Old Fashion Ukranian Borscht

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

Old Fashion Ukranian Borscht

Photo by kuca_murisa

  • 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.


Facebook Conversations