Ukrainian  Borscht

Ukrainian Borscht

Health Rating
Prep Cook Ready in Servings
15 min 1 h 20 min 1 h 35 min 4


1 leaf Bay leaf
3 beet(s) Beets, raw
1/2 medium head Green cabbage
4 medium Carrots
1 small stalk(s) Celery
2 sprig(s) Dill, fresh (to taste)
1 leaf Basil, fresh
2 clove(s) Garlic
1 tbsp Lemon juice
4 medium Tomato (chopped)
1 large Yellow onion


Wash beets. Cut off tops and tails. Cook beets with skin in just enough water to cover (8 cups) for about 15-20 minutes; let cool. Save the red water. Peel skins; shred beets and put aside for later.

Shred 1/2 head cabbage, 4 carrots, 1 large onion, 2 cloves garlic, and celery in food processor. Bring 8 cups water to boil. Stir until dissolved.

Add shredded vegetables (except beets) and cook for about 30 minutes. Now add beets and red water. Add some crushed basil (about 2 teaspoons), 2 bay leaves, tomatoes and lemon juice, gradually, to taste. Also add salt and pepper to taste.

Wash fresh bunch of dill. Bind with rubber band and place on top of borsch. Cover and simmer another 20-30 minutes. Remove dill and bay leaves. Enjoy. Tastes even better next day. Heat but do not bring to boil. If desired, may be served with dollop of sour cream.

Nutrition Facts

Per Portion

Calories 137
Calories from fat 6.4
Calories from saturated fat 1.3
Total Fat 0.7 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 122 mg
Potassium 960 mg
Total Carbohydrate 28.0 g
Dietary Fiber 7.1 g
Sugars 15.7 g
Protein 4.7 g

Dietary servings

Per Portion

Vegetables 6.0

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada