Wash beetroots thoroughly and cut the greens off.

Cut onions, celery stalks, carrots and beetroots into cubes. Heat some oil on a frying pan and cook until the onion turns translucent. Then add tomato puree and cook for 5-7 minutes.

Add water to a pot and bring to a boil. Add finely shredded cabbage and beetroot greens, chopped green bell peppers and cubed zucchini and bring everything to a boil. Cook for 5-10 minutes and then add sauteed vegetables.

Add peppercorns, cook for 5 more minutes and remove from heat.

You will need:

For borscht:

  • Water – 6 cups
  • Beetroot with greens – 8 oz
  • Fresh green cabbage – 7 oz
  • 1 carrot
  • 1 white onion
  • ½ green bell pepper
  • 1 celery stalk
  • 1 zucchini
  • Tomato puree – 5 tablespoons
  • Vegetable oil – 2 tablespoons
  • 5 peppercorns
  • Salt – to taste


  1. You can use ¼  celery root instead of a celery stalk
  2. You can serve borscht and sprinkle with chopped celery greens, dill and green onions.


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