Ukrainian Borscht

Ukrainian Borscht

William Anatooskin 10

"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."

Ingredients {{adjustedServings}} servings 104 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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  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. 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. 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. 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. 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. 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.
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Reviews 9

  1. 13 Ratings


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 (I had some from the garden, which was my excuse...) However, IF I were to make it again, I would make the following changes: 1) 1/2 the Dill...maybe even 1/4 it. 2) Choose to use either potatoes ONLY or powdered spuds ONLY...I think the reason someone used the powdered variety was through a last minute attempt to thicken it up...I'd likely go with 4-5 potatoes at the default setting for this recipe. 3) I'd add 2 pounds of beef stew meet or possibly sausage, and use beef broth as the base. Finally, I found it somewhat confusing how to prepare the beets. Thus, I roasted them in the oven after wrapping them with foil, for about 35 minutes @ 450 deg F. Then I let them cool a bit, peeled them (the skin just sloughs off using this method) then shredded them in the food processor, and THEN added them to the pot, added the water and brought to a boil. Finally, I used the method described (what I'll call the multiple pot method). I found it to be unnecessarily laborious, and wouldn't do that again. Overall 3 stars if you follow this recipe...I'm betting a solid 4, and maybe a 5 with my method / some additional tweaking. Hope this helps!


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 rare in Ukraine. I did see a lot of borscht with shredded cabbage. Just a thought. Very good soup!


wonderful soup rich color and flavor