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Ukrainian barszcz (barszcz ukraiński)

The soup is a staple part of the local culinary heritage of many Eastern and Central European nations.


  • 1 lb pork bones
  • 1 bay leaf
  • 6 peppercorns
  • 2 grains allspice
  • 1 teaspoon salt
  • 2 beets
  • other soup greens based on preference
  • 1 onion
  • slice of Savoy cabbage
  • 2 cups diced potatoes
  • 2 cups pea or Lima beans
  • 2 tablespoons tomato concentrate
  • 1 cup beet concentrate of juice
  • 2 cloves garlic
  • ½ cup sour cream
  • 1 tablespoon flour
  • sugar for flavor
Ukrainian barszcz (barszcz ukraiński)


In pot combine 8 c water and lb pork bones. The bones cut away from pork chops to make Polish-style breaded pork cutlets are ideal for this purpose!

Add 1 bay leaf, 6 peppercorns, 2 grains allspice and 1 t salt. Bring to boil, reduce heat and simmer about 1 hr, skimming scum from surface.

Add 2 peeled, diced, raw beets and 1 portion diced soup greens, including an extra onion and simmer until tender.

Remove any meat from bones, dice and add to soup (discard bones).

Add a slice of Savoy (curly) cabbage and 2 c diced potatoes and cook until tender.

Add 2 c cooked (or canned, drained) pea-beans or lima beans, stir in 2 T tomato concentrate, 1 c beet concentrate or juice and 1-2 cloves crushed garlic and bring to boil.

Cream with 1/2 sour cream fork-blended with a heaping T flour.

Season with a little salt & sugar.

Serving Suggestions

This hearty soup can be a meal in itself when served with rye bread.