Borscht – Ukranian Beet Soup

Borscht is one of my absolute favorite soups!  When I was a child, my family often made Borscht because it was cheap and it was enough to last for a couple of days.  There are many versions of Borscht.  Some versions are creamer, some are fattier, and some are lighter.  Everyone tends to make it their own way and add their own flair.  My version of Borscht and the recipe that I am sharing is like a light and healthy chicken vegetable soup.  I have made my version of Borscht for many people from many countries, and everyone loves it!  I have also included some more of the traditional Ukrainian ingredients at the bottom of this post.  Borscht will take a little bit of extra time and effort to make, but it’s worth it!

Prep time: About 20 – 30 minutes 

Cook time:  About 45 minutes 

Number of Servings: About 18 – 20

This meal is gluten-free, dairy-free, and soy-free.

Ingredients

• 2 medium-sized red beets (about 3 inches in diameter) OR 1 large red beet; shredded
• 2-3 medium-sized carrots; thinly chopped
• 2 celery sticks; thinly chopped
• 2/3 – 1 whole medium-sized green cabbage; shredded
• 1/4 cup of thinly chopped leek OR 1 small onion thinly chopped.
• 1-2 lbs of chicken breast or thighs, cubed to about 1/2 inch in size
• 12 ounces of tomato sauce (I use Bertolli brand – olive oil, basil, and garlic tomato sauce)
• 1/3 cup freshly chopped parsley OR 5 – 6 shakes of dried parsley
• 1/3 cup freshly chopped dill OR 5 – 6 shakes of dried, chopped dill

• 1 heaping tablespoon of salt
• 1 dry bay leaf
• 2 tablespoons of apple cider vinegar
• 1 heaping tablespoon of turmeric
• 3 – 4 shakes of ground ginger
• 3 – 4 shakes of curry powder
• 3 – 4 shakes seasoning mix (I use Kinder’s brand – salt, pepper, and garlic)

Optional:

• 3 medium-sized potatoes, cubed about 1/2 inch in size OR a 12-ounce can of chickpeas

Kitchen Utensils You Will Need

How to Make It

Start with boiling water and preparing meat and vegetables.

Add about 4 quarts of clean, filtered water to a 6-quart Dutch oven bottom or stock pot. Add 1 heaping tablespoon of salt to the water. Turn the heat to high so the water will begin to boil.

While the water is coming to a boil, cut the 1 – 2 lbs. of chicken breasts/thighs into cubes of approximately 1/2 inch.

Shred 1 whole small cabbage or 2/3 of a medium-sized cabbage into small, thin pieces.

Chop or shred the carrots into small, thin pieces. Also chop the celery into small, thin pieces.

Prefer leek over onion? Then chop about 1/4 cup of the green and white parts of a leek into small, thin pieces.

Using onion instead of leek? Then chop 1 small onion or 1/2 a large onion into small, thin pieces.

If you have 2 medium-sized red beets, shred 1 1/2 of the beets and cut the remaining 1/2 into 4 pieces.

For 1 large red beet, shred 3/4 of the beet and cut the remaining 1/4 into 4 pieces.

If you choose to include potatoes in your Borscht, chop the potatoes into small cubes about 1/2 inch in size.

Start adding the meat and vegetables.

Add the cubed chicken pieces to the boiling water. Keep the heat on high and allow the water to start boiling again. The chicken is ready when the pieces are floating in the water.

Once the chicken is ready, reduce the heat until the water stops boiling. Then skim the scum and bubble off the top of the chicken and water.

Increase the heat back to high. Add all the shredded cabbage and then let boil for 5 minutes.

Now add the bay leaf, the chopped or shredded carrots, chopped celery, and the chopped leek or onions.

I you chose to include potatoes or chickpeas in your Borscht, this is where you would add them.

Add 1 heaping tablespoon of turmeric. Then add 3 – 4 shakes of your salt, pepper, garlic powder mix.

Next, add 3 – 4 shakes of curry powder and 3 – 4 shakes of powdered ginger.

Now add 12 oz of your favorite tomato sauce. Let boil for 10 minutes.

And now for the color!

Add all the beets, both shredded and cubed to the pot.

Next, add 2 tablespoons of vinegar.

Reduce to medium heat and boil for 20 – 25 minutes.

Finishing touches.

If you prefer fresh chopped parsley and dill as I do, add about 1/3 cup of each to the Borscht.

If you don’t have any freshly chopped parsley and cilantro, you can use the dried parsley and dill in the standard spice jars. Add 5 – 6 shakes of each.

Boil on medium heat for 5 more minutes. Then remove from heat, cover, and let sit until you are ready to eat.

Finally, fill a bowl and enjoy!

Other Versions of Borscht

Traditional Borscht

For a more traditional version, you can follow the recipe above but use the following ingredients:

• Instead of chicken, use beef. You will need to brown the beef first in a frying pan. Then boil the beef in the water (with the bone if you have it).
• Beetroot Kwas (fermented beetroot juice) is used instead of vinegar. You might be able to find it in an Eastern European store or market. Otherwise, you will have to make it on your own.
• Add a tablespoon of sour cream on top of the Borscht in your bowl.
• Traditionally served with rye bread and salo.

Vegetarian Options

Skip the meat. Try using beans as a substitute. Use two 12-ounce cans of your favorite beans. I like to use chickpeas (Garbanzo Beans). Other good options would be Navy Beans, Kidney Beans, or Black Beans.

Additional Flair

Borscht is a great soup to experiment with when cooking. As I mentioned at the beginning of this post, there are hundreds of different ways to make Borscht and every family has their favorite recipe. Here are some additional ideas to add a little flair to your Borscht.

• Any type of meat can be used in Borscht to give it a slightly different flavor. Beef, pork, lamb, chicken, ground turkey, sausage, and even bacon are all options.
• For a little spicy kick, add some cayenne pepper or crushed red pepper along with the other spices.

If You Enjoyed This Recipe…

Additional recipes are being added to my blog every couple of weeks. You can find them here: Recipes