Ukrainian Borscht

Lou Kostura


A wonderful soup, hearty and very filling. You can also make this completely vegetarian by using vegetable broth in place of the beef broth but it loses a little something. Also with the new fad of using Greek yogurt for everything DO NOT SUBSTITUTE GREEK YOGURT FOR THE SOUR CREAM IT WON"T WORK.

I speak from experience yuk to Greek yogurt in this recipe.

Using a food processor helps speed the grating along and will be much cleaner process than hand grating.


★★★★★ 1 vote

45 Min
1 Hr 30 Min
Stove Top


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2 qt
beef broth
fresh beets- grated (canned does not work)
carrots- grated
4 clove
garlic minced
potatoes- peeled and cut in ½ inch cubes
1 large
head cabbage- chopped
1/2 c
fresh baby dill-chopped (do not use dry)
28 oz
can diced tomato with juice
2 Tbsp
sour cream
additional fresh baby dill-chopped for serving
1/4 c
vegetable or canola oil

How to Make Ukrainian Borscht


  • 1Sauté together all ingredients except broth and sour cream until soft in a little canola or vegetable oil.
  • 2Add broth and cook at simmer 1-2 hours
  • 3Serve with more fresh baby dill and sour cream dallop.

Printable Recipe Card

About Ukrainian Borscht

Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

Show 6 Comments & Reviews

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