When it comes to Ukrainian soup recipes, borshch (often spelt borscht in English) is the most popular option with tons of variations.
However, there are other uniquely Ukrainian soups I want you to know about as well.
So I’ve gathered the best borshch ideas and a few more Ukrainian soups to try next.
Best Ukrainian Soup Recipes
Traditional Ukrainian cuisine offers soups with straightforward ingredients but complex flavors. They’re often based on meat broths, although easily adaptable to vegetarian or vegan diets.
If you’re looking for a bowl of soup to warm your day, you’re in the right place.
Best Borshch Ideas
This iconic beet soup is made with hearty beef, cabbage, potatoes, carrots, garlic, bay leaves, coriander powder and fresh dill.
The authentic recipe often features pork so you can use it instead of beef or add a combination of both.
It’s a very comforting soup especially when served with a dollop of sour cream, and rye bread or pampushky (garlic bread buns).
Check out these classic Ukrainian snacks for more accompaniments.
Another Ukrainian-inspired recipe makes a hearty soup with the addition of chickpeas. The base here is chicken broth and I can’t lie, I often use chicken instead of pork simply because it’s quicker.
Then you need some simple vegetables and spices to make it taste authentic—beets, carrots, onions, garlic, black pepper and dill.
Canned chickpeas are the final touch that adds both protein and texture.
Borshch can have the same delicious taste made vegetarian. All the original ingredients, except meat, come together beautifully in this meatless version.
I always recommend adding some protein like beans or lentils to make it more filling. This spin on borshch includes green beans which is an exciting change.
This vegan version of borshch is made in an instant pot with vegetable broth and traditional veggies plus canned peas. You can also make it on the stovetop over medium heat.
This recipe uses fresh dill, parsley and lemon juice for extra flavor.
It’s a very quick recipe and it’s totally fine to make it with store-bought broth for even easier prep.
Vegan borsch is a popular food for Ukrainian Christmas Eve which is all about lean dishes.
Although it’s not as popular, at least not in the region where I come from, cold beet soup is a refreshing alternative to the classic borshch.
It’s made with beets, cucumbers, green onions, and dill combined with kefir (fermented milk drink). It can be topped with chopped cucumbers and boiled eggs.
This pink soup is also known as kholodnyk in Ukrainian from the word “kholod” meaning cold.
More Ukrainian Soups
Kapusniak (Cabbage Soup)
This cabbage soup features meat broth, sauerkraut or fresh cabbage, grains (usually millet) and other veggies. It’s a pleasantly sour soup which can be served with sour cream for extra richness.
Mushroom Soup
You can find mushroom soup in different variations across Ukraine. It’s often made with a mix of dried mushrooms and vegetables.
Mushroom soup with dumplings is the most satisfying option for my taste.
Green Borscht (Sorrel Soup)
Sorrel soup is a very unique and delicious soup. Sorrel, an often overlooked garden herb, provides an amazing sour taste.
Apart from fresh sorrel leaves and the usual root vegetables found in Ukrainian soup recipes, it includes chopped hard-boiled eggs.
Everything is cooked in a pork or beef broth.
Buckwheat Soup
Take all the classic Ukrainian soup ingredients like flavorful broth, carrots, onions, and potatoes, and add buckwheat groats for a hearty twist.
This Ukrainian recipe creates an amazing soup, probably one of my favorites. Try some buckwheat if you can; it’s gluten-free, filling, and so good for you.
Bohrach
Bohrach is a soup of Carpathian cuisine made with meat, sweet pepper, ground paprika, tomatoes, potatoes, carrots and spices.
It can have several types of meat included to make a very filling hot soup. It’s often quite spicy—exactly what you need to warm up.
Try out the recipe right away!
Ingredients
- 3.5 oz pork belly or fatty bacon (100 g)
- 1 ⅓ lb. stewing beef (600 g)
- 4-5 medium potatoes
- 2 large bell peppers (any color)
- 2 ripe tomatoes
- 1.5 tbsp tomato paste
- 1.5 medium onions
- 1 small hot chili pepper (adjust to taste)
- 1.5 tbsp smoked paprika
- 1.5 tbsp sweet paprika
- Salt and freshly ground black pepper
Instructions
- Begin by dicing the pork belly into small pieces and rendering it in a large pot until crispy.3.5 oz pork belly or fatty bacon
- Cut the stewing beef into bite-sized cubes and add them to the pot, browning on all sides in the rendered fat.1 ⅓ lb. stewing beef
- Dice the onions and add them to the pot with the beef, letting them soften and become translucent.1.5 medium onions
- Meanwhile, peel the potatoes and cut them into medium chunks. Add these to the pot along with the beef and onions.4-5 medium potatoes
- Chop the bell peppers and tomatoes into bite-sized pieces, then toss them into the pot.2 large bell peppers, 2 ripe tomatoes
- Stir in the tomato paste and pour enough water to cover all the ingredients. Let it simmer gently for about 30–40 minutes, stirring occasionally.1.5 tbsp tomato paste
- Finely slice the hot chili pepper (seeds removed for less heat) and add it to the stew along with the smoked and sweet paprika. Season generously with salt and freshly ground black pepper.1 small hot chili pepper, 1.5 tbsp smoked paprika, 1.5 tbsp sweet paprika, Salt and freshly ground black pepper
- Allow the Bohrach to simmer for another 15–20 minutes until the flavors meld together and the meat is tender. Taste and adjust seasoning if needed.
- Remove from heat and let it rest for 15–20 minutes before serving. This allows the flavors to develop even further. Serve hot, perhaps with a dollop of sour cream or a sprinkle of fresh herbs on top.
Looking for more Ukrainian dishes? Don’t miss these ideas: