Borscht (Ukrainian Beet Soup)

Name: Borscht (Ukrainian Beet Soup)
Yield: 8
Cuisine: Ukraine
Ingredients: Beef short ribs or brisket — 500 g (1 lb 2 oz); Water — 2.5 L (10 1/2 cups); Medium Beetroot, peeled and grated — 2; White cabbage, shredded — 300 g (3 cups); Medium Potatoes, peeled and cubed — 2; Carrot, grated — 1; Onion, finely chopped — 1; Tomato paste — 2 tbsp; Garlic cloves, crushed — 3; Sunflower oil — 2 tbsp; White vinegar or lemon juice — 1 tbsp; Bay leaves — 2; Fine salt and black pepper — to taste; Sour cream and fresh dill, to serve

The Quirky Foodster Team

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Servings

Ingredients

Beef short ribs or brisket — 500 g (1 lb 2 oz)
Water — 2.5 L (10 1/2 cups)
Medium Beetroot, peeled and grated — 2
White cabbage, shredded — 300 g (3 cups)
Medium Potatoes, peeled and cubed — 2
Carrot, grated — 1
Onion, finely chopped — 1
Tomato paste — 2 tbsp
Garlic cloves, crushed — 3
Sunflower oil — 2 tbsp
White vinegar or lemon juice — 1 tbsp
Bay leaves — 2
Fine salt and black pepper — to taste
Sour cream and fresh dill, to serve

Method

Place the beef in a large pot, cover with the water, bring to a boil, skim, then simmer for 1 hour until tender. Remove and shred the meat, reserving the broth.
Add the cubed potatoes to the broth and simmer for 10 minutes.
Meanwhile, sauté the onion and carrot in oil for 5 minutes, then add the grated beetroot, tomato paste and vinegar, and cook for a further 8-10 minutes until softened.
Add the cabbage to the broth and simmer for 5 minutes.
Stir the beetroot mixture and shredded beef into the pot, add the bay leaves, and simmer for 15 minutes.
Stir in the crushed garlic, season with salt and pepper, and simmer for a final 5 minutes.
Serve hot, topped with a spoonful of sour cream and fresh dill.

Introduction: Borscht is Ukraine's most famous dish and a genuine symbol of national identity, so central to Ukrainian heritage that it was added to UNESCO's List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2022.

Cultural Background: Borscht is Ukraine's most famous dish and a genuine symbol of national identity, so central to Ukrainian heritage that it was added to UNESCO's List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2022. Every region and every family has its own version, but the sweet-and-sour balance of beetroot, cabbage and tomato remains constant.

Tips: Adding a splash of vinegar while cooking the beetroot preserves its vibrant colour. Borscht tastes even better the next day, once the flavours have had time to develop.

Variations: Omit the beef and use vegetable stock for a fully vegetarian borscht. Add sliced kovbasa (Ukrainian sausage) for a heartier version. See variation above for a vegetarian version using vegetable stock. Fully vegan when made with vegetable stock and served without sour cream, or with a plant-based cream.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze (without sour cream) for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat for 8-10 minutes, stirring occasionally.

FAQs:

Q: What makes borscht taste authentically Ukrainian rather than Russian?

A: Ukrainian borscht is traditionally richer in vegetables and often includes beans or pampushky (garlic bread rolls) served alongside; exact recipes vary by family and region regardless of the debated origin.

Q: Can I make borscht vegetarian?

A: Yes, simply replace the beef broth with a rich vegetable stock and skip the meat.