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
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

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