Kristina’s Ukrainian Borscht

Kristina’s Ukrainian Borscht

Borscht is another one of our favorites. It is a wonderful low-fat, low calorie, gluten-free meal that tastes great cold in the summer or warm in the winter! The best part is that you can use just about any vegetable you want. If you don't have one, just add more of another! I've made it without cabbage, or without potatoes, and hardly noticed a difference! One vegetable you don't want to omit, however, is the beets. It's just not the same without the dark red color! Beets keep their color best if they aren't cooked long, so I've found it best to precook the beets (OR use canned beets) and add them at the end, after the soup is done cooking. That gives you the best possible red color and the beets taste better, too! Be sure to make this soup ahead of time. You can eat it fresh, but it really tastes best after sitting in the refrigerator overnight, giving the vegetables a chance to marinate. Enjoy!

Course Soup
Cuisine European, Ukrainian
Keyword Beets, Borscht, soup
Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 15 minutes
Total Time 1 hour
Servings 16 cups
Calories 33 kcal


BRING to a boil:

  • 2 onions thinly sliced OR chopped
  • 1 rib celery sliced
  • 8 cloves garlic minced
  • 1 cup carrots sliced
  • 1 cup potato diced
  • 2 cups cabbage thinly sliced, optional

ADD after veggies are tender:

  • 1 Tbsp Country Style Seasoning
  • 15 oz canned diced tomatoes OR 2 cups fresh
  • 4 cups cooked beets (canned OR freshly cooked)
  • 1 Tbsp lemon juice
  • 1 Tbsp dill weed


  1. CHOP onions, celery, garlic, carrots, potatoes, and cabbage into a 6 quart kettle.

  2. POUR boiling water over all the vegetables, except beets, and SIMMER until tender.

  3. STIR in the remaining ingredients (tomatoes, Country Style Seasoning, beets, lemon juice, dill weed) and season to taste.

  4. ADD more water, if needed (water should cover vegetables well).

  5. REFRIGERATE for maximum flavor.

  6. SERVE warm with unsweetened yogurt OR Sour Cream OR Creamy Herb Dressing.

Recipe Notes

If using raw beets, you can cook them with the potatoes and carrots, but if using pre-cooked beets or canned beets, then you will add them after the veggies are soft.

If you aren’t using cabbage, you can increase your potatoes and carrots as needed.

Nutrition Facts
Kristina's Ukrainian Borscht
Amount Per Serving (1 cup)
Calories 33 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 293mg13%
Potassium 236mg7%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 1401IU28%
Vitamin C 10mg12%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating