Traditional Ukrainian Borsch


  • 2 Chicken thighs, cut into 1” pieces (can use beef sirloin if desired)
  • 12 Cups of cold water
  • 2 tbsp Salt, more to desired taste
  • 4 Large potatoes (or 5 small), diced
  • 2 tbsp Olive oil
  • 1/2 Onion, finely diced
  • 2 Medium carrots, peeled and grated
  • 2 Bay leaves
  • 3 Medium beets, peeled and grated
  • 2 tbsp sugar
  • 1 tbsp vinegar
  • 3 tbsp Sour cream
  • 3 tbsp ketchup
  • 1/2 Small cabbage, thinly sliced
  • 2 tsp Dill for garnishing


  1. In a large pot with 12 cups of cold water, add chicken thighs and 2 tbsp salt and bring to a boil, skim off crud that rises to the top.
  2. While waiting for the pot to boil prepare all your vegetables.
  3. In a skillet heat 1 tbsp of olive oil, saute onions for about a minute, then add the carrots until softened.
  4. Once the chicken has been boiling for about 15 min, turn heat down and add diced potatoes.
  5. After a few minutes add the bay leaves and the sauteed onions and carrots into the pot.
  6. Using the same skillet, heat 1 tbsp of olive oil, add beets, sugar, and vinegar, mix constantly until softened, then add to the pot.
  7. Next in the skillet mix together sour cream and ketchup, until it boils, then add to the pot.
  8. Add sliced cabbage into the pot and bring back to a boil.
  9. Remove bay leaves, and add additional salt if desired.
  10. Let stand for about 20 minutes, then serve with dill, and a dollop of sour cream.

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