A Ukrainian beetroot soup with cabbage, potato, carrot and a savory broth, finished with dill.
Borshch is central to Ukrainian food culture, with many regional and family versions. Beetroot gives the soup its characteristic color while cabbage, root vegetables and a gently sour finish build the body.
Explore more Ukraine recipes →
- Cuisine
- Ukrainian
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Method
-
Cook onion and carrot in oil until softened.
-
Add beetroot and tomato and cook for 8–10 minutes.
-
Add stock and potatoes and simmer until nearly tender.
-
Add cabbage and continue simmering until all vegetables are cooked but not mushy.
-
Finish with vinegar or lemon juice, adjust seasoning and add dill before serving.
Chef’s notes
Balance sweetness, salt and acidity at the end. Borshch often tastes even better after resting overnight.
Tips and variations
Use vegetable stock for a meat-free version. Beans can be added for extra body.
Storage
Refrigerate for up to 4 days and reheat gently to a simmer.
Allergens
Contains milk only if sour cream is served. Check stock for declared allergens.
Always Cook with Heart. Always!
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
