Ukrainian beet soup Borscht


Ukrainian beet soup Borscht

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine ukrainian
Servings 4 people


  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cloves of garlic minced
  • 4 medium-sized beets peeled and shredded
  • 2 carrots peeled and shredded
  • 2 potatoes peeled and diced
  • 1 small cabbage thinly sliced
  • 4 cups vegetable or beef broth
  • 2 cups water
  • 1 can diced tomatoes
  • 2 bay bay leaves
  • 1 tbsp tomato paste
  • 2 tbsp red wine vinegar
  • 4 tbsp Sour cream for garnish
  • 2 cort Fresh dill or parsley for garnish


  • Heat the olive oil in a large pot over medium heat. Add the diced onions and minced garlic, and sauté until the onions become translucent and fragrant.
  • Add the shredded beets and shredded carrots to the pot. Stir well to combine with the onions and garlic. Cook for about 5 minutes, until the vegetables start to soften.
  • Add the diced potatoes and sliced cabbage to the pot. Pour in the vegetable or beef broth and water, ensuring that the vegetables are covered. If necessary, add more water to cover the vegetables.
  • Stir in the diced tomatoes, bay leaves, and tomato paste. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the vegetables are tender.
  • Stir in the red wine vinegar and adjust the seasoning if needed. Remove the bay leaves from the soup.
  • Serve the borscht hot, garnished with a dollop of sour cream and a sprinkle of fresh dill or parsley.


Enjoy your homemade borscht!
Keyword soup, ukrainian, Warm

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