More Than Just a Soup
Ukrainian borscht is not just a soup but a true symbol of national cuisine, known far beyond the borders of Ukraine. Its thick, rich texture, unique taste, and aroma make borscht one of the most beloved dishes in Eastern European countries. Traditional borscht is based on beets, which give it its characteristic red color. However, there are many variations of borscht: with or without meat, with beans, mushrooms, pampushky (garlic bread rolls), and even apples.
This soup is prepared in every Ukrainian household, and each cook has their own unique recipe, passed down from generation to generation. Let’s explore what makes borscht so famous, its history, and how to prepare it properly.
Ingredients
- 3 medium beets, peeled and grated
- 2 carrots, grated
- 1 onion, chopped
- 2 potatoes, diced
- 1/2 small cabbage, shredded
- 2 cloves garlic, minced
- 1 can tomato paste (or fresh tomatoes)
- 6 cups beef broth
- 1 lb beef or pork (optional)
- Salt, pepper, and bay leaf
- Sour cream and fresh dill for garnish
Varieties of Borscht
Borscht has numerous regional variations across Ukraine and beyond. Some popular types include:
- Classic Red Borscht: Made with beets, cabbage, and meat or vegetarian broth.
- Green Borscht: Made with sorrel, potatoes, and eggs, often served in spring.
- Cold Borscht: A refreshing summer dish made with beets, kefir, and fresh herbs.
- Mushroom Borscht: Popular in Western Ukraine, using dried mushrooms instead of meat.
Instructions
- In a large pot, bring broth to a boil and add meat (if using). Simmer for 30-40 minutes.
- Meanwhile, sauté onions, carrots, and beets in a pan until soft. Add tomato paste and cook for another 5 minutes.
- Add diced potatoes to the broth and cook for 10 minutes.
- Stir in cabbage and cooked vegetables. Simmer for another 10-15 minutes.
- Add minced garlic, salt, pepper, and bay leaf. Let the soup rest for 10 minutes before serving.
- Serve hot with a dollop of sour cream and chopped fresh dill.