You dont have javascript enabled! Please enable it! Ukrainian Borsch (beet root soup) - Traditional Version - Vitaly BookSkip to main content

6 liters of water
1 medium rhead of cabbage
3 big beets (medium/big)
3 medium carrots
3 medium onions
1½ lbs. potato
Little bundle of parsley
½ cup paste tomato paste
2 normal cans of beans (or pre-prepared pinto beans)
2 bullion cubes
3 Tbs salt
2 Tbs sugar
2 Tbs vinegar
Vegetable oil
Pepper
Optional – lib of meat, cubed

  • Put water on to boil on medium-high heat (If preparing with meat? Boil the meat in that water until it’s cooked? Then set is aside until the end)
  • Chop up the cabbage into thin strips and add it to the water with the salt. Let it boil for 5-10 min, until cabbage soft.
  • While cabbage is boiling chop up the potatoes. Add them next to the water (1 ½ inch cubes) add by bullion.
  • Grate carrots and beats in separate bolls and chop up the onions into very thin slices.
  • Fry the carrots in oil until they’re soft (5 min). Add onions and fry for 10 min, put that in the bowl.
  • In the same frying pan put the grated beats in with same oil. Add salt or bullion cube, and 2 Tsp sugar. Cover with a lid and let fry for 10 min, stirring occasionally so it doesn’t burn. To soften the beats quicker, add 3 cups of water from your boiling put.
  • When it’s soft, add the carrots and onions. Let it fry for a few minute, add in the tomato paste. While that’s frying, add the beans to the boiling pot.
  • Add stuff in the frying pan to the water, put in the parsley, and you have a borsch.
  • Serve w/ a spoonful of sour cream.

Author Vitaly Magidov

Queer Ukrainian storyteller and resilience advocate, Vitaly Magidov shares powerful journeys of identity, trauma healing, and cultural pride. From growing up in an orphanage to becoming an author and global voice, Vitaly now inspires others through personal essays, heritage storytelling, and LGBTQ+ empowerment. Discover more stories that heal on YouTube: @VitalyBook.

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