Ukrainian Standard Borsch Recipe

Name: Ukrainian Standard Borsch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs soup meat, with bone; 10 -½ cups cold water; 1 teaspoon salt; 1 medium onion, chopped; 2 medium beets, cut in thin strips; 1 small carrot, cut in thin strips; 1 medium potato, diced; 1/2 cup thinly sliced celery; 1/2 cup diced string beans or 1/2 cup cooked white beans; 2 -3 cups shredded cabbage; 3/4 cup strained tomatoes or 3/4 cup tomato juice; 1/2 garlic clove, crushed, if desired; 1 tablespoon flour; beet kvas or lemon juice; salt and pepper; chopped fresh dill; 1/2 cup sour cream

Servings: persons

1 1/2 lbs soup meat, with bone
10 -½ cups cold water
1 teaspoon salt
1 medium onion, chopped
2 medium beets, cut in thin strips
1 small carrot, cut in thin strips
1 medium potato, diced
1/2 cup thinly sliced celery
1/2 cup diced string beans or 1/2 cup cooked white beans
2 -3 cups shredded cabbage
3/4 cup strained tomatoes or 3/4 cup tomato juice
1/2 garlic clove, crushed, if desired
1 tablespoon flour
beet kvas or lemon juice
salt and pepper
chopped fresh dill
1/2 cup sour cream

1
Cover the meat with the cold water.
2
Add the salt, and bring slowly to the boiling point, then skim.
3
Cover and simmer for 1 1/2 hours.
4
Add the onion and beets; cook 10 to 15 minutes or until the beets are almost done. If young beets are used, cook them together with the other vegetables.
5
Add the carrot, potato, celery, and string beans; continue cooking for about 10 minutes.
6
When cooked white beans are used, they should be added after the cabbage is cooked to retain their white color.
7
Finally put in the cabbage and cook until it is tender. Do not overcook.
8
Stir in the tomatoes or tomato juice and the crushed garlic, if it is used.
9
Blend the flour with 3 tablespoons of cold water, spoon into it some soup liquid, and then stir into the borsch. If a thickened borsch is not desired, omit the flour.
10
Add a small quantity of the beet kvas or lemon juice or any other mild acid commonly used in borsch, taking care not to use too much. A good borsch should be pleasantly tart but not sour.
11
Season to taste with salt and pepper, and bring to the boiling point.
12
Flavor it with the chopped dill.
13
When ready to serve, add some thick sour cream or rich sweet cream. The amount of cream will depend on personal taste. It may also be served without cream. Some prefer to put the cream into each serving. This is the custom in central Ukraine.
14
When the borsch is to be reheated the next day, do not add any cream.
15
It tastes better when the cream is added just before serving.
16
Traditional Ukrainian Cookery.

174

kcal

Calories

Fat

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 17 ingredients. The key ingredients include: 1 1/2 lbs soup meat, with bone, 10 -½ cups cold water, 1 teaspoon salt, 1 medium onion, chopped, and more.

Yes, Ukrainian Standard Borsch falls under the Soups & Stews 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!

Ukrainian Standard Borsch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions