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This hearty stew is a favorite of many Ukrainian people—including our own Ukrainian snack suppliers! Traditionally served with bread, Borscht gets its vivid red color from beets.


  • 12 cups broth (beef or vegetarian)
  • 4 cups red or green cabbage, thinly sliced
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 2 large beets, peeled and chopped
  • 4 large potatoes, peeled and diced
  • 2 garlic cloves, minced
  • 6 oz canned tomato paste
  • 1 tbsp white vinegar
  • 1 tsp maple syrup or your favorite sweetener
  • 1/4 cup fresh dill, finely chopped
  • Fresh parsley to garnish (optional)
  • Salt and pepper to taste


  1. Bring broth to a boil
  2. Add cabbage, cover, and boil for 15-20 minutes until cabbage is softened
  3. Heat 1 tsp vegetable oil in a large skillet. Sauté onion and carrot until softened, about 5 minutes
  4. Add beets to sauté pan and cook for another 5 minutes
  5. Add sautéd veggies, potatoes, tomato paste, and a pinch of salt to the broth. Cover, bring to boil, then reduce heat to low and cook for 20 minutes
  6. Turn off heat. Add vinegar, maple syrup, garlic, and a pinch of pepper. Let sit for 5-10 minutes to infuse flavors
  7. Stir in dill and salt and pepper to taste
  8. If you’d like, top with parsley and a dollop of your favorite sour cream or unflavored yogurt.
  9. Serve with warm bread.