Mary Pshyk's Ukrainian Borscht

Experience the heartwarming flavors of Eastern Europe with "Mary Pshyk's Ukrainian Borscht," a vibrant and nourishing beet soup that's as stunning as it is satisfying. This traditional recipe combines earthy beets, tender potatoes, and sweet carrots with a medley of fresh cabbage, garlic, and onions, simmered in a rich vegetable broth for a deeply comforting bowl. Enhanced with tangy tomato paste, a touch of vinegar, and fresh dill, every spoonful bursts with bold yet balanced flavors. Ready in just 80 minutes, this authentic borscht is perfect as a hearty meal or starter, especially when served with a dollop of creamy sour cream and a sprinkle of extra dill. Whether you're exploring Ukrainian cuisine or craving a cozy, plant-based dish, this borscht recipe is a must-try!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 medium Beets
• 2 medium White potato
• 2 medium Carrot
• 1 large Yellow onion
• 0.5 medium head Green cabbage
• 3 cloves Garlic
• 3 tablespoons Tomato paste
• 8 cups Vegetable stock
• 2 tablespoons Cooking oil (sunflower or vegetable)
• 1 tablespoon White vinegar
• 1 teaspoon Sugar
• 0.25 cup Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 piece Bay leaf
• 0 for serving Sour cream

Directions

Step 1

Peel the beets, potatoes, carrots, and onion. Grate the beets and carrots using a box grater. Dice the potatoes into bite-sized chunks. Finely chop the onion and garlic. Shred the cabbage thinly.

Step 2

In a large pot, heat 2 tablespoons of cooking oil over medium heat. Add the grated beets and sauté for 5 minutes.

Step 3

Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld. Add the vinegar and sugar, and mix well before removing the beets from the pot and setting them aside.

Step 4

In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until soft and fragrant.

Step 5

Pour in the vegetable stock and bring to a simmer. Add the diced potatoes, shredded cabbage, and bay leaf. Simmer for 15 minutes or until the vegetables begin to soften.

Step 6

Return the cooked beets to the pot. Stir well and continue simmering for another 15-20 minutes until all the vegetables are tender.

Step 7

Season the borscht with salt and pepper to taste. Stir in the fresh dill right before turning off the heat.

Step 8

Ladle the borscht into bowls and serve hot, garnished with a dollop of sour cream and extra dill if desired.

Nutrition Facts

Serving size	(3158.1g)

Amount per serving	% Daily Value*
Calories	1745.0

Total Fat 52.2g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 15mg	0%
Sodium 7662.7mg	0%
Total Carbohydrate 284.3g	0%
Dietary Fiber 52.6g	0%
Total Sugars 78.2g
Protein 55.9g	0%

Vitamin D 0IU	0%
Calcium 538.1mg	0%
Iron 19.2mg	0%
Potassium 7912.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 12.2%

Carbs: 62.1%