Borscht Soup


Borscht is a Ukrainian beet soup. Actually, it doesn’t get much more Ukrainian than borscht 🙂 Today’s version is probably one of my fave winter soups– veggie-heavy, of a deep ruby-red hue and extremely nutritious (contains beta-carotene, iron, vitamin C, potassium, vitamin K and fiber).


Veggie-Heavy Ukrainian Borscht


  • 1 onion
  • 2 tbsp. olive oil
  • 10 cups vegetable broth
  • 1 tsp. caraway seeds
  • 2 bay leaves
  • 2 stalks celery, sliced
  • 3 carrots, sliced
  • 4 medium beets, peeled and diced
  • 3-4 cloves garlic
  • 4 cups green cabbage, chopped
  • 1 tsp. honey
  • 2 potatoes, peeled and diced
  • 3 tbsp. red wine vinegar
  • 1/2 cup fresh dill, chopped
  • Salt & pepper, to taste


  1. Place broth, oil, onion, garlic, potatoes, chopped cabbage, beets and other ingredients in a large pot and heat on high.
  2. Once boiling, reduce heat to medium, stirring often.
  3. Cook until all vegetables are tender, about another 30 minutes.
  4. Serve warm topped with fresh dill.

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