Where to try borscht in Kyiv: 10 unusual variations
10 unusual takes on borscht and where to try them in Kyiv.
Ukrainian borscht is often considered a national dish of Ukraine, but there’s no single recipe. Across the country, you’ll find versions made with mushrooms, beans, fish, dried fruit, and plenty of other ingredients. Ukrainian chefs are still finding new ways to make and serve this classic of traditional Ukrainian food.
In Kyiv, that might mean borscht with plum lekvar, blackcurrants, duck and kimchi, green borscht with smoked catfish, or even a borscht-inspired cocktail. Here are 10 unusual versions to try and where to find them in the city.
Borscht in a bread bowl — Tsarske Selo
A bread bowl you can actually eat.
At Tsarske Selo, near the Kyiv-Pechersk Lavra, the “royal-style” borscht is made with oven-roasted pork ribs and served in a pot made from rye dough.
It comes with salo, pickled cucumber, onion, garlic, and a pampushka. Once you’ve finished the borscht, you can eat the bowl too.
For groups, there’s also a “Family Feast” for four: borscht with veal served in a cast-iron pot, with mushroom-filled pampushky, salo with garlic, hot pepper, and garlic sauce.
Where? 22 Lavrska St.
Price: “Royal-style” borscht — UAH 225 (≈ $5); “Family Feast” for four — UAH 580 (≈ $13).
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Borscht with plum lekvar — 100 Rokiv Tomu Vpered
Plum lekvar added to borscht.
At 100 Rokiv Tomu Vpered, the borscht is cooked in an oven and finished with plum lekvar, a thick traditional fruit preserve.
Fruit is also baked with the beetroot, adding sweet and tart notes to the dish. The portion is generous at 500 g.
Where? 4 Volodymyrska St.
Price: UAH 510 (≈ $11) for 500 g.
Borscht with blackcurrants — Tovsta Kachka
Blackcurrants in red borscht.
At Tovsta Kachka, borscht is made using a traditional recipe with blackcurrants, beans, and pork ribs.
It comes with salo mixed with garlic, dark bread croutons, hot pepper, onion, and garlic.
Where? 15A Prorizna St.
Price: UAH 268 (≈ $6).
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Borscht with pear, prunes, and pig’s ears — Kanapa
A Chernihiv-style recipe with fruit and pig’s ears.
At Kanapa on Andriivskyi Descent, red borscht is made with pork broth, dried pear, beans, prunes, and pig’s ears. It comes with sour cream and garlic pampushky.
The presentation changes with the season. During the colder months, the borscht is served in cabbage; from May to October, it comes in a regular bowl.
Where? 19 Andriivskyi Descent.
Price: UAH 329 (≈ $7).
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Duck borscht with cherries — Halushka Poltavska
Duck and cherries in the same bowl.
At Halushka Poltavska near Bessarabska Square, borscht is made with duck broth, cherries, and pieces of duck meat.
It comes with Poltava-style salo, sour cream, bread, and spring onions. The cherries add a subtle fruity tartness.
You can also pair it with homemade kvass or one of the restaurant’s house infusions, including pepper or horseradish varieties.
Where? 5 Bessarabska Square.
Price: UAH 265 (≈ $6).
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Green borscht with smoked catfish — Hlek
Green borscht made with smoked catfish broth.
Hlek, a restaurant focused on contemporary Kyiv cuisine, makes its green borscht with smoked catfish broth, catfish fillet, roasted potatoes, three quail eggs, and fresh sorrel.
The restaurant recommends pairing it with Ukrainian wine made from Telti-Kuruk, a local grape variety.
Where? 6 Velyka Zhytomyrska St.
Price: UAH 360 (≈ $8).
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Kyiv-style borscht with mushrooms and a meat-filled pampushka — Hlek
A pampushka filled with slow-cooked oxtail.
Another unusual option at Hlek is its Kyiv-style borscht, made with vegetable broth, mushrooms, and beans, but no potatoes.
The pampushka is almost a separate dish: it’s sliced open, spread with hemp mayonnaise, topped with red onion, and filled with slow-cooked oxtail.
Where? 6 Velyka Zhytomyrska St.
Price: UAH 350 (≈ $8).
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Borscht with duck and kimchi — Publitsist
Kimchi instead of regular cabbage.
At Publitsist, borscht is made with homemade kvass, smoked duck fillet, peeled tomatoes, and kimchi.
The fermented cabbage gives it an extra tangy, spicy kick. It’s served with sour cream and cilantro.
Where? 25 Sichovykh Striltsiv St.
Price: UAH 315 (≈ $7).
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Red borscht with smoked cherries and dried pear — Ostannia Barykada
Smoked cherries and dried pear.
At Ostannia Barykada, red borscht comes with smoked cherries and dried pear. The cherries bring tart and smoky notes, while the pear adds a touch of sweetness.
It’s served with a pampushka and farm-made sour cream.
Where? 1 Maidan Nezalezhnosti.
Price: UAH 295 (≈ $7).
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“Drunken Borscht” — Ostannia Barykada
Borscht you can drink.
This one isn’t a soup at all. At Ostannia Barykada, the familiar flavors of borscht are turned into a cocktail.
“Drunken Borscht” combines smoked vodka, honey syrup, fresh lemon juice, and vegetable juice with soy sauce, chili, parsley, and spices. It comes with smoked bread on the side.
The cocktail was named after the “Evil Slayers” charity postage stamp issued by Ukrposhta on August 4, 2023.
Where? 1 Maidan Nezalezhnosti.
Price: UAH 240 (≈ $5).
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What else should you know about Ukrainian borscht?
In 2022, UNESCO inscribed the culture of Ukrainian borscht cooking on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding. The recognition isn’t about one particular recipe. It covers the wider tradition of making borscht, including family knowledge, local ingredients, cooking practices, and customs connected to the dish.
So there’s no single “correct” version of borscht. Recipes vary by region, family, and even occasion.
If it’s your first time in Kyiv, start with a classic Ukrainian borscht. Then try one of these less traditional versions and see just how different the same dish can be.
FAQ
Borscht is a traditional soup, best known in its Ukrainian beetroot-based form. It usually contains vegetables such as cabbage, potatoes, and carrots, cooked in meat or vegetable broth. Red borscht is typically served hot, often with sour cream and pampushky (Ukrainian garlic buns).
There’s no single recipe for Ukrainian borscht. Some versions are made with pork ribs, while others use beans or skip meat altogether. Many also include zazharka (sautéed vegetables), which adds depth of flavor. Beetroot gives red borscht its characteristic color and helps balance its sweet and sour taste.
Borscht is deeply rooted in Ukrainian food culture, although related soups are also made elsewhere in Eastern Europe.
There’s no single documented date or place where borscht was invented. Its history spans centuries, with Ukrainian traditions playing a central role in the dish as it’s known today.
Today, “borscht” refers to a family of soups, although it’s often described in English simply as beet soup. The best-known version is Ukrainian beetroot soup. The name is historically linked to hogweed, a plant used in earlier sour soups.
