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Ukrainian Borscht Soup
Prep Time
30 mins
Cook Time
1 hr 20 mins
The recipe that I want to share with you is one that my other great-grandmother used to make whenever she had fresh beets with this hearty meat and vegetable soup.
Course: Main Dish, Soup
Cuisine: russian, ukrainian
Keyword: beet soup, borscht, ukrainian borscht
Servings: 10 people
  • 11-12 cups of water
  • a pound of beef or pork
  • 6 medium fresh beets cut into strips
  • 2 tablespoons of brown sugar
  • 1 can sauerkraut 27-oz.
  • 2 cups of diced tomatoes
  • 5 large potatoes peeled and diced
  • 4 medium onions diced
  • 4 cloves of garlic diced finely
  • 3 teaspoons of salt
  • 2 large carrots peeled and sliced into pieces
  • 3 cups of cabbage thinly sliced or shredded
  • 1/4 teaspoon of black pepper
  • 3 tablespoons of olive oil
  • 2 teaspoons of lemon juice or vinegar
  • 1/4 fresh cup of fresh dill or 4 teaspoons of dried powdered dill weed
  • sour cream
  1. Place 11 to 12 cups of water in a stockpot then add your rinsed pork or beef on the stove to cook.
  2. In the meantime, you should peel, grate, chop, slice and dice all the vegetables for borscht.
  3. On another burner, add the olive oil to a pot or skillet along with the diced onions and cook until golden brown.
  4. Skim the meat scum after the soup starts cooking before adding the other vegetables along with browned onions as well as the drained, rinsed sauerkraut, salt, pepper.
  5. Cook this covered for about an hour or until the vegetables are tender.
  6. Before nearly ready for serving, stir in the sugar, lemon juice or vinegar and the dill to the cooked soup and keep on low heat for about twenty more minutes.
  7. When ready to serve, you’ll want to add a dollop of sour cream to each bowl for extra tasty goodness.
  8. ENJOY!