Hot Ukranian Borscht

Author: Natasha Pogrebinsky

Natasha and Sasha Pogrebinsky were born in Kiev, Ukraine. Their family had to flee to the United States when they were both young children. Natasha and Sasha are now the co-owners of Bear NYC (Natasha is also the chef), a restaurant that celebrates that traditional dishes of their homeland. This borscht, served hot with warm garlic bread, is one of the signature dishes on their menu.

Makes 2 Quarts
About 8 servings


1 head of medium green cabbage – shredded
1 large yellow onions – diced
2 carrots -diced
4 medium beets – slow boil covered in water for about 45 minutes or until tender, peel, let cool.
3 cloves garlic – thinly sliced
1/2 stick of unsalted butter or about 1/8lb
1 small potato – peeled, diced
1/2 bunch of parsley – chopped
1/2 bunch dill – chopped
1 cup tomato paste
1 cup stewed tomatoes – its ok to use canned, diced
2 bay leaf
fresh ground black pepper
kosher salt
3 Quarts Chicken or Beef or Vegetable Stock
Optional 1 cup kidney or navy beans
Optional 1 cup diced cooked chicken or beef or cooked mushrooms


1. In a medium stock pot melt the butter and brown the onions, carrots and garlic.
2. Add the cabbage and 1/2 cup of stock, allow the cabbage to sweat for 5 minutes.
3. Add the rest of the stock and all the ingredients except the herbs and seasoning.
4. Let come to a boil, turn to medium heat, season to taste.
5. Let simmer for 25 minutes, then add diced beets, simmer for 10 more minutes and add herbs.
6. Serve with a dollop of sour crème.

* Borscht is ideal with cold vodka shots and warm garlic buns.