Ukrainian Borscht
Pork or beef, cut into chunks, dried white beans and large beetroot come together in this beef — 75 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (8)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the dried beans in cold water overnight, then drain. Place the meat and beans in a large pot with the 2 litres of water, bring to a boil and skim off any foam.
- Reduce the heat and simmer gently for about 1 hour, until the meat is tender and the beans are soft, adding the bay leaf partway through.
- Meanwhile, peel and coarsely grate the beetroot and carrot, and finely chop the onion and bell pepper. Heat the oil in a frying pan and saute the onion, carrot and pepper for 5 minutes.
- Add the grated beetroot and tomato paste to the pan and cook for a further 8 to 10 minutes, stirring, until the beetroot is softened and deep red.
- Dice the potatoes and shred the cabbage, then add them to the simmering pot and cook for about 12 minutes until the potatoes are nearly tender.
- Stir the beetroot mixture into the pot along with the minced garlic, and simmer for a final 10 minutes for the flavours to combine. Season well with salt and pepper.
- Let the borscht rest off the heat for 10 minutes, then serve topped with a spoonful of sour cream and a sprinkle of fresh dill.
You'll use: Frying pan / skillet · Pan · Large pot · Saucepan
Ingredient substitutions
- Sour Cream
- plain Greek yogurt · crème fraîche
Tips & common questions
How long does Ukrainian Borscht take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 16 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of sour cream?
Try plain Greek yogurt. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Ukrainian Borscht is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Bowl of Ukrainian Borscht.jpg (Public domain) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.