Ukrainian-style Borscht


Food is an excellent medium for understanding one another. In this current crisis, it’s important that we honor Ukraine in many ways, including by learning more about their culture. This is why I chose to learn how to make Borscht, a well-known Ukrainian soup that I have been hearing a lot about lately and have been craving. Coincidentally, we have almost all you need to make this soup using fresh ingredients from our markets. This soup has a beautiful bright red color and is made with beet and cabbage. It has a sweet and sour taste and is traditionally served with sour cream and rye bread.
My recipe is drawn from others who have Ukrainian nationality, like Olena Osipov from iFoodReal, and confirmation from a Ukrainian friend at school that this recipe tasted like the real deal that her family makes. I welcome all comments on my post from anyone who has more experience with this soup than I do! I will be making this dish again and again, so any tips are well appreciated.


12 cups beef or vegetable broth or stock low sodium

5 cups green or red cabbage (thinly sliced)

1 can of white cannellini beans (do not drain)

1 large onion (small diced)

1 celery rib (peeled and small diced)

2 medium carrots (peeled and small diced)

2 tbsp olive oil

4 large beets (peeled and grated)

4 large potatoes (peeled and cubed)

6 oz can tomato paste

2 tsp salt

3 bay leaves

About 1.5 tbsp white vinegar (or until as sour as desired)

Pinch of sugar or maple syrup

4 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


  1. Bring your stock to a boil with bay leaves and once boiling, add cabbage, bring to another boil and reduce the heat then cover to cook on low for 20 minutes.
  2. While that cooks, saute carrots, onion, celery on medium heat in another pan with a tbsp of oil until softened and fragrant, about 5 minutes. Then, add beets and a touch of more oil to cook for another 5 minutes.
  3. Put these veggies in your stock pot with beans, potato, tomato paste, and salt. Let this boil and cover to cook on low for about 20 minutes or until the potatoes are tender. Once finished, stir in sugar, garlic, vinegar, and pepper. Let these flavors meld together for about 10 minutes and taste to adjust seasonings. Add dill, chopped parsley, and sour cream with a side of rye bread when serving.

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