Navy recipe of Ukrainian borsch



  • 300 g bacon
  • 400 g beetroots
  • 250 g cabbage
  • 200 g potatoes
  • 100 g carrots
  • 20 g parsley
  • 1 bulb onion
  • 700 g bone broth
  • 1 tbsp animal fat
  • 3 tbsp tomato puree
  • 1 tbsp flour
  • 1 tbsp vinegar
  • 4 tbsp sour cream
  • 1/2 tbsp sugar
  • salt – to taste
  • sugar – to taste


Cut the bacon into medium pieces and boil it in a bone broth. Peel and slice the beetroots. Stew them with fat and vinegar in a small amount of broth.

Peel carrots and bulb onion. Chop the ingredients and add cut parsley. Saute the mixture with tomato puree.

Peel potatoes and cube them. Dice a head of cabbage. Filter the hot broth and place the cabbage there. Boil it for 15 minutes. Add sautéed mixture and potato. Then boil everything for 15 minutes more. Add the stewed beetroots, sautéed flour and dissolved in water salt, sugar and vinegar. Boil borsch for a while.

Pour the filtered warm beetroot broth in borsch before serving. Place sour cream, parsley and a piece of bacon in a plate with borsch.

Enjoy your meal!

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