Traditional Ukrainian Borscht (4 Ways)

Rich, deeply nourishing, and ruby-red, Ukrainian borscht is more than a soup — it’s a celebration of seasonal vegetables, slow cooking, and family tradition. This version lets you choose your base: beef, pork, chicken, or plant-based.

🌱 From the Field

Borscht begins in the soil — sweet beets, carrots, onions, cabbage, potatoes, and garlic. Each pot is built slowly, letting the vegetables shine while the broth develops its signature depth and color. Every Ukrainian family has their own version — this is ours.

🧺 Base Ingredients (serves 6–8)

(Used for all versions)

  • 3 medium Wild Flight Farm beets, peeled and grated or julienned

  • 2 carrots, grated

  • 1 large onion, finely chopped

  • 2–3 potatoes, diced

  • 2 cups shredded cabbage

  • 2 cloves Wild Flight garlic, minced

  • 2 tablespoons tomato paste or crushed tomatoes

  • 2 tablespoons vegetable oil or butter

  • 1 tablespoon apple cider vinegar or lemon juice

  • Salt and black pepper to taste

  • 1 bay leaf

  • Fresh dill or parsley for garnish

🥩 Protein Options (choose one)

Beef Borscht

  • 1½ lbs beef shank or stew meat

  • 10 cups water

Pork Borscht

  • 1½ lbs pork shoulder or ribs

  • 10 cups water

Chicken Borscht

  • 1 whole chicken or 6 bone-in thighs

  • 8–9 cups water

Vegan Borscht

  • 8–9 cups vegetable broth

  • 1 cup cooked white beans (optional, for protein)

🔥 Instructions

1. Make the Broth (skip for vegan)

Place meat in a large pot with water and bay leaf. Bring to a boil, skim foam, reduce heat, and simmer:

  • Beef or pork: 1½–2 hours

  • Chicken: 45–60 minutes

Remove meat, shred or cube, and return to pot. Strain broth if desired.

2. Prepare the Vegetable Base

In a skillet, heat oil or butter.

  • Add beets and sauté for 5 minutes.

  • Stir in vinegar or lemon juice to preserve color.

  • Add carrots and onion; cook until soft.

  • Stir in tomato paste and cook 2–3 minutes.

3. Build the Soup

Add potatoes to the broth and simmer for 10 minutes.
Add beet mixture, cabbage, and garlic. Simmer gently for 15–20 minutes until vegetables are tender.

4. Season & Rest

Season with salt and pepper. Remove bay leaf.
Turn off heat and let borscht rest 15–20 minutes — this step is essential for full flavor.

🌾 Farmer’s Tip:

Borscht is always better the next day. Make it ahead, let it rest overnight, and reheat gently — the flavors deepen beautifully.

🍽️ Serving Ideas (Traditional Style):

  • Serve hot with a dollop of sour cream or cashew cream

  • Sprinkle generously with fresh dill

  • Enjoy with rye bread or garlic pampushky

  • Offer sliced garlic and hot peppers on the side

🌿 Vegan Notes:

Use rich vegetable broth and add beans or mushrooms for depth. Finish with a drizzle of sunflower oil and fresh herbs.

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