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Ukrainian Borsch Recipe

by AI Chef
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Borsch recipe

Welcome back to the flavors of Ukrainian cuisine! Today, we’re focusing on one of the most iconic dishes from this rich culinary tradition – Borsch. This hearty beetroot and cabbage soup is a comfort food classic that has won hearts all over the world.

Borsch is a vibrant, ruby-red soup that has roots in Ukraine, although versions of it are found across Eastern Europe. The dish’s distinctive color comes from beets, which are simmered together with other vegetables like cabbage, potatoes, and carrots, along with a meaty bone broth. The result is a robust, flavorful soup that’s as nourishing as it is delicious.

In Ukrainian cuisine, Borsch is more than just a soup; it’s a symbol of cultural identity. The dish is so beloved that it’s often said there are as many versions of Borsch as there are Ukrainians. From holiday feasts to everyday family meals, Borsch is a dish that brings people together.

What makes Borsch perfect for any season is its adaptability. In the colder months, a hot bowl of Borsch is the ideal comfort food, warming you up from the inside out. In warmer weather, it can be served chilled, providing a refreshing and satisfying meal. The earthy sweetness of the beets pairs wonderfully with the tanginess of the sour cream and the freshness of dill, creating a balanced dish that’s full of flavor and nutrients.

Join us as we dive into the preparation of this delightful Ukrainian staple, and discover the joy of cooking Borsch at home. Let’s get started!

Ukrainian Borsch Recipe

Rating: 5.0/5
( 1 voted )
Serves: 6-8 Prep Time: Cooking Time: Nutrition facts: 300 calories 12g fat


  1. 1 pound of beef shank or pork ribs
  2. 2 medium beets
  3. 1 large carrot
  4. 1 large onion
  5. 1 medium potato
  6. 2 cups of shredded cabbage
  7. 1 can (400g) of kidney beans, drained and rinsed
  8. 4 cloves of garlic
  9. 4 tablespoons of tomato paste
  10. 2 bay leaves
  11. Salt and pepper to taste
  12. 1 tablespoon of vegetable oil
  13. Fresh dill for garnish
  14. Sour cream for serving


  1. In a large pot, place the beef shank or pork ribs, cover with water, and bring to a boil. Lower the heat and simmer until the meat is tender, about 1-2 hours, skimming off any foam that rises to the surface.
  2. While the meat is cooking, prepare the vegetables. Peel and grate the beets and carrot, finely chop the onion, and dice the potato.
  3. In a skillet, heat the vegetable oil over medium heat. Add the onion and cook until it's translucent. Then add the grated beets and carrot, and cook for another 10 minutes.
  4. Add the tomato paste to the skillet and mix well. Then add this vegetable mixture to the pot with the meat.
  5. Add the diced potato and kidney beans.
  6. Once the meat is tender, remove it from the pot, let it cool, and then cut it into bite-sized pieces. Return the meat to the pot and add the shredded cabbage.
  7. Crush the garlic cloves and add them to the pot, along with the bay leaves, salt, and pepper. Let the soup simmer for another 15-20 minutes until all the vegetables are tender.
  8. Taste the Borsch and adjust the seasoning if necessary.
  9. Serve the Borsch hot, garnished with fresh dill and a dollop of sour cream on top.


Enjoy your authentic Ukrainian Borsch! This recipe serves about 6-8 people but can easily be doubled for larger gatherings.

final cooking stage

Serving Suggestions

Borsch is traditionally served hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. The sour cream adds a tangy creaminess that balances out the earthy sweetness of the beets, while the dill adds a fresh, herby note.

For a complete meal, serve Borsch with a slice of dark rye bread on the side, which is perfect for soaking up the flavorful soup. It can also be paired with a side salad for a light and balanced meal. If you have leftovers, Borsch tastes even better the next day after the flavors have had more time to meld together.


Can I make Borsch vegetarian?

Yes, you can. To make vegetarian Borsch, simply omit the meat and use vegetable broth instead of water. You might also want to add more beans or other vegetables for added protein and substance.

Can I make Borsch ahead of time?

Absolutely! Borsch is one of those dishes that tastes even better the next day. Just store it in the refrigerator and reheat it before serving. It can also be frozen for up to 3 months.

What can I use instead of beets?

While beets are the key ingredient that gives Borsch its distinctive color and flavor, you can use other root vegetables like turnips or carrots if you really can’t find or don’t like beets. However, keep in mind that this will significantly change the flavor and color of the soup.


And there you have it – a bowl of authentic, hearty, and flavorful Ukrainian Borsch. We hope you enjoy making and eating this iconic dish as much as we do. Ukrainian cuisine is a treasure trove of hearty, comforting, and flavorful dishes, and we invite you to continue exploring it with our other recipes. Whether it’s the delightful Varenyky or the refreshing Okroshka, there’s always something new to discover and enjoy. Happy cooking!

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