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 time: PT20M
Cook time: PT65M
Total time: PT85M
Rating
4.99 stars (320 reviews)
Keywords
borscht, borscht recipe, ukrainian borscht
Ingredients
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)
Categories
Soup
Cuisine
Ukrainian
Steps
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).
Nutitrion
Serving Size: 2 cups
Calories: 174 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 4 g
Saturated Fat: 1 g
Sodium: 647 mg
Sugar: 8 g
Reviews
Devin Price on 2026-06-28 (5 stars): It's pretty good. But I added a bit more then a pinch of maple syrup in mine. It really adds to the richness. Although I think I'll stick with stew meat and store bought broth next time then oxtails
Sophie Dalpé on 2026-06-14 (5 stars): I’m not Ukrainian but got my first taste of borscht was from a colleague’s parents. I had asked for the recipe and they generously made me a batch and sent me the recipe by email. As it has been mentioned in an earlier post, the recipe was not precise and more by approximation. When I tried their recipe, I needed more direction because my results were not even close to how good the batch I received. My first try of your recipe was a great success, it was delicious! Thank you for sharing your family’s recipe and happy childhood memories. How can something so nutritious taste so good?!
Paul Reimer on 2026-05-25 (5 stars): This is the best borscht recipe I've yet come across. Absolutely delicious. Thank you!
Olivia on 2026-05-10 (5 stars): I grew up eating the Ukrainian borscht that my father made for me, and now that I am an adult and moved away from home I have found myself craving it from time to time. Our family recipes are passed down mainly through experience, and we don't really have set recipes with measurements, so sometimes it's difficult to learn to make certain recipes on your own again. This helped so much in being able to recreate my family recipe and it tasted just like what I had growing up!
Jeff G. on 2026-04-25 (5 stars): I was inspired to make this after having borscht at a Ukrainian restaurant in Vancouver, BC. Similar to other replies, this was my first time making borscht and your recipe turned out FANTASTIC! I made it with boiled oxtails for broth, and patiently removed all the meat from the bones to add much-appreciated texture and flavor to the stew. The sour cream is an essential complement to the dish, whose flavors didn't feel quite right without it. I was also able to find some authentic Baltic rye bread which was so yummy to dip in the liquid. Thank you so much for sharing this recipe; I look forward to making it for years to come!
