Some ingredients in a Ukrainian recipe are 2 pounds of beef flank or short ribs, 3 quarts of water, 2 teaspoons of sea salt, 1 medium carrot and 1 medium celeriac, peeled. Cut about one quarter to flavor the broth, and cube the rest.
Remaining ingredients in Ukrainian borscht are an unpeeled onion, 8 allspice berries, 3 medium to large beets with the green tops removed and 2 tablespoons of vegetable oil or butter. Other ingredients are 2 large, coarsely chopped onions; 1 medium parsnip, peeled and cubed; 1 large carrot, cut into 1/2 inch cubes; and 2 medium potatoes, cubed. A further ingredient is 2 medium turnips, cubed. These can be substituted for 2 cups of chopped cabbage.
Other ingredients are 1/2 teaspoon of black pepper, freshly ground and 1 heaping tablespoon of tomato paste. There are also 8 to 10 large, crushed garlic cloves, the juice of 1/2 lemon, about 1 cup of sour cream and 3 tablespoons of dillweed, finely chopped. The last ingredient is 3 tablespoons of fresh, flat leafed parsley, also finely chopped.
The soup is prepared in a 5- or 6-quart stockpot by first boiling the meat and the water and baking the beets in a 400 degree oven for about an hour. The broth is strained and set aside, then the stockpot is cleaned out and the rest of the vegetables are sautéed in butter before the other ingredients are re-added.