Ukrainian Borscht Recipe

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses, Sides
Bowl of Ukrainian Borscht beetroot soup

Borscht is one of the most beloved dishes in Ukrainian cuisine, and it’s no wonder why. The delectable soup combines beets, carrots, potatoes, cabbage, and other fresh vegetables to create a comforting and vivid flavor. With its bold taste and nutritious ingredients, Borscht is an ideal addition to any healthy meal plan. So if you’re looking for a flavorful way to add more vegetables to your diet, try our Ukrainian Borscht recipe today!

Borscht is as rich in history as it is in flavor. This humble beet-based soup has been warming hearts and homes in Ukraine since the middle ages. It’s a symbol of hospitality, shared generously with guests and loved ones during family gatherings and festive celebrations.

What makes Borscht truly special is its reputation as a health powerhouse. Packed with vegetables and nutrients, it’s a testament to the Ukrainian philosophy of making food that’s both nourishing and appetizing. Beets are an excellent source of antioxidants and folate, while cabbage contains important vitamins like C and K. Meanwhile, carrots provide vitamin A and fiber to help keep your body healthy and fit.

Now, let’s address the elephant in the room – cooking Borscht can seem daunting. With its long list of ingredients and multiple steps, it may appear a tad bit challenging for beginners. But fret not! Our recipe comes with a promise of simplicity without compromising authenticity. Here are a few tips to make your Borscht-making journey smooth and enjoyable:

  1. Prep your veggies in advance: A little organization goes a long way in simplifying the cooking process.
  2. Don’t rush: Allow the soup to simmer at its own pace to extract maximum flavor from the ingredients.
  3. Taste as you go: Adjust the seasonings according to your preference. Fresh dill could easily replace the parsley garnish!

We keep our Borscht soup recipe vegetarian by using vegetable broth. However, you could also use another broth or stock such as pork for a different flavor.

Our recipe also features a delightful medley of bay leaves, shredded cabbage, olive oil, onion, garlic, carrots, beets, potatoes, tomato paste, salt, lemon juice and a sprinkle of black pepper. But what sets our Borscht apart is a secret ingredient – a dash of maple syrup. This not-so-traditional addition enhances the natural sweetness of the beets, giving the soup a unique depth of flavor.

Finally, garnish your Borscht with a sprig of fresh parsley and a dollop of nonfat plain Greek Yogurt or sour cream. Not only does this add an extra layer of flavor, but it also creates a beautiful contrast against the ruby-red soup, making it a feast for the eyes and the palate.

Stay tuned as we dive deeper into the recipe in the section below. Happy cooking!

Losing weight on a Nutrisystem plan? Log each serving of this recipe in the NuMi app as one SmartCarb, one Extra and one Vegetable serving.

If you enjoyed this tasty beet soup, you’ll love our recipe for Roasted Beet Hummus! >

Servings: 8

Calories per Serving: 121

On Nutrisystem, Count As: 1 SmartCarb, 1 Extra and 1 Vegetable


  • 8 cups vegetable broth, low sodium
  • 2 bay leaves
  • 4 cups shredded cabbage (red or green)
  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 beets, peeled and cut into matchsticks
  • 2 potatoes, peeled and cubed
  • 3 oz. tomato paste
  • 1 tsp. salt
  • ½ lemon, juiced
  • 1 Tbsp. maple syrup
  • Black pepper, to taste
  • 3 Tbsp. fresh parsley, chopped
  • ½ cup nonfat plain Greek yogurt (or sour cream)


  1. Add broth and bay leaves to a large pot or Dutch oven. Bring to a boil.
  2. Once broth is boiling, add cabbage and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  3. In the meantime, heat olive oil in a skillet over medium heat. Add onion, garlic, and carrots and sauté for 5 minutes, stirring occasionally.
  4. Add beets and cook for another 5 minutes.
  5. Transfer the veggies to the pot of broth, along with the potatoes, tomato paste and salt. Bring to a boil.
  6. Reduce heat to low, cover and simmer for 20 minutes.
  7. Turn off the heat and add lemon juice, maple syrup and pepper. Stir and let sit for 10 minutes.
  8. Add parsley and stir.
  9. Serve hot or cold with a dollop of yogurt or sour cream.
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