Gluten-Free Traditional Ukrainian Borsch
Explore the rich, earthy flavors of Eastern Europe with this Gluten-Free Traditional Ukrainian Borsch recipe—a hearty, vibrant beet soup that’s packed with nourishing vegetables and optional tender meat for added depth. Perfect for anyone seeking a gluten-free comfort food option, this borsch highlights shredded beets, carrots, creamy potatoes, and crisp cabbage simmered in a savory broth infused with garlic, onions, bay leaves, and fresh dill. A touch of tomato paste and vinegar adds acidity and complexity, rounding out the soup’s robust flavor profile. Serve it piping hot with a dollop of gluten-free sour cream or alongside gluten-free bread for a classic, cozy Ukrainian dining experience that’s as wholesome as it is delicious. Ready in about 80 minutes, this traditional borsch is ideal for family dinners or make-ahead meals that will warm you from the inside out.
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Recipe Information
Ingredients
- 3 medium-sized, peeled and shredded beets
- 2 medium-sized, peeled and cubed potatoes
- 2 medium-sized, peeled and shredded carrots
- 1 small head, shredded white cabbage
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 3 tablespoons tomato paste
- 2 tablespoons, finely chopped fresh dill
- 2 pieces bay leaves
- 2 tablespoons vegetable oil
- 500 grams beef or pork (bone-in, optional for richer flavor)
- 2 liters water or gluten-free beef broth
- 2 teaspoons white vinegar or lemon juice
- 1 teaspoon, to taste salt
- 0.5 teaspoon, to taste black pepper
- optional sour cream (gluten-free, for serving)
- optional gluten-free bread (for serving)
Instructions
Step 1: If using meat, place it in a large pot along with 2 liters of water or gluten-free beef broth. Bring to a boil over medium heat, skimming off any foam that rises to the surface. Add 1 teaspoon of salt and the bay leaves, then reduce heat to a simmer and cook for 30 minutes to create a flavorful base.
Step 2: While the meat is cooking, prepare the vegetables. Peel and shred the beets and carrots, cube the potatoes, shred the cabbage, finely chop the onion, and mince the garlic. Set each ingredient aside in separate bowls.
Step 3: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
Step 4: Stir in the shredded beets and carrots. Sauté for 5–7 minutes, then add 3 tablespoons of tomato paste and 2 teaspoons of vinegar (or lemon juice). Mix well and allow to cook for another 3 minutes. Remove from heat.
Step 5: After the meat has simmered for 30 minutes, remove it from the pot and let it cool slightly. Add the potatoes and cabbage to the pot, bringing it back to a simmer.
Step 6: Shred or chop the cooked meat into bite-sized pieces and return it to the pot.
Step 7: Add the beet and carrot mixture to the pot, stirring well. Season with black pepper and additional salt to taste. Simmer the borsch for another 20 minutes, or until the potatoes and cabbage are tender.
Step 8: Stir in the fresh dill just before serving for a burst of flavor. Ladle the borsch into bowls and serve hot.
Step 9: Offer optional gluten-free sour cream and gluten-free bread on the side for a more traditional touch.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 3603 mg | 157% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 56.3 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6235 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
