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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!


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

borsch pot
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.
cooking beets for borschBefore adding anything to the pot, start cooking the beets for 30-40 minutes.
chicken for borsch
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.
Maggi spices for borschI love using Maggi as a secret ingredient to enhance the taste of my meals. To prepare it, start by adding a handful of salt to hot water. Once the water is boiling, add one cup of Maggi and let it cook. Don’t forget to add pepper at the end to preserve its spiciness.
red potatoes for borschWhen preparing potatoes, begin by slicing them to your desired size and giving them a good wash. It’s important to select healthy potatoes, and red potatoes are a healthier option than regular white potatoes. Also, leaving the skin on is recommended as it contains valuable nutrients.
red cabbage for borschYou can cut half of the cabbage and save the other half for later. If you’re not sure what to do with the other half, don’t worry – I’ll be sharing a salad recipe soon that also features cabbage. Also, regular white cabbage works just as well as red cabbage. I decided to try something new with the red cabbage, hence the recommendation.
cabbage in borsch
When the water in the pot reaches a boiling point, add the cabbage and cook it for 5 to 10 minutes.
potatoes in borschDump potatoes into the boiling water
vegetables for borsch
While the potatoes are cooking, start chopping up the rest of the veggies. Don’t be afraid to make large portions!
cut vegetables for borschAfter cutting all other vegetables, wait 5 minutes for cabbage and potatoes to cook before adding all vegetables to boiling water.
cooked beets for borsch
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.
cooked beetsBeets should be cooled before shredding to prevent burns.
beet leaves
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.
tomato sauce for borschAdd tomato sauce and spices at the end of your cooking (approx 40 min)
Lemon in borsch
Squeeze half a lemon or add two tablespoons of vinegar to preserve Borscht’s color.
garlic for borschPrepare 5 chives of garlic (pill their skin off)
finished borsch
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!
Read Prologue Free: A personal story about a Ukrainian orphan’s desire to find a family and an honest definition of himself while growing up in Communist and then post-Communist Independent Ukraine.

Author Vitaly Magidov

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