Borsch (Kyiv recipe)

Disk Russian Kitchen


  • 250 g beef
  • 250 g mutton
  • 1/4 cabbage head
  • 4 potatoes
  • 1 big beetroot
  • 0.5 l (litre) beetroot kvass
  • 2 tbsp beans, boiled
  • 2-3 tomatoes
  • 2 tbsp sunflower oil
  • 1 tbsp salo, finely chopped
  • 1-2 bulb onions
  • 1 carrot
  • parsley twig
  • 1 tbsp celery, finely chopped
  • 3 bay leaves
  • 1/4 tbsp ground red pepper
  • 1/2 clove of garlic
  • sour cream


Put beef in boiling water and pour it with beetroot kvass. Boil the broth. Wash, peel and cut a beetroot. Then cut mutton finely and stew it with the beetroot. Stew tomatoes, bulb onion, carrot and parsley on the sunflower oil separately.

Then wash and cut a head of cabbage. Peel and slice potatoes. Boil the cabbage head and the potatoes in the prepared broth until they are half-finished. Add stewed vegetables, beetroot kvass and boil borsch for 10-15 minutes more. At the end add boiled beans.

Add grated garlic, chopped greens and sour cream before serving.

Enjoy your meal!

Tip! If your borsch is not enough sour, then add beetroot kvass.

Do you have a favorite Ukrainian recipe for a beetroot, beef, and mutton soup? If so, please let us know in the comments below or write us an e-mail.