Name: Easy Recipe For Authentic And Tasty Ukrainian Borscht (Борщ)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Ingredients: 2 quarts water; 2 chicken legs; 3 bone-in pork ribs; 2 bay leaves; 1 teaspoon black peppercorns; 1 beetroot (chopped); 1 onion (chopped); 2 garlic cloves (chopped); 1 carrot (grated); 0.5 bell pepper (chopped); 3.5 ounces cabbage; 7 ounces tomato juice (or fresh tomatoes minced); 2 tablespoons tomato paste; 2 potatoes (cubed); 3 tablespoons parsley and dill (green onion finely chopped); 2 garlic cloves (very finely minced); 1 egg (boiled); 2 tablespoons olive oil (for frying); 1 tablespoon Butter; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 5 tablespoons sour cream

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Alright, folks, let’s dive into a classic that’s loved all around – the Ukrainian Borscht. Now, you might think, “Oh, it’s just a soup!” but wait till you see the mouth-watering combination of flavors and textures that this seemingly simple dish brings to the table.

With my comprehensive guide, you’ll gain an enriched understanding of this hearty staple, master a step-by-step method to cooking the perfect Borscht, and unravel the tricks that transform this soup from ordinary to extraordinary.

You’ll also explore diverse variations, companion dishes, and savvy storage methods. This article is your roadmap to creating a Ukrainian culinary masterpiece, injecting warmth and flavor into your meals while solving your culinary conundrum. So, why wait? Delve in, your perfect Borscht recipe awaits!

Borscht Is A Visiting Card Of Ukrainian Cuisine!

First, let’s talk about Borscht (sometimes spelled Borsch). That ravishing red soup that sits at the heart of every Ukrainian feast, loved by all, young and old alike.

It’s more than just a beet-tomato-based hot soup; it’s an icon of Ukrainian cuisine, bringing warmth, comfort, and a taste that dances on your tongue with every spoonful.

Now, the roots of this legendary dish reach back to the Middle Ages, having left its flavorful mark on the traditions of various Eastern Slavic Nations.

From Ukraine to Poland, Belarus to Lithuania, Romania to Russia, every place offers a unique spin, like a regional accent in a shared language of deliciousness.

The beauty of Borscht lies in its versatility. There’s no one-size-fits-all recipe. Some parts of Ukraine have their own tweaks, and while beetroot and tomato are constants, other elements may vary. You might find it simmering with a hearty meat broth or shining bright as a vegan delight.

Today, I’m going back to the roots, to the version that bridges generations – from the trendy, modern young cooks to loving, wise grandmothers. This recipe is as timeless as it gets.

And did you know? In 2022, UNESCO added the beloved Ukrainian Borscht to its List of Intangible Cultural Heritage. That’s right – the humble, homely soup is a global superstar now!

Tools

Pot or Saucepan: This will be your key companion, helping you simmer the soup to its perfect state. Forget about the ceramic pots and open fires of the past; today, it’s all about modern ease.
Non-stick Skillet: This is where you’ll sizzle your vegetables to a delightful caramelized state, infusing deep flavors into your dish.
Silicone/Wooden Spatula: Your faithful friend for stirring during frying, ensuring every ingredient gets its fair share of the heat.
Sharp Kitchen Knife: I’m sure you’ve got one – this will be your trusty tool for chopping and slicing your vegetables and meat to perfection.
Cutting Boards: Keep one for meat and another for vegetables. Remember, hygiene always comes first!
Kitchen Ladle: It will be handy when you’re stirring the soup during cooking and also when you’re ladling out the delicious Borscht to serve.
Grater: For grating the vegetables, resulting in a better texture.

Ingredients to Use

Water: Plain and simple, this forms the base of our soup.
Chicken legs and Bone-in Pork Ribs: Add a meaty depth to your broth. If you’re a meat lover, feel free to toss in some extra! Lamb, turkey, or your preferred choice of meat would work too.
Fresh Beetroot: The sweet beets impart that classic red color and a unique earthy sweetness. Remember to avoid old beets that might give off a musty smell.
Onion: Quality matters here. White, red, or regular onion, whatever suits your palate!
Carrot: A couple of medium-sized sweet carrots should do the trick, adding sweetness and color.
Bell Pepper: Go for the fleshy and fragrant ones. Color doesn’t matter; freshness does!
Potatoes: Pick firm, medium-sized potatoes, preferably a variety that’s good for frying. This way, they soften up nicely without turning to mush.
Cabbage: Regular green cabbage works well. If you’re not a fan, feel free to substitute or omit.
Spices: Bay leaves, black peppercorns, ground black pepper for the aromatic kick, and a touch of red pepper if you fancy some heat.
Garlic Cloves: Regular garlic, minced nicely. Fresh is best, but dried works in a pinch.
Tomato Juice: Blended tomatoes are great for adding both texture and flavor. Store-bought tomato juice can step in if needed.
Tomato Paste: Adds a deep, concentrated tomato flavor and enhances the soup’s red color.
Fresh Herbs: Parsley, dill, and green onion straight from the garden, please. Dried just won’t do justice to your Borscht.
Olive Oil: Your trusty companion for frying. Any other frying-friendly oil you usually use will do.
Salt: Your regular salt should do. Feel free to experiment with bouillon cubes or flavored salts if you’re feeling adventurous, though it’s not necessary.
Butter: Regular or salted, your pick. This adds a layer of richness to your dish.
Egg: A regular egg works just fine. You can fancy it up with quail eggs if you like, but it’s not necessary.
Sour Cream: For serving. A dollop or two on top of your piping hot borscht elevates the dish to a whole new level.

Step-By-Step Instructions

Step 1: Prepare The Broth

Begin with chicken legs and bone-in pork ribs. Clean them thoroughly, then add them to a pot of cold water along with bay leaves and black peppercorns.

Heat until boiling, then remove the foam, reduce the heat, and simmer until the meat is fully cooked, which should take about 30 minutes.

Step 2: Prepare The Vegetables

While the broth is cooking, clean and cut the required vegetables. Cut the beetroot into small strips. Chop the onion, garlic, and pepper. Grate the carrot. Shred the cabbage and cube the potatoes.

Add the chopped beetroot to the meat broth and let it cook together for another 10-15 minutes.

Step 3: Fry The Vegetables

In a heated pan, add butter and olive oil. Add the onion, garlic, sweet pepper, and sauté until golden brown. Next, add the carrots and fry for a couple more minutes.

Incorporate the tomato juice, tomato paste, salt, and pepper. Continue to simmer for approximately 10 more minutes.

Step 4: Finish The Dish

Remove the meat from the broth and chop finely after it has cooled.

Increase the heat to make the broth boil. Add the cubed potatoes, followed by the cabbage a couple of minutes later.

Incorporate the tomato mix and chopped meat and cook until tender, about 15 minutes.

Finally, add the dressing, which is made up of chopped herbs, including dill, parsley, green onions, garlic, and a boiled egg.

Season with salt and pepper as needed, then cook for another 5 minutes. Your Borscht is now ready to serve.

Tricks To Make Perfect Ukrainian Borscht

For a rich and delicious broth, begin with cold water and your chosen meat.
You’re free to use any kind of meat – poultry, beef, or pork. However, using meat on the bone is highly recommended.
While the meat is boiling in the broth, make sure to skim off any foam that forms on the top.
It’s best to simmer the dish on low heat to maintain robust flavors and keep the vitamins intact.
Pay close attention to the order in which you add the ingredients to the borscht. Different vegetables require varying cooking times.
Once the cooking is done, let the borscht rest for about 10-15 minutes to let the flavors meld together. For even more depth of flavor, cover the finished dish with a towel for thermal insulation and let it steep a bit longer.
Whenever possible, use fresh ingredients, especially when it comes to herbs. For example, using dried garlic will give the dish more heat rather than a fresh, fragrant flavor.
Add your spices towards the end of the cooking process. This ensures that their flavors don’t dissipate during the cooking.
Adjust the amount of water to your preference, whether you want your borscht thicker or thinner.

What To Serve With Your Borscht

Borscht, like any soup, has a variety of accompaniments, but Ukrainian cuisine has its own unique traditions.

When the soup is ready and ladled into bowls, a dollop of sour cream and a sprinkling of fresh herbs are often added as a finishing touch. In Ukrainian tradition, Borscht goes perfectly with Ukrainian salted lard, which adds a depth of flavor to the dish.

Garlic is another natural fit for this dish and can be used both in its fresh, herb-like form as well as individual cloves. Commonly, Borscht is served with bread or garlic doughnuts, but croutons or toast are also a great alternative.

Other Choices For The Soup Base

Chicken Broth: An excellent alternative to water is using chicken broth. It infuses the Borscht with a rich, hearty flavor and elevates the taste of the vegetables. It’s a brilliant choice if you’re looking to add an extra layer of complexity to your dish.
Pork Bone Broth: Another fantastic base option is pork bone broth. It imparts a robust, meaty taste that perfectly complements the beetroot and other veggies in Borscht.
Beef Broth: Beef broth can bring a more robust, deeper flavor to the borscht. It’s perfect if you’re using beef as the meat in your soup. The beefy flavor pairs wonderfully with the sweet, earthy taste of the beets.
Vegetable Broth: For people who want to keep things vegetarian or simply want to highlight the flavors of the vegetables in your borscht, consider using a vegetable broth. It can add complexity to the dish without overpowering the other ingredients.

How To Store And Reheat Borscht

Storing Ukrainian Borscht

Borscht is an excellent candidate for meal prep as it stores well. After the soup cools to room temperature, you can refrigerate it in an airtight container. It typically keeps well for about 5-7 days in the fridge.

If you plan to store it for a longer period, freezing is also an option. Once cooled, transfer the borscht to freezer-safe containers or heavy-duty freezer bags and freeze. Properly stored, it can maintain quality for about 2-3 months.

Reheating Ukrainian Borscht

For reheating, if the borscht is frozen, it’s best to let it thaw overnight in the fridge before warming it up.

You can reheat the soup in a saucepan over medium-low heat on the stovetop, stirring occasionally until it reaches your desired temperature.

Alternatively, if you’re in a rush, you can reheat the borscht in a microwave-safe bowl in the microwave. Start with 2-3 minutes on high, stirring halfway through, then add more time, if needed, based on your microwave’s power.

Variations Of Ukrainian Borscht

Vegetarian Borscht: For those on a plant-based diet, this variation omits the meat. Some versions may use a vegetable broth base and add more beans or mushrooms for a hearty texture.
Green Borscht: This variation is typically made in the spring when fresh sorrel leaves are available. Sorrel gives the soup a tangy flavor and a bright green color.
Cold Borscht: In the hot summer months, a chilled version of borscht, often called “holodnik”, is popular. It’s made with beets and often served with boiled potatoes or hard-boiled eggs on the side.
White Borscht: Also known as “zurek,” this Polish version uses a fermented rye base, and it’s typically filled with sausage and hard-boiled eggs.
Beef Borscht: While many versions use a mix of meats, or primarily pork, this variation uses beef exclusively, resulting in a rich, robust flavor.
Seafood Borscht: This is a distinct variation where fish, often anchovies, replaces the traditional meats used in borscht.

Other Highly Recommended Ukrainian Dishes

Chicken Kiev: A chicken filet filled with garlic and herb butter encased in a crispy exterior. Slice it open, and you’re treated to a burst of melted butter.
Holubtsi: This is the Ukrainian version of stuffed cabbage rolls. Holubtsi typically consists of cabbage leaves filled with a mixture of ground meat, onions, and rice or buckwheat. They’re cooked in a tomato-based sauce until tender and served warm.
Olivier Salad: also known as Russian Salad, it is a popular dish in Ukraine, especially during holidays and celebrations. The base of the salad typically includes potatoes, carrots, and peas.

FAQs

Borscht has a unique taste combining the sweet and earthy flavors of beetroot, the hearty taste of meat and vegetables, and a tangy edge provided by sour cream. It can be both refreshing and filling at the same time.

The red color of Borscht comes primarily from the beetroot used in the recipe. The pigments in beets are heat-stable, which means they retain their color even after cooking.

Yes, you can use canned beets, but fresh beets are often preferred for their flavor. If using canned, make sure to rinse them to remove any excess sugar or additives.

Yes, many Eastern European countries have their own versions of Borscht. Even within Ukraine, recipes can vary between households. Some might include additional ingredients like beans, mushrooms, or even apples for a sweet twist.

Borscht Is Definitely Worth Trying!

It’s often said that the number of borscht recipes is equivalent to the number of Ukrainian families. You might fancy borscht without cabbage or perhaps with the addition of beans or mushrooms.

It’s common to see Borscht recipes treasured within families, handed down through generations, and occasionally kept under lock and key. Don’t miss out on trying this wonderful and incredibly healthy dish!

Hey there, lovely readers! I hope you thoroughly enjoy this soup and its recipe! If you do, feel free to like and share this article with your friends. Drop a comment below; I’m super eager to hear about your Borscht-cooking experience!

Olena Medvedieva

Content Writer

Expertise

Content Writer, Meal Planning, Recipe Development, Food Editor, Cooking-video Maker, Culinary Storytelling, Food Photographer, Food Stylist, Chef

Education

Taras Shevchenko National University of Kyiv, Ukraine

Program: Educational and Scientific Institute of Philology
Focus: Deepening students’ understanding and expertise in languages, literature, and cultural studies.

Introducing Olena, a culinary enthusiast from Ukraine, whose journey from philology studies to the world of food photography and styling is nothing short of inspiring. With a deep-seated love for both cooking and capturing stunning visuals, Olena’s work reflects her passion for culinary arts and her commitment to showcasing the beauty of Ukrainian cuisine. Her expertise extends beyond the kitchen, as she combines her creative talents to produce captivating images that grace numerous online platforms and publications.