’s authentic borscht recipe\nI grew up with in Ukraine\n. She made it every week and I still have it in a regular rotation.\nIf you don’t know what is borscht, it’s vibrant red color\nsoup\nwith cabbage, beets, potatoes, carrots, onion and garlic. It has earthy taste of beets, is sweet and tangy. It can be vegan or\nvegetarian\n, as well as made with beef, pork or chicken. Then served with sour cream and dill.\n“Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end.\nFun fact – all women in our family – mom, grandma, sister, aunt and me had their own slightly different borscht recipe. We all cooked in the same kitchen we used to share and yet everyone’s version of borscht was unique. Even my sister-in-law and mother-in-law cook theirs differently.\nIs Borscht Ukrainian or Russian?\nAccording to\nWikipedia\n, borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe.\nThere are as many variations of traditional Ukrainian borscht recipe as there are regions and families.\nIngredients for Borscht Recipe\nBorscht ingredients are very simple and vary on one’s fridge contents and region of Ukraine. Here are the main ingredients you could always find in my grandma’s recipe:\nBeef bones or beef broth:\nMost flavorful borscht starts with making broth with about 2 pounds of beef bones like oxtail, shanks, short ribs or even pork ribs. If your bones are not meaty, add some cubed stew beef. If in a rush, you can use beef broth. Please see below for more info about it.\nBeets:\nYou want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor.\nCabbage:\nTraditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same.\nPotatoes:\nRed or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work.\nCarrots and onion:\nFor bulk and flavor. I use yellow onion but you can use white onion or red onion.\nTomato paste:\nTo add more flavor and color.\nWhite vinegar and sugar:\nYou can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking.\nGarlic:\nPlease use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must!\nDill:\nJust like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup!\nBay leaves, salt and pepper\nSour cream:\nFor serving.\nHow to Make Borscht\nHere is a quick rundown of how to make borscht. Full recipe card with a video is located below. It’s actually very easy to make and anyone can do it!\nPrep veggies:\nYou want to start with cabbage first because it takes the longest time to cook. While it is cooking, you can prep other vegetables.\nCook cabbage in broth\nwith bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile.\nSaute onion and carrots\nin a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip.\nThen add beets\nand a bit more oil, cook for another 5 minutes. It’s called “zazharka”.\nTransfer sauteed veggies to the pot along with potatoes, tomato paste and salt.\nCook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings.\nSeason borscht\nwith white vinegar, garlic, sugar and pepper.\nStir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve.\nHow to Peel and Cut Vegetables for Borscht\nBeets: \nPeel beets with\na regular vegetable peeler\nand cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup.\nCabbage: \nThin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use\na mandoline\nif you still need practice.\nPotatoes: \nCube potatoes into small-medium pieces to soak up more of the soup flavor.\nOnion and carrots: \nDice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons.\nWhat Type of Broth Should I Use?\nBeef bones with meat (my favorite):\nIf you choose to add meat to borscht, first make the broth. Cover about 2 pounds of beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot.\nBone broth (my other favorite):\nThis time I was ready, stopped by my local beef farm, got soup bones and made\nInstant Pot beef bone broth\n. It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for to create more broth. Ukrainian in me will never die.\nStore bought beef broth:\nYou can use beef soup base diluted with water if you are in a rush. It adds decent enough flavor, in this case I would also add beef stew meat. Or use broth or stock from a carton. I highly recommend to buy organic and low sodium.\nServing\nMy favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out!\nUkrainians like to serve it hot, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly (\nsalo\n),\npampushky\nor rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious!\nSour cream or yogurt: \nSour cream is traditional choice. Often we use\nplain yogurt\nwith more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire\nUkrainian cuisine\nby now. Some people also love mayo in their soup but it’s not for me.\nRye bread: \nRye bread is dense dark color bread. I find mine in a bread section seal wrapped for freshness. It is often German.\nSourdough bread would be great for serving as well! I toast it to resemble freshly baked Ukrainian bread.\nMore garlic: \nMany Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your partner and don’t leave the house that night.\nMore dill: \nI add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart.\nThis is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt. By the way, my Canadian born kids love it! Try on yours and see. Would love to hear how it goes!\nHow to Store and Reheat\nThe best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze.\nStore:\nRefrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container.\nReheat\nby simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes.\nFreeze\nin an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat.\nMore Eastern European Recipes to Try\nCabbage rolls\nUnstuffed cabbage rolls\nCabbage roll soup\nRussian cabbage soup\nBuckwheat soup\nSplit pea soup\nBeef barley soup\nHave you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy!\n▢\n12\ncups\nlow sodium beef broth\n,\nor beef bones + cold water (see notes)\n▢\n5\ncups\ngreen or red cabbage\n,\nthinly sliced\n▢\n1\nlarge\nonion\n,\nchopped\n▢\n3\nmedium\ncarrots\n,\nchopped\n▢\n2\ntablespoons\nolive oil\n▢\n3\nlarge\nbeets\n,\npeeled and cut into matchsticks\n▢\n4\nlarge\npotatoes\n,\npeeled and cubed\n▢\n6\nounces can\ntomato paste\n,\nlow sodium\n▢\n2\nteaspoons\nsalt\n▢\n3\nbay leaves\n▢\n1\ntablespoon\nwhite vinegar\n▢\nPinch of sugar or maple syrup\n▢\n3\nlarge\ngarlic cloves\n,\ngrated\n▢\nGround black pepper\n,\nto taste\n▢\n1\/4\ncup\ndill or parsley\n,\nfinely chopped\n▢\nYogurt, sour cream and rye bread\n,\nfor serving\nCook Mode\nPrevent your screen from going dark\nIn a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables.\nOnce beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.\nMeanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.\nAdd beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes.\nTransfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.\nTurn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.\nServe hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).\n🎉\nLast step!\nIf you made this recipe,\nplease leave a review\nand let us know what you think!\nStore:\nRefrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.\nFreeze:\nFreeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.\nBeef bones+cold water:\nThis would be the most authentic borscht but I know many are short on time. You make the beef broth first with 2 pounds of beef ribs, oxtail, soup bones or any meat cut with a bit of fat. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot.\nStore bought stock:\nGood if you are in a rush. You can use regular beef broth from a carton. Preferably organic and low sodium, if you can. In this case, I would recommend to add some beef stew meat or a few cans of kidney or white beans as a protein boost.\nSauerkraut:\nIf you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph.\nServing:\n2\ncups\n,\nCalories:\n174\nkcal\n,\nCarbohydrates:\n32\ng\n,\nProtein:\n4\ng\n,\nFat:\n4\ng\n,\nSaturated Fat:\n1\ng\n,\nSodium:\n647\nmg\n,\nFiber:\n6\ng\n,\nSugar:\n8\ng\nNutrition information is automatically calculated, so should only be used as an approximation.\nWatch Olena Cooking on Youtube\n5 new videos every week\nYou may also like\nHP\nHigh Protein Recipes\nKF\nKid Friendly Recipes\nHigh Protein Lasagna Soup\nHP\nHigh Protein Recipes\n30\n30 Minute Meals\nKF\nKid Friendly Recipes\nVG\nVegetarian Recipes\nHigh Protein Broccoli Cheddar Soup\nKF\nKid Friendly Recipes\nGF\nGluten Free Recipes\nInstant Pot Turkey Chili\nHP\nHigh Protein Recipes\n30\n30 Minute Meals\nKF\nKid Friendly Recipes\nGF\nGluten Free Recipes\nVG\nVegetarian Recipes\nCottage Cheese Tomato Soup\nAbout Olena\nWelcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!","attrs_markdown":"[Skip to content](https:\/\/ifoodreal.com\/ukrainian-borscht\/#main-content)\n\n[Get free meal plans! 🆘 →](https:\/\/ifoodreal.com\/newsletter\/)\n\n[My Favorites](https:\/\/ifoodreal.com\/ukrainian-borscht\/#list\/my-favorites)\n\n- [Recipe Index](https:\/\/ifoodreal.com\/recipes\/)\n  - [All Recipes](https:\/\/ifoodreal.com\/recipes\/)\n  - [Method](https:\/\/ifoodreal.com\/cooking-method\/)\n  - [Diet](https:\/\/ifoodreal.com\/diet\/)\n  - [Ingredient](https:\/\/ifoodreal.com\/ingredients\/)\n  - [Holiday](https:\/\/ifoodreal.com\/holidays\/)\n- [Popular](https:\/\/ifoodreal.com\/recipes\/)\n  - [High Protein](https:\/\/ifoodreal.com\/diet\/high-protein-recipes\/)\n  - [Cottage Cheese](https:\/\/ifoodreal.com\/ingredients\/cottage-cheese-recipes\/)\n  - [Dinner](https:\/\/ifoodreal.com\/healthy-dinner-recipes\/)\n  - [30 Minutes](https:\/\/ifoodreal.com\/healthy-30-minute-meals\/)\n  - [Breakfast](https:\/\/ifoodreal.com\/healthy-breakfast-recipes\/)\n  - [Dessert](https:\/\/ifoodreal.com\/healthy-dessert-recipes\/)\n  - [Chicken](https:\/\/ifoodreal.com\/ingredients\/healthy-chicken-recipes\/)\n  - [Soup and Stew](https:\/\/ifoodreal.com\/healthy-soup-stew-recipes\/)\n  - [Instant Pot](https:\/\/ifoodreal.com\/cooking-method\/healthy-instant-pot\/)\n- [Subscribe](https:\/\/ifoodreal.com\/newsletter\/)\n- [About Olena](https:\/\/ifoodreal.com\/about-olena\/)\n- [My Shop](https:\/\/ifoodreal.com\/my-shop\/)\n- [My Favorites](https:\/\/ifoodreal.com\/ukrainian-borscht\/#list\/my-favorites)\n\n[iFoodReal](https:\/\/ifoodreal.com\/) [Soup and Stew Recipes](https:\/\/ifoodreal.com\/healthy-soup-stew-recipes\/)\n\n# Ukrainian Borscht Recipe\n[![Olena Osipov in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/05\/cropped-cropped-olena-square-closer-64x64.jpg)](https:\/\/ifoodreal.com\/about-olena\/)\n\nBy [Olena Osipov](https:\/\/ifoodreal.com\/about-olena\/)\n\n4\\.99 from 314 votes\n\nAug 15, 2025\n\n[KFKid Friendly Recipes](https:\/\/ifoodreal.com\/diet\/kid-friendly\/ \"Kid Friendly Recipes\")[GFGluten Free Recipes](https:\/\/ifoodreal.com\/diet\/gluten-free\/ \"Gluten Free Recipes\")[VGVegetarian Recipes](https:\/\/ifoodreal.com\/diet\/vegetarian\/ \"Vegetarian Recipes\")[VVegan Recipes](https:\/\/ifoodreal.com\/diet\/vegan\/ \"Vegan Recipes\")\n\n[Jump to Recipe](https:\/\/ifoodreal.com\/ukrainian-borscht\/#wprm-recipe-container-36382)[Comments](https:\/\/ifoodreal.com\/ukrainian-borscht\/#respond)\n\nThis post may contain affiliate links. See my [disclosure policy](https:\/\/ifoodreal.com\/privacy-policy\/).\n\nSharing my grandma’s authentic **Borscht Recipe** I grew up eating in Ukraine. This iconic beet soup is made with beef, cabbage, potatoes, carrots, garlic and dill. Then served with a dollop of sour cream and rye bread.\n\nIf you like borscht, be sure to try my [green borscht](https:\/\/ifoodreal.com\/green-borscht\/), [Instant Pot borscht](https:\/\/ifoodreal.com\/instant-pot-borscht\/) or [vegetarian borscht](https:\/\/ifoodreal.com\/vegetarian-borscht-recipe\/)\\!\n\n![Ukrainian Borscht recipe served in white bowl with sour cream.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-16.jpg)\n\n![Authentic Ukrainian Borscht Recipe - \\#shorts](https:\/\/i.ytimg.com\/vi\/zAC7CkufVEU\/hqdefault.jpg)\n\n![](https:\/\/i.ytimg.com\/vi\/ID\/hqdefault.jpg)\n\nMy Family’s Ukrainian Borscht Recipe\n\n![Olena Osipov in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/05\/olena-square-closer-1200x1200.jpg)\n\n![Olena Osipov in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/05\/olena-square-closer-1200x1200.jpg)\n\nThis is my grandma’s authentic borscht recipe [I grew up with in Ukraine](https:\/\/ifoodreal.com\/about-olena\/). She made it every week and I still have it in a regular rotation.\n\nIf you don’t know what is borscht, it’s vibrant red color [soup](https:\/\/ifoodreal.com\/healthy-soup-stew-recipes\/) with cabbage, beets, potatoes, carrots, onion and garlic. It has earthy taste of beets, is sweet and tangy. It can be vegan or [vegetarian](https:\/\/ifoodreal.com\/vegetarian-borscht-recipe\/), as well as made with beef, pork or chicken. Then served with sour cream and dill.\n\n“Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end.\n\nFun fact – all women in our family – mom, grandma, sister, aunt and me had their own slightly different borscht recipe. We all cooked in the same kitchen we used to share and yet everyone’s version of borscht was unique. Even my sister-in-law and mother-in-law cook theirs differently.\n\nReader’s Review\n\n> I love this borscht! It tastes “just” like my Grandma’s recipe. I always do the version with beans and add extra dill and vinegar until it tastes like Grandma’s. Thank you so much, Olena\\!\n> \n> Ann\n\n[512 more comments](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comments)\n\n![Borscht in white pot with ladle and white blue towel on a counter.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe.jpg)\n\n![Borscht in white pot with ladle and white blue towel on a counter.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe.jpg)\n## Is Borscht Ukrainian or Russian?\nAccording to [Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Borscht), borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe.\n\nThere are as many variations of traditional Ukrainian borscht recipe as there are regions and families.\n\n## Ingredients for Borscht Recipe\nBorscht ingredients are very simple and vary on one’s fridge contents and region of Ukraine. Here are the main ingredients you could always find in my grandma’s recipe:\n\n![Cabbage, beets, onion, carrots, potatoes, beef broth, beef bones, oil, tomato paste, bay leaves, vinegar, sugar, salt, pepper, garlic, dill, sour cream.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2023\/12\/borscht-ingredients.jpeg)\n\n![Cabbage, beets, onion, carrots, potatoes, beef broth, beef bones, oil, tomato paste, bay leaves, vinegar, sugar, salt, pepper, garlic, dill, sour cream.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2023\/12\/borscht-ingredients.jpeg)\n\n- **Beef bones or beef broth:** Most flavorful borscht starts with making broth with about 2 pounds of beef bones like oxtail, shanks, short ribs or even pork ribs. If your bones are not meaty, add some cubed stew beef. If in a rush, you can use beef broth. Please see below for more info about it.\n- **Beets:** You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor.\n- **Cabbage:** Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same.\n- **Potatoes:** Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work.\n- **Carrots and onion:** For bulk and flavor. I use yellow onion but you can use white onion or red onion.\n- **Tomato paste:** To add more flavor and color.\n- **White vinegar and sugar:** You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking.\n- **Garlic:** Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must\\!\n- **Dill:** Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup\\!\n- **Bay leaves, salt and pepper**\n- **Sour cream:** For serving.\n## How to Make Borscht\nHere is a quick rundown of how to make borscht. Full recipe card with a video is located below. It’s actually very easy to make and anyone can do it\\!\n\n![Sliced and diced beets, onions, carrots and potatoes.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-22.jpg)\n\n![Sliced and diced beets, onions, carrots and potatoes.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-22.jpg)\n\n**Prep veggies:** You want to start with cabbage first because it takes the longest time to cook. While it is cooking, you can prep other vegetables.\n\n![Shredded cabbage in pot with broth.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-21.jpg)\n\n![Shredded cabbage in pot with broth.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-21.jpg)\n\n**Cook cabbage in broth** with bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile.\n\n![Chopped onion and carrots in white skillet.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-23.jpg)\n\n![Chopped onion and carrots in white skillet.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-23.jpg)\n\n**Saute onion and carrots** in a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip.\n\n![Sliced beets and chopped onion and carrots in a skillet.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-24.jpg)\n\n![Sliced beets and chopped onion and carrots in a skillet.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-24.jpg)\n\n**Then add beets** and a bit more oil, cook for another 5 minutes. It’s called “zazharka”.\n\n![Potatoes, beets, tomato paste and veggies in a pot.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-26.jpg)\n\n![Potatoes, beets, tomato paste and veggies in a pot.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-26.jpg)\n\n**Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt.** Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings.\n\n![Chopped dill, garlic, vinegar, pepper and maple syrup.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-27.jpg)\n\n![Chopped dill, garlic, vinegar, pepper and maple syrup.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-27.jpg)\n\n**Season borscht** with white vinegar, garlic, sugar and pepper.\n\nStir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve.\n\n![Ukrainian borscht in white pot with ladle.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-4.jpg)\n\n![Ukrainian borscht in white pot with ladle.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-4.jpg)\n\n## How to Peel and Cut Vegetables for Borscht\n- **Beets:** Peel beets with [a regular vegetable peeler](https:\/\/amzn.to\/3FanKtf) and cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup.\n- **Cabbage:** Thin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use [a mandoline](https:\/\/amzn.to\/2KicxhL) if you still need practice.\n- **Potatoes:** Cube potatoes into small-medium pieces to soak up more of the soup flavor.\n- **Onion and carrots:** Dice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons.\n\n![Broth and meat in Instant Pot with ladle.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2019\/02\/instant-pot-borscht-recipe-19.jpg)\n\n![Broth and meat in Instant Pot with ladle.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2019\/02\/instant-pot-borscht-recipe-19.jpg)\n## What Type of Broth Should I Use?\n- **Beef bones with meat (my favorite):** If you choose to add meat to borscht, first make the broth. Cover about 2 pounds of beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot.\n- **Bone broth (my other favorite):** This time I was ready, stopped by my local beef farm, got soup bones and made [Instant Pot beef bone broth](https:\/\/ifoodreal.com\/instant-pot-bone-broth\/). It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for to create more broth. Ukrainian in me will never die.\n- **Store bought beef broth:** You can use beef soup base diluted with water if you are in a rush. It adds decent enough flavor, in this case I would also add beef stew meat. Or use broth or stock from a carton. I highly recommend to buy organic and low sodium.\n## Serving\nMy favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out\\!\n\nUkrainians like to serve it hot, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly ([salo](https:\/\/en.wikipedia.org\/wiki\/Salo_%28food%29)), [pampushky](https:\/\/ifoodreal.com\/pampushky\/) or rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious\\!\n\n**Sour cream or yogurt:** Sour cream is traditional choice. Often we use [plain yogurt](https:\/\/ifoodreal.com\/instant-pot-yogurt\/) with more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire [Ukrainian cuisine](https:\/\/ifoodreal.com\/cuisine\/ukrainian\/) by now. Some people also love mayo in their soup but it’s not for me.\n\n**Rye bread:** Rye bread is dense dark color bread. I find mine in a bread section seal wrapped for freshness. It is often German.\n\nSourdough bread would be great for serving as well! I toast it to resemble freshly baked Ukrainian bread.\n\n![Yogurt and rye bread on a countertop.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-18.jpg)\n\n![Yogurt and rye bread on a countertop.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-18.jpg)\n\n**More garlic:** Many Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your partner and don’t leave the house that night.\n\n**More dill:** I add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart.\n\nThis is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt. By the way, my Canadian born kids love it! Try on yours and see. Would love to hear how it goes\\!\n\n![Borscht served in a bowl with yogurt, dill, garlic and rye bread on a plate.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-8.jpg)\n\n![Borscht served in a bowl with yogurt, dill, garlic and rye bread on a plate.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-8.jpg)\n## How to Store and Reheat\nThe best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze.\n\n**Store:** Refrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container.\n\n**Reheat** by simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes.\n\n**Freeze** in an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat.\n\n## More Eastern European Recipes to Try\n- [Cabbage rolls](https:\/\/ifoodreal.com\/cabbage-rolls\/)\n- [Unstuffed cabbage rolls](https:\/\/ifoodreal.com\/lazy-cabbage-rolls\/)\n- [Cabbage roll soup](https:\/\/ifoodreal.com\/cabbage-roll-soup\/)\n- [Russian cabbage soup](https:\/\/ifoodreal.com\/cabbage-soup-russian-shchi\/)\n- [Buckwheat soup](https:\/\/ifoodreal.com\/buckwheat-soup-leftover-turkey\/)\n- [Split pea soup](https:\/\/ifoodreal.com\/green-split-pea-soup\/)\n- [Beef barley soup](https:\/\/ifoodreal.com\/beef-barley-soup\/)\n\nHave you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy\\!\n\n![Borscht in white pot garnished with dill.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-10.jpg)\n\n![Borscht in white pot garnished with dill.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-10.jpg)\n\n![ukrainian borscht recipe](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/fg-ukrainian-borscht-recipe-300x300.jpg)\n\n![ukrainian borscht recipe](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/fg-ukrainian-borscht-recipe-300x300.jpg)\n\n4\\.99 from 314 votes\n\n## Ukrainian Borscht Recipe\nBy: [Olena Osipov](https:\/\/ifoodreal.com\/about-olena\/)\n\nSharing my grandma's authentic Ukrainian Borscht Recipe I grew up with. This iconic beet soup is served with a dollop of sour cream and rye bread.\n\nPrep: 20 minutes mins\n\nCook: 1 hour hr 5 minutes mins\n\nTotal: 1 hour hr 25 minutes mins\n\nServings: [8](https:\/\/ifoodreal.com\/ukrainian-borscht\/) servings\n\n[Save](https:\/\/ifoodreal.com\/ukrainian-borscht\/)\n\n[Saved](https:\/\/ifoodreal.com\/ukrainian-borscht\/)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fifoodreal.com%2Fukrainian-borscht%2F&media=https%3A%2F%2Fifoodreal.com%2Fwp-content%2Fuploads%2F2020%2F02%2Ffg-ukrainian-borscht-recipe.jpg&description=Ukrainian+Borscht+Recipe&is_video=false)\n\n[Rate](https:\/\/ifoodreal.com\/ukrainian-borscht\/#commentform)\n\n[Print](https:\/\/ifoodreal.com\/wprm_print\/ukrainian-borscht-recipe)\n\n### Equipment\n- [Dutch oven](https:\/\/amzn.to\/3Fd2Sl3)\n- [Glass bowls](https:\/\/amzn.to\/3Fetja5)\n- [Ceramic skillet](https:\/\/amzn.to\/3vF0Lar)\n### Video\n### Ingredients 1\/2x 1x 2x\n- ▢\n  12 cups low sodium beef broth, or beef bones + cold water (see notes)\n- ▢\n  5 cups green or red cabbage, thinly sliced\n- ▢\n  1 large [onion](https:\/\/www.target.com\/p\/yellow-onion-each\/-\/A-13474244?aflt=plt), chopped\n- ▢\n  3 medium [carrots](https:\/\/www.target.com\/p\/organic-carrots-1lb-good-38-gather-8482\/-\/A-85760297?aflt=plt#lnk=sametab), chopped\n- ▢\n  2 tablespoons [olive oil](https:\/\/amzn.to\/3F6uush)\n- ▢\n  3 large beets, peeled and cut into matchsticks\n- ▢\n  4 large [potatoes](https:\/\/www.target.com\/p\/russet-potatoes-5lb-good-38-gather-8482\/-\/A-77775602?aflt=plt), peeled and cubed\n- ▢\n  6 ounces can [tomato paste](https:\/\/www.target.com\/p\/muir-glen-organic-tubed-tomato-paste-5-5oz\/-\/A-84738640?aflt=plt), low sodium\n- ▢\n  2 teaspoons [salt](https:\/\/amzn.to\/3mZQb76)\n- ▢\n  3 [bay leaves](https:\/\/amzn.to\/3n0Ez3D)\n- ▢\n  1 tablespoon [white vinegar](https:\/\/www.target.com\/p\/white-distilled-vinegar-128oz-good-38-gather-8482\/-\/A-54633873?aflt=plt)\n- ▢\n  Pinch of sugar or maple syrup\n- ▢\n  3 large [garlic cloves](https:\/\/www.target.com\/p\/spice-world-fresh-whole-garlic-3ct-bag\/-\/A-14917318?aflt=plt), grated\n- ▢\n  Ground black pepper, to taste\n- ▢\n  1\/4 cup dill or parsley, finely chopped\n- ▢\n  Yogurt, sour cream and rye bread, for serving\n\n[US Customary](https:\/\/ifoodreal.com\/ukrainian-borscht\/) – [Metric](https:\/\/ifoodreal.com\/ukrainian-borscht\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Instructions\n- In a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables.\n- Once beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.\n- Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.\n- Add beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes.\n- Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.\n- Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.\n- Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).\n\n🎉 **Last step\\!** If you made this recipe, [please leave a review](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comments) and let us know what you think\\!\n\n### Notes\n- **Store:** Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.\n- **Freeze:** Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.\n- **Beef bones+cold water:** This would be the most authentic borscht but I know many are short on time. You make the beef broth first with 2 pounds of beef ribs, oxtail, soup bones or any meat cut with a bit of fat. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot.\n- **Store bought stock:** Good if you are in a rush. You can use regular beef broth from a carton. Preferably organic and low sodium, if you can. In this case, I would recommend to add some beef stew meat or a few cans of kidney or white beans as a protein boost.\n- **Sauerkraut:** If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph.\n\n### Nutrition\nServing: 2cups, Calories: 174kcal, Carbohydrates: 32g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 647mg, Fiber: 6g, Sugar: 8g\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nDid you make this recipe?Mention [@ifoodreal](https:\/\/www.instagram.com\/ifoodreal) or tag [\\#ifoodreal](https:\/\/www.instagram.com\/explore\/tags\/ifoodreal)\\!\n\nLike this post? Share it with friends\\!\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/ifoodreal.com\/ukrainian-borscht\/&media=https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/12\/ukrainian-borscht2.jpg&description=Ukrainian%20Borscht%20is%20a%20simple%20sweet%20and%20sour%20soup%20made%20with%20beets,%20cabbage%20and%20dill.%20This%20easy%20soup%20recipe%20will%20be%20one%20of%20the%20most%20healthy%20and%20delicious%20vegetarian%20soups%20you%20have%20ever%20tried! \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/ifoodreal.com\/ukrainian-borscht\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/ifoodreal.com\/ukrainian-borscht\/&text=Ukrainian%20Borscht%20Recipe \"Share on Twitter\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Ukrainian%20Borscht%20Recipe%0D%0Ahttps%3A%2F%2Fifoodreal.com%2Fukrainian-borscht%2F%0D%0A \"Share via Email\")\n\n**Categories:**  \n[Christmas Recipes](https:\/\/ifoodreal.com\/holidays\/healthy-christmas-recipes\/), [Cuisine](https:\/\/ifoodreal.com\/cuisine\/), [Diet](https:\/\/ifoodreal.com\/diet\/), [Gluten Free Recipes](https:\/\/ifoodreal.com\/diet\/gluten-free\/), [Kid Friendly Recipes](https:\/\/ifoodreal.com\/diet\/kid-friendly\/), [Soup and Stew Recipes](https:\/\/ifoodreal.com\/healthy-soup-stew-recipes\/), [Ukrainian](https:\/\/ifoodreal.com\/cuisine\/ukrainian\/), [Vegan Recipes](https:\/\/ifoodreal.com\/diet\/vegan\/), [Vegetarian Recipes](https:\/\/ifoodreal.com\/diet\/vegetarian\/), [Video](https:\/\/ifoodreal.com\/video\/)\n\n[![Olena cooking in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/06\/Screen-Shot-2025-06-26-at-4.23.41-PM-800x709.jpg)![Olena cooking in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/06\/Screen-Shot-2025-06-26-at-4.23.41-PM-800x709.jpg)](https:\/\/www.youtube.com\/@ifoodreal\/shorts)\n\nWatch Olena Cooking on Youtube\n\n5 new videos every week\n\n[Watch me now](https:\/\/www.youtube.com\/@ifoodreal\/shorts)\n\n## You may also like\n[![High protein lasagna soup in a bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/12\/high-protein-lasagna-soup-fg-378x378.jpg)![High protein lasagna soup in a bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/12\/high-protein-lasagna-soup-fg-378x378.jpg)](https:\/\/ifoodreal.com\/high-protein-lasagna-soup\/)\n\nHPHigh Protein RecipesKFKid Friendly Recipes\n\n### [High Protein Lasagna Soup](https:\/\/ifoodreal.com\/high-protein-lasagna-soup\/)\n\n[![High protein broccoli cheddar soup with chicken in a bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/12\/high-protein-broccoli-cheddar-soup-fg-378x378.jpg)![High protein broccoli cheddar soup with chicken in a bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/12\/high-protein-broccoli-cheddar-soup-fg-378x378.jpg)](https:\/\/ifoodreal.com\/high-protein-broccoli-cheddar-soup\/)\n\nHPHigh Protein Recipes3030 Minute MealsKFKid Friendly RecipesVGVegetarian Recipes\n\n### [High Protein Broccoli Cheddar Soup](https:\/\/ifoodreal.com\/high-protein-broccoli-cheddar-soup\/)\n\n[![Instant Pot turkey chili garnished with sour cream, cheese and green onion in white bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2019\/10\/fg-instant-pot-turkey-chili-378x378.jpg)![Instant Pot turkey chili garnished with sour cream, cheese and green onion in white bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2019\/10\/fg-instant-pot-turkey-chili-378x378.jpg)](https:\/\/ifoodreal.com\/instant-pot-chili\/)\n\nKFKid Friendly RecipesGFGluten Free Recipes\n\n### [Instant Pot Turkey Chili](https:\/\/ifoodreal.com\/instant-pot-chili\/)\n\n[![Cottage cheese tomato soup with grilled cheese in a bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/11\/cottage-cheese-tomato-soup-fg-378x378.jpg)![Cottage cheese tomato soup with grilled cheese in a bowl.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/11\/cottage-cheese-tomato-soup-fg-378x378.jpg)](https:\/\/ifoodreal.com\/cottage-cheese-tomato-soup\/)\n\nHPHigh Protein Recipes3030 Minute MealsKFKid Friendly RecipesGFGluten Free RecipesVGVegetarian Recipes\n\n### [Cottage Cheese Tomato Soup](https:\/\/ifoodreal.com\/cottage-cheese-tomato-soup\/)\n\n[![Olena Osipov in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/05\/cropped-cropped-olena-square-closer-208x208.jpg)![Olena Osipov in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/05\/cropped-cropped-olena-square-closer-208x208.jpg)](https:\/\/ifoodreal.com\/about-olena\/)\n\nAbout Olena\n\nWelcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family\\!\n\n[More about Olena](https:\/\/ifoodreal.com\/about-olena\/)\n\n### Comments\n1. **Magdalen** says:\n   \n   [April 6, 2026 at 3:12 pm](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788992)\n   \n   ![5 stars](https:\/\/ifoodreal.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Delicious and authentic, like my Ukrainian friends’ recipes. Thank you\\!\n   \n   [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788992)\n   1. **Olena Osipov** says:\n      \n      [April 7, 2026 at 8:49 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-789011)\n      \n      That means so much, thank you! So glad it reminded you of authentic Ukrainian recipes.\n      \n      [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-789011)\n2. **Liza Marie Jurey** says:\n   \n   [March 31, 2026 at 5:05 pm](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788850)\n   \n   ![5 stars](https:\/\/ifoodreal.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This is my first time making this. I love to cook and try new foods and that why not try borscht! It’s amazing! Super simple to make! This dish is amazing! I used ox tail with a beef bone with meat and made my own broth! Super delicious! I am so happy to have come across your recipe! I added extra dill and sour cream and exchanged 2 cups of cabbage for sauerkraut and glad I did! Cannot wait to try other Ukrainian dishes from you!! Thank you for an amazing recipe and for sharing a little piece of the Ukraine with us\\!\n   \n   [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788850)\n   1. **Olena Osipov** says:\n      \n      [April 1, 2026 at 10:06 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788857)\n      \n      So glad you enjoyed it and excited for you to try more Ukrainian dishes\\!\n      \n      [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788857)\n3. **MR YEB DE JONG** says:\n   \n   [March 26, 2026 at 10:17 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788718)\n   \n   How much of everything?\n   \n   [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788718)\n   1. **Olena Osipov** says:\n      \n      [March 26, 2026 at 12:09 pm](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788720)\n      \n      Full recipe card is located at the bottom of the post or you can use Jump to Recipe button at the top to get to it.\n      \n      [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788720)\n4. **blaunshe Ciach** says:\n   \n   [March 21, 2026 at 5:50 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788550)\n   \n   Can this recipe be changed to gluten-free and how please.\n   \n   [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788550)\n   1. **Olena Osipov** says:\n      \n      [March 23, 2026 at 10:13 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788611)\n      \n      This borscht is naturally gluten-free. If you worry about tomato paste, read the ingredients or buy labelled GF.\n      \n      [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788611)\n5. **Vilma Medek** says:\n   \n   [February 28, 2026 at 10:58 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-787962)\n   \n   ![5 stars](https:\/\/ifoodreal.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This borscht tastes great. The recipe is truly wonderful! It is the only one I’ve ever tried and will ever use.\n   \n   [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-787962)\n   1. **Olena Osipov** says:\n      \n      [March 2, 2026 at 8:35 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-788072)\n      \n      That means so much, thank you! So glad you loved it and that it’s your forever borscht recipe.\n      \n      [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-788072)\n6. **Megan** says:\n   \n   [February 12, 2026 at 6:09 pm](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-787475)\n   \n   ![5 stars](https:\/\/ifoodreal.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Gorgeous recipe! This was my first time trying borscht, and it exceeded my expectations. Every borscht I will try in the future will be compared to this one! Unbelievably delicious.\n   \n   [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-787475)\n   1. **Olena Osipov** says:\n      \n      [February 13, 2026 at 11:40 am](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-25\/#comment-787493)\n      \n      So glad you loved it! Your first borscht experience sounds like a win\\!\n      \n      [Reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comment-787493)\n\n#### Comment navigation\n[Older Comments](https:\/\/ifoodreal.com\/ukrainian-borscht\/comment-page-24\/#comments)\n\n4\\.99 from 314 votes ([68 ratings without comment](https:\/\/ifoodreal.com\/ukrainian-borscht\/))\n\n### Leave a Reply [Cancel reply](https:\/\/ifoodreal.com\/ukrainian-borscht\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n![Olena in the kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/05\/olena-osipov-square-2-1200x1200.jpg)\n\nHi. My name is Olena\\!\n\nWelcome to my website! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook easy, healthy meals for your family\\!\n\n[More about Olena](https:\/\/ifoodreal.com\/about-olena\/)\n\n## Find your recipe\n**Or search popular categories:**\n\n[High Protein](https:\/\/ifoodreal.com\/diet\/high-protein-recipes\/)[cottage cheese](https:\/\/ifoodreal.com\/\/ingredients\/cottage-cheese-recipes\/) [Dinner](https:\/\/ifoodreal.com\/healthy-dinner-recipes\/) [30 Minute Meals](https:\/\/ifoodreal.com\/healthy-30-minute-meals\/) [One Pot Meals](https:\/\/ifoodreal.com\/cooking-method\/healthy-one-pot-meals\/) [Dessert](https:\/\/ifoodreal.com\/healthy-dessert-recipes\/)\n\nRecipe Key\n\n[HPHigh Protein](https:\/\/ifoodreal.com\/diet\/high-protein-recipes\/ \"High Protein\")[LCLow Carb](https:\/\/ifoodreal.com\/diet\/low-carb\/ \"Low Carb\")[3030 Minute Meals](https:\/\/ifoodreal.com\/healthy-30-minute-meals\/ \"30 Minute Meals\")[KFKid Friendly Recipes](https:\/\/ifoodreal.com\/diet\/kid-friendly\/ \"Kid 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All rights reserved. [Privacy Policy](https:\/\/ifoodreal.com\/privacy-policy\/) • [Copyright](https:\/\/ifoodreal.com\/copyright-legal\/) • [Accessibility](https:\/\/ifoodreal.com\/accessibility\/) • [Disclaimer](https:\/\/ifoodreal.com\/disclaimer\/)\n\n![Quantcast](https:\/\/pixel.quantserve.com\/pixel\/p-J6uGzcTZQ7TCK.gif)\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"Sharing my grandma’s authentic **Borscht Recipe** I grew up eating in Ukraine. This iconic beet soup is made with beef, cabbage, potatoes, carrots, garlic and dill. Then served with a dollop of sour cream and rye bread.\n\nIf you like borscht, be sure to try my [green borscht](https:\/\/ifoodreal.com\/green-borscht\/), [Instant Pot borscht](https:\/\/ifoodreal.com\/instant-pot-borscht\/) or [vegetarian borscht](https:\/\/ifoodreal.com\/vegetarian-borscht-recipe\/)\\!\n\n![Ukrainian Borscht recipe served in white bowl with sour cream.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-16.jpg)\n\n![](https:\/\/i.ytimg.com\/vi\/ID\/hqdefault.jpg)\n\nMy Family’s Ukrainian Borscht Recipe\n\n![Olena Osipov in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/05\/olena-square-closer-1200x1200.jpg)\n\nThis is my grandma’s authentic borscht recipe [I grew up with in Ukraine](https:\/\/ifoodreal.com\/about-olena\/). She made it every week and I still have it in a regular rotation.\n\nIf you don’t know what is borscht, it’s vibrant red color [soup](https:\/\/ifoodreal.com\/healthy-soup-stew-recipes\/) with cabbage, beets, potatoes, carrots, onion and garlic. It has earthy taste of beets, is sweet and tangy. It can be vegan or [vegetarian](https:\/\/ifoodreal.com\/vegetarian-borscht-recipe\/), as well as made with beef, pork or chicken. Then served with sour cream and dill.\n\n“Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end.\n\nFun fact – all women in our family – mom, grandma, sister, aunt and me had their own slightly different borscht recipe. We all cooked in the same kitchen we used to share and yet everyone’s version of borscht was unique. Even my sister-in-law and mother-in-law cook theirs differently.\n\n![Borscht in white pot with ladle and white blue towel on a counter.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe.jpg)\n\n## Is Borscht Ukrainian or Russian?\nAccording to [Wikipedia](https:\/\/en.wikipedia.org\/wiki\/Borscht), borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe.\n\nThere are as many variations of traditional Ukrainian borscht recipe as there are regions and families.\n\n## Ingredients for Borscht Recipe\nBorscht ingredients are very simple and vary on one’s fridge contents and region of Ukraine. Here are the main ingredients you could always find in my grandma’s recipe:\n\n![Cabbage, beets, onion, carrots, potatoes, beef broth, beef bones, oil, tomato paste, bay leaves, vinegar, sugar, salt, pepper, garlic, dill, sour cream.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2023\/12\/borscht-ingredients.jpeg)\n\n- **Beef bones or beef broth:** Most flavorful borscht starts with making broth with about 2 pounds of beef bones like oxtail, shanks, short ribs or even pork ribs. If your bones are not meaty, add some cubed stew beef. If in a rush, you can use beef broth. Please see below for more info about it.\n- **Beets:** You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor.\n- **Cabbage:** Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same.\n- **Potatoes:** Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work.\n- **Carrots and onion:** For bulk and flavor. I use yellow onion but you can use white onion or red onion.\n- **Tomato paste:** To add more flavor and color.\n- **White vinegar and sugar:** You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking.\n- **Garlic:** Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must\\!\n- **Dill:** Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup\\!\n- **Bay leaves, salt and pepper**\n- **Sour cream:** For serving.\n## How to Make Borscht\nHere is a quick rundown of how to make borscht. Full recipe card with a video is located below. It’s actually very easy to make and anyone can do it\\!\n\n![Sliced and diced beets, onions, carrots and potatoes.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-22.jpg)\n\n**Prep veggies:** You want to start with cabbage first because it takes the longest time to cook. While it is cooking, you can prep other vegetables.\n\n![Shredded cabbage in pot with broth.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-21.jpg)\n\n**Cook cabbage in broth** with bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile.\n\n![Chopped onion and carrots in white skillet.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-23.jpg)\n\n**Saute onion and carrots** in a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip.\n\n![Sliced beets and chopped onion and carrots in a skillet.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-24.jpg)\n\n**Then add beets** and a bit more oil, cook for another 5 minutes. It’s called “zazharka”.\n\n![Potatoes, beets, tomato paste and veggies in a pot.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-26.jpg)\n\n**Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt.** Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings.\n\n![Chopped dill, garlic, vinegar, pepper and maple syrup.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-27.jpg)\n\n**Season borscht** with white vinegar, garlic, sugar and pepper.\n\nStir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve.\n\n![Ukrainian borscht in white pot with ladle.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-4.jpg)\n\n## How to Peel and Cut Vegetables for Borscht\n- **Beets:** Peel beets with [a regular vegetable peeler](https:\/\/amzn.to\/3FanKtf) and cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup.\n- **Cabbage:** Thin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use [a mandoline](https:\/\/amzn.to\/2KicxhL) if you still need practice.\n- **Potatoes:** Cube potatoes into small-medium pieces to soak up more of the soup flavor.\n- **Onion and carrots:** Dice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons.\n\n![Broth and meat in Instant Pot with ladle.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2019\/02\/instant-pot-borscht-recipe-19.jpg)\n\n## What Type of Broth Should I Use?\n- **Beef bones with meat (my favorite):** If you choose to add meat to borscht, first make the broth. Cover about 2 pounds of beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot.\n- **Bone broth (my other favorite):** This time I was ready, stopped by my local beef farm, got soup bones and made [Instant Pot beef bone broth](https:\/\/ifoodreal.com\/instant-pot-bone-broth\/). It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for to create more broth. Ukrainian in me will never die.\n- **Store bought beef broth:** You can use beef soup base diluted with water if you are in a rush. It adds decent enough flavor, in this case I would also add beef stew meat. Or use broth or stock from a carton. I highly recommend to buy organic and low sodium.\n## Serving\nMy favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out\\!\n\nUkrainians like to serve it hot, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly ([salo](https:\/\/en.wikipedia.org\/wiki\/Salo_%28food%29)), [pampushky](https:\/\/ifoodreal.com\/pampushky\/) or rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious\\!\n\n**Sour cream or yogurt:** Sour cream is traditional choice. Often we use [plain yogurt](https:\/\/ifoodreal.com\/instant-pot-yogurt\/) with more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire [Ukrainian cuisine](https:\/\/ifoodreal.com\/cuisine\/ukrainian\/) by now. Some people also love mayo in their soup but it’s not for me.\n\n**Rye bread:** Rye bread is dense dark color bread. I find mine in a bread section seal wrapped for freshness. It is often German.\n\nSourdough bread would be great for serving as well! I toast it to resemble freshly baked Ukrainian bread.\n\n![Yogurt and rye bread on a countertop.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-18.jpg)\n\n**More garlic:** Many Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your partner and don’t leave the house that night.\n\n**More dill:** I add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart.\n\nThis is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt. By the way, my Canadian born kids love it! Try on yours and see. Would love to hear how it goes\\!\n\n![Borscht served in a bowl with yogurt, dill, garlic and rye bread on a plate.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-8.jpg)\n\n## How to Store and Reheat\nThe best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze.\n\n**Store:** Refrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container.\n\n**Reheat** by simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes.\n\n**Freeze** in an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat.\n\n## More Eastern European Recipes to Try\n- [Cabbage rolls](https:\/\/ifoodreal.com\/cabbage-rolls\/)\n- [Unstuffed cabbage rolls](https:\/\/ifoodreal.com\/lazy-cabbage-rolls\/)\n- [Cabbage roll soup](https:\/\/ifoodreal.com\/cabbage-roll-soup\/)\n- [Russian cabbage soup](https:\/\/ifoodreal.com\/cabbage-soup-russian-shchi\/)\n- [Buckwheat soup](https:\/\/ifoodreal.com\/buckwheat-soup-leftover-turkey\/)\n- [Split pea soup](https:\/\/ifoodreal.com\/green-split-pea-soup\/)\n- [Beef barley soup](https:\/\/ifoodreal.com\/beef-barley-soup\/)\n\nHave you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy\\!\n\n![Borscht in white pot garnished with dill.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2020\/02\/ukrainian-borscht-recipe-10.jpg)\n\n- ▢\n  12 cups low sodium beef broth, or beef bones + cold water (see notes)\n- ▢\n  5 cups green or red cabbage, thinly sliced\n- ▢\n  1 large [onion](https:\/\/www.target.com\/p\/yellow-onion-each\/-\/A-13474244?aflt=plt), chopped\n- ▢\n  3 medium [carrots](https:\/\/www.target.com\/p\/organic-carrots-1lb-good-38-gather-8482\/-\/A-85760297?aflt=plt#lnk=sametab), chopped\n- ▢\n  2 tablespoons [olive oil](https:\/\/amzn.to\/3F6uush)\n- ▢\n  3 large beets, peeled and cut into matchsticks\n- ▢\n  4 large [potatoes](https:\/\/www.target.com\/p\/russet-potatoes-5lb-good-38-gather-8482\/-\/A-77775602?aflt=plt), peeled and cubed\n- ▢\n  6 ounces can [tomato paste](https:\/\/www.target.com\/p\/muir-glen-organic-tubed-tomato-paste-5-5oz\/-\/A-84738640?aflt=plt), low sodium\n- ▢\n  2 teaspoons [salt](https:\/\/amzn.to\/3mZQb76)\n- ▢\n  3 [bay leaves](https:\/\/amzn.to\/3n0Ez3D)\n- ▢\n  1 tablespoon [white vinegar](https:\/\/www.target.com\/p\/white-distilled-vinegar-128oz-good-38-gather-8482\/-\/A-54633873?aflt=plt)\n- ▢\n  Pinch of sugar or maple syrup\n- ▢\n  3 large [garlic cloves](https:\/\/www.target.com\/p\/spice-world-fresh-whole-garlic-3ct-bag\/-\/A-14917318?aflt=plt), grated\n- ▢\n  Ground black pepper, to taste\n- ▢\n  1\/4 cup dill or parsley, finely chopped\n- ▢\n  Yogurt, sour cream and rye bread, for serving\n\nCook ModePrevent your screen from going dark\n\n- In a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables.\n- Once beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes.\n- Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally.\n- Add beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes.\n- Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes.\n- Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste.\n- Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone).\n\n🎉 **Last step\\!** If you made this recipe, [please leave a review](https:\/\/ifoodreal.com\/ukrainian-borscht\/#comments) and let us know what you think\\!\n\n- **Store:** Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume.\n- **Freeze:** Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat.\n- **Beef bones+cold water:** This would be the most authentic borscht but I know many are short on time. You make the beef broth first with 2 pounds of beef ribs, oxtail, soup bones or any meat cut with a bit of fat. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot.\n- **Store bought stock:** Good if you are in a rush. You can use regular beef broth from a carton. Preferably organic and low sodium, if you can. In this case, I would recommend to add some beef stew meat or a few cans of kidney or white beans as a protein boost.\n- **Sauerkraut:** If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph.\n\nServing: 2cups, Calories: 174kcal, Carbohydrates: 32g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 647mg, Fiber: 6g, Sugar: 8g\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n[![Olena cooking in her kitchen.](https:\/\/ifoodreal.com\/wp-content\/uploads\/2025\/06\/Screen-Shot-2025-06-26-at-4.23.41-PM-800x709.jpg)](https:\/\/www.youtube.com\/@ifoodreal\/shorts)\n\nWatch Olena Cooking on Youtube\n\n5 new videos every week\n\nYou may also like\n\nHPHigh Protein RecipesKFKid Friendly Recipes\n\n### [High Protein Lasagna Soup](https:\/\/ifoodreal.com\/high-protein-lasagna-soup\/)\n\nHPHigh Protein Recipes3030 Minute MealsKFKid Friendly RecipesVGVegetarian Recipes\n\n### [High Protein Broccoli Cheddar Soup](https:\/\/ifoodreal.com\/high-protein-broccoli-cheddar-soup\/)\n\nKFKid Friendly RecipesGFGluten Free Recipes\n\n### [Instant Pot Turkey Chili](https:\/\/ifoodreal.com\/instant-pot-chili\/)\n\nHPHigh Protein Recipes3030 Minute MealsKFKid Friendly RecipesGFGluten Free RecipesVGVegetarian Recipes\n\n### [Cottage Cheese Tomato Soup](https:\/\/ifoodreal.com\/cottage-cheese-tomato-soup\/)\n\nAbout Olena\n\nWelcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family\\!","meta_canonical":null}

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Boilerpipe Text	Sharing my grandma’s authentic Borscht Recipe I grew up eating in Ukraine. This iconic beet soup is made with beef, cabbage, potatoes, carrots, garlic and dill. Then served with a dollop of sour cream and rye bread. If you like borscht, be sure to try my green borscht , Instant Pot borscht or vegetarian borscht ! My Family’s Ukrainian Borscht Recipe This is my grandma’s authentic borscht recipe I grew up with in Ukraine . She made it every week and I still have it in a regular rotation. If you don’t know what is borscht, it’s vibrant red color soup with cabbage, beets, potatoes, carrots, onion and garlic. It has earthy taste of beets, is sweet and tangy. It can be vegan or vegetarian , as well as made with beef, pork or chicken. Then served with sour cream and dill. “Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end. Fun fact – all women in our family – mom, grandma, sister, aunt and me had their own slightly different borscht recipe. We all cooked in the same kitchen we used to share and yet everyone’s version of borscht was unique. Even my sister-in-law and mother-in-law cook theirs differently. Is Borscht Ukrainian or Russian? According to Wikipedia , borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe. There are as many variations of traditional Ukrainian borscht recipe as there are regions and families. Ingredients for Borscht Recipe Borscht ingredients are very simple and vary on one’s fridge contents and region of Ukraine. Here are the main ingredients you could always find in my grandma’s recipe: Beef bones or beef broth: Most flavorful borscht starts with making broth with about 2 pounds of beef bones like oxtail, shanks, short ribs or even pork ribs. If your bones are not meaty, add some cubed stew beef. If in a rush, you can use beef broth. Please see below for more info about it. Beets: You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor. Cabbage: Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same. Potatoes: Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work. Carrots and onion: For bulk and flavor. I use yellow onion but you can use white onion or red onion. Tomato paste: To add more flavor and color. White vinegar and sugar: You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking. Garlic: Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must! Dill: Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup! Bay leaves, salt and pepper Sour cream: For serving. How to Make Borscht Here is a quick rundown of how to make borscht. Full recipe card with a video is located below. It’s actually very easy to make and anyone can do it! Prep veggies: You want to start with cabbage first because it takes the longest time to cook. While it is cooking, you can prep other vegetables. Cook cabbage in broth with bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile. Saute onion and carrots in a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip. Then add beets and a bit more oil, cook for another 5 minutes. It’s called “zazharka”. Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt. Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. Season borscht with white vinegar, garlic, sugar and pepper. Stir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve. How to Peel and Cut Vegetables for Borscht Beets: Peel beets with a regular vegetable peeler and cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup. Cabbage: Thin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use a mandoline if you still need practice. Potatoes: Cube potatoes into small-medium pieces to soak up more of the soup flavor. Onion and carrots: Dice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons. What Type of Broth Should I Use? Beef bones with meat (my favorite): If you choose to add meat to borscht, first make the broth. Cover about 2 pounds of beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot. Bone broth (my other favorite): This time I was ready, stopped by my local beef farm, got soup bones and made Instant Pot beef bone broth . It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for to create more broth. Ukrainian in me will never die. Store bought beef broth: You can use beef soup base diluted with water if you are in a rush. It adds decent enough flavor, in this case I would also add beef stew meat. Or use broth or stock from a carton. I highly recommend to buy organic and low sodium. Serving My favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out! Ukrainians like to serve it hot, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly ( salo ), pampushky or rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious! Sour cream or yogurt: Sour cream is traditional choice. Often we use plain yogurt with more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire Ukrainian cuisine by now. Some people also love mayo in their soup but it’s not for me. Rye bread: Rye bread is dense dark color bread. I find mine in a bread section seal wrapped for freshness. It is often German. Sourdough bread would be great for serving as well! I toast it to resemble freshly baked Ukrainian bread. More garlic: Many Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your partner and don’t leave the house that night. More dill: I add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart. This is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt. By the way, my Canadian born kids love it! Try on yours and see. Would love to hear how it goes! How to Store and Reheat The best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze. Store: Refrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container. Reheat by simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes. Freeze in an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat. More Eastern European Recipes to Try Cabbage rolls Unstuffed cabbage rolls Cabbage roll soup Russian cabbage soup Buckwheat soup Split pea soup Beef barley soup Have you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy! ▢ 12 cups low sodium beef broth , or beef bones + cold water (see notes) ▢ 5 cups green or red cabbage , thinly sliced ▢ 1 large onion , chopped ▢ 3 medium carrots , chopped ▢ 2 tablespoons olive oil ▢ 3 large beets , peeled and cut into matchsticks ▢ 4 large potatoes , peeled and cubed ▢ 6 ounces can tomato paste , low sodium ▢ 2 teaspoons salt ▢ 3 bay leaves ▢ 1 tablespoon white vinegar ▢ Pinch of sugar or maple syrup ▢ 3 large garlic cloves , grated ▢ Ground black pepper , to taste ▢ 1/4 cup dill or parsley , finely chopped ▢ Yogurt, sour cream and rye bread , for serving Cook Mode Prevent your screen from going dark In a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables. Once beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes. Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally. Add beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes. Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes. Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste. Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone). 🎉 Last step! If you made this recipe, please leave a review and let us know what you think! Store: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume. Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat. Beef bones+cold water: This would be the most authentic borscht but I know many are short on time. You make the beef broth first with 2 pounds of beef ribs, oxtail, soup bones or any meat cut with a bit of fat. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot. Store bought stock: Good if you are in a rush. You can use regular beef broth from a carton. Preferably organic and low sodium, if you can. In this case, I would recommend to add some beef stew meat or a few cans of kidney or white beans as a protein boost. Sauerkraut: If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph. Serving: 2 cups , Calories: 174 kcal , Carbohydrates: 32 g , Protein: 4 g , Fat: 4 g , Saturated Fat: 1 g , Sodium: 647 mg , Fiber: 6 g , Sugar: 8 g Nutrition information is automatically calculated, so should only be used as an approximation. Watch Olena Cooking on Youtube 5 new videos every week You may also like HP High Protein Recipes KF Kid Friendly Recipes High Protein Lasagna Soup HP High Protein Recipes 30 30 Minute Meals KF Kid Friendly Recipes VG Vegetarian Recipes High Protein Broccoli Cheddar Soup KF Kid Friendly Recipes GF Gluten Free Recipes Instant Pot Turkey Chili HP High Protein Recipes 30 30 Minute Meals KF Kid Friendly Recipes GF Gluten Free Recipes VG Vegetarian Recipes Cottage Cheese Tomato Soup About Olena Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!
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See my [disclosure policy](https://ifoodreal.com/privacy-policy/). Sharing my grandma’s authentic Borscht Recipe I grew up eating in Ukraine. This iconic beet soup is made with beef, cabbage, potatoes, carrots, garlic and dill. Then served with a dollop of sour cream and rye bread. If you like borscht, be sure to try my [green borscht](https://ifoodreal.com/green-borscht/), [Instant Pot borscht](https://ifoodreal.com/instant-pot-borscht/) or [vegetarian borscht](https://ifoodreal.com/vegetarian-borscht-recipe/)\! ![Ukrainian Borscht recipe served in white bowl with sour cream.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-16.jpg) ![Authentic Ukrainian Borscht Recipe - \#shorts](https://i.ytimg.com/vi/zAC7CkufVEU/hqdefault.jpg) ![](https://i.ytimg.com/vi/ID/hqdefault.jpg) My Family’s Ukrainian Borscht Recipe ![Olena Osipov in her kitchen.](https://ifoodreal.com/wp-content/uploads/2025/05/olena-square-closer-1200x1200.jpg) ![Olena Osipov in her kitchen.](https://ifoodreal.com/wp-content/uploads/2025/05/olena-square-closer-1200x1200.jpg) This is my grandma’s authentic borscht recipe [I grew up with in Ukraine](https://ifoodreal.com/about-olena/). She made it every week and I still have it in a regular rotation. If you don’t know what is borscht, it’s vibrant red color [soup](https://ifoodreal.com/healthy-soup-stew-recipes/) with cabbage, beets, potatoes, carrots, onion and garlic. It has earthy taste of beets, is sweet and tangy. It can be vegan or [vegetarian](https://ifoodreal.com/vegetarian-borscht-recipe/), as well as made with beef, pork or chicken. Then served with sour cream and dill. “Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end. Fun fact – all women in our family – mom, grandma, sister, aunt and me had their own slightly different borscht recipe. We all cooked in the same kitchen we used to share and yet everyone’s version of borscht was unique. Even my sister-in-law and mother-in-law cook theirs differently. Reader’s Review > I love this borscht! It tastes “just” like my Grandma’s recipe. I always do the version with beans and add extra dill and vinegar until it tastes like Grandma’s. Thank you so much, Olena\! > > Ann [512 more comments](https://ifoodreal.com/ukrainian-borscht/#comments) ![Borscht in white pot with ladle and white blue towel on a counter.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe.jpg) ![Borscht in white pot with ladle and white blue towel on a counter.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe.jpg) ## Is Borscht Ukrainian or Russian? According to [Wikipedia](https://en.wikipedia.org/wiki/Borscht), borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe. There are as many variations of traditional Ukrainian borscht recipe as there are regions and families. ## Ingredients for Borscht Recipe Borscht ingredients are very simple and vary on one’s fridge contents and region of Ukraine. Here are the main ingredients you could always find in my grandma’s recipe: ![Cabbage, beets, onion, carrots, potatoes, beef broth, beef bones, oil, tomato paste, bay leaves, vinegar, sugar, salt, pepper, garlic, dill, sour cream.](https://ifoodreal.com/wp-content/uploads/2023/12/borscht-ingredients.jpeg) ![Cabbage, beets, onion, carrots, potatoes, beef broth, beef bones, oil, tomato paste, bay leaves, vinegar, sugar, salt, pepper, garlic, dill, sour cream.](https://ifoodreal.com/wp-content/uploads/2023/12/borscht-ingredients.jpeg) - Beef bones or beef broth: Most flavorful borscht starts with making broth with about 2 pounds of beef bones like oxtail, shanks, short ribs or even pork ribs. If your bones are not meaty, add some cubed stew beef. If in a rush, you can use beef broth. Please see below for more info about it. - Beets: You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor. - Cabbage: Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same. - Potatoes: Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work. - Carrots and onion: For bulk and flavor. I use yellow onion but you can use white onion or red onion. - Tomato paste: To add more flavor and color. - White vinegar and sugar: You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking. - Garlic: Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must\! - Dill: Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup\! - Bay leaves, salt and pepper - Sour cream: For serving. ## How to Make Borscht Here is a quick rundown of how to make borscht. Full recipe card with a video is located below. It’s actually very easy to make and anyone can do it\! ![Sliced and diced beets, onions, carrots and potatoes.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-22.jpg) ![Sliced and diced beets, onions, carrots and potatoes.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-22.jpg) Prep veggies: You want to start with cabbage first because it takes the longest time to cook. While it is cooking, you can prep other vegetables. ![Shredded cabbage in pot with broth.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-21.jpg) ![Shredded cabbage in pot with broth.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-21.jpg) Cook cabbage in broth with bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile. ![Chopped onion and carrots in white skillet.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-23.jpg) ![Chopped onion and carrots in white skillet.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-23.jpg) Saute onion and carrots in a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip. ![Sliced beets and chopped onion and carrots in a skillet.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-24.jpg) ![Sliced beets and chopped onion and carrots in a skillet.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-24.jpg) Then add beets and a bit more oil, cook for another 5 minutes. It’s called “zazharka”. ![Potatoes, beets, tomato paste and veggies in a pot.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-26.jpg) ![Potatoes, beets, tomato paste and veggies in a pot.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-26.jpg) Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt. Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. ![Chopped dill, garlic, vinegar, pepper and maple syrup.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-27.jpg) ![Chopped dill, garlic, vinegar, pepper and maple syrup.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-27.jpg) Season borscht with white vinegar, garlic, sugar and pepper. Stir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve. ![Ukrainian borscht in white pot with ladle.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-4.jpg) ![Ukrainian borscht in white pot with ladle.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-4.jpg) ## How to Peel and Cut Vegetables for Borscht - Beets: Peel beets with [a regular vegetable peeler](https://amzn.to/3FanKtf) and cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup. - Cabbage: Thin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use [a mandoline](https://amzn.to/2KicxhL) if you still need practice. - Potatoes: Cube potatoes into small-medium pieces to soak up more of the soup flavor. - Onion and carrots: Dice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons. ![Broth and meat in Instant Pot with ladle.](https://ifoodreal.com/wp-content/uploads/2019/02/instant-pot-borscht-recipe-19.jpg) ![Broth and meat in Instant Pot with ladle.](https://ifoodreal.com/wp-content/uploads/2019/02/instant-pot-borscht-recipe-19.jpg) ## What Type of Broth Should I Use? - Beef bones with meat (my favorite): If you choose to add meat to borscht, first make the broth. Cover about 2 pounds of beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot. - Bone broth (my other favorite): This time I was ready, stopped by my local beef farm, got soup bones and made [Instant Pot beef bone broth](https://ifoodreal.com/instant-pot-bone-broth/). It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for to create more broth. Ukrainian in me will never die. - Store bought beef broth: You can use beef soup base diluted with water if you are in a rush. It adds decent enough flavor, in this case I would also add beef stew meat. Or use broth or stock from a carton. I highly recommend to buy organic and low sodium. ## Serving My favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out\! Ukrainians like to serve it hot, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly ([salo](https://en.wikipedia.org/wiki/Salo_%28food%29)), [pampushky](https://ifoodreal.com/pampushky/) or rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious\! Sour cream or yogurt: Sour cream is traditional choice. Often we use [plain yogurt](https://ifoodreal.com/instant-pot-yogurt/) with more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire [Ukrainian cuisine](https://ifoodreal.com/cuisine/ukrainian/) by now. Some people also love mayo in their soup but it’s not for me. Rye bread: Rye bread is dense dark color bread. I find mine in a bread section seal wrapped for freshness. It is often German. Sourdough bread would be great for serving as well! I toast it to resemble freshly baked Ukrainian bread. ![Yogurt and rye bread on a countertop.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-18.jpg) ![Yogurt and rye bread on a countertop.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-18.jpg) More garlic: Many Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your partner and don’t leave the house that night. More dill: I add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart. This is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt. By the way, my Canadian born kids love it! Try on yours and see. Would love to hear how it goes\! ![Borscht served in a bowl with yogurt, dill, garlic and rye bread on a plate.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-8.jpg) ![Borscht served in a bowl with yogurt, dill, garlic and rye bread on a plate.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-8.jpg) ## How to Store and Reheat The best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze. Store: Refrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container. Reheat by simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes. Freeze in an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat. ## More Eastern European Recipes to Try - [Cabbage rolls](https://ifoodreal.com/cabbage-rolls/) - [Unstuffed cabbage rolls](https://ifoodreal.com/lazy-cabbage-rolls/) - [Cabbage roll soup](https://ifoodreal.com/cabbage-roll-soup/) - [Russian cabbage soup](https://ifoodreal.com/cabbage-soup-russian-shchi/) - [Buckwheat soup](https://ifoodreal.com/buckwheat-soup-leftover-turkey/) - [Split pea soup](https://ifoodreal.com/green-split-pea-soup/) - [Beef barley soup](https://ifoodreal.com/beef-barley-soup/) Have you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy\! ![Borscht in white pot garnished with dill.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-10.jpg) ![Borscht in white pot garnished with dill.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-10.jpg) ![ukrainian borscht recipe](https://ifoodreal.com/wp-content/uploads/2020/02/fg-ukrainian-borscht-recipe-300x300.jpg) ![ukrainian borscht recipe](https://ifoodreal.com/wp-content/uploads/2020/02/fg-ukrainian-borscht-recipe-300x300.jpg) 4\.99 from 314 votes ## Ukrainian Borscht Recipe By: [Olena Osipov](https://ifoodreal.com/about-olena/) Sharing my grandma's authentic Ukrainian Borscht Recipe I grew up with. This iconic beet soup is served with a dollop of sour cream and rye bread. Prep: 20 minutes mins Cook: 1 hour hr 5 minutes mins Total: 1 hour hr 25 minutes mins Servings: [8](https://ifoodreal.com/ukrainian-borscht/) servings [Save](https://ifoodreal.com/ukrainian-borscht/) [Saved](https://ifoodreal.com/ukrainian-borscht/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fifoodreal.com%2Fukrainian-borscht%2F&media=https%3A%2F%2Fifoodreal.com%2Fwp-content%2Fuploads%2F2020%2F02%2Ffg-ukrainian-borscht-recipe.jpg&description=Ukrainian+Borscht+Recipe&is_video=false) [Rate](https://ifoodreal.com/ukrainian-borscht/#commentform) [Print](https://ifoodreal.com/wprm_print/ukrainian-borscht-recipe) ### Equipment - [Dutch oven](https://amzn.to/3Fd2Sl3) - [Glass bowls](https://amzn.to/3Fetja5) - [Ceramic skillet](https://amzn.to/3vF0Lar) ### Video ### Ingredients 1/2x 1x 2x - ▢ 12 cups low sodium beef broth, or beef bones + cold water (see notes) - ▢ 5 cups green or red cabbage, thinly sliced - ▢ 1 large [onion](https://www.target.com/p/yellow-onion-each/-/A-13474244?aflt=plt), chopped - ▢ 3 medium [carrots](https://www.target.com/p/organic-carrots-1lb-good-38-gather-8482/-/A-85760297?aflt=plt#lnk=sametab), chopped - ▢ 2 tablespoons [olive oil](https://amzn.to/3F6uush) - ▢ 3 large beets, peeled and cut into matchsticks - ▢ 4 large [potatoes](https://www.target.com/p/russet-potatoes-5lb-good-38-gather-8482/-/A-77775602?aflt=plt), peeled and cubed - ▢ 6 ounces can [tomato paste](https://www.target.com/p/muir-glen-organic-tubed-tomato-paste-5-5oz/-/A-84738640?aflt=plt), low sodium - ▢ 2 teaspoons [salt](https://amzn.to/3mZQb76) - ▢ 3 [bay leaves](https://amzn.to/3n0Ez3D) - ▢ 1 tablespoon [white vinegar](https://www.target.com/p/white-distilled-vinegar-128oz-good-38-gather-8482/-/A-54633873?aflt=plt) - ▢ Pinch of sugar or maple syrup - ▢ 3 large [garlic cloves](https://www.target.com/p/spice-world-fresh-whole-garlic-3ct-bag/-/A-14917318?aflt=plt), grated - ▢ Ground black pepper, to taste - ▢ 1/4 cup dill or parsley, finely chopped - ▢ Yogurt, sour cream and rye bread, for serving [US Customary](https://ifoodreal.com/ukrainian-borscht/) – [Metric](https://ifoodreal.com/ukrainian-borscht/) Cook Mode Prevent your screen from going dark ### Instructions - In a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables. - Once beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes. - Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally. - Add beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes. - Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes. - Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste. - Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone). 🎉 Last step\! If you made this recipe, [please leave a review](https://ifoodreal.com/ukrainian-borscht/#comments) and let us know what you think\! ### Notes - Store: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume. - Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat. - Beef bones+cold water: This would be the most authentic borscht but I know many are short on time. You make the beef broth first with 2 pounds of beef ribs, oxtail, soup bones or any meat cut with a bit of fat. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot. - Store bought stock: Good if you are in a rush. You can use regular beef broth from a carton. Preferably organic and low sodium, if you can. In this case, I would recommend to add some beef stew meat or a few cans of kidney or white beans as a protein boost. - Sauerkraut: If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph. ### Nutrition Serving: 2cups, Calories: 174kcal, Carbohydrates: 32g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 647mg, Fiber: 6g, Sugar: 8g Nutrition information is automatically calculated, so should only be used as an approximation. Did you make this recipe?Mention [@ifoodreal](https://www.instagram.com/ifoodreal) or tag [\#ifoodreal](https://www.instagram.com/explore/tags/ifoodreal)\! Like this post? Share it with friends\! 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I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family\! [More about Olena](https://ifoodreal.com/about-olena/) ### Comments 1. Magdalen says: [April 6, 2026 at 3:12 pm](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788992) ![5 stars](https://ifoodreal.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Delicious and authentic, like my Ukrainian friends’ recipes. Thank you\! [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788992) 1. Olena Osipov says: [April 7, 2026 at 8:49 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-789011) That means so much, thank you! So glad it reminded you of authentic Ukrainian recipes. [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-789011) 2. Liza Marie Jurey says: [March 31, 2026 at 5:05 pm](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788850) ![5 stars](https://ifoodreal.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This is my first time making this. I love to cook and try new foods and that why not try borscht! It’s amazing! Super simple to make! This dish is amazing! I used ox tail with a beef bone with meat and made my own broth! Super delicious! I am so happy to have come across your recipe! I added extra dill and sour cream and exchanged 2 cups of cabbage for sauerkraut and glad I did! Cannot wait to try other Ukrainian dishes from you!! Thank you for an amazing recipe and for sharing a little piece of the Ukraine with us\! [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788850) 1. Olena Osipov says: [April 1, 2026 at 10:06 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788857) So glad you enjoyed it and excited for you to try more Ukrainian dishes\! [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788857) 3. MR YEB DE JONG says: [March 26, 2026 at 10:17 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788718) How much of everything? [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788718) 1. Olena Osipov says: [March 26, 2026 at 12:09 pm](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788720) Full recipe card is located at the bottom of the post or you can use Jump to Recipe button at the top to get to it. [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788720) 4. blaunshe Ciach says: [March 21, 2026 at 5:50 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788550) Can this recipe be changed to gluten-free and how please. [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788550) 1. Olena Osipov says: [March 23, 2026 at 10:13 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788611) This borscht is naturally gluten-free. If you worry about tomato paste, read the ingredients or buy labelled GF. [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788611) 5. Vilma Medek says: [February 28, 2026 at 10:58 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-787962) ![5 stars](https://ifoodreal.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This borscht tastes great. The recipe is truly wonderful! It is the only one I’ve ever tried and will ever use. [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-787962) 1. Olena Osipov says: [March 2, 2026 at 8:35 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-788072) That means so much, thank you! So glad you loved it and that it’s your forever borscht recipe. [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-788072) 6. Megan says: [February 12, 2026 at 6:09 pm](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-787475) ![5 stars](https://ifoodreal.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Gorgeous recipe! This was my first time trying borscht, and it exceeded my expectations. Every borscht I will try in the future will be compared to this one! Unbelievably delicious. [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-787475) 1. Olena Osipov says: [February 13, 2026 at 11:40 am](https://ifoodreal.com/ukrainian-borscht/comment-page-25/#comment-787493) So glad you loved it! Your first borscht experience sounds like a win\! [Reply](https://ifoodreal.com/ukrainian-borscht/#comment-787493) #### Comment navigation [Older Comments](https://ifoodreal.com/ukrainian-borscht/comment-page-24/#comments) 4\.99 from 314 votes ([68 ratings without comment](https://ifoodreal.com/ukrainian-borscht/)) ### Leave a Reply [Cancel reply](https://ifoodreal.com/ukrainian-borscht/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ![Olena in the kitchen.](https://ifoodreal.com/wp-content/uploads/2025/05/olena-osipov-square-2-1200x1200.jpg) Hi. My name is Olena\! Welcome to my website! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook easy, healthy meals for your family\! 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Readable Markdown	Sharing my grandma’s authentic Borscht Recipe I grew up eating in Ukraine. This iconic beet soup is made with beef, cabbage, potatoes, carrots, garlic and dill. Then served with a dollop of sour cream and rye bread. If you like borscht, be sure to try my [green borscht](https://ifoodreal.com/green-borscht/), [Instant Pot borscht](https://ifoodreal.com/instant-pot-borscht/) or [vegetarian borscht](https://ifoodreal.com/vegetarian-borscht-recipe/)\! ![Ukrainian Borscht recipe served in white bowl with sour cream.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-16.jpg) ![](https://i.ytimg.com/vi/ID/hqdefault.jpg) My Family’s Ukrainian Borscht Recipe ![Olena Osipov in her kitchen.](https://ifoodreal.com/wp-content/uploads/2025/05/olena-square-closer-1200x1200.jpg) This is my grandma’s authentic borscht recipe [I grew up with in Ukraine](https://ifoodreal.com/about-olena/). She made it every week and I still have it in a regular rotation. If you don’t know what is borscht, it’s vibrant red color [soup](https://ifoodreal.com/healthy-soup-stew-recipes/) with cabbage, beets, potatoes, carrots, onion and garlic. It has earthy taste of beets, is sweet and tangy. It can be vegan or [vegetarian](https://ifoodreal.com/vegetarian-borscht-recipe/), as well as made with beef, pork or chicken. Then served with sour cream and dill. “Borscht”, “bortsch”, “borsh” or “борщ” is a true classic soup every Ukrainian or Russian grew up eating almost weekly. It is pronounced without “t” at the end. Fun fact – all women in our family – mom, grandma, sister, aunt and me had their own slightly different borscht recipe. We all cooked in the same kitchen we used to share and yet everyone’s version of borscht was unique. Even my sister-in-law and mother-in-law cook theirs differently. ![Borscht in white pot with ladle and white blue towel on a counter.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe.jpg) ## Is Borscht Ukrainian or Russian? According to [Wikipedia](https://en.wikipedia.org/wiki/Borscht), borscht is Ukrainian dish that has a history of centuries. It is cooked in every household of any former republic that belonged to USSR – Ukraine, Russia, Moldova, Belorussia etc. Not to mention all over Eastern Europe. There are as many variations of traditional Ukrainian borscht recipe as there are regions and families. ## Ingredients for Borscht Recipe Borscht ingredients are very simple and vary on one’s fridge contents and region of Ukraine. Here are the main ingredients you could always find in my grandma’s recipe: ![Cabbage, beets, onion, carrots, potatoes, beef broth, beef bones, oil, tomato paste, bay leaves, vinegar, sugar, salt, pepper, garlic, dill, sour cream.](https://ifoodreal.com/wp-content/uploads/2023/12/borscht-ingredients.jpeg) - Beef bones or beef broth: Most flavorful borscht starts with making broth with about 2 pounds of beef bones like oxtail, shanks, short ribs or even pork ribs. If your bones are not meaty, add some cubed stew beef. If in a rush, you can use beef broth. Please see below for more info about it. - Beets: You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor. - Cabbage: Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same. - Potatoes: Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work. - Carrots and onion: For bulk and flavor. I use yellow onion but you can use white onion or red onion. - Tomato paste: To add more flavor and color. - White vinegar and sugar: You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking. - Garlic: Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must\! - Dill: Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup\! - Bay leaves, salt and pepper - Sour cream: For serving. ## How to Make Borscht Here is a quick rundown of how to make borscht. Full recipe card with a video is located below. It’s actually very easy to make and anyone can do it\! ![Sliced and diced beets, onions, carrots and potatoes.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-22.jpg) Prep veggies: You want to start with cabbage first because it takes the longest time to cook. While it is cooking, you can prep other vegetables. ![Shredded cabbage in pot with broth.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-21.jpg) Cook cabbage in broth with bay leaves and peppercorns for 20 minutes after bringing to a boil. Chop beets, potatoes, carrots and onion in the meanwhile. ![Chopped onion and carrots in white skillet.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-23.jpg) Saute onion and carrots in a bit of olive oil until translucent, about 5 minutes. This makes onion flavorful making entire borscht recipe more delicious. Do not skip. ![Sliced beets and chopped onion and carrots in a skillet.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-24.jpg) Then add beets and a bit more oil, cook for another 5 minutes. It’s called “zazharka”. ![Potatoes, beets, tomato paste and veggies in a pot.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-26.jpg) Transfer sauteed veggies to the pot along with potatoes, tomato paste and salt. Cook covered for 20 minutes. In the meantime, prep garlic, dill and other seasonings. ![Chopped dill, garlic, vinegar, pepper and maple syrup.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-27.jpg) Season borscht with white vinegar, garlic, sugar and pepper. Stir, turn off heat and let it stand for 10 minutes covered to allow flavors to “marry” each other. Add dill and your borscht is ready to serve. ![Ukrainian borscht in white pot with ladle.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-4.jpg) ## How to Peel and Cut Vegetables for Borscht - Beets: Peel beets with [a regular vegetable peeler](https://amzn.to/3FanKtf) and cut into thick matchsticks. You can also grate beets on a box grater or in a food processor. If you have fresh beets, you can also chop some beet greens and add to the soup. - Cabbage: Thin uniformly shredded cabbage is a key to a borscht with right texture. Don’t shred it paper thin so it disintegrates during cooking, and don’t cut into large chunks so all you taste is cabbage. Cut it into reasonably thin strands. I am experienced enough to do it by hand with a chef’s knife, but you can also use [a mandoline](https://amzn.to/2KicxhL) if you still need practice. - Potatoes: Cube potatoes into small-medium pieces to soak up more of the soup flavor. - Onion and carrots: Dice the onion like for frying, a mirepoix size. And carrots into small rounds and wider part into half moons. ![Broth and meat in Instant Pot with ladle.](https://ifoodreal.com/wp-content/uploads/2019/02/instant-pot-borscht-recipe-19.jpg) ## What Type of Broth Should I Use? - Beef bones with meat (my favorite): If you choose to add meat to borscht, first make the broth. Cover about 2 pounds of beef with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After soup is ready, remove meat, separate from bones and discard bones, chop and return meat to the pot. - Bone broth (my other favorite): This time I was ready, stopped by my local beef farm, got soup bones and made [Instant Pot beef bone broth](https://ifoodreal.com/instant-pot-bone-broth/). It came out so rich, I diluted half of it with water and used for borscht. And cooked the other half with more water and same bones for to create more broth. Ukrainian in me will never die. - Store bought beef broth: You can use beef soup base diluted with water if you are in a rush. It adds decent enough flavor, in this case I would also add beef stew meat. Or use broth or stock from a carton. I highly recommend to buy organic and low sodium. ## Serving My favorite part of the whole entire borscht recipe cooking process is serving it. That’s when I go all out\! Ukrainians like to serve it hot, with a dollop of sour cream and sprinkle of fresh dill in bowl, slices of home cured pork belly ([salo](https://en.wikipedia.org/wiki/Salo_%28food%29)), [pampushky](https://ifoodreal.com/pampushky/) or rye bread and fresh garlic on a side. But on a hot summer day, cold borscht is just as delicious\! Sour cream or yogurt: Sour cream is traditional choice. Often we use [plain yogurt](https://ifoodreal.com/instant-pot-yogurt/) with more than 2% fat because it is lighter than sour cream. It really depends what’s in the fridge. I think you are getting that’s the vibe of entire [Ukrainian cuisine](https://ifoodreal.com/cuisine/ukrainian/) by now. Some people also love mayo in their soup but it’s not for me. Rye bread: Rye bread is dense dark color bread. I find mine in a bread section seal wrapped for freshness. It is often German. Sourdough bread would be great for serving as well! I toast it to resemble freshly baked Ukrainian bread. ![Yogurt and rye bread on a countertop.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-18.jpg) More garlic: Many Ukrainians eat borscht while biting on a clove of garlic in between the spoonfuls. The key is to eat garlic together with your partner and don’t leave the house that night. More dill: I add dill to the pot and then to individual bowls. There is no such thing as too much garlic and dill, almost never. I’m such Ukrainian at heart. This is how I enjoyed grandma’s Ukrainian borscht as a kid – rub garlic on a slice of rye bread, spread it with sour cream and sprinkle with salt. By the way, my Canadian born kids love it! Try on yours and see. Would love to hear how it goes\! ![Borscht served in a bowl with yogurt, dill, garlic and rye bread on a plate.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-8.jpg) ## How to Store and Reheat The best borscht is like a good bottle of wine, it gets better with time. Therefore, I always make a very large pot and we eat it for days or freeze. Store: Refrigerate leftovers in a large pot you cooked soup in for up to 5 days. Or transfer to an airtight container. Reheat by simmering on low in a small pot only amount you are planning to consume. Or microwave in individual bowls for 2-3 minutes. Freeze in an airtight glass container for up to 3 months. Then thaw in the fridge overnight and reheat. ## More Eastern European Recipes to Try - [Cabbage rolls](https://ifoodreal.com/cabbage-rolls/) - [Unstuffed cabbage rolls](https://ifoodreal.com/lazy-cabbage-rolls/) - [Cabbage roll soup](https://ifoodreal.com/cabbage-roll-soup/) - [Russian cabbage soup](https://ifoodreal.com/cabbage-soup-russian-shchi/) - [Buckwheat soup](https://ifoodreal.com/buckwheat-soup-leftover-turkey/) - [Split pea soup](https://ifoodreal.com/green-split-pea-soup/) - [Beef barley soup](https://ifoodreal.com/beef-barley-soup/) Have you ever tried it? Would love to hear your experience. I promise traditional Ukrainian borscht recipe would be one of the most delicious and healthiest soups you have ever tried. Enjoy\! ![Borscht in white pot garnished with dill.](https://ifoodreal.com/wp-content/uploads/2020/02/ukrainian-borscht-recipe-10.jpg) - ▢ 12 cups low sodium beef broth, or beef bones + cold water (see notes) - ▢ 5 cups green or red cabbage, thinly sliced - ▢ 1 large [onion](https://www.target.com/p/yellow-onion-each/-/A-13474244?aflt=plt), chopped - ▢ 3 medium [carrots](https://www.target.com/p/organic-carrots-1lb-good-38-gather-8482/-/A-85760297?aflt=plt#lnk=sametab), chopped - ▢ 2 tablespoons [olive oil](https://amzn.to/3F6uush) - ▢ 3 large beets, peeled and cut into matchsticks - ▢ 4 large [potatoes](https://www.target.com/p/russet-potatoes-5lb-good-38-gather-8482/-/A-77775602?aflt=plt), peeled and cubed - ▢ 6 ounces can [tomato paste](https://www.target.com/p/muir-glen-organic-tubed-tomato-paste-5-5oz/-/A-84738640?aflt=plt), low sodium - ▢ 2 teaspoons [salt](https://amzn.to/3mZQb76) - ▢ 3 [bay leaves](https://amzn.to/3n0Ez3D) - ▢ 1 tablespoon [white vinegar](https://www.target.com/p/white-distilled-vinegar-128oz-good-38-gather-8482/-/A-54633873?aflt=plt) - ▢ Pinch of sugar or maple syrup - ▢ 3 large [garlic cloves](https://www.target.com/p/spice-world-fresh-whole-garlic-3ct-bag/-/A-14917318?aflt=plt), grated - ▢ Ground black pepper, to taste - ▢ 1/4 cup dill or parsley, finely chopped - ▢ Yogurt, sour cream and rye bread, for serving Cook ModePrevent your screen from going dark - In a large pot (I use 6 quart Dutch oven), add beef broth, bay leaves and bring to a boil. Or you can make beef broth with bones and meat first, please see notes. Meanwhile, wash, peel and cut vegetables. - Once beef broth is boiling, add cabbage, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes. - Meanwhile, preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, carrots and saute for 5 minutes, stirring occasionally. - Add beets, remaining 1 tablespoon of oil and cook for another 3-4 minutes. - Transfer sauteed veggies to a pot along with potatoes, tomato paste and salt. Cover, bring to a boil and cook on low heat for 20 minutes. - Turn off heat. Add vinegar, sugar, garlic and pepper. Stir and let borscht sit for 10 minutes to allow flavours to marry each other. Add dill, stir and adjust any seasonings to taste. - Serve hot with a dollop of yogurt or sour cream, bread and garlic clove on the side (this is not for everyone). 🎉 Last step\! If you made this recipe, [please leave a review](https://ifoodreal.com/ukrainian-borscht/#comments) and let us know what you think\! - Store: Refrigerate borscht in a large pot you cooked it in for up to 5 days. Reheat by simmering on low in small pot only amount you are planning to consume. - Freeze: Freeze in an airtight glass container for up to 3 months. Then thaw on a counter overnight and reheat. - Beef bones+cold water: This would be the most authentic borscht but I know many are short on time. You make the beef broth first with 2 pounds of beef ribs, oxtail, soup bones or any meat cut with a bit of fat. Cover with cold water, bring to a boil and simmer for about an hour, skimming foam occasionally. After borscht is ready, remove meat, separate from bones and discard bones, finely chop and return meat to the pot. - Store bought stock: Good if you are in a rush. You can use regular beef broth from a carton. Preferably organic and low sodium, if you can. In this case, I would recommend to add some beef stew meat or a few cans of kidney or white beans as a protein boost. - Sauerkraut: If you replace 2 cups of cabbage with 2 cups of sauerkraut, borscht will have even more umph. Serving: 2cups, Calories: 174kcal, Carbohydrates: 32g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Sodium: 647mg, Fiber: 6g, Sugar: 8g Nutrition information is automatically calculated, so should only be used as an approximation. [![Olena cooking in her kitchen.](https://ifoodreal.com/wp-content/uploads/2025/06/Screen-Shot-2025-06-26-at-4.23.41-PM-800x709.jpg)](https://www.youtube.com/@ifoodreal/shorts) Watch Olena Cooking on Youtube 5 new videos every week You may also like HPHigh Protein RecipesKFKid Friendly Recipes ### [High Protein Lasagna Soup](https://ifoodreal.com/high-protein-lasagna-soup/) HPHigh Protein Recipes3030 Minute MealsKFKid Friendly RecipesVGVegetarian Recipes ### [High Protein Broccoli Cheddar Soup](https://ifoodreal.com/high-protein-broccoli-cheddar-soup/) KFKid Friendly RecipesGFGluten Free Recipes ### [Instant Pot Turkey Chili](https://ifoodreal.com/instant-pot-chili/) HPHigh Protein Recipes3030 Minute MealsKFKid Friendly RecipesGFGluten Free RecipesVGVegetarian Recipes ### [Cottage Cheese Tomato Soup](https://ifoodreal.com/cottage-cheese-tomato-soup/) About Olena Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family\!
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