Authentic Ukrainian Borsh Recipe: Savory Beetroot Soup for the Soul

Ingredients

500g of beef
2 large or 3 medium beets
4 medium potatoes
1 medium carrot
1 medium onion
1/2 head of cabbage
2 tomatoes
3 cloves of garlic
3-4 tablespoons of cooking oil
1 tablespoon of vinegar
1 teaspoon of sugar
2 liters of water
Salt and pepper to taste
Handful of chopped fresh dill
2 bay leaves
Sour cream for garnish

Steps and instructions

Begin by rinsing the beef, then place it in a large pot and add 2 liters of water. Bring it to a boil on high heat, then reduce the heat to medium and let it simmer for about one hour.
While the beef is cooking, prepare the vegetables. Peel and grate the beets and carrot, chop the onion, and finely chop the garlic. Cut the potatoes into cubes, and thinly slice the cabbage.
In a large pan, heat the cooking oil over medium heat. Add the onion and sauté until it becomes translucent. Then, add the grated beets and carrot, and continue to sauté for another 5 minutes.
Add the vinegar and sugar to the vegetables, stir well, and cook for another 5 minutes. Then, add the chopped tomatoes and garlic, and continue to cook for another 5 minutes.
When the beef has cooked for about an hour, remove it from the pot and let it cool. Then, strain the broth and return it to the pot.
Add the sautéed vegetables and potatoes to the broth. Bring it to a boil, then reduce the heat to medium and let it simmer for about 15 minutes.
While the soup is simmering, cut the cooled beef into bite-sized pieces and return it to the pot. Add the sliced cabbage, bay leaves, and some salt and pepper. Continue to simmer for another 15 minutes, or until the vegetables are tender.
Just before serving, stir in the fresh dill. Serve the borsch hot, with a dollop of sour cream on top.

Tools for making

Cutting Board - Used for chopping and cutting vegetables.
Knife - Essential for slicing and dicing ingredients.
Large Pot - Used for boiling the beef and simmering the soup.
Strainer - To strain the broth and remove any solids.
Pan - Used for sautéing the vegetables.
Grater - Required to grate the beets and carrot.
Measuring Spoons - Used to measure the vinegar, sugar, and other ingredients accurately.
Stirring Spoon - Essential for stirring the soup while it simmers.
Soup Ladle - Used for serving the borscht.
Soup Bowls - To serve the borscht to individual portions.
Sour Cream Dollop or Spoon - Used for garnishing the soup before serving.

Recipe variations

Vegetarian/Vegan Option: Replace the beef with vegetable broth and omit the meat altogether. You can add extra vegetables like mushrooms or beans for added flavor and protein.
Chicken Borscht: Substitute the beef with chicken breast or thighs. Cook the chicken separately, shred it, and add it to the soup once the vegetables are tender.
Lamb Borscht: Use lamb instead of beef for a richer and heartier flavor. Cook the lamb until tender before adding the vegetables.
Fish Borscht: Replace the beef with fish, such as salmon or white fish fillets. Cook the fish separately, flake it, and add it to the soup towards the end of the cooking process.
Vegetable Borscht: Make a lighter version by omitting the meat and focusing on a variety of vegetables like beets, carrots, potatoes, cabbage, and tomatoes. You can also add additional vegetables of your choice.
Spicy Borscht: Add some heat by including a chopped chili pepper or a pinch of cayenne pepper to the sautéed vegetables.
Creamy Borscht: Stir in some heavy cream or sour cream towards the end of cooking to create a creamy and velvety texture.
Herb-infused Borscht: Experiment with different herbs and spices to enhance the flavor. Some popular options include parsley, cilantro, thyme, or rosemary.

Recipe overview

Borsh, or Borscht, is a traditional Eastern European dish most commonly associated with Ukraine, and it is enjoyed for its robust and hearty flavors. This soup is made from a flavorful combination of beef, beetroot, and a variety of vegetables, all simmered together to create a vibrant, ruby-colored broth. It's a versatile dish that can be enjoyed hot or cold, and it's perfect for a comforting lunch or dinner any time of the year. The ingredients are simple, and the process is straightforward, making this an easy dish to prepare. The end result is a beautiful, aromatic soup that is as pleasing to the eye as it is to the palate. Serve it with a dollop of sour cream on top for a tangy contrast to the savory broth, and enjoy a taste of tradition with every spoonful.

Common questions

Can I use a different type of meat instead of beef? Yes, you can use other types of meat such as pork or chicken if you prefer. Just adjust the cooking time accordingly to ensure the meat is cooked through.
Can I make vegetarian borsch? Absolutely! Simply omit the beef and use vegetable broth instead. You can also increase the amount of vegetables to add more flavor and texture.
Is it necessary to use fresh beets? Fresh beets are recommended for the best flavor, but if they are not available, you can use canned or pickled beets. Just adjust the cooking time accordingly as canned or pickled beets are already cooked.
Can I freeze the leftovers? Yes, borsch can be frozen for later consumption. Allow it to cool completely, then store it in airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
Can I substitute sour cream with yogurt? While traditionally borsch is served with sour cream, you can substitute it with plain yogurt if you prefer. It will add a slightly different flavor but still complement the soup well.
Can I add other vegetables to the recipe? Certainly! Borsch is a versatile soup, and you can add other vegetables like bell peppers, zucchini, or even beans to enhance the flavor and nutritional value. Just ensure they are cooked through before serving.
How can I adjust the spiciness of the soup? If you prefer a spicier borsch, you can add a pinch of chili flakes or a dash of hot sauce while sautéing the vegetables. Adjust the amount according to your spice preference.

Serving dishes and utensils

Large pot - Used for boiling the beef and simmering the soup.
Knife - Required for cutting the vegetables and beef into appropriate pieces.
Grater - Needed for grating the beets and carrot.
Chopping board - Used for chopping vegetables and preparing ingredients.
Pan - Required for sautéing the onions and vegetables.
Strainer - Used for straining the beef broth.
Soup ladle - Helps in serving the borsch into bowls.
Soup bowls - Used for serving the borsch.
Spoons - Required for eating the borsch.
Sour cream container - Used to hold and serve the sour cream for garnishing.

Origin stories

Borsch is a soup of Ukrainian origin that has spread with variations throughout Eastern Europe. The name "borsch" actually comes from the Slavic name for beetroot, the key ingredient in this hearty soup. As a testament to its age and ubiquity, the recipe for borsch varies not just from country to country, but from family to family. Each cook often claims their version as the most authentic. In truth, borsch is the epitome of a home-cooked meal, lovingly prepared and tweaked to taste. It's said that a proper pot of borsch, like a good story, takes time to develop and should be shared with others. So, as you dive into making and tasting your own borsch, remember that you’re not just making a meal, but joining in a rich and encompassing culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.