Ukrainian beetroot broth (Borshch) from Mamushka: Recipes from Ukraine & Beyond (page 12) by Olia Hercules

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

darkpizza on May 13, 2026

This borshch and the pampushky together might be the best meal I've ever cooked. I used short ribs as I couldn't find oxtail, but I'll have to use the oxtail next time because I suspect the ribs were not quite fatty enough. I'm sure it's even better with the oxtail instead. ?? Sour cream and dill as toppers are INTEGRAL, do NOT skip them!
London_Mummy on November 16, 2025

I make a vegetarian version of this tasty soup at least once each winter (I use vegetable stock). To save time, I used my food processor to make all the vegetables into matchsticks; it works well for carrot, beetroot & potato but makes the cabbage too fine. It always tastes better the next day & the next day...
bernalgirl on February 06, 2023

As others have said, a delicious soup that reminded my mother in law of her childhood. It feels extremely nourishing. It requires upfront work but a long unattended cook, perfect for a weekend or work from home day.
Acarroll on October 20, 2022

Delicious. I used one pack of Love Beets and added toward the end. I wish it was beetier, but I'm sure my husband loved the amount. Either way this was rich and delicious. Sour cream and dill really added to it.
Lepa on January 21, 2021

This was so warming and delicious! It takes a long time on the stove but isn't much work. It makes a huge pot (much more than four servings) and I cannot wait to eat leftovers for lunch tomorrow!
meginyeg on December 20, 2020

Loved this soup. Simple but tasty and filling.
AKane on September 15, 2020

I made a vegetarian version of this soup by replacing the beef stock with homemade veggie stock (with onions, mushrooms for the "meatiness" and kombu for the umami) and adding a big pat of butter to the soup (to replace the beef fat), keeping the rest of the recipe as is. It was still amazing and well worth the work of chopping, grating and matchsticking all the veggies.
joneshayley on January 24, 2019

Lovely soup. I used only 300g meat for the stock and it was delicious still. I had a thought as I was making it, that perhaps, putting so much in , that I wouldn’t be able to taste the different components later. That’s not the case- it all comes together perfectly, the kidney beans are essential adding a textural aspect. The beef is melt in the mouth, the beetroot sweet and tender, the peppers delicious. I’ll make this again, hopefully with the pampushky as she recommends
Carol.Furness on August 07, 2016

Tasty and different soup. Freezes well.