Village borsch with haricot beans



  • 500 g (17,5 oz) beetroots
  • 400 g (14 oz) cabbage
  • 400 g (14 oz) potatoes
  • 150 g (5 oz) haricot beans
  • a sour apple
  • 1 carrot
  • 1 bulb onion
  • 1 parsley root
  • 1 tbsp finely chopped fresh parsley
  • 1 tbsp dairy butter
  • 3 tbsp tomato puree
  • 200 ml quass/kvass
  • 4 tbsp sour cream
  • 1 bay leaf
  • 2 black pepper peas
  • 50 g (2 oz) salo
  • pampushky (Ukrainian doughnuts)


Soak haricot beans in water beforehand (the preparation time is approximately - 12 hours).

Wash meat and cut it into pieces. Boil beef and then filter the broth. Peel beetroot. Slice and stew it. Then add tomato puree and quass. Mix everything.

Peel and chop a carrot and a bulb onion. Add parsley and fry the ingredients slightly. Then combine the prepared mixture with the beetroot and stew everything.

Peel and chop potatoes. Cut cabbage. Add the vegetables to the meat broth. Then put the stewed ingredients, haricot beans and meat. Boil borsch for 15-20 minutes. Add finely sliced sour apple, bay leaf, black pepper and salt. Boil the dish stiring continuously till done.

Serve borsch with pampushky and thin slices of salo. Add sour cream and fresh parsley before eating.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for a borsch with beef, haricot beans, and sour apple? If so, please let us know in the comments below or write us an e-mail.