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NO CHOPPING REQUIRED! This Ukrainian Borscht is a Shortcut Beet Borscht soup recipe that is a quick (done in 30 minutes), homemade healthy and easy dinner recipe that is low-fat and delicious. You can realistically get home from work and make it that evening. If you are not a red meat eater, then substitute ground chicken or turkey. I have done this and you really can’t tell the difference. Or for a vegetarian meal, simply leave out the meat and use vegetable soup broth. Even with the extra lean ground beef, this Shortcut Ukrainian borscht is very Weight Watchers friendly at only 2 Weight Watchers smart points per serving!
I love being Ukrainian for a multitude of reasons.
We have awesome food and dancing, among other things. The only part I am not a fan of is the long, complicated last names, of which I was plagued with for the majority of my life (then happily ditched when I got married). And then there’s also the stereotype of being cheap (like borscht). That is not a fun part of being Ukrainian either. Because, well, I’m not cheap.
Shortcuts are the best!
Although I do love borscht! I grew up on Ukrainian borscht but Baba’s traditional borscht takes a long time to make and I don’t have the time that Baba had in the kitchen. I’m guessing you don’t either. That is exactly why I created this quick and easy Ukrainian beet borscht recipe.
When I had kids and became a working Mom, I had even less time, so shortcut cooking became even more necessary. You don’t have to chop anything for this borscht and it calls for canned beets. And you don’t have to be Ukrainian to love this easy homemade borscht either, especially when it’s this quick and delicious!
I have also added non-fat evaporated milk as an option in this recipe. I love using it, as it gives the soup a rich, creamy taste. I got the idea from a friend who once made me borscht with whipping cream. It was magical! But since I don’t want all the fat and calories from whipping cream, I used non-fat evaporated milk and trust me, it’s just as magical!
NOTE: It will lighten the borscht a little. Here is how it looks with the evaporated milk added in:
So, if you are looking for an easy beef borscht recipe, this is your soup! Enjoy….
TERRI’S TIME SAVING TIPS:
1) I cook up ground beef ahead of time and keep it portioned in zip lock bags in the freezer until needed. Then I just drop it into the soup and it defrosts while cooking.
2) I cook up the whole bag of broccoli slaw, then freeze the remainder for next time
3) I also use minced or pureed garlic in a jar- this saves a lot of time mincing garlic
Terri’s Amazon picks:
If you love Ukrainian food, then give my other Ukrainian recipes a try!
For more great Ukrainian recipes, follow my Ukrainian Food Board on Pinterest!~
Ukrainian Shortcut Beet Borscht Recipe
- 1 500 g pkg extra lean ground beef approximately, or substitute ground chicken or turkey or no meat for vegetarian
- ½ pkg (340g/12 oz) fresh washed broccoli slaw about 1.5 cooked cups - see NOTES for recipe for remaining 1/2 bag of broccoli slaw
- 4 cups water
- 6 cups beef broth use vegetable broth for vegetarian
- 2 14 oz cans sliced beets drained
- 1 28 oz can diced tomatoes and juices
- 1 tsp minced garlic
- 3 tbsp onion flakes
- 1 tsp onion powder
- ½ tsp celery seed
- 2 tbsp brown sugar
- ½ cup red wine vinegar
- 1 bay leaf
- 2 ½ tbsp dill fresh is best, but freeze-dried or dry is fine
- 1/2 12 oz can fat-free evaporated milk OPTIONAL
- Dollop of light sour cream or non fat greek yogurt (optional)
- Add 4 cups of water to broccoli slaw and cook in microwave safe bowl with lid for 10 minutes in microwave, removing and stirring during cooking time (at halfway point – 5 minutes). Drain when done.
- While broccoli slaw is cooking, brown ground beef.
- Add all the remaining ingredients (except evaporated milk and Greek yogurt/sour cream) to large pot and bring to a boil on high on stove top.
- Reduce to medium and add drained ground beef and drained broccoli slaw. Continue to simmer on medium for about 15 minutes until broccoli slaw pieces are tender.
- Remove from heat and stir in evaporated milk (if desired). Remove bay leaf and serve with dollop (about 1-2 tsp) of greek yogurt or light sour cream, if desired.
This Recipe is Part of The Country Cook’s Weekend Potluck!