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

  • bay leaves
  • red peppers
  • carrots
  • onions
  • tomato purée
  • potatoes
  • oxtail
  • beetroots
  • white cabbage
  • beef tomatoes
  • canned kidney beans

Where’s the full recipe - why can I only see the ingredients?

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

  • 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.

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