Country
Ukraine
Ukraine · Ukrainian
Borscht
A beet soup with cabbage and vegetables, vivid in color and balanced with acidity.
- Ukrainian
- 60 min total time
- 4 base servings
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings:4 · Version:Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Vegetable borscht with beet, cabbage, potato, carrot and onion.
The base recipe is naturally vegan; sour cream is optional when serving and is not part of the base.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 450gbeets, peeled and grated
- 220gcabbage, thinly sliced
- 280gpotatoes, diced
- 120gcarrot, grated
- 120gonion, chopped
- 30gtomato paste
- 25mlolive oil
- 1100mlwater
- 12mlapple cider vinegarCheck the vinegar if you need to avoid sulphites.
- 6gfine salt
- 1pinchblack pepper
- 6gfresh dill, optional
Cooking method
Pot
- Cook aromatic base
Cook onion and carrot in olive oil until softened.
- Add beet and tomato
Add beet and tomato paste, then cook until the color deepens.
- Build the soup
Add water, potatoes and salt, then simmer until potatoes are almost tender.
- Add cabbage
Add cabbage and simmer until vegetables are tender but not overcooked.
- Finish
Add vinegar and black pepper, adjust salt and serve with fresh dill if using.
Frequently asked questions
Can I serve sour cream with this borscht?
Yes, as an optional topping at serving time. It is not part of the base recipe.
How do I keep a vivid color?
Avoid overcooking after adding beet and finish with vinegar near the end.
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