Ukrainian Borscht by Yevhen
105 mins (prep 60, cooking 45)
18 ingredients
12-16 servings
This recipe is as close to my late grandma's as I can recall. Although she had no mother to teach her cooking, went to Polish school before WWII, and spent her adolescent years among Polish/Ukrainian girls in Germany as an Ost-arbeiter, she still was the best cook when it came to traditional (Central-) Ukrainian cuisine. So, this borsch is still what I'd call Naddnipryanski Ukrainian due to number of ingredients and various cooking methods involved. I am also used to meatless borsch as we were not so spoiled in the waning days of the evil empire and meat was somewhat of a luxury to us, plus grandma preferred vegetarian borsch because it would stay fresh for much longer, unlike borsch with meat. My cooking was also heavily influenced by my time in NY where I've tried borsch in many a restaurant/diner/friend's home. Thanks to all my friends and places in NY.

Categories:  vegan , european , kosher , <-4-hours , vegetarian , soups-&-stews , jewish-(ashkenazi) , vegetable , time-to-make ,
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Serving Size (54.01 g)
Servings 12
Amount per Serving
Calories 146.31 Calories from Fat 25.38
% Daily Value *
Total Fat 2.82g 52.07%
Saturated Fat 0.27g 16.26%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 14.03mg 7.02%
Total Carbohydrate 23.13g 92.53%
Dietary Fiber 5.64 g 270.72%
Sugars 2.45 g %
Protein 8.43g 202.42%
Vitamin A 216.3IU% Vitamin C 3.57mg%
Calcium 87.37mg% Iron 3.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh, fresh parsley, fresh dill, dash salt