Ukrainian Red Beet Borscht - Quick and Easy 2Ukrainians love their Borscht.  Actually most Eastern Europeans love all kinds of soups, and very often a hearty soup, with a piece of fresh rye bread, makes a full meal.  Meat is not consumed in large quantities in Europe, as it is in the US, but soup is always the first course served with lunch, or dinner.

This quick and easy version of preparing a Ukrainian Red Beet Borscht, was shared by my cousin from Ukraine.

It is quick easy, because most of the ingredients are already prepared, and do not require much prep time as for the Ukrainian Traditional Borscht, I posted previously.

My family agrees that this Borscht can easily be the main course, since the beans provide sufficient protein, as a substitute for meat, plus all the other veggies in this borscht.

Add some tossed salad, plus a light dessert, and everyone will leave the table quite satisfied.

Ukrainian Red Beet Borscht - Quick and Easy Recipe-main ingredients

Three main ingredients, all ready to use; Whole Red Beets, White Beans, and pre-cut Coleslaw cabbage.


  • 1 can of  Whole Beets, shredded
  • 1 can of White Beans
  • 3 cups of pre-cut cabbage mix for Coleslaw
  • 2 1/2 quarts of soup stock, I used ready made chicken broth
  • 1 medium potato, peeled and cut up to small chunks
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 3 Tbs White Vinegar
  • Salt and pepper to taste
  • 2 Tbs butter or oil, for frying onion and garlic
  • 2 Tbs sour cream, or heavy whipping cream
  • 2 Tbs fresh Dill, chopped


  1. Drain the Whole Red Beets, rinse, and shred on a large eye shredder, or in a food processor.
  2. Set aside.
  3. Drain and rinse the White Beans.
  4. Set aside.
  5. Peel one medium size potato, and cut to small cubes (size of a dice).
  6. Set aside.
  7. Pour 2 1/2 quarts of vegetable, chicken, or beef broth into a 4 quarts pot, and bring to boil.
  8. Add the potatoes, and cabbage mix.
  9. Bring to boil, and cook for 15 minutes.
  10. Saute chopped onion and garlic, in butter, until onions are translucent.
  11. Add the shredded beets, beans, and sauteed onions, to the borscht.
  12. Add vinegar, and cook for 10 minutes.
  13. Scoop sour cream, or heavy cream into a cup, mix in a couple of Tbs of hot borscht liquid, to temper the cream, add some more hot liquid, and mix well again.
  14. Add the sour cream mixture to the borscht.
  15. Do not boil, if using sour cream, to prevent curdling.
  16. Add chopped dill.
  17. Season to taste, with salt and pepper.

Best served hot.

Great as a reheated leftover.

TIP: To make this recipe vegetarian, use Vegetable Broth as the base, rather than Chicken or Beef Broth.

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12 Responses

  1. Natalie

    July 1st, 2011 at 6:42 am


    Yum- please give us more ukrainian recipes! I just love them :)

  2. Natalie

    July 1st, 2011 at 6:46 am


    Sorry how many grams or drained cups are in each can of Whole Beets and White Beans? Thanks

  3. Suburban Grandma

    July 1st, 2011 at 5:23 pm


    I am not sure how many cups (1 1/2 – 2), but the cans are 425 grams, each.
    Thank you for visiting again. Good luck with the borscht. My husband really loves it. Since it has all these veggies, it is quite filling.

  4. Natalie

    July 2nd, 2011 at 7:05 pm


    Thanks – please keep the Ukrainian recipes coming :)

  5. Suburban Grandma

    July 3rd, 2011 at 8:25 pm


    Thank you sweetie.
    I will continue sharing my recipes, as long as there are enough interested people reading them.

  6. Suburban Grandma

    July 3rd, 2011 at 8:25 pm


    You are my hero!
    I will keep them coming….

  7. Natalie

    July 14th, 2011 at 8:02 pm



    Is it fine too reheat this borscht with the sourcream mix added already or do I leave this out and reheat borscht with out sour cream mix then add it just before eating? Thanks

  8. Suburban Grandma

    July 16th, 2011 at 11:36 am


    In this particular recipe, I like to add the sour cream into the borscht while still in the pot, to flavor it, but to not boil it.
    Same applies to reheating. It will be fine to reheat it, as long as you do not bring it to boil.
    When I make the Traditional Ukrainian Borscht, like for Christmas Eve, I do not add the sour cream to the borscht, but do serve it on the side, since some people like to add it into their bowl of borscht before eating.

  9. Natalie

    July 17th, 2011 at 1:13 am


    Great thanks :)

  10. Suburban Grandma

    July 17th, 2011 at 7:39 am


    My pleasure.
    Did your family like this borscht?
    My husband and my daughter liked it a lot.
    The beans add some bulk to it, almost making it a full meal in itself.

  11. Malainka

    October 14th, 2011 at 8:38 am


    Dear Suburban Grandma, Thanks for posting this. Ukrainian food always seems to get lost in the shuffle or claimed by other ethnicities. I’m a Ukie and our version is to use about a 1/2 regular size can of sauerkraut, drained (I chop it up first so it isn’t hanging off your spoon), in lieu of the vinegar. Borscht should be sweet & sour. And always serve the sour cream on the side. It curdles if cooked or heated on too high a temperature. Smatchnoho ! (Ukie for Bon Appetit)

  12. Suburban Grandma

    October 14th, 2011 at 4:50 pm


    Thank you so much for stopping by my blog and sharing your borscht tips.
    Next time I will have to try the sauerkraut, instead of the vinegar, to taste your style Ukrainian Borscht.
    Your comments are welcome any time.
    Dyakuyu (thank you in Ukrainian)

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