Ukrainian Borscht: The Heart of Eastern European Cuisine

 

Here is a traditional recipe of Ukrainian borscht, a beloved national dish made with beets, cabbage, potatoes, and sometimes meat.

Ukrainian borscht is known for its rich flavor, rich colour, and hearty ingredients.

It is often served with sour cream and fresh dill, and is best enjoyed with brown bread or garlic pampushki (Ukrainian garlic buns).

Serves: 6–8.

Preparation time: 25 min.

Cooking time: 1 hour.

Total time: ~1 hour 25 min.

Ingredients:

Base:

·         2 tbsp sunflower oil or butter

·         1 medium onion, finely chopped

·         2 carrots, grated or finely chopped

·         1-2 cloves garlic, minced

·         1-2 tbsp tomato paste or 2 grated tomatoes

·         1 bay leaf

·         1 teaspoon sugar (optional – balances acidity)

·         Salt and black pepper to taste

Vegetables:

·         3 medium beets, peeled and grated or julienned

·         2 medium potatoes, peeled and diced

·         1/4 small green cabbage, shredded

·         1 bell pepper, diced (for optional, but usually)

·         7-8 cups beef or vegetable broth

·         1 tablespoon vinegar or lemon juice (helps keep the beets red)

 

Optional add-ins:

·         300-400 gram (10-14 oz) beef ribs, soup bones, or pork (for meaty versions)

·         1 cup cooked kidney beans or white beans (common in Western Ukrainian versions)

·         Fresh parsley or dill, chopped, for garnish

 

Serve:

·         Sour cream

·         Fresh dill or parsley

·         Rye bread or pampushki (garlic rolls)

Instructions:

Prepare the meat broth:

If using meat, place beef or pork in a large pot, cover with water, bring to a boil, skim off the foam, and cook 45–60 minutes.

Remove meat, cut into pieces, and return to pot.

Cook beets:

Heat 1 tablespoon of oil in a frying pan.

Add grated beets and simmer for 5–7 minutes.

Add tomato paste and a little water or stock.

Add vinegar and sugar, stir well, and simmer over low heat for 10–15 minutes.

This helps to retain colour and bring out the sweetness.

 

Sauté vegetables:

Heat another tablespoon of oil in a large soup pot.

Sauté onion and carrots until tender.

Add garlic and cook for another minute.

Add bell pepper, if using.

Stir and cook.

Add potatoes, sautéed beet mixture, and stock to pot.

Bring to a boil, reduce heat, and simmer for 10–15 minutes.

Add the shredded cabbage and bay leaf and simmer for another 15-20 minutes, until all the vegetables are tender.

Final seasoning:

Salt and pepper to taste.

Stir in the chopped dill or parsley.

If using beans, add them in the last 10 minutes of cooking.

Let it sit for at least 30 minutes off the heat or better yet, refrigerate and enjoy the next day for a deeper flavor.

Serve:

Serve hot in bowls, topped with a generous dollop of sour cream and sprinkled with fresh dill.

Add the meat pieces, if using.

Pair with rye bread or bagels for a real treat.

Vegetarian version:

Skip the meat and use vegetable broth + beans for protein.