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Ukrainian Borsch

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cup dried Lima or broad beans
500 g tomatoes
2 litres meat stock
2 large potatoes, peeled, washed and julienned
2 large carrots, scraped
1 large onion, peeled and chopped
1 stalk celery, julienned
2 large beetroot, washed
400-500 g green or white cabbage, shredded


Sour cream
1 clove fresh garlic, chopped
1 sprig fresh dill, finely chopped


Serves: 8


1. Soak beans overnight.

2. Place tomatoes in a saucepan of boiling water for 5 minutes. Remove and wash under running water before removing skins.

3. Add potatoes, carrots, onion and celery to meat stock, together with beans and whole beetroot. Bring to the boil and simmer for 40-50 minutes with the lid on or until vegetables are cooked.

4. Add cabbage and tomatoes. Cook for 10-15 minutes.

5. Remove beetroot, grate finely and return to soup. DO NOT HEAT soup, but allow to stand for 10 minutes with closed lid (see Note). Serve in large soup plates.

6. Garnish with a tablespoon of sour cream, a little garlic and sprinkle with fresh dill.

Note:- The soup should be a bright red colour. Heating the beetroot will cause the colour to change.

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