Ukrainian Borscht

READY IN: 1hr 15mins
YIELD: 20 cups




  • Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously.
  • Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour.
  • Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice.
  • Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill.
  • Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times.
  • Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It’ll thicken the soup.
  • Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount.
  • Just before serving, add a dollop of sour cream. Enjoy!