Borscht has been a staple in the Ukrainian diet for hundreds of years. This dish came out of necessity using inexpensive yet healthy ingredients to fill the family’s belly. This soup is loaded with vegetables and anti-inflammatory ingredients. You can add protein for a one-pot meal such as beef, beans or even chicken.    

Classic Ukrainian Borscht (Beet Soup) 

3 quarts low sodium broth (beef or vegetable) 

3 bay leaves 

½ head of green or red cabbage, shredded (5 cups) 

2 tablespoons olive oil 

1 large onion, chopped 

3 medium carrots, shredded 

3 large beets, peeled and shredded* 

4 medium potatoes, peeled and cut into small cubes 

6oz can low sodium tomato paste 

2 teaspoons salt 

1 Tablespoon white vinegar 

Pinch of sugar or maple syrup (~1 teaspoon) 

3 cloves garlic, chopped 

½ teaspoon black pepper 

Chopped fresh dill and sour cream or plain yogurt for garnish 

*When working with beets, you might want to wear gloves as the beets will stain your hands (eating beets or drinking beet juice can give your urine and/or stool a slightly reddish or pink tinge). 

 Directions: 

1. Place broth and bay leaves in a large pot, bring to a boil. 

1. Add cabbage and cover to bring to a boil.  Once boiling, reduce heat to simmer for 20 minutes. 

1. While the above is cooking, heat 1 tablespoon of olive oil in a large skillet.  Add onions and carrots, sauté for 5-7 minutes. 

1. Add beets and remaining 1 tablespoon of oil and cook for 5 minutes. 

1. Transfer sauteed vegetables (onions, carrots, beets) to broth mixture. 

1. Add potatoes, tomato paste and salt.  Cover and bring to a boil.  Lower heat to simmer for 20 minutes or until potatoes can be easily speared with a fork. 

1. Turn off heat.  Add vinegar, sugar, garlic, and pepper.  Stir to combine and let sit for 10 minutes to enhance flavors. 

1. Serve hot with a dollop of sour cream or yogurt and a sprinkling of fresh dill.