Making Borscht with Red Beets


Making Borscht with Red Beets

What is Borscht?

Borscht is a sour soup common in Eastern Europe and Northern Asia. Borscht is the ancient slavic word for beetroot. Borscht is a very hearty soup involving several varieties of vegetables and sometimes meats that must have beetroot in it. The major difference between Ukrainian and Russian borscht is the omission of potatoes and salt pork in the Russian version.

Health Benefits of Borscht

There are several health benefits that eating borscht provides for the human body as a result of the nutrients in the ingredients. A few of the notable health benefits of borscht include:

  • Reduction of Blood Pressure.
  • Stomach, Liver, and Heart Protection.

Vegetarian Ukrainian Borscht Soup

For original recipe, click here.


-1 large onion peeled and diced into small cubes
-4 garlic cloves minced
-2 carrots peeled and diced into small cubes
-6 cups water
-2 potatoes peeled and diced into small cubes
-Add any other vegetables that you may want to add
-Bay leaf
-5 whole allspice
-White vinegar to taste (start with ⅛ cup and add as needed)
S-alt & pepper to taste
-Dill fresh or dry, to taste (start with 1 teaspoon dry dill or half a bunch of fresh dill)
-Fresh parsley and/or cilantro optional
-Sour cream optional


1.Add a high-heat oil (i.e. safflower oil) to a heavy-bottomed pot. Add beets and sauté until softened, about 30 minutes, covering after 10 minutes. 2.Uncover, add carrots and sauté for an additional 15 minutes.
3.Add onions and garlic, add sauté another 10 minutes before adding the potatoes and water.
4.Cover, increase heat, and bring to a boil. Once boiling, add bay leaf and allspice peppercorns, reduce heat to medium and let everything cook together until all vegetables are soft, about 20-30 mins.
5.Add chopped herbs.
6.Taste, and season with vinegar, salt, and pepper, as needed.
7.You can eat borscht immediately after cooking. However, it’s best to allow it to rest overnight for the flavors to come together. Serve with sour cream and additional herbs.

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