Traditional Ukrainian Borsch
Experience the rich, earthy flavors of Traditional Ukrainian Borsch, a beloved Eastern European soup that’s as vibrant in color as it is in taste. This hearty dish features a medley of fresh vegetables, including sweet beets, tender potatoes, and crisp cabbage, simmered to perfection in a flavorful broth. Accented with garlic, dill, and a tangy touch of lemon juice or vinegar, this borsch strikes the perfect balance between comfort and zest. A dollop of creamy sour cream ties it all together, transforming this classic soup into an unforgettable meal. Whether you use vegetable or beef broth, this recipe is a celebration of authentic Ukrainian cuisine, ideal for cozy family dinners or impressing guests with international flavors. Perfect for soups and stews lovers seeking wholesome, homemade recipes!
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Recipe Information
Ingredients
- 4 medium beets
- 1 large carrot
- 3 medium potatoes
- 1 large onion
- 0.5 small head cabbage
- 3 large garlic cloves
- 2 tablespoons tomato paste
- 8 cups vegetable or beef broth
- 2 pieces bay leaves
- 0.25 cup fresh dill
- 1 to taste salt
- 1 to taste black pepper
- 1 for serving sour cream
- 3 tablespoons sunflower oil
- 1 tablespoon lemon juice or white vinegar
Instructions
Peel and finely grate the beets and carrot. Peel and chop the potatoes into bite-sized cubes. Finely chop the onion. Thinly slice the half head of cabbage.
In a large pot, heat 2 tablespoons of sunflower oil over medium heat. Add the grated beets and 1 tablespoon of lemon juice or vinegar to the pot. Cook for about 5 minutes, stirring occasionally, then add 1 tablespoon of tomato paste and continue cooking for another 10 minutes.
Meanwhile, in a separate pan, heat 1 tablespoon of sunflower oil over medium heat. Add the chopped onion and carrot. Cook until the onion is translucent, about 5 minutes. Add 1 tablespoon of tomato paste and mix well.
Add the onions and carrots to the pot with the beets and stir to combine all the vegetables together.
Pour in 8 cups of vegetable or beef broth into the pot, and bring to a gentle boil. Reduce heat to medium-low, cover, and let it simmer for about 10 minutes.
Add the potatoes and cabbage to the pot, along with the bay leaves, salt, and black pepper to taste.
Cover again and simmer on low heat for about 30 minutes until the vegetables are tender.
While the soup is simmering, peel the garlic cloves and mince them. Add them to the pot during the last 5 minutes of cooking, along with chopped fresh dill.
Remove from heat and let it sit for about 5 minutes to allow the flavors to meld together.
Serve hot, garnished with a dollop of sour cream and additional fresh dill if desired.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 27.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 10089 mg | 439% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 57.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6430 mg | 137% | |
*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.
