Prep time: 10-15 mins. | Cook time: 30 mins. | Serves: 4-5

Borscht is a sour soup with a distinctive red color that comes from beets. Borscht is common in Eastern Europe, particularly Ukraine where it is a common household meal.

This recipe is shared with Untiedt’s by one of our Ukrainian employees, Valentina. She hopes you enjoy this as much as her own family does!


  • 1 large red beet
    Peeled and cut into small matchsticks
  • 4 small potatoes (Yukon gold work great)
    Peeled and diced into small cubes.
  • 1 carrot
    Peeled and sliced thinly sliced.
  • ¼ of a small green cabbage
    Use ¼ of a small head of green cabbage. Chop into thin pieces.
  • 1 can kidney beans (rinsed)
  • 1 6oz can Tomato Paste
    (During prime tomato season, you can sub 1 large ripe tomato for the tomato paste. Simply blend the tomato and substitute for the tomato paste.)
  • 6 cups water OR vegetable broth


  1. Bring 6 cups of water or vegetable broth to a boil.
  2. Add matchstick beets to boiling water/broth.
  3. As the beets are boiling, add the small, cubed potatoes.
  4. Boil the beets and potatoes for about 5 minutes and then add the thinly sliced carrots, shredded cabbage, kidney beans, and tomato paste.
  5. Continue boiling for another 5-10 minutes until beets, carrots, and potatoes are tender.
  6. Finish with salt and pepper to taste.
  7. Garnish with a dollop of sour cream and fresh herbs such as dill and parsley.