Classical Ukrainian Borsch | How to make Classical Ukrainian Borsch

By Vidhya Halvawala  |  5th Jun 2017  |  
4 from 1 review Rate It!
  • Classical Ukrainian Borsch, How to make Classical Ukrainian Borsch
Classical Ukrainian Borschby Vidhya Halvawala
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About Classical Ukrainian Borsch Recipe

My son living in Ukraine, taught me this tradition ukrainian recipe

Classical Ukrainian Borsch is a popular aromatic and delicious dish. You can try making this amazing Classical Ukrainian Borsch in your kitchen. This recipe requires 15 minutes for preparation and 30 minutes to cook. The Classical Ukrainian Borsch by Vidhya Halvawala has detailed steps with pictures so you can easily learn how to cook Classical Ukrainian Borsch at home without any difficulty. Classical Ukrainian Borsch is enjoyed by everyone and can be served on special occasions. The flavours of the Classical Ukrainian Borsch would satiate your taste buds. You must try making Classical Ukrainian Borsch this weekend. Share your Classical Ukrainian Borsch cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Vidhya Halvawala for inputs. In case you have any queries for Classical Ukrainian Borsch you can comment on the recipe page to connect with the Vidhya Halvawala. You can also rate the Classical Ukrainian Borsch and give feedback.

Classical Ukrainian Borsch

Ingredients to make Classical Ukrainian Borsch

  • 2 large or 3 medium beets, thoroughly washed
  • 2 large or 3 medium potatoes, sliced into bite-sized pieces
  • 4 Tbsp of cooking oil
  • 1 Medium onion, Finely Chopped
  • 2 carrots, grated
  • 1/2 head of cabbage, thinly chopped
  • 1 can kidney beans with their juice
  • 2 bay leaves
  • 10 cups water
  • 5 tbsp tomato ketchup
  • 4 tbsp lemon juice
  • 1/4 tsp freshly ground pepper
  • 1 Tbsp chopped dill

How to make Classical Ukrainian Borsch

  1. 1. Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are). Once you can smoothly pierce the beets with a butter knife,
  2. 2. Slice 3 potatoes, add into the same water and boil 15-20 minutes.
  3. 3. Grate both carrots and dice one onion. Add 4 Tbsp of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
  4. 4. Meanwhile, thinly shred 1/2 a cabbage and add it to the soup pot when potatoes are half way done.
  5. 5. Next, peel and slice the beets into match sticks and add them back to the pot. When you peel beets, use a plastic bag over your hands unless you want red fingers.
  6. 6. Add lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
  7. 7. Add sauteed carrots and onion to the pot along with chopped dill.
  8. 8. Cook another 5-10 minutes, until the cabbage is done. Season to taste with salt and pepper.
  9. Serve with a dollop of sour cream.

Reviews for Classical Ukrainian Borsch (1)

Milli Garga year ago


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