Ukrainian Style Borscht

Borscht is one of those dishes that tells the story of migration and memory. Brought to Canada by Ukrainian settlers who arrived on the Prairies in the late 1800s, it became a staple on homestead tables, especially in Manitoba, Saskatchewan, and Alberta. The hearty beets, cabbage, and potatoes mirrored what could be grown in Canada’s fertile soil, making it both practical and comforting. Today, borscht is not just a Ukrainian tradition, but a Prairie classic — a bowl of warmth that connects family kitchens across generations.

Prep Time: 20 minutes

Total Time: 1 hour

Serves: 6–8

Ingredients

• 2 tbsp butter or oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 medium carrots, grated

• 2 medium potatoes, diced

• 1 small head cabbage, shredded (about 4 cups)

• 3 medium beets, peeled and grated

• 8 cups beef or vegetable stock

• 2 tbsp tomato paste

• 2 bay leaves

• 1 tbsp red wine vinegar or lemon juice

• Salt & freshly ground black pepper, to taste

• Fresh dill, for garnish

• Sour cream, for serving

Method

• Heat butter or oil in a large pot over medium heat. Add onion, garlic, and carrots. Cook until softened, 5–6 minutes.

• Stir in potatoes, cabbage, and beets. Cook another 5 minutes, stirring often.

• Add stock, tomato paste, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 40–45 minutes, until vegetables are tender and the soup is rich in colour.

• Stir in vinegar or lemon juice. Season with salt and pepper.

• Remove bay leaves, then ladle into bowls.

• Serve hot, topped with a dollop of sour cream and a sprinkle of fresh dill.

Variations

• Prairie Style – Add smoked sausage or bacon for a heartier version.

• Summer Fresh – Use young garden beets and new potatoes, served slightly chilled.

• Vegetarian – Keep it meat-free and finish with a splash of apple cider vinegar for brightness.