Ukrainian borscht is a traditional soup made with beets, vegetables, and meat. There is many varieties of borscht including green, red, and even cold vegan version of borscht. In this post I will share my traditional hot red borscht recipe with you. This is probably one of the most controversial post on my blog because every Ukrainian woman has her very own “best” borscht recipe. Some cook it without potatoes, while others overcook potatoes and mash it in the soup. Some cook it with beef, others with pork ribs. Couple of days ago I learned that original recipe of Ukrainian borscht had apple as one of the ingredients. Here is my Ukrainian borscht recipe for you to try.
History of Ukrainian Borscht
The history of Ukrainian borscht is deeply rooted in the culture and cuisine of Ukraine. While the exact origins of borscht are not known, it is believed to have been created in Ukraine during the medieval period.
Initially, borscht was a simple soup made from fermented beetroot juice, which was then mixed with cabbage and other vegetables. Over time, the recipe evolved to include meat, potatoes, carrots, and other ingredients, reflecting the changing culinary traditions and tastes of Ukraine.
In the 18th and 19th centuries, borscht became a popular dish throughout Ukraine, particularly among the rural population. It was a staple dish during harvest season and was often served with black bread and sour cream.
During the 20th century, borscht became an iconic dish of Ukrainian cuisine and was widely consumed throughout the country. However, its popularity declined during the Soviet era, when the government promoted a uniform national cuisine that did not reflect the regional culinary traditions of Ukraine.
In recent years, there has been a renewed interest in Ukrainian cuisine, and borscht has become a symbol of Ukrainian identity and a beloved dish among Ukrainians both at home and abroad.
UNESCO Representative Inscription
In 2019, Ukrainian borscht was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. The inscription recognized the important role that borscht plays in Ukrainian culture and cuisine, as well as its ability to bring people together and foster a sense of community.
The inscription also highlighted the diverse range of ingredients and techniques used in making Ukrainian borscht, as well as the various rituals and traditions associated with the dish. For example, in some regions of Ukraine, it is traditional to add beans or mushrooms to the soup, while in other regions, it is common to serve borscht with garlic bread or pampushky.
The inscription of Ukrainian borscht on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity has helped to raise awareness of this beloved dish and its cultural significance.
How to keep bright red color of your borscht
The bright red color of Ukrainian borscht is a defining characteristic of the dish, and there are several ways to ensure that the color remains vibrant and beautiful throughout the cooking process:
- Choose fresh beets: When selecting beets for your borscht, choose beets that are firm, smooth, and have a vibrant red color. Fresh beets will have a more intense color than older or wilted ones.
- Don’t overcook the beets: Overcooking the beets can cause them to lose their bright red color. To ensure that the beets retain their color, cook them until they are just tender, but not mushy.
- Add acid to the soup: The acid in ingredients such as vinegar, lemon juice, or tomato paste can help to preserve the bright red color of the beets. Add a tablespoon of vinegar or lemon juice to the soup or use tomato paste to help maintain the color.
- Use a stainless-steel pot: When cooking borscht, use a stainless-steel pot rather than an aluminum one. Stainless steel is non-reactive, which means that it won’t react with the acidic ingredients in the soup and change the color of the beets.
- Serve immediately: For the best color, serve the borscht immediately after cooking. If you need to store it, keep it in an airtight container in the refrigerator and reheat gently when ready to serve.
Ukrainian borscht recipe
Ingredients:
- 2 medium-sized beets, cooked and shredded
- 1 onion, peeled and chopped
- 1 onion peeled
- 2 cloves garlic, minced
- 3 carrots, peeled and shredded
- 3 potatoes, peeled and chopped
- 1/2 head of medium cabbage, chopped(about 4-5 cups)
- 2 tablespoons olive oil
- 1 pound beef chuck, cut into small cubes
- 8 -10 cups water
- 1 can tomato paste
- 1-2 tablespoons of fresh lemon juice
- 1 tablespoon sugar(optional)
- 1 bay leaf
- Salt and pepper to taste
- Sour cream, fresh dill and green onion for serving
Instructions:
- Peel the beets put them in a medium size pot and cook them for 30 minutes or so until slightly soften, take the beets out of the pot and let them cool and shred once cooled.
- Put beef, one whole onion and water to a large pot, bring it to boil, very carefully collect the foam and cook over the medium heat for about 1 hour, add salt, let cook for another 15 minutes until the broth is ready, remove the onion and discard it, add bay leave.
- While beef broth is cooking, put 1 tablespoon of olive oil to a medium size pan, add onion and garlic and sauté the onions and garlic until onion is slightly brown.
- Add shredded carrots and beets to the pan, cook on medium heat until they are slightly softened for 10 minutes, still constantly, add tomato paste and cook for additional 10 minutes, set aside.
- Once broth is ready add potatoes to the broth, bring it to boil, turn the heat to medium and cook for 15 minutes or so until potatoes are fully cooked.
- Add beets, carrots and onion mix to the pot, add lemon juice and simmer for a 10-15 minutes.
- Add cabbage, steer and simmer for additional 7-10 minutes or so until cabbage is tender.
- Season the soup with salt and pepper to taste.
- Serve the soup hot with a spoon of sour cream and a sprinkle of fresh dill on top.
Enjoy your delicious Ukrainian borscht!
