Old Fashion Ukranian Borscht

Old Fashion Ukranian Borscht

Photo by kuca_murisa

This soup is my all times favourite. My dad's grandma used to make it all the time. Its easy and very healthy.

  • Prep Time


  • Total Time


  • Servings



  • 2

    lbs lean stewing beef, cut in ½-inch pieces

  • 5

    medium potatoes, cubed

  • ½

    a small cabbage, shredded

  • 2

    medium size beets, cubed

  • 3

    medium carrots, grated

  • 2

    large onions, chopped

  • 2

    tbsp tomato paste

  • 1

    tsp white vinegar

  • 5

    cloves of garlic, minced

  • 2-3

    bay leaves

  • salt/pepper to taste

  • 2

    tbsp olive oil

  • parsley


1. Boil the beef in 4L pot for about 90 minutes on medium. Reduce heat to medium and continue to simmer. 2. Cube beets into small pieces. In a medium frying pan saute beets on a medium heat with 1 tbsp on oil for about 7 minutes. Add vinegar and the tomato paste and stir. 3. Peel potatoes and cube into bite sizes. Add to the simmering broth with salt and pepper to taste. 4. In a small frying pan saute chopped onion and grated carrots with the remaining 1 tbsp olive oil for about 7 minutes. 5. Shred the cabbage. Raise the heat of the soup to med-high and add the cabbage, boil for 5 min. Add the beets and boil for another 10 minutes. 6. Add the onion-carrot mixute and throw in the bay leavesas as well as the minced garlic. Cover. Remove from the heat and let stand for 10-15 minutes. 7. Serve with some fresh parsley and sour cream.


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