Ukrainian Borscht

Total Time
1hr 20mins
20 mins
1 hr

A recipe my Ukrainian grandmother Chunik used to make.

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  1. Gently cook the onion and garlic in butter in a large saucepan until tender.
  2. Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes.
  3. Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves.
  4. Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes.
  5. Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy).
  6. Stir in vinegar and serve hot.