Delicious Ukrainian Borscht

Delicious Ukrainian Borscht

Delicious Ukrainian Borscht

Course: Dinner, Featured, SoupDifficulty: Easy


Prep time


Cooking time


Calories per serving


Borscht is a classic Ukrainian soup enjoyed for centuries. This vibrant and hearty dish is a staple in Ukrainian cuisine, and is beloved for its rich flavor and comforting qualities. But did you know that borscht has a fascinating history that spans across different cultures and regions?

I love this dish because it has an amazing rich flavor, noble red color and it is not very hard to make. My family loves it, especially men.
One interesting fact about borscht is that it was originally a meatless dish, made with beets and other vegetables. Back in the day regular people didn’t have access to cheap meat, it was more like a holiday delicacy. It wasn’t until later that meat was added to the recipe, making it the hearty and filling that it is today. Another unusual fact is that borscht has been enjoyed by everyone from peasants to royalty throughout history. For example, it was a favorite of Catherine the Great, the Russian Empress who is said to have enjoyed a bowl of borscht every day.
But what really sets Ukrainian borscht apart is the complex blend of flavors and textures that make it so unique. The soup is made with a variety of vegetables, including beets, carrots, and cabbage, as well as meat, typically beef or pork (chicken is also completely fine, especially these days). The vegetables are simmered in a rich broth with garlic, dill, and other seasonings. They give this soup a savory and slightly sweet taste.


  • 4 cloves of finely chopped garlic

  • 1 medium onion chopped

  • 1 boiled and diced beetroot

  • 1 cup of chopped cabbage

  • 5 cups chicken broth

  • 1-2 chicken breasts chopped

  • 2 diced potatoes

  • 1/2 cup tomato paste

  • 3 tbsp sunflower oil

  • 3 tbsp chopped green onion

  • 4 tbsp chopped dill

  • 1 tbsp salt

  • 1 tbsp sugar

  • 3 tbsp lemon juice

  • Ground pepper to taste

  • Sour cream to taste


  • Saute onion, garlic and carrots in sunflower oil for 5-7 minutes.
  • Add cabbage and saute until cabbage is soft.
  • Add tomato paste, lemon juice and beets. Cook over low heat for 2 more minutes.
  • Remove mixture from heat and set aside
  • In a large saucepan, bring the chicken broth to a boil along with the bay leaves.
  • Then add potatoes, chicken, salt, sugar to the broth and cook for another 15 minutes
  • Add the mixed vegetables from the skillet to the saucepan and cook for about 5 minutes.
  • Remove borscht from heat, add green onions and dill.
  • Pour the borscht into bowls, top with sour cream and enjoy!

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