A bowl of Ukrainian borshch and a shot of vodka

Here’s the recipe I’d intended to post last week, before that heat wave hit. Today, it’s cool and in the 60s, with fog in the morning and just a nip of autumn in the air: soup weather.

I have never been a fan of cold soups. They just taste wrong to me, none more so that Russian borscht, beet soup served cold with sour cream. I love beets, but if I’m eating them cold, I want them pickled or in a salad. Even warm, borscht doesn’t thrill me. It’s too simple, just beets and onions and broth and sour cream.

Then I met my husband, whose mother was Ukrainian, and she introduced me to Ukrainian borshch (shown above with a shot of vodka for cold winter nights), which is a rich and varied vegetable soup rather like minestrone, but made entirely with winter vegetables. In the summertime, when my garden is bursting with produce, I will often make something I call borschtrone, and its Italian or Ukrainian character is determined most by whether I have basil or dill to season it with.

The following recipe is the version used for Sviat Vechir, the traditional twelve-course meatless Christmas dinner (more on that later this year), so it works very well as a vegan entree. It can also be easily “beefed up” by substituting chicken stock and adding red kidney beans and/or chunks of kielbasa. Delicious with pierogies (varenyky if you’re Ukrainian) and fresh rye bread.


  • 1 cup fresh or dried mushrooms
  • 1 large onion, chopped
  • 2 cloves garlic, pressed or finely chopped
  • 3 Tablespoons vegetable oil (canola or sunflower work well)
  • 2 cups beets, diced
  • 1 cup carrots, diced
  • 1 potato, diced
  • 1/2 teaspoon dill (fresh or frozen)
  • 1 teaspoon fresh parsley
  • 3 cups shredded cabbage (I often substitute kale and/or beet greens)
  • 1/2 cup tomato juice or canned or fresh diced tomatoes
  • 3 peppercorns
  • lemon juice to taste
  • salt and pepper
  • 8-9 cups water or vegetable stock

If you are using dried mushrooms, place in a bowl and cover with boiling water. Allow to soften and reserve the liquid for later. Slice mushrooms (fresh or reconstituted).

Saute the onion and garlic in oil until transparent. Add mushrooms and saute slightly. Add beets, carrots, and potato and saute until just beginning to soften around the edges. Add cabbage/greens, dill and parsley and cook along with the tomatoes/juice and water/stock. If you used dried mushrooms, include the reserved liquid here, reducing the amount of water/stock accordingly. Season to taste. Simmer until all vegetables are tender. (if you are using an Instant Pot, set it to Stew for 25 minutes). Add lemon juice with caution since you want the borshch tart, not sour. (I have a daughter who dislikes sour things, so I often omit it altogether.) Garnish with additional dill and parsley and serve with optional sour cream or tofu alternative. Serves 6-8.