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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Vintage cuisine

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

No Meat Borscht

Wash dried porcini mushrooms under cold running water and place into a pot. Add 1 onion cut in halves, roughly chopped parsley root and parsnip root, cover with cold water and bring to a boil. When it start to boil, reduce the heat to low and simmer for 2 ½ Read more…

By Victoriia Revenko, 5 years ago
Beetroot Borscht with Greens
Green Borscht

Beetroot Borscht with Greens

You will need fermented beetroots for this borscht. Please scroll to the bottom of the page to find the recipe for fermented beetroot. First, place dry porcini mushrooms into cold water and let them soak for 3 hours. Cut fermented beetroot and soaked mushrooms into fine strips. Place everything in Read more…

By Victoriia Revenko, 5 years ago
Poultry Borscht

Chicken Borscht with Green Beans

Cut chicken into several pieces and wash thoroughly. Place into a pot, cover with cold water and bring to a boil. Skim off any foam that appears when the chicken starts to boil. Turn the heat down to low, cover with a lid and simmer for 1-2 hours. The chicken Read more…

By Victoriia Revenko, 5 years ago
Ukrainian Borscht With Pork
Ukrainian Borscht

Ukrainian Borscht with Pork

Cut pork shoulder into bite size pieces, place into a pot and cover with cold water. Bring it to a boil, take off all the foam that appears, reduce heat to low and let it simmer gently. Cut beetroot into strips and place into a skillet with drawn bacon or Read more…

By Victoriia Revenko, 5 years ago
Mushroom Borscht

Mushroom Borscht with Onions

Wash dry porcini mushrooms under cold running water, place them into a deep bowl, add cold water and let them soak for 8 hours. After 8 hours, take them out, wash under cold running water again and cut them into strips. Strain the water that was used to soak the 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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