Borscht (Ukrainian Beet Soup)

Borscht (Ukrainian Beet Soup)

By Ivan (Saskatchewan)


  • 12 cups water
  • 6 medium potatoes, peeled and chopped
  • 1 tablespoon butter
  • 1 small onion, peeled and finely chopped
  • 4 stalks celery, chopped
  • 2 tablespoons finely chopped fresh dill
  • 4 medium beets, peeled and finely chopped
  • Beets stems, chopped in ½-inch pieces (optional)
  • 1 cup coarsely chopped yellow beans
  • 1 cup coarsely chopped green beans
  • 1 cup coarsely chopped and peeled carrots
  • 1 cup fresh or frozen peas
  • 1 cup pureed tomatoes
  • Salt, pepper and lemon to taste
  • Greek yoghurt and dill for garnish


  1. In a large pot, bring the water to a boil over medium-high heat. Add ¾ of the potatoes into the pot and boil until soft, about 8 minutes. Leave the potatoes while you cook the veggies.
  2. Meanwhile, in a medium sauté pan, melt the butter over medium heat. Add the onion and celery until soft, about 5 minutes. Add chopped dill and stir.
  3. Remove the potatoes from the pot with a slotted spoon to a large bowl, reserving the water. Mash the potatoes with a potato masher or fork. Add the onion-celery mixture.
  4. Into the reserved water, add the chopped beets, beet stems, if using, yellow and green beans, and carrots and simmer on medium-low heat for 10 minutes.
  5. Add remaining ¼ of potatoes, the peas, mashed potato mixture and puréed tomatoes and simmer till all vegetables are tender about 10 minutes. Add more water if needed during cooking and salt and pepper to taste. Season with salt and pepper and serve with a squeeze of lemon and a dollop of Greek yoghurt and dill.


Makes 8 Servings

Cook Time: 28 Minutes/Active Time: 10 Minutes