Borscht

Name: Borscht
Ingredients: 1.5 lb Soup meat with bone; ½ cup Cooked white beans; 1 Medium onion, chopped; ¾ cup Tomatoes; 1 Medium potato, diced; 2 tbsp Lemon juice; 10–12 cups Cold water; 2–3 cups Shredded cabbage; 2 Medium carrots, cut in strips; 3 Medium beets, cut in thin strips; 1 clove Garlic, crushed; ½ cup Celery, thinly sliced; Chopped dill; Salt, to taste; ½ cup Sour cream

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Ingredients

1.5 lbSoup meat with bone
½ cupCooked white beans
1Medium onion, chopped
¾ cupTomatoes
1Medium potato, diced
2 tbspLemon juice
10–12 cupsCold water
2–3 cupsShredded cabbage
2Medium carrots, cut in strips
3Medium beets, cut in thin strips
1 cloveGarlic, crushed
½ cupCelery, thinly sliced
Chopped dill
Salt, to taste
½ cupSour cream

Method

Step 1. Boil. Cover the meat with the cold water, add salt, bring to boil, then skim.
Step 2. Simmer. Cover and simmer 1 1/2 hour.
1 h 30 min
Step 3. Add. Add veggies, cook until tender.
Step 4. Add. Add sour cream just before serving.

Notes

The beets, carrots and potato take the longest. Add the cabbage, tomatoes, beans and lemon juice later, so they don’t overcook.

Source: From a Ukrainian Baba’s cook book.Added October 30, 2026 · updated October 31, 2026

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