Browse By

Ukrainian Red Beet Borscht – Quick and Easy Recipe

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.

Ukrainian Red Beet Borscht – Quick and Easy Recipe

Ukrainian Red Beet Borscht – Quick and Easy Recipe


  • 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.
  18. Best served hot.


Great as a reheated leftover.

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



14 thoughts on “Ukrainian Red Beet Borscht – Quick and Easy Recipe”

  1. Natalie says:

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

  2. Natalie says:

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

  3. Suburban Grandma says:

    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 says:

    Thanks – please keep the Ukrainian recipes coming 🙂

  5. Suburban Grandma says:

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

  6. Suburban Grandma says:

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

  7. Natalie says:


    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 says:

    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 says:

    Great thanks 🙂

  10. Suburban Grandma says:

    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 says:

    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 says:

    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)

  13. Sylvia Zakotiria says:

    This is like making cold borscht. Tastes like my mother used to make. Thank you

  14. Suburban Grandma says:

    You are welcome. My husband like all his soups hot, so always make them that way….but on a hot summer day cold borscht hits the spot for me.
    Thank you for stopping by…please visit anytime and pass the link to others…:-)

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.