If there is one dish that really gets the taste buds reminiscing, it has got to be Borscht. Borscht, for those who haven’t experienced it, is a soup packed with warming flavor and in many Eastern European cuisines is a much-loved traditional dish.

As with many traditional dishes, the Borscht differs from family to family, with people adding their own little twists to the dish. However, two things always remain the same: classic Borscht broth should be clear and should be a bright reddish color.

If you’ve got your Great Grandma’s recipe then we are jealous just thinking about it, but if you don’t – here is a recipe for a Ukrainian style Borscht which will taste just as delicious.


You Will Need:

1lb Beef On the Bone


1 Tbsp Salt

2 Large Beets, Peeled and Grated

2 Carrots, Grated

2 Large Potatoes, Peeled and Cut into Bite-Sized Chunks

½ head White Cabbage, Roughly Chopped Slices

1 Medium Onion, Finely Diced

Olive Oil

1 Tbsp Vinegar

2 Tbsp Tomato Paste

1 Tbsp Sugar

2 Cloves Garlic, Pressed or Finely Chopped

2 Bay Leaves

½ Tsp Ground Pepper

¼ Cup Chopped Parsley


  1. Take your chosen cut of meat, with bone in, place in a large saucepan, sprinkle with salt and cover with water. Bring the water to the boil and leave to simmer for 45 minutes to 1 hour. As the stock boils foam will form on the surface, make sure to scrape this off to keep the stock clear. Continue with the next steps.
  2. Take your grated beets (grate them on a larger whole so they hold their shape) and place into a heavy-bottom skillet with 1 Tbsp vinegar and a good helping of olive oil. Saute the beets for 5 minutes before adding the 2 Tbsp tomato paste and 1 Tbsp sugar. Combine the ingredients well and saute until softened. This will take around 10 minutes, make sure to stir occasionally. Pour cooked beets into a bowl and return skillet to the heat.
  3. In the unwashed skillet, throw in your diced onion with another little drizzle of oil and saute for a few minutes. (Feel free to add more oil if the food starts to stick) Next, add your grated carrots and once again saute until softened, approximately 5 minutes. Leave to one side.
  4. Once your meat has been cooking for at least 45 minutes, remove it from the water and discard the bone. Next cut the meat into good mouthful-sized chunks and return to the stock.
  5. Place your potato pieces into the stock with the meat and cook for 10 minutes. Then add your chopped cabbage, cooked onion, carrots and beets. Allow to cook until the potato can be pierced easily with a knife, about another 10 minutes.
  6. Season the borscht with the pepper, bay leaves and salt to taste. Stir in the chopped garlic and parsley and cover the saucepan with a lid. Now leave for 15-20 minutes to rest.

Serve up your finished Borscht with a generous chunk of rye bread, a side bowl of smetana or sour cream and a sprinkle of dill. Your friends and family will love this comforting, winter warmer. Смачного!

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