Ukrainian Borsch with Georgian spices

Vegetable soups are a favorite dish in our house.  I make them at least twice a week.  Mostly it is cauliflower / carrot-based soups, but recently my kids requested the “red soup”, meaning Ukrainian Borsch.  It was a huge success, so here is the recipe:


Ingredients plus preparation (sauté all vegetables in olive oil in a cooking pot in the order written below):

  • 1 finely chopped red onion – sauté for 5 min
  • 1 grated carrot – another 3-4 min
  • 2 medium size beets, grated (set about 2 table spoons aside for the end) – 3-4 min
  • 3 finely chopped garlic cloves
  • 1/2 small size cabbage, thinly sliced – 5-10 min
  • At this stage add boiling water to the pot
  • 4 potatoes cut in small cubes
  • 1 tb.sp tomato purée
  • Simmer for 20-25 on medium to low fire until potatoes are cooked
  • Half way through simmering, add generous amount of finely chopped dill and cilantro (optional)
  • Salt and Georgian Adjika (if available)

Turn off the heat and add grated beet that you have set aside earlier. This will make the Borsch really deep red.  It will be noticeable in about 15-20 min (have a look at last 3 photos below).  Cover the pot and let it stand for a little bit.  The Borsch really tastes better the next day.

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Here is the step by step photo guide

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