Borsch, a vibrant and hearty soup, is a cherished culinary treasure of Ukraine, deeply rooted in the country's history and culture. This remarkable dish boasts a symphony of flavors, with beets lending their earthy sweetness, cabbage adding a crisp texture, and a medley of vegetables contributing their distinct notes. The addition of meat or beans imparts a satisfying richness, while a dollop of sour cream provides a luscious tang that perfectly complements the soup's robust flavors. This article presents a collection of authentic Ukrainian borsch recipes, each offering unique variations on this classic dish. From the traditional meat-based borsch to vegetarian and vegan interpretations, these recipes cater to diverse dietary preferences and culinary inclinations. Embark on a culinary journey through Ukraine with these delectable borsch recipes, savoring the vibrant flavors and rich heritage of this timeless dish.
Here are our top 4 tried and tested recipes!
UKRAINIAN RED BORSCHT SOUP
My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Provided by Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h5m
Yield 10
Number Of Ingredients 15
Steps:
- Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
- Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
- Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
- Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 24.4 g, Cholesterol 31 mg, Fat 13.8 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 5.2 g, Sodium 626.3 mg, Sugar 8 g
REAL RUSSIAN-UKRAINIAN BORSCHT: CLASSIC RECIPE
Provided by Mila
Number Of Ingredients 10
Steps:
- A good start to any soup is the meat. In this case we are using a good piece of chuck ON the bone. The bones give the borscht a ton of flavor and I actually like to get some bones without any meat on it. Hubs loves the marrow ???? Your butcher will have some for you if you just ask.
- You want to cut it up into slightly larger than bite size pieces. And place it into a heavy bottomed large pot.
- Cover the meat with cold water and brink up to a boil. Leave about 4 cups of room at the top.
- While your meat is coming up to a boil, get your veggies ready. Peel your carrots, onions and beets.
- Now at this point you have 2 choices. You can shred all the veggies (except the potatoes and cabbage) in a food processor or hand shredder.
- Or you can do what I do...and use the wet chop on the Vitamix. Just throw your veggies in the vitamix... cover with water and pulse, pulse, pulse. For me, this is the go to method because it is a lot quicker and gives the soup a ton of texture.
- Set aside. Cut up your potatoes slightly larger than bite size. Otherwise they will fall apart in the soup. I also really like to use Yukon Gold potatoes. I love how soft they get and they remind me of the potatoes we used to use back in the old country.
- Now, if we pay attention to our soup, you will notice all the scum has come on top. DO NOT LET THIS BOIL. Otherwise the scum will just spread throughout the soup. You want to carefully remove it with a slotted spoon. Your other option is to to strain it like I do with my chicken soup. Strain the soup and then start fresh with clean meat, bones and water. It does take a bit longer, but if you are anal like me and like a super clean soup...it may be a better option.
- Once you have a clean soup, (regardless of which method you use). Here is the reason why you left some room at the top. You are going to pour in your entire Vitamix of veggies WITH the water into the soup along with the potatoes.
- Add in your tomato puree as well.
- Add in a nice helping of red pepper flakes. Hubs and I like it with a kick ???? Add in salt, pepper, sugar and the juice of half a lemon. Allow to simmer for 15 minutes.
- In the meantime slice up your cabbage. First you cut the head of cabbage in half. And remove the core.
- Then you slice it thinly with a nice sharp knife. Again feel free to do this in a food processor. I do not however like the texture it gets if you do it in a Vitamix.
- Add it into your soup. Also, add in 3 tablespoons of chopped dill and the garlic. Allow to simmer for about 15 more minutes.
- Once the cabbage is nice and soft, taste the soup for flavor. We like it sweet and a bit sour. So feel free to add in more lemon juice, pepper, sugar, salt, whatever your heart desires.
- This soup actually tastes better the very next day. If you decide to serve it the next day, you can also remove any extra fat that has solidified on the top after being refrigerated.
- Serve with a nice dollop of sour cream, nice sourdough bread and as my hubs prefers, with a sweet red onion on the side ????
BORSCH (((AUTHENTIC UKRAINIAN CLASSIC BORSCH)))
Borsch is the most popular soup of Ukrainian cuisine that got its name from the most important ingredient, beets, called in old Slavic, borsch. There are numerous recipes for making borsch, but this recipe is as authentic as they come. My maternal grandmother, Anna Buhal'tsev (Bell) Mersky, came from Smila Gubernyia, which is near Cherkassy and Kyiv in the Ukraine. TRUST ME WHEN I SAY THAT THIS IS AN AUTHENTIC RECIPE BROUGHT TO THE U.S. WITH MY GRANDMOTHER FROM THE UKRAINE! If you wish to e-mail me you can e-mail me at: leonetti00 at aol dot com
Provided by Alan Leonetti
Categories European
Time 3h5m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees.
- Place the diced bacon or panchetta in a Dutch oven or stockpot and cook, stirring, over medium-high heat, until the fat begins to render, about 3 minutes.
- Add the beef and continue to cook, stirring, until the beef is brown on all sides, about 6 minutes.
- Remove both meats from the pan with a slotted spoon and drain on paper towels.
- Add the onions and carrot to the fat in the Dutch oven or stockpot and stir to coat.
- Cook until soft, about 4 minutes.
- Add the garlic, oregano, dill seeds and bay leaves and cook, stirring, for 1 minute.
- Add the red wine vinegar and stir to deglaze the pot.
- Return both meats to the pot and add the water, salt and pepper and bring to a boil.
- Reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
- Meanwhile, place the beets on a baking sheet and brush with the oil.
- Roast until tender and can be pierced easily with a fork or knife, about 1 hour.
- Remove from the oven and set aside until cool enough to handle.
- When the beets are cool enough to handle, trim the stem and root ends and remove the skins.
- Coarsely grate or chop and set aside.
- When the meat is tender and falling apart, add the beets, potatoes, cabbage, parsley, tomato paste and celery salt or seeds and simmer over low heat for another 30 minutes.
- Season with additional red wine vinegar, salt, freshly ground black pepper and sugar to taste.
- Ladle borsch into bowls and garnish with a dollop of sour cream and a pinch of fresh dill.
- Also, serve with Russian black bread.
AUTHENTIC RUSSIAN/UKRAINIAN BORSCHT
This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).
Provided by AniSarit
Categories Vegetable
Time 2h30m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- To a large pot (I use 8qts), add the meat and enough water to fill up the pot to halfway.
- Remove all froth that comes up from the meat.
- Continue to boil on med-high until no more froth comes up.
- Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
- Fill with water, cover partially with lid, and let cook for 90min.
- After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
- You can add the rice and/or potatoes at this point, if you like.
- Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in) is ready.
- The soup is great on day 1, but tastes much better on days 2-3.
- Enjoy the soup while it's very hot.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your borscht.
- Don't be afraid to experiment with different vegetables. There are many different variations of borscht, so feel free to add or omit vegetables according to your taste.
- Cook the borscht slowly and gently. This will help to develop the flavors and make the soup more flavorful.
- Serve the borscht with a dollop of sour cream or yogurt. This will add a creamy richness to the soup and help to balance out the flavors.
- Enjoy the borscht with a side of bread or dumplings. This will help to make a complete and satisfying meal.
Conclusion:
Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you like your borscht with beef, pork, or vegetables, there is a recipe out there for you. So next time you are looking for a comforting and flavorful soup, give borscht a try. You won't be disappointed.
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