Recipe by: Elena Podrezo

Source: Family Recipe

Serves: 6 – 8



  • Meat or vegetable stock ( bouillon)
  • 1 big or 2 small beetroot
  • 1-2 cups cabbage sliced thin
  • 1 carrot shredded or chopped or cut in matchsticks
  • 1-2   potatoes
  • 1 onion finely chopped
  • 1- 2 big tomatoes
  • salt, sugar, freshly ground black pepper to taste

For Garnishing

  • sour cream, dill, fresh garlic cloves mashed fine with a pinch of salt


  1. Peel and cut beetroot into quarters, drop into boiling bouillon, add all the ingredients, cook to readiness for about 15 min. Turn off the fire.
  2. Take out beetroot pieces, cool, grind on largest grind opening, put back into borsch. Add salt, sugar, pepper to taste. let it stay for about 15 min.
  3. Serve the borsch with a dollop of sour cream, fresh garlic to taste and dill springs.

Download PDF version here: Ukrainian Borsch Elena Podrezp