This borscht-like soup is a staple in Ukrainian kitchens. The beets give it a lovely red colour and the vinegar and lemon juice give the soup a nice tang.

Yield: Serves 6.



  • 6 slices bacon, chopped
  • 1 cup finely chopped onion
  • 1/2 cup diced celery
  • 4 cloves garlic, finely chopped
  • 3 cups beef broth
  • 3 cups chicken broth
  • 3 cups julienned peeled beets
  • 2 cups sliced carrots
  • 4 stalks fresh dill or 1 tsp dried dill weed
  • 2 cups cubed peeled yellow potatoes (1/2 inch)
  • 2 cups chopped green cabbage
  • 2 tbsp fresh lemon juice
  • 2 tbsp white wine vinegar
  • 1 tsp grated lemon peel
  • Salt and freshly ground pepper*
  • Sour cream*
  • Chopped fresh dill*


  1. ​Cook bacon in a Dutch oven over medium heat until browned and crisp. Remove from heat.
  2. Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off all but 2 tbsp fat from pan. Return pan to medium heat. Add onion and celery; sauté, scraping to loosen browned bits, until vegetables are softened, about 5 minutes. Add garlic and sauté for 1 minute. Stir in beef broth, chicken broth, beets, carrots and dill stalks. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes.
  3. Return bacon to pan. Add potatoes and cabbage; cook, covered, stirring occasionally, until potatoes and cabbage are tender, about 10 minutes. Remove from heat.
  4. Remove and discard dill stalks. Stir in lemon juice, vinegar and lemon peel. Season to taste with salt and pepper. Ladle into bowls. Top with sour cream and chopped dill. This soup does not freeze well.
Nutritional analysis per serving:


162 calories, 4.4 g fat, 9.9 g protein, 21.7 g carbohydrate, 5.3 g fibre, 414 mg sodium

*Ingredient not included in nutritional analysis.