Ukrainian Borscht

This soup is a must for those who enjoy a beet/vegetable soup. It takes about 1 hour to prepare and cook but it is well worth the time. I have found that cooking the various ingredients separately enhances the flavor of the borscht and it does not get mushy. However, you may also cook all ingredients together in the order as listed if you are pressed for time.

Ukrainian Borscht Ingredients

The following are the ingredients needed to make delicious Ukrainian Borscht for 20 servings:

  • 6 cups water
  • 1 cup white kidney beans
  • 4 medium beets, peeled and shredded
  • 6 cups water
  • 4 large carrots, shredded
  • 3 cups water
  • 3 potatoes, peeled and diced
  • 2 cups water
  • 2 stalks celery, chopped
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 4 cups water
  • 2 tablespoons chicken bouillon powder
  • 4 cups chicken broth
  • 1/2 cup dry potato flakes
  • 1 teaspoon ground black pepper
  • 2 tablespoons soy sauce
  • 4 tablespoons chopped fresh dill weed
  • 3 tablespoons white sugar
  • 3 tablespoons distilled white vinegar

Ukrainian Borscht Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Ukrainian Borscht easily:

  1. 1 In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later.
  2. 2 Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients.
  3. 3 Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht.
  4. 4 In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later.
  5. 5 In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets.
  6. 6 Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.

Nutrition Facts

Per Serving: 104 calories; 0.6 gram of fat; 20.1 grams of carbohydrates; 5.1 grams of protein; 0 milligrams of cholesterol; 490 milligrams of sodium.

  1. Jun 27th 2013

    I am Ukrainian and cook borsch for my family regularly. I'd suggest to use canned whole beats, saves time and tastes the same. I also do a little trick my mom told me, at the end mash togeth ...

  2. Nov 22nd 2012

    Very good and easy to adapt to what I had in the cupboard.

  3. Jul 26th 2011

    I absolutely LOVE this soup! I messed up the directions in the beginning and chopped my beets into small chunks instead of shredding - but now I like how it gives the soup some substance, w ...

  4. Oct 23rd 2008

    This worked nicely.

  5. May 26th 2007

    My wife and I enjoyed this recipe. It does make a lot! I don't know that I would specifically set out to make it again, unless we were entertaining, or happened to have fresh beets on hand ...

  6. Oct 31st 2006

    Love your soup I am no5 polish or ukrainian but it sure is gooo0oooood thanks

  7. Sep 25th 2006

    This was very nice. I cut down on the salty flavour by simply adding chicken instead of a powder. It makes a nice, light soup, but filling - and very low in both fat and calories, while high ...

  8. Feb 17th 2004

    Great recipe. I served it to those who even claimed to hate borscht (before trying it)! Delicious. It's not quite authentic, though, as soy sauce, celery, and potato flakes are pretty rar ...

  9. Mar 19th 2001

    wonderful soup rich color and flavor