After taking a little break from the blog this last week, I’m back today to share with you a recipe that is very near and dear to my heart. This is my Baba’s Borscht Soup and I guarantee that you will love it!

A few things you need to know before I share the recipe with you. First, my heritage is French Canadian and Ukrainian. On my Dad’s side, we called his parents “Baba and Dido” which stands for “Grandma and Grandpa” in Ukrainian. I grew up with my Baba making us this soup every single time we visited them. It was a staple. Unfortunately, my Baba passed away over ten years ago, and so this recipe that she has passed down, means a lot to me. 


Secondly, you might be asking yourself what on earth is borscht anyways?! It’s a Ukrainian beetroot soup that is also very popular throughout eastern Europe in Poland, Belarus, Romania and Russia. There are also many variations out there, including white and green borscht, but today, I will be sharing with you the traditional beetroot Borscht.

I honestly haven’t had this soup in so long but while visiting my parents this Christmas season, my mom and I made a few batches of it and it’s even better than I remember. As I mentioned above, there are many variations even within the traditional beetroot style. You can change out the meat to be whatever you have on hand: chicken, turkey, beef, etc. You can also add in just about any root vegetable that you have on hand: potatoes, carrots, parsnips, celery, etc. 

Served on my Baba’s traditional Ukrainian dinnerware, I hope this borscht soup recipe brings your family as many warm memories as it does ours!

Baba's Borscht Soup
Traditional Ukrainian Borscht, made with beetroot, is sure to become a family favorite!
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
  1. 2 cups shredded fresh beets
  2. 1 cup carrots, chopped
  3. 1 cup onions, chopped
  4. 3 cloves garlic, crushed
  5. 3 1/2 cup beef stock
  6. 2 2/3 cups water
  7. 1 cup cabbage, coarsely chopped
  8. 1 Tbsp. butter
  9. 1 Tbsp. lemon juice
  10. Sour Cream, garnish (optional)
  11. Fresh Dill, garnish (optional)
  1. Cook beets, carrots and chopped onion, covered in the water for 20 minutes.
  2. Add in stock, cabbage, butter and lemon juice and continue to simmer, uncovered, for an additional 30 minutes.
  3. Top with sour cream and dill (optional) and serve warm!
Adapted from Katherine "Baba" Mudryk
Adapted from Katherine "Baba" Mudryk
Amidst the Chaos

Love & Blessings,



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1 Comment on Baba’s Borscht Soup

  1. Neelam
    December 30, 2015 at 11:02 pm (2 years ago)

    That dinnerware is incredible! I’m sure the soup is delicious, but I can’t get over that dinnerware! Thanks for sharing.


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