Cooking Borscht
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    • Borscht with meatballsBorscht recipes with meat added in the form of meatballs. This borscht variety is especially loved by kids. Meatballs can be added to any borscht – green or classic red with beets.
    • Borscht with bone-based brothThese recipes start with beef bones as a base. Slow cooking beef bones makes the broth very thick, flavorful and savory. Fresh green cabbage, potatoes or beans, carrots, onions and of course beets add a variety of flavors to the most popular beetroot soup in the world.
    • Cold BorschtCold borscht is also known as Summer borscht or Chilled borscht. Cold borscht is very popular in summer months – it’s refreshing, has a kick of lemon and dill and is often served with boiled eggs and sour cream.
    • Poultry BorschtDuck, chicken, turkey and goose are used in poultry borscht recipes. Lighter than beef or pork soups, poultry borscht is packed with vitamins and flavors of various fresh vegetables and greens.
    • Mushroom BorschtMushroom borscht is very popular in Western regions of modern Ukraine and Carpathian mountains. Mushrooms add some forest aroma and, if used in vegetarian borscht recipes, provide that hearty and thick flavor without using meat.
    • Vegetable BorschtVegetarian borscht is not less flavorful, warm, hearty and filling than a meat borscht. Packed with the earthy notes of beets, fresh cabbage, root vegetables and sometimes mushrooms, vegetable borscht is a perfect alternative to a pork of beef soup.
    • Borscht without beetsIs borscht without beetroot still a borscht? You bet! Flavorful and authentic Ukrainian borscht recipes that happen to have no beets but otherwise boast full flavor and amazing taste
    • Ukrainian BorschtHistorically correct and authentic Ukrainian borscht recipes some of which date back to 13th century. Some recipes call for beetroot brew, bread kvass, sauerkraut or fermented beets. As authentic as it gets!
    • Green BorschtGreen borscht is also known as White Borscht or Sorrel Soup. Spinach, collard greens and mustard greens are also widely used. Green borscht is light, loaded with vitamins, greens and bright flavors. This spring season soup can be meaty or vegetarian.
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Beetroot Brew

Fermented drink made from beetroot, sugar and sometimes, rye bread.

Ukrainian Borscht

Green Cold Ukrainian Borscht

This borscht hits all the marks for great summer dish. It’s fresh and zesty thanks to sorrel, it’s light and packed with vitamins and minerals. There’s no meat used in this borscht, however boiled eggs make a great source of protein. Try this one and you won’t be disappointed. Start Read more…

By Victoriia Revenko, 4 years ago
Ukrainian Borscht

Ukrainian Borscht for Christmas

This is a very traditional Ukrainian borscht recipe for Christmas. It’s a lenten recipe because Ukrainian forefathers were fasting before Christmas, however, using beans and mushrooms in this recipe makes it very heartful and flavorful. Merry Orthodox Christmas! Soak the beans in cold water for 5-8 hours. Then boil the Read more…

By Victoriia Revenko, 4 years ago
Vegetable Borscht

Vegan slow cooked borscht

This is a perfect summer borscht for those who doesn’t eat meat. Light and tasty, it will give you energy that will fuel you day! First, you need to choose an oven proof pot. Glass or ceramic pot will work best. Cut your beetroots and onions into thin strips. Mix Read more…

By Victoriia Revenko, 4 years ago
Poultry Borscht

Borscht with Chicken and Green Beans

This is one of the oldest borscht recipes that dates back to the 17th century. It’s quite simple and uses only a few ingredients that were generally accessible in any Ukrainian village. Historically correct cuisine at it’s finest. For this recipe you will need a whole chicken. Cut the chicken Read more…

By Victoriia Revenko, 4 years ago
Ukrainian Borscht

Old Fashioned Ukrainian Borscht

This borscht is cooked in a clay pottery, so select a good deep clay pot beforehand. Cut beetroot, carrots, parsley roots, parsnip, leeks and yellow onion in small cubes; cut fresh green cabbages into 1 inch squares. Cut meat and bacon into bite sized pieces and place everything into a Read more…

By Victoriia Revenko, 5 years ago
Mushroom Borscht

Borscht with Mushrooms and Dried Prunes

Wash dried porcini mushrooms under cold running water, place them into a deep pot, add an onion cut in halves, add cold water and bring to a boil. Reduce heat to low and let the broth simmer for 2 ½ hours. Add salt when the broth is almost done. Strain Read more…

By Victoriia Revenko, 5 years ago
Ukrainian Borscht

Ukrainian Borscht with Mushroom Pierogi

Wash your dried porcini mushroom thoroughly, place in a deep pot, add cold water and bring to a boil. Turn the heat down and let the broth simmer for 2-2 ½ hours. Add salt when the broth is nearly done. Strain the broth. Take out the mushroom and use them Read more…

By Victoriia Revenko, 5 years ago
Categories
  • Borscht with bone-based broth
  • Borscht with meatballs
  • Borscht without beets
  • Cold Borscht
  • Green Borscht
  • Mushroom Borscht
  • Mushroom Soups
  • Pickle Soups
  • Poultry Borscht
  • Recipes
  • Sides for Borscht
  • Ukrainian Borscht
  • Vegetable Borscht
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