Let me introduce you to a talented chef from Ukraine named Vitaly Magidov, who has kindly shared one of his traditional Ukrainian recipes with us today – the Borscht recipe. In one of his autobiographies, he expresses his love for borscht and how he created a healthy version of the dish while still preserving its unique ingredients.
Many have tried Ukrainian Borscht, but the traditional way of making it in Ukraine is quite unhealthy. Vitaly’s recipe offers a healthier alternative that still adheres to the Ukrainian traditional method. Today, I will guide you through the step-by-step process of cooking this delicious beetroot soup. Give it a try and let us know how it turns out!
Ingredients:
6 potatoes
2lbs of healthy 100% natural chicken breasts
1/2 head of cabbage
4 middle carrots
1 onion
2 green peppers
2 beet heads
5 chives of garlic
spices (salt, pepper, etc)
half of lemon (or lemon juice)
1 small can of tomato sauce

For a successful cook off, it’s important to have a pot that’s the right size. I can’t remember the exact size of my pot at home, but I know it was big enough to feed 10 people easily. Start by filling the pot with water, but be sure to only fill it halfway to avoid overflow.

Cut the chicken into small cubes and soak them in cold water. Avoid using hot water to cook meat. Check my Tips section for more cooking tips.




While the potatoes are cooking, start chopping up the rest of the veggies. Don’t be afraid to make large portions!


After cooking beets for around 30 minutes, you can check if they’re done by poking them with a fork or knife. If you can easily penetrate the beets, that means they are cooked. After cooking, it’s recommended to immediately put them under cold water to stop the cooking process.

Most of the people dont realize how much goodness is in beets long stemps. You need to cut them up and use them also. You can put them straight in the pot once you cut them.

To prepare your borscht, add graded beets, garlic, and spices (if necessary) and stir the mixture well. Once it’s ready, turn off the range, cover it with a lid, and let it sit for a while. After about 10 minutes, you can serve it. Ukrainians often enjoy it with sour cream and bread, but feel free to choose your own accompaniments. After your meal, pour the leftovers into your lunch containers and store them in the refrigerator for up to a week. Bon appetit!