Ukrainian Red Borscht Soup Recipe

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Most Helpful Positive Review

Jan 08, 2008

I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I also added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity.

—eatmedetroit

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Most Helpful Critical Review

Oct 30, 2008

Well, I grew up in Ukraine till I was 19, and this recipe has not much to do with the classic.First it is with pork meat- solid, juicy, not some boiled crumbs.No pork? Then chicken.Second-"boil beets they lost color(shape and nutrition value)"-why?It takes 10 minutes to have them cooked with love, preserving color,aroma, taste.Add even some more , finely shredded! recepie.

—Nina

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250 Ratings

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Sep 09, 2006

Very good. I cook my beets with the skins on for about an hour in the water I will use for the soup. The skins slip right off after boiling and its easy to chop or slice them, besides it increases the nutritional value of the soup!

—JOCARROLL

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May 16, 2006

My family and I lived in Russia for 3 1/2 years, and I have looked for a borscht recipe that was the same as we had there. This one was perfect! I've never had borscht with meat in it, so I made it vegetarian. This was the real thing - especially with the sourcream, or "smeatana" on top!

—VVBROCK

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Jan 23, 2006

I lived in Russia for 6 months and this is authentic! Don't overcook it or the rich magenta color will turn brick red. Delicious and so healthy. Even my three year old liked it.

—Michelle JOnes

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Jan 23, 2007

I tried out this recipe but added a few changes. First of all I prepared the sausage seperately and put it aside. For the veggie mix, I used a big bag of already prepared coleslaw mix since it has the cabbage and carrots already incorporated. I also used two cans of baby red beets. I prepared the vegetable mix and the onion and tomato paste mix separately and then mixed those two together. I then pureed the whole thing to give it a thicker and denser texture. I returned it to the pot and then added the sausage, salt and pepper to taste. I left out the sugar. It came out beautifully but I think the use of a whole can of diced tomatoes AND the tomato paste made this soup more tomato-y than red beet-y. In the future, I'll skip the tomato paste. Really good with crusty French bread and the dallop of sour cream.

—gaochinwen

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Apr 08, 2007

I made this as an appetizer for Ukrainian Easter, it was really good. I wish it had a deeper beet flavor though. I added some red wine reduction in mine to give it a fuller flavor and to enhance the beets. I also made the soup a day in advance to let the flavors develop. I added some oregano to the recipe as well (I add oregano to everything) and didnt use as much tomatoes or tomato paste. I have seen a lot of borscht recipes that either involve beef or beef broth and I had always thought this was traditional (although i dont really think it is) so I used a little beef broth in replace of some of the water.. i wouldnt use too much though because it can take away from the beets. I plated the borscht in bowls that were set on top of leaves from the beets (which are edible and have a little purple coloring to them so they looked great with the soup). Overall, I would use this recipe again with a few adjustments. ...maybe more beets and less cabbage considering the cabbage doesnt add as much to it.

—SarahS

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Aug 26, 2006

I did like this borscht a lot and found it to be very authentic, but it was a little too sweet for me with the amount of sugar called for... I should have paid more attention to the "to taste" part and added it 1/4 tsp. at a time. I also (as a few other reviewers have mentioned) served it with dill instead of parsley. The Borscht I recipe on this site is also very good, but this one seems more true to the ones I have had in Russia or Ukraine.

—Anichka

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Nutrition

Calories
257 kcal
13%

Carbohydrates
24.4 g
8%

Cholesterol
31 mg
10%

Fat
13.8 g
21%

Fiber
4.8 g
19%

Protein
10.1 g
20%

Sodium
665 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ukrainian Red Borscht Soup

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 257
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 5.2g 26 %
Cholesterol 31mg 10 %
Sodium 665mg 27 %
Potassium 837mg 23 %
Total Carbohydrates 24.4g 8 %
Dietary Fiber 4.8g 19 %
Protein 10.1g 20 %
** Sugars 8g
Vitamin A 73 %
Vitamin C 65 %
Calcium 10 %
Iron 24 %
** Thiamin 37 %
** Niacin 35 %
** Vitamin B6 28 %
** Magnesium 16 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.