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How to Make Ukrainian Red Borscht Soup at Home

A filling and colorful dish that perfectly captures the rich culinary legacy of Ukraine is Ukrainian Red Borscht Soup. This soup, bursting with color and flavor, has come to represent tradition and coziness. We’ll walk you through the process of making a real bowl of Ukrainian Red Borscht Soup in your own home in this tutorial.


  1. One large grated beetroot
  2. One finely chopped onion, two shredded carrots, and two sliced potatoes
  3. One small cabbage, shredded; two diced tomatoes
  4. Three minced garlic cloves
  5. One bay leaf
  6. Four cups of vegetable or beef stock
  7. One cup of tomato juice
  8. Two Tablespoons tomato paste
  9. One-fourth cup white vinegar
  10. To taste, add salt and pepper.
  11. Garnish with fresh dill and sour cream.

Step-by-Step Instructions

1. Prepare the Vegetables

Dice the potatoes, chop the onions, shred the cabbage, shred the carrots, and grate the beets. The star of this soup is the colorful combination of vegetables.

2. Sauté the Vegetables

Saute the garlic, onions, and carrots in a big pot until they are tender. When the vegetables start to release their bright colors, add the grated beetroot and simmer some more.

3. Add Tomatoes and Tomato Paste

Add the tomato paste and diced tomatoes. Cook until the mixture thickens and the tomatoes start to break down.

4. Introduce Broth and Bay Leaf

After adding the bay leaf and pouring in the broth, slowly bring the mixture to a boil. To let the flavors combine, reduce the heat and simmer.

5. Add Potatoes and Cabbage

Add the shredded cabbage and cubed potatoes. Let them simmer until they are soft and absorb the flavorful broth.

6. Season and Add Vinegar

Add salt and pepper to taste when preparing the soup. Adding white vinegar gives it a unique tanginess. To suit your taste, reduce or increase the amount of vinegar.

7. Simmer Until Perfection

Simmer the soup for a while on low heat to let the flavors combine and get more intense. To keep from sticking, stir from time to time.

8. Garnish and Serve

Take off the bay leaf after the vegetables are soft and the flavors are fully infused. Garnish the hot borscht with a sprinkling of fresh dill and a dollop of sour cream.

Tips for the Perfect Ukrainian Red Borscht Soup

Beetroot Matters: Beetroot is the secret of the soup’s brilliant color. When cooking, make sure it’s fresh and grate it.

Balance the Vinegar: The vinegar gives it a lovely taste. To suit your taste, start with a smaller amount and work your way up.

Don’t Rush the Simmer: The soup becomes more powerful and tasty when the flavors are allowed to blend over low heat.

Garnish Liberally: Not only does a dollop of sour cream improve the flavor, but a sprinkle of fresh dill adds visual appeal as well.


To sum up, learning how to make Ukrainian Red Borscht Soup will allow you to enjoy a little piece of home culture. This soup is a testament to the rich tapestry of flavors present in Ukrainian cuisine, whether it is consumed as a celebration of culinary diversity or on a freezing winter evening.


Can I freeze leftover Borscht Soup?

Yes, red borscht soup from Ukraine freezes nicely. Let cool completely before putting it in sealed jars.

What bread goes well with Borscht Soup?

The soup tastes well with a slice of crusty bread or a typical Ukrainian bread like pampushky.

Can I make Borscht Soup in advance?

Indeed, as the flavors continue to develop the following day, borscht soup frequently tastes even better. On the stovetop, reheat gradually.

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