Ukrainian barszcz – ukrainian beetroot soup


Ukrainian barszcz (or ukrainian beetroot soup, in polish ”barszcz ukrainski”) is one of my favourite soups. My mom would always make it in spring and summer, using all the delicious,new vegetables. It always seemed like a lot of work, but lately I gave it a go myself, and it really wasn’t that hard, and it’s certainly rewarding. If you’re cabbage and beetroot-fan, you’ll definately like this one!


serves 8:

4 chicken legs(thigh and drumstick,with skin on)

about 300g of shredded,white cabbage

400g of cooked beetroot- grated

3 large carrots, cut into thirds

1 can- 400g of white beans- drained and washed

optionally- 4-5 handfulls of kale or curly kale.

1 leek, cut into thirds

3 large potatoes, peeled and diced.

40ml of heavy cream

salt,pepper,sugar,vinegar- to taste

1 tsp of tomato puree

2 stock cubes, chicken flavour

about 150ml of beetroot concentrate- or barszcz concentrate- available in polish delis.

fresh dill to garnish.


the list of ingredients might seem long, but its a really relaxing, one-pot meal to cook. so don’t let that fool you;)

Put your chicken legs, leek and carrots into a large pot,cover with cold water-so the meat and vegetables are well covered, add your stock cubes, and bring to a boil.After that, cook for 45 min total,until the meat is fully cooked and falling off the bone.After about 18-20min remove the leek and carrot, and cut into chunks, setting them aside for later.

After 40min the meat will be tender and falling off the bone,remove it from the stock and let it cool slightly,before peeling the meet from skin and bones. shred the meat into bite-size chunks.

Add your shredded cabbage,curly kale and potatoes into the stock and let them cook for about 10-15min until completely tender. Then add your carrot and leek,the meat, shredded beetroot and the beans. Let everything heat through before adding the tomato puree, beetroor soup concentrate,salt,pepper, and about 1-2 tsp of sugar. You might need to add a teaspoon of vinegar, if you want your soup to be a bit more sweet and sour. Add your cream in the end, and turn the heat off. The soup will have a nice pink-red colour and will be filled with tasty vegetables. Serve with some fresh dill on top- you can choose to add a bunch of chopped dill to the soup, for extra flavour 😉 enjoy!


2013-06-22 17.47.44


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