Russian Ukrainian Borscht or Beetroot Soup

Borscht or Beetroot soup is very popular in Russia, Ukraine, Belarus, Poland, and Lithuania. The main ingredient of this soup is beetroot. Served borscht with white bread and sour cream. In many Slavic countries, it was considered in ancient times that no one man would marry if a woman does not know how to cook this soup.


  • beef or other meat (500 gram) 1 lb.
  • potatoes 3 pcs.
  • cabbage 14 pcs.
  • medium beet 2 pcs.
  • carrot, grated 1 pcs.
  • onion, chopped 12 pcs.
  • tomato paste 2 tbsp.
  • vegetable oil 2 tbsp.
  • dill or parsley 14 bunch
  • garlic, minced 2 cloves
  • sour cream
  • salt and black pepper, to taste


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Step 1
Rinse meat, cut into the medium chunks. Add into a saucepan and cover with cold water. Bring it to a boil. Cook over low heat about 20 minutes.
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Step 2
Meantime, peel, wash and then cut potatoes it into the cubes. Shred the cabbage.
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Step 3
Peel beets, wash and grate.
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Step 4
Fry chopped onion, grated carrot with vegetable oil, stirring, for 3-4 minutes over medium heat. Add tomato paste and stir for 1 minute.
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Step 5
Put into the saucepan prepared vegetables. Add minced garlic, salt, spices. Cook until soft potatoes for 20-25 minutes.
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Step 6
Pour soup into the bowls sprinkled with chopped parsley or dill. Serve hot with sour cream. Enjoy your meal!!!