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Borscht is more than just a soup in Ukrainian cuisine, it’s a symbol of heritage, resilience, and togetherness.
This vibrant beet based dish is a culinary icon, as warm and welcoming as the Ukrainian spirit itself. Known for its deep red colour and complex flavours, borscht is a comforting presence at family tables, festive gatherings, and even casual meals.
Whether served steaming hot in winter or chilled in summer, borscht carries with it a sense of history and tradition that resonates in every bowl.
What Is Borscht?
Borscht is a hearty soup, traditionally built around the earthy sweetness of beets. While there are countless regional and family variations, its essence lies in a harmonious blend of vegetables, often enriched with meat or served as a vegetarian delight. The soup is typically finished with a dollop of sour cream, which not only adds creaminess but also balances the vibrant, tangy flavours.
In Ukraine, borscht is not just food; it’s an experience. It’s served with thick slices of fresh bread, often pampushky, soft rolls brushed with garlic oil, that are perfect for soaking up every last drop of broth. Borscht is a dish that invites you to linger at the table, savouring both its depth of flavour and the stories it inspires.
Ingredients and Taste
Borscht is a celebration of seasonal ingredients. Beets are the star, lending their signature deep colour and earthy sweetness. They are joined by cabbage, potatoes, carrots, onions, and often tomatoes, which add a subtle tang.
The soup is simmered with aromatic herbs like dill and bay leaves, creating a fragrant base. For richer versions, beef or pork is added, often on the bone to intensify the broth’s flavour.
The taste of borscht is layered and dynamic. It starts with the natural sweetness of the beets, followed by the brightness of vinegar or lemon juice, which provides a tangy counterpoint. The addition of sour cream introduces a velvety smoothness that ties everything together.
The vegetables contribute both texture and flavour, with the cabbage and potatoes offering heartiness, while the dill adds a fresh, herbal finish. The result is a soup that feels simultaneously light and deeply nourishing.
A Taste of History
Borscht’s roots run deep in Eastern Europe, and while its exact origins are debated, Ukraine has long been its cultural and culinary home. References to borscht date back centuries, with its name derived from the Slavic word borshchevik, referring to hogweed, an early ingredient in the soup. Over time, the recipe evolved, with beets becoming its defining feature.
In Ukraine, borscht is much more than sustenance, it’s a dish steeped in ritual and symbolism. Traditionally, its preparation was a communal effort, bringing families together to chop, simmer, and share.
Every household has its own version, passed down through generations, often reflecting the region’s unique agricultural bounty. During times of hardship, borscht served as a humble yet nourishing meal, embodying the resourcefulness of Ukrainian cooks.
Ukrainian Borscht (Beet Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup:
- 2 medium beets, peeled and grated
- 1 large carrot, peeled and grated
- 1 large onion, finely chopped
- 3 medium potatoes, peeled and diced
- ½ medium cabbage, finely shredded
- 2 tbsp tomato paste
- 1 tbsp vinegar (apple cider or white)
- 2 tbsp sunflower oil (or any neutral oil)
- 1.5 litres beef or vegetable stock
- 200g beef brisket or stew meat (optional)
For Garnish:
- 100g sour cream
- 2 cloves garlic, minced
- Fresh dill and parsley, finely chopped
Directions
To begin, prepare the stock. In a large pot, bring the beef or vegetable stock to a simmer over medium heat. If using meat, add it to the pot and simmer for 45–60 minutes until tender. Skim any foam that rises to ensure a clear broth. Meanwhile, prepare the vegetables.
Heat the sunflower oil in a skillet over medium heat. Add the grated beets and carrots, stirring frequently. Cook for 5–7 minutes until softened, then add the tomato paste and vinegar. Stir well to coat the vegetables and enhance the beet’s vibrant colour. Cook for an additional 3 minutes, then remove from heat.
Once the meat is tender (if using), remove it from the stock and set it aside. Add the diced potatoes to the simmering stock and cook for 10 minutes. This allows the potatoes to start softening before the remaining vegetables are added.
Add the shredded cabbage to the pot, stirring gently to combine. Continue to simmer for 5 minutes, allowing the cabbage to soften slightly without losing its crunch.
Stir the sautéed beet and carrot mixture into the pot. This step brings depth and colour to the soup. Adjust the seasoning with salt and freshly ground black pepper, tasting as you go to achieve a balanced flavour.
If you’ve used meat, shred or chop it into bite sized pieces and return it to the pot. Simmer everything together for another 5–7 minutes to marry the flavours. If the soup seems too thick, add a little hot water or stock to adjust the consistency.
Prepare the garnish. Mix the sour cream with minced garlic in a small bowl for a fragrant topping. Chop the fresh dill and parsley finely. Keep these ready for serving.
Ladle the borscht into bowls and add a dollop of the garlic infused sour cream. Sprinkle generously with fresh dill and parsley for a fragrant finish. Serve with a slice of dark rye bread for authenticity. To enhance the experience, offer a side of salted pork fat (salo) or pickled cucumbers.
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