How to Make Ukrainian Borsch

This red, sour soup has its origins in peasant food but continues to be a dish of comfort to this day. Learn how to make your own Ukrainian Borsch at home.
Author Headshot
Tom Charman
Dec 19
2 mins
Dec 19
2 mins

Borsch, a dish that was added to UNESCO’s ‘list of intangible cultural heritage’ in mid-2022, is a traditional Ukrainian soup that dates back to at least the 16th century, though it’s believed that its history goes back much further. Borsch was created by Ukrainian peasants as a way to make their somewhat limited food rations go that bit further, and centuries ago was made simply with cabbage and beets. It’ll come as no surprise that as the years have passed, ingredients like carrots, beans and even meats like beef, pork and chicken have all found their way into this blood red soup, with the goal to create the most hearty, and warming soup in Ukraine. While it’s eaten all year around, Borsch is particularly popular during the colder months across the whole of Eastern Europe, and it’s one of the traditional dishes served as part of Syvat Vechir (Christmas Eve supper) in Ukraine.

Here’s a a list of what you’ll need to make Borsch at home:

  • 4 medium beets
  • 2 medium potatoes
  • 1 medium onion
  • 1 medium carrot
  • 1 small head of cabbage
  • 2 cloves of garlic
  • 2 tablespoons (30g) of sunflower oil
  • 2 tablespoons (30g) of tomato paste
  • 6 cups (1.4 litres) of vegetable (or animal) stock
  • 1 tablespoon (15g) of sugar
  • 2 teaspoons (15g) of apple cider vinegar
  • Salt and pepper to taste
  • Sour cream and chopped fresh parsley for garnish

Get the weekly newsletter

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Practical advice, stories and tips on how you can take your creative skills to the next level.

And here’s a method on how you turn those ingredients into a warming bowl of Borsch:

  1. Peel and dice the beets, potatoes, onion, and carrot. Thinly slice the cabbage and mince the garlic.
  2. Heat the oil in a large pot over medium heat. Add the onion, carrot and garlic and cook for about 5 minutes, until the vegetables are softened.
  3. Next, add the diced beets, potatoes, and cabbage to the pot. Stir in the tomato paste, stock, sugar, vinegar, and season with salt and pepper.
  4. Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, until the vegetables are completely tender.
  5. Serve the Borsch hot, and garnish with a dollop of sour cream and some chopped fresh parsley. Enjoy!
Propel your culinary creativity
Our programs are designed to help you develop and master creative skills you're passionate about. This track has been built to help people like you propel your culinary abilities forward, regardless of whether you want to launch your own business or host the perfect dinner party.
Join a program

Join the program
Get Early Access
Be the first to get access to our
Ukrainian Food Program
In this program, some of Ukraine’s best chefs will help you explore the food, stories and culture of their country. You’ll learn how to develop your own dishes like borsch and varenyky and get personalized feedback from the chefs. Discover Ukraine and pre-register for the program below.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
See all posts
Right arrow icon