Tasty Ukrainian Borscht

Dr. Nandi's Cold Borscht



  • 1 lb. beets beetroot, peeled and cut into matchsticks
  • 2 medium onions sliced into half-moons
  • 2 large carrots peeled and cut into matchsticks
  • 3/4 lb. white cabbage cut thinly into shreds
  • 2 Tbsp olive oil
  • 5 cups vegetable stock
  • Juice of 1/2 a lemon
  • Salt to taste
  • Coarsely ground black pepper
  • Sour cream optional, omit for vegan soup
  • Finely chopped parsley for garnish


  • Cut the onions, carrots, and beets and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot.
  • Reserve a small amount of beet to grate and add near the end to enliven the color.
  • Bring the vegetable stock to a boil. When the vegetables are soft , add the shredded cabbage and the hot stock.
  • Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
  • Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste.
  • Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
Tried this recipe?Let us know how it was!