Hello Friends! Yes, I feel like we know each other well enough by now and we can call each other friends 🙂

I spoke with my friend Jean from New York a few days ago, and she mentioned how great it would be if I make Ukrainian Borscht and write the recipe step by step, so she can make it for her Ukrainian husband and perhaps he will buy her a new car in return! Yes, yes – that’s my kind of girl 🙂

OK, so what is a Borscht? It is a delicious beets soup with beef and lots of different healthy veggies. Served with sour cream – Yummy!!!

Once again, I made it all step by step with detailed pictures to make it super easy for you.

Let me know what you think 🙂


  1. Beef – 1 pound cubed
  2. Coleslaw- package 14 oz
  3. Diced Tomatoes – 1 can
  4. Marinara Sauce – 1 cup
  5. Beets – 1 can shredded
  6. Onion – 1 medium diced
  7. Carrot – 1 medium shredded
  8. Green bell pepper – medium diced
  9. Potatoes – 4 medium cubed
  10. Garlic – 2 cloves crushed
  11. Chicken Broth – 2 cartons
  12. Vegeta Seasoning Soup Mix – 1 Table spoon
  13. Salt – 1 tea spoon
  14. Onion Powder – 1 tea spoon
  15. Sugar – 1/2 tea spoon
  16. Avocado Oil – 3 tea spoon
  17. Dill – 1/3 cup chopped
  18. Bay Leaf – 2
  19. Sour cream – Optional


Boil the beef in a large pot (about 10 quart) and then remove the beef and disregard the water. Clean the pot well an add the beef back to the pot along with chicken broth and  add an cold water to cover 3/4 of the pot, and when it is boiling add the soup & seasoning mix.

Once the meat is almost ready, add the coleslaw, green pepper and keep cooking on medium-low heat. After about 10 minutes add the potatoes and continue cooking.


In an average size pan, add the avocado oil and fry the onions until they turn gold in color. Then add the carrot and fry on medium-low for another 5 minutes.


Add the onion and the carrot mixture to the pot along with the diced tomatoes, marinara sauce, beats, all the spices and the garlic and mix well. Cover for 1 hour on low heat, remove the lid and add the bay leaf and the dill and cook covered on a low heat for another hour.


Serve with Sour Cream (optional ) – about 1 table spoon of sour cream for a bowl of borscht .


7 thoughts on “Ukrainian Borscht:

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