Authentic Ukrainian Borshch: A Traditional Beet Soup Recipe

Ingredients

  • 500 g beef
  • 300 g beets
  • 300 g cabbage
  • 200 g potatoes
  • 200 g carrots
  • 150 g onions
  • 70 g tomato paste
  • 30 g fresh herbs (parsley, dill)
  • 3 cloves of garlic
  • 2-3 bay leaves
  • 5 black peppercorns
  • 2 tablespoons of vegetable oil
  • Salt to taste
  • Sour cream for serving

Steps and instructions

  1. Prepare the meat: Rinse the beef, put it in a large pot and cover with about 2.5 liters of cold water. Bring it to a boil on medium heat.
  2. Once the water is boiling, reduce the heat to low and carefully remove the foam that forms on the surface with a slotted spoon. Add the bay leaves and peppercorns.
  3. Cook the meat on low heat for about 1.5-2 hours until it is completely cooked through.
  4. While the meat is cooking, prepare the vegetables: peel and grate the beets and carrots, finely chop the onions and cabbage, and peel and cube the potatoes.
  5. In a frying pan, heat the vegetable oil, then add the onions and cook until they are translucent. Add the grated beets, carrots and tomato paste to the pan and cook for another 5 minutes, stirring frequently.
  6. When the meat is ready, remove it from the broth, let it cool a little and then cut it into bite-sized pieces. Strain the broth and return it to the pot.
  7. Add the potatoes to the broth and cook for 15 minutes, then add the cabbage and cooked vegetables from the frying pan. Add salt to taste.
  8. Cook the borscht on low heat for another 10-15 minutes until the vegetables are tender.
  9. Finely chop the herbs and garlic and add them to the pot. Cook for another couple of minutes, then turn off the heat and let the borscht stand for about 20 minutes.
  10. Serve the borscht hot, optionally with a dollop of sour cream.

Tools for making

  • Large pot - Needed to cook the meat and prepare the broth.
  • Slotted spoon - Used to remove foam from the broth during cooking.
  • Frying pan - Used to cook the vegetables before adding them to the broth.
  • Knife - Needed to chop the onions, cabbage, and herbs, as well as to cut the meat into pieces.
  • Grater - Used to grate the beets and carrots.
  • Cutting board - Provides a surface for chopping and cutting ingredients.
  • Measuring spoons - Used to accurately measure the vegetable oil, tomato paste, and salt.

Recipe variations

  • Vegan/Vegetarian option: Replace the beef with vegetable broth or use a combination of different vegetables like mushrooms, beans, or tofu to create a hearty and flavorful meat-free version of borscht.
  • Chicken Borscht: Substitute the beef with boneless chicken breasts or thighs. Cook the chicken in the broth until fully cooked, then shred or dice it before adding the vegetables.
  • Lamb Borscht: Use lamb meat instead of beef for a rich and slightly gamey flavor. Cook the lamb in the broth until tender before adding the vegetables.
  • Spicy Borscht: Add a spicy kick to your borscht by incorporating chili peppers or a pinch of cayenne pepper. Adjust the amount according to your taste preferences.
  • Smoked Meat Borscht: Enhance the flavor by using smoked meats like smoked ham hock, smoked sausage, or bacon. Cook the smoked meat in the broth to infuse it with smoky goodness.
  • Root Vegetable Borscht: Experiment with different root vegetables such as turnips, parsnips, or rutabagas to add earthy flavors and extra texture to your borscht.
  • Herb Infused Borscht: Try adding different herbs like thyme, rosemary, or marjoram to give your borscht a unique and aromatic twist.
  • Sour Cream Substitute: Instead of sour cream, you can use yogurt or crème fraîche as a tangy and creamy topping for your borscht.

Recipe overview

Welcome to the wonderful world of Borshch, a traditional Eastern European dish that is beloved for its rich flavors and hearty ingredients. This recipe will guide you through the process of preparing Borshch from scratch, from boiling the beef to preparing the vegetables and combining everything into a delicious soup. In this recipe, we'll be using a variety of vegetables, including beets, cabbage, potatoes, and carrots, which are cooked to perfection and then combined with tender, flavorful beef. The beets are the star of the show in this recipe, giving Borshch its distinctive red color and sweet, earthy flavor. To enhance the taste, we will also be using tomato paste, fresh herbs, and a sprinkle of garlic. The Borshch is then cooked on low heat until it reaches the perfect consistency, and is finally served hot, optionally with a dollop of sour cream. This recipe serves a hearty, warming meal that can be enjoyed at any time of the year, but is particularly comforting in the colder months. As we embark on this culinary journey, we hope you enjoy making Borshch as much as you will enjoy eating it!

Common questions

  1. Can I use a different type of meat? Absolutely! While the traditional recipe calls for beef, you can also use other types of meat like pork or chicken. Just adjust the cooking time accordingly.
  2. Can I make this recipe vegetarian or vegan? Yes, you can! Simply omit the meat and use vegetable broth instead. You can also add more vegetables or substitute the meat with plant-based alternatives like tofu or seitan.
  3. How can I make the borscht more flavorful? To enhance the flavor of the borscht, you can add some additional ingredients like a splash of vinegar or lemon juice for acidity, a teaspoon of sugar to balance the flavors, or even a dash of Worcestershire sauce.
  4. Can I freeze the leftovers? Yes, you can freeze the leftover borscht. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw and reheat on the stovetop before serving.
  5. What can I serve with borscht? Borscht is often served with a side of bread or garlic bread. It can also be enjoyed with sour cream, a dollop of yogurt, or a sprinkle of fresh herbs on top.

Serving dishes and utensils

  • Cutting board - Used for chopping and preparing vegetables.
  • Knife - Essential for cutting and slicing ingredients.
  • Large pot - Used for boiling the meat and cooking the borscht.
  • Slotted spoon - Helpful for removing foam from the broth.
  • Grater - Used to grate the beets and carrots.
  • Frying pan - Used for cooking the onions and vegetables.
  • Strainer - Used to strain the broth.
  • Measuring utensils - Helpful for accurately measuring ingredients.
  • Soup ladle - Used for serving the borscht.

Origin stories

Borshch is a timeless classic of Eastern European cuisine, with origins steeply entrenched in the rural, agrarian societies of Ukraine and Russia. Interestingly, the beetroot, the ingredient that gives borshch its characteristic ruby hue, was not always a staple in the recipe. In fact, the initial versions of this soup were made with a plant called hogweed, which was common and easily accessible in the fields and meadows of Eastern Europe. It was only around the 15th century that the beetroot variant began to appear in culinary records, forever altering the face of this beloved dish. Today, borshch stands as a culinary symbol of Eastern European history, resilience, and ingenuity, a testament to the resourcefulness of the hardworking peasant communities from where it originated.

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.