Ukranian & Russian Borscht

Ukranian & Russian Borscht


"This is the best borscht recipe i have ever encountered. My husband and I created it by combining our families traditional recipes. This is a stoup and a one dish meal. Very hearty and great for wintertime. Also toddlers tend to love the vibrant color and great taste. Super healthy too!"
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Serving size has been adjusted!
Original recipe yields 20 servings

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  • Prep

  • Cook

  1. Clean meat and cover with water.
  2. Bring water to a rapid boil. Allow to boil for 15 min.
  3. Discard Water, Wash pot, rinse beef.
  4. Place beef, leeks, celery, carrots, whole onion, parsnip (if including), bay leaf, springs of parsley, dill, and thyme in pot.
  5. Cover with water. Bring to boil, reduce heat, cover with lid and simmer on lowest heat possible for 3-4 hours. Time will depend on thickness of beef.
  6. Remove all ingredients from pot. Set beef and carrots aside. Toss all other ingredients.
  7. Taste broth and adjust seasoning, add salt, pepper, granulated onion and garlic. Add Vegeta or similar spice if available.
  8. add diced potatoes- boil 20 minutes
  9. add diced cabbage-boil 10 min
  10. saute in pan diced tomatoes and peppers for 15 min then add to soup
  11. Saute beets for 15 min, until slightly softened, then add tomato paste and red wine vinegar to beets, mix thoroughly in saute pan. Add beet mixture to soup. Boil 20 min.
  12. Dice beef and add to broth.
  13. Dice carrot and add to broth.
  14. Mince 1 bunch of dill, add to broth and boil 5 additional minutes.


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