Ukrainian Borscht

A soup made of beets and cabbage.

Makes about 6 to 8 servings.


  • 1 cup white beans (pre-soaked overnight)
  • 1 chicken leg (on the bone)
  • 2 medium tomatoes (whole)
  • 1 medium beet (peeled and grated)
  • 1 carrot (peeled and grated)
  • 1 medium onion (chopped)
  • 1 or 2 bell peppers (chopped)
  • 2-3 potatoes (peeled and cubed)
  • 3 cups cabbage (thinly sliced)
  • 1 tablespoon fresh dill (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 2 tablespoon sunflower oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 spoonful tomato paste
  • 1 bouillon cube


  • If the beet is hard, boil it for 45 minutes to an hour, until it is medium-soft.
  • In a large soup pot with 6-8 cups water,  bring the chicken leg to a boil.
  • Wash tomatoes and add to boiling water, whole.
  • Boil 15 minutes, and then remove the tomatoes and chicken.
  • Clean chicken meat off the bone and set aside for later use. 
  • Leave the bone in the pot for flavor.
  • In a separate pan, heat the grated beet, carrot, and onion in oil for 5 minutes.
  • Season with salt and pepper.
  • Add sliced green pepper, and saute 5 minutes more.
  • Add potatoes and white beans.
  • Simmer 5 minutes, until potatoes are softened but still keep their form.
  • Add fried mixture, bouillon, tomato paste, boiled tomatoes and chicken meat to the pot.
  • Simmer 15 minutes and then add sliced cabbage, parsley, and dill.
  • Simmer 10 more minutes or until beans are fully cooked.
  • Serve hot with a spoonful of sour creme.  

#soup #glutenfree

Recipe submitted by Anatoliy Sakhno, Peace Corps Staff

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