Cooking Borscht
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  • Borscht Varieties
    • 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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Cucumbers

Cucumbers are very popular vegetables, known for their fresh flavor and crisp crunch. Cucumbers are easily recognizable thanks to their long cylindrical shape and bright green color. Cucumbers can be enjoyed eaten raw or pickled.

Sides for Borscht

Tzatziki Sauce

Peel the cucumber and shred it. Leave for 20 minutes and then wring out all the liquid. Peel and chop garlic and dill. Mix grated cucumber, garlic, dill, juice of ¼ lemon and salt in a bowl. Cover and leave in the fridge for at least 1 hour. You will Read more…

By Oleksii Revenko, 4 years ago
Soup - Cold Borscht - Cold Borscht With Sorrel
Cold Borscht

Cold Borscht with Sorrel

Zesty and a little bit tart sorrel, fresh radishes, tomatoes, cucumbers and greens make the best option for a quick summer meal. This borscht is healthy and refreshing – exactly what you need during hot summer days. Cut sorrel into thin strips, place in a pot and cover with salted Read more…

By Victoriia Revenko, 4 years ago
Cold Borscht

Summer Borscht with Tzatziki Sauce

This is a chicken broth based summer borscht that is served cold. Zesty, refreshing and quite nutritious, this borscht will surprise you with a distinct flavor and interesting taste. To make broth for this borscht you can use chicken bones or any other part of the chicken that you have Read more…

By Victoriia Revenko, 4 years ago
Cold Borscht

Summer Borscht with Tzatziki Sauce

This is a chicken broth based summer borscht that is served cold. Zesty, refreshing and quite nutritious, this borscht will surprise you with a distinct flavor and interesting taste. To make broth for this borscht you can use chicken bones or any other part of the chicken that you have Read more…

By Victoriia Revenko, 4 years ago
Cold Borscht

Cold Borscht with Maple Sap

Boil fresh eggs for 10 minutes. When the eggs are hard boiled, place them in cold water with ice to cool. Crack, peel and cut the eggs into cubes. Pour 6 cups of maple sap into a pot. Peel the cucumbers and cut them into little cubes. Cut marinated beetroot Read more…

By Victoriia Revenko, 4 years ago
Soup - Cold Borscht - Cold Beetroot Borscht
Cold Borscht

Cold Beetroot Borscht

Light and very refreshing summer borscht that is consumed cold. Baked beetroot adds a little sweetness and sour cream adds that nice kick. Take half of the beetroot needed for this recipe, peel and place in a pot. Add 3 cups of cold water, vinegar and bring to a boil. Read more…

By Victoriia Revenko, 4 years ago
Cold Borscht

Cold Borscht with Baby Beetroot

Wash baby beetroot thoroughly and cut the stalks and green leaves off. Peel the beetroot, place into a pot, cover with water and bring to a boil uncovered. Cook on high for 30 minutes. Take boiled beetroot out, cool it and cut into strips. Strain beetroot broth. Cut beetroot stalks Read more…

By Victoriia Revenko, 5 years ago
Cold Borscht

Cold Meat Borscht with Radishes

Wash beef under warm running water. Place into a pot, turn the heat to medium low and bring to a boil. When it starts to boil, skim off the foam, cover with a lid, turn the heat to low and let it simmer for 3 hours. Add salt 30 minutes 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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