Classic Ukrainian Borsch Recipe

Classic Borsch Recipe, just like mom used to make | natashaskitchen.com

After several requests for my borscht recipe, here it is.  Ukrainian Borscht… everyone knows what it is and many people enjoy it; Ukrainian or not.

My sister taught me how to make it this way. It’s a little time-consuming (at least 2 hours). Click here for my speedier borsch version. If you are pressed for time, shave off 1 hour by using canned beets with their juice. I used fresh beets from Mom’s garden.

I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), cabbage (vit K, vit C, fiber, etc…), Can you tell I’m taking a nutrition class right now?? Hope you enjoy this recipe. 

Ingredients for Classic Ukrainian Borsch:

2 large or 3 medium beets, thoroughly washed
2 large or 3 medium potatoes, sliced into bite-sized pieces
4 Tbsp of cooking oil
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped (see picture)
1 can kidney beans with their juice
2 bay leaves
10 cups water
6 cups chicken broth
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill

Classic Ukrainian Borsch-2

How to Make Borscht:

1. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.

Classic Ukrainian Borsch

2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.

Classic Ukrainian Borsch-6

3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.

Classic Ukrainian Borsch-7

4. Meanwhile, thinly shred 1/2 a cabbage ( I use a Zyliss Mandoline) and add it to the soup pot when potatoes are half way done.

Classic Ukrainian Borsch-8

5. Next, peel and slice the beets into match sticks and add them back to the pot (I use my mandolin slicer). When you peel beets, use a plastic bag over your hands unless you want red fingers.

Classic Ukrainian Borsch-9

6. Add 6 cups of chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.

Classic Ukrainian Borsch-10

7. Add sauteed carrots and onion to the pot along with chopped dill.

Classic Ukrainian Borsch-11

8. Cook another 5-10 minutes, until the cabbage is done. Season to taste with salt and pepper. I usually don’t have to add any unless I use low sodium broth.

Classic Ukrainian Borsch-3

Serve with a dollop of sour cream or real mayo.

Classic Ukrainian Borsch-5

Classic Ukrainian Borsch Recipe

4.8 from 87 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Medium
Cost To Make: $6-$8
Serving: 10-12

Ingredients

  • 2 large or 3 medium beets, thoroughly washed
  • 2 large or 3 medium potatoes, sliced into bite-sized pieces
  • 4 Tbsp of cooking oil
  • 1 medium onion, finely chopped
  • 2 carrots, grated
  • ½ head of cabbage, thinly chopped (see picture)
  • 1 can kidney beans with their juice
  • 2 bay leaves
  • 10 cups water
  • 6 cups chicken broth
  • 5 Tbsp ketchup
  • 4 Tbsp lemon juice
  • ¼ tsp freshly ground pepper
  • 1 Tbsp chopped dill

Instructions

  1. Fill a large soup pot with 10 cups of water. Add 2 - 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water.
  2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.
  3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
  4. Meanwhile, thinly shred ½ a cabbage and add it to the soup pot when potatoes are half way done.
  5. Next, peel and slice the beets into match sticks and add them back to the pot.
  6. Add 6 cups chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
  7. Add sauteed carrots and onion to the pot along with chopped dill.
  8. Cook another 5-10 minutes, until the cabbage is done. Season to taste with salt and pepper. I usually don't have to add any unless I use low sodium broth.

Serve with a dollop of sour cream or real mayo.


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Read comments/reviewsAdd comment/review

  • Kris
    July 13, 2017

    You recipes are amazing! Do you happen to have a recipe for Shurpa? Reply

    • Natasha
      natashaskitchen
      July 13, 2017

      Hi Kris, I don’t sorry! Reply

  • Sam
    July 11, 2017

    I’ve made Borsch quite a lot but the bay leaves and lemon juice I hadn’t used before and added a really nice flavour – thanks! One thing I do differently though is to peel and grate the beetroot before cooking – it cuts down the cooking time a lot! Not sure if this would make any difference to the flavour though? Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      There are a variety of ways to prep the beets and they all seem to work well. 🙂 Reply

  • Edna Roberts
    July 11, 2017

    Can this soup be frozen? Reply

    • Natasha
      natashaskitchen
      July 11, 2017

      Edna, I never tried freezing it but it should freeze just fine. Reply

  • Janna
    June 19, 2017

    I have made borsch several times & this is by far my favourite recipe. Thank you so much for sharing all this goodness. The only change I make is omitting the beans. Reply

    • Natasha's Kitchen
      June 19, 2017

      I’m so happy to hear that Janna! Thank YOU for sharing your wonderful review! 🙂 Reply

  • Candice
    June 14, 2017

    Just made this tonight for my family for supper. My first time making borscht and I am so glad I found this recipe. Took me right back to my Great Grandmother’s place. So good and very authentic. I was sceptical about the ketchup and almost left it out but I wouldn’t change a thing! Thank you for the great recipe! Reply

    • Natasha's Kitchen
      June 15, 2017

      You’re welcome Candice! I’m so glad you love it! Thanks for sharing 😀 Reply

  • Brigitte
    June 3, 2017

    Thank you Natasha..my hubby is Polish and really like to make this soup in memory of his mother I added speck to it as I remember babcia did, also loved your baked piroshki , keep those recipes coming 😊 Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Brigitte, you are very welcome and thank you for the encouragement 😬 Reply

      • June 24, 2017

        I have made your recipe many times and it is fantastic, delicious, and hearty. I am about to make yet another pot full of this delicious yummy healthy goodness. Reply

        • Natasha's Kitchen
          June 25, 2017

          Yes, I’m so glad to hear that Bridgette! Thanks for sharing your wonderful review! Reply

  • Emily
    June 1, 2017

    Very good! I used vegetable broth and skipped adding beans because I didn’t have any.

    I thought there wouldn’t be enough dill and almost added extra without tasting – but it was great just as the recipe suggested! Reply

    • Natasha's Kitchen
      June 1, 2017

      I’m happy to hear you enjoy the recipe Emily! Thanks for sharing your review! Reply

  • sherry watson
    March 30, 2017

    this recipe was the best! I added alittle garlic to mine. I was just curious though if you knew how many calories is in this soup???? Reply

    • Natasha's Kitchen
      March 31, 2017

      I’m happy to hear how much you enjoy the soup Sherry!
      Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Manuela
    March 22, 2017

    Kidney beans and ketchup???? Must be an American version of the soup. Reply

    • Natasha
      natashaskitchen
      March 22, 2017

      Hi Manuela, we add the beans to give the soup some protein and the ketchup really enhances the flavor. We do adapt our traditional dishes to the ingredients we have available and I do think these 2 add-ins definitely improve on the flavor of the soup. If you’ve never tried them, I hope you give them a whirl! 😉 Reply

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