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Cooking with Galyna: Borscht

Ukrainian Borscht or Red Beet Soup Recipe

The first time I made borscht (red beet soup) for children in daycare, they were very surprised and excited about the colour of it. They were also pleasantly surprised by the taste of it. After that, a lot of parents (and staff. It is delicious - Dan) have been asking me for the recipe, so I decided to share it with you. This recipe is for 7-8 portions. If you have leftovers, don’t worry. Borscht tastes even better on the next day!

You will need:

- 2 potatoes

- 2 medium red beets

- 2 cups of chopped cabbage

- 1 can of beans of your choice

- ½ yellow onion

- ½ medium carrot

- 1 tsp garlic powder

- 2 tbsp sour cream

- 2 tbsp tomato pasta

- Salt to taste

- Dill

Step 1: Put whole two unpeeled beets in a pot, cover them with cold water and boil for 1 hour or until the beets are soft. You can check if the beets are cooked with the fork.

Step 2: Peel cooked beets and grate.

Step 3: Peel and chop potatoes.

Step 4: Chop the cabbage.

Step 5: Peel and chop onion.

Step 6: Peel and grate the carrot.

Step 7: Mix potatoes and cabbage in a pot, cover it with cold water and add a pinch of salt. Cook, stirring occasionally until vegetables are ready.

Step 8: Fry the chopped onion and grated carrot in the frying pan with vegetable oil for 3 min, while stirring constantly.

Step 9: Add sour cream and tomato paste to the frying pan with onion and carrot. Fry it for 2 min, stirring constantly.

Step 10: Add canned beans, beets, and the frying pan mix to the pot with cooked potato and cabbage. Add more water if needed. Boil the soup for 1 min.

Step 11: Sprinkle the soup with dill.


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