Latvian Borscht(Aka Ukrainian Borshch) Recipe

Name: Latvian Borscht(Aka Ukrainian Borshch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups beef stock; 1/2 head cabbage, finely shredded (or equivalent amount of spinach); 3 medium potatoes, cut into 1 inch cubes; 1 large red beet, shredded; 1 tablespoon red wine vinegar; 1 teaspoon bacon fat; 2 teaspoons sugar; 2 tablespoons butter; 2 medium onions, finely chopped; 2 peeled tomatoes, chopped (4 canned tomatoes are fine); 1 carrot, sliced; 1 parsley roots or 1/2 parsnip; 6 peppercorns; 3 allspice berries; 3 bay leaves; 1 head garlic, peeled and chopped; 2 tablespoons bacon fat; fresh parsley, chopped; Garnish; sour cream

Servings: persons

8 cups beef stock
1/2 head cabbage, finely shredded (or equivalent amount of spinach)
3 medium potatoes, cut into 1 inch cubes
1 large red beet, shredded
1 tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley roots or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 head garlic, peeled and chopped
2 tablespoons bacon fat
fresh parsley, chopped
Garnish
sour cream

1
Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
2
In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
3
Set aside.
4
Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
5
When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
6
Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
7
Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 41/2 hours.
8
Turn off the heat, let cool, and allow to ripen for about 12-18 hours.
9
When ready to serve, reheat gently then ladle into bowls.
10
Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.

572

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 cups beef stock, 1/2 head cabbage, finely shredded (or equivalent amount of spinach), 3 medium potatoes, cut into 1 inch cubes, 1 large red beet, shredded, and more.

Yes, Latvian Borscht(Aka Ukrainian Borshch) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Latvian Borscht(Aka Ukrainian Borshch)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions