Borscht (Борщ (borshch))

Overview

Borscht is the deep crimson beetroot soup at the heart of Ukrainian home cooking, and in 2022 UNESCO listed its culture of preparation as heritage in need of urgent safeguarding. A typical pot starts with a slow beef or pork broth, into which go grated beetroot, cabbage, potato, carrot and onion. A little vinegar or lemon keeps the beets glowing red, and garlic is often added at the very end for a sharp finish. Every family and region has its own version, with beans, mushrooms or smoked meat, and it famously tastes better on the second day. It is served hot with a generous spoon of sour cream, fresh dill and, ideally, garlic-brushed pampushky buns.

Pictures

Borscht: Borsch can be served hot or cold. It is usually served with sour cream and sometimes dill.
Photo: liz west from Boxborough, MA · CC BY 2.0 · Wikimedia Commons
Borscht: Borscht
Photo: Maksym Kozlenko · CC BY-SA 4.0 · Wikimedia Commons
Borscht: Borscht, typical soup of Ukraine
Photo: Rubashkyn · CC BY-SA 3.0 · Wikimedia Commons
Borscht: Ingredients for Borscht with mushrooms.
Photo: Kagor at Ukrainian Wikipedia · CC BY-SA 3.0 · Wikimedia Commons

History

The name borscht is usually traced to an old Slavic word for common hogweed, a wild plant that early versions of the soup were made from. Over the centuries beetroot replaced it and gave the dish its famous colour. Borscht became a staple across Eastern Europe, with Ukrainian, Polish, Russian, Lithuanian and Jewish variations, but it is most closely tied to Ukraine. In 2022 UNESCO inscribed the culture of Ukrainian borscht cooking on its list of heritage in need of urgent safeguarding.

Main ingredients

Beetroot, cabbage, potato, carrot, beef, dill. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.

Recipe outline serves 4 · ~115 min

Ingredients

  • 500 g beef shin or brisket
  • 3 medium beetroots, grated
  • 1/4 white cabbage, shredded
  • 3 potatoes, cubed
  • 1 carrot and 1 onion, chopped
  • 2 tbsp tomato paste, 1 tbsp vinegar
  • 2 garlic cloves, dill, sour cream

Method

  1. Simmer the beef in 2.5 l salted water for about 1 hour, skimming; remove, cube and return the meat.
  2. Fry onion and carrot until soft, add the beetroot, tomato paste and vinegar and cook for 10 minutes.
  3. Add the potatoes to the broth and cook for 10 minutes, then the cabbage for 5 more.
  4. Stir in the beetroot mixture and simmer gently for 10 minutes.
  5. Add crushed garlic, rest for 15 minutes and serve with sour cream and dill.

Sources

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.

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