A hearty and filling winter stew steeped in beets and tradition.
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"Як їсти – то по-українськи, а як готувати – то з любов'ю." Translation: "When eating, do it in the Ukrainian way, and when cooking, do it with love."
Ukrainian borsch is a traditional soup made primarily from beetroot, which give it its distinctive red hue. The soup typically includes a variety of vegetables such as cabbage, carrots, onions, and potatoes, along with meat or bone-based broth. It's often garnished with sour cream and served with a slice of hearty bread. There are numerous regional variations of borsch, each with its unique twists on ingredients and preparation methods.
The history of Ukrainian borsch dates back centuries, with its origins rooted in the agricultural practices of Eastern Europe. Beetroots were a staple crop due to their ability to grow well in Ukraine's climate and soil. The practice of slow-cooking ingredients, such as root vegetables, in a pot over an open flame also aligns with the traditional cooking methods of the region.
Over time, as different ingredients became more accessible, borsch evolved to incorporate a wider array of vegetables and meats. The introduction of tomatoes, cabbage, and various spices enhanced the flavors of the dish. Additionally, borsch began to adapt to seasonal changes, with summer borsch featuring fresh, lighter ingredients, while winter borsch used preserved or pickled vegetables.
Borsch also gained cultural significance, often being associated with special occasions and family gatherings. It became a way to showcase Ukrainian hospitality and culinary prowess. In fact, the method of preparing borsch and the choice of ingredients were often passed down through generations, creating a sense of culinary heritage.
Ukrainian borsch has transcended its origins and become a symbol of Ukrainian identity. It was celebrated during times of struggle as a reminder of cultural heritage and nourishment. In more recent times, it has continued to be a beloved dish enjoyed both in Ukraine and by those who appreciate its rich flavors and historical significance.
Today, Ukrainian borsch remains a beloved national dish, and its preparation varies from household to household, each adding its own touch to this iconic soup. It serves as a testament to the enduring connection between food, culture, and history in Ukrainian society.
Ukrainian Borsch Recipe
Prep time 50 minutes | Cook time 2 hour | Serves 6
Ingredients:
1 pound bone-in beef or pork (such as short ribs or chuck roast)
2 medium beetroots, peeled and grated
2 tablespoons vegetable oil
3 cloves garlic, chopped
1 onion, chopped
2 carrots, peeled and grated
2 potatoes, peeled and diced
2 cups shredded cabbage
1 celery stalk chopped
4 cups beef broth or water
2 tablespoons tomato paste
1 bay leaf
1 tablespoon sugar
Salt and pepper to taste
1 teaspoon vinegar (optional, for balancing flavors)
Sour cream and fresh dill for serving
Instructions:
In a large soup pot, place the bone-in beef and cover it with water. Add in one large onion, celery, bayleaf and salt. Bring it to a boil and then reduce the heat to a simmer. Allow the meat to cook for about 1 to 1.5 hours, or until it becomes tender and easily separates from the bone. Skim off any foam that rises to the top during cooking. Once the meat is cooked, remove it from the broth and set it aside. Strain the vegetables from the broth and set it aside as well.
In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Add the grated carrots and sauté for a few more minutes until they begin to soften.
Add the grated beetroots to the pot and stir well. Cook for about 5-7 minutes, stirring occasionally, until the beetroots start to release their juices and the mixture becomes fragrant.
Add stock back into your pot.
Add tomato paste, sugar, salt to taste. Bring mixture to a rolling simmer
Add the diced potatoes and shredded cabbage to the pot. Stir everything together. Cover and cook for 10-15 minutes.
While the vegetables are cooking, shred the cooked beef into bite-sized pieces, discarding any bones or excess fat.
Once the vegetables are tender, add the shredded beef to the pot. Let the borsch simmer for an additional 10-15 minutes to allow the flavors to meld.
Taste and adjust the seasoning as needed. If the borsch tastes too sweet due to the beetroots, you can add a teaspoon of vinegar to balance the flavors.
Serve the borsch hot, ladled into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh dill.
This version of the recipe adds a rich meaty flavor to the borsch by using bone-in beef and incorporating the beef broth from cooking the meat. Enjoy your hearty bone-in beef Ukrainian borsch!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
Central Europe
Czech Kulajda - A creamy mushroom soup
Hungarian Csirke Paprikash - A creamy paprika stew with chicken
Polish Pierogis - Rich stuffed dumplings served with bacon and onions
Slovakian Bryndzove Halusky - Extra rich and cheesy drop noodles with bacon
Eastern Europe
Belarussian Draniki - Crispy and crunchy potato pancakes
Eastern European Christmas Kutya - A traditional wheat berry and dried fruit dish.
Estonian Mulgipuder - A humble potato and wheat porridge topped with bacon
Finnish Lohikeitto - A light and creamy salmon soup
Latvian Auksta Zupa - A kefir and beet summer soup
Lithuanian Cepelinai - A potato dumpling with a rich meat filling
Moldovan Mamaliga cu Branza - A thick and rich polenta dish with dried, fried pork
Russian Shuba - A unique salad of beets, herring, carrots, and potatoes
Transnistrian Eggplant Rolls - Lightly fried and stuffed eggplant
Ukrainian Borsch - A rustic beetroot stew with beef
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