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Ukrainian Borscht

Ukrainian Borscht (Hearty And Delicious)

Recipe Video Above.  Healthy and delicious, this classic Ukrainian Borscht soup is packed with vegetables. Perfect for the colder weather. 
Course Soup
Cuisine Ukrainian
Keyword Russian recipes, soup, Ukrainian recipes
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Calories 279kcal
Author Iryna


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  • Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs and cool down.* (See the notes about the alternative method)
    Using a paper towel peel the skin and shred the beets on a large hole grater.
  • Meanwhile, heat olive oil in a large Dutch Oven and over medium heat. Add onion and carrot and cook stirring occasionally until softened, about 5-7 minutes.
  • Add cabbage, sugar, vinegar, tomato sauce and 1 cup of chicken broth. Reduce the heat to simmer, cover with a lid and cook for 20 minutes.
  • Increase heat to medium, add cubed potatoes and the remaining 7 cups of chicken broth. Stir, bring to a boil and cook for 10 minutes.
  • Add shredded beets, kidney beans with all their liquid, bay leaf, salt and pepper. Cook until potatoes are soft, about 5 more minutes.
  • Turn off the heat, adjust the seasoning and add garlic pushed through a garlic press and parsley.
  • Serve with a dollop of sour cream.



Cooking beets. You can also roast the beets. Preheat the oven to 400 F. Wrap each beet in a foil and roast until tender when pierced with a knife, about 50-60 minutes, depending on a size. 
Alternatively, If you own a slow cooker with a steam function, you can fill the bowl of a slow cooker with 2 cups of water, place the steaming rack inside and steam beets for 15 minutes or until tender.


Calories: 279kcal | Carbohydrates: 41.4g | Protein: 14.9g | Fat: 6.8g | Saturated Fat: 1.2g | Sodium: 1531mg | Potassium: 1295mg | Fiber: 11.8g | Sugar: 10g | Calcium: 80mg | Iron: 3.1mg