Best 2 Ukrainian Borscht Soup Recipes
In the vast culinary landscape of Eastern Europe, few dishes shine as brightly as Ukrainian borscht. This vibrant soup, pronounced "BOHRSHCH," is a symphony of flavors that dance on the palate, a testament to the region's rich culinary heritage. Rooted in the heart of Ukraine, borscht has transcended borders to become a beloved staple across the globe. This article presents a curated collection of Ukrainian borscht recipes, each offering a unique twist on this classic dish. From the traditional beetroot-based soup to variations that incorporate vibrant seasonal vegetables, hearty meats, and delicate dumplings, these recipes capture the essence of Ukrainian hospitality and culinary artistry. Whether you're a seasoned home cook or a novice looking to explore new flavors, these recipes will guide you in creating a delectable and soul-warming bowl of Ukrainian borscht that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
Tips:
- Use high-quality ingredients for the best flavor. Fresh vegetables, good quality meat, and a flavorful broth are essential.
- Don't be afraid to experiment with different variations of borscht. There are many different regional variations of borscht, so feel free to try different recipes and find one that you like.
- Borscht is a great soup to make ahead of time. It can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Serve borscht with a dollop of sour cream, a sprinkle of fresh dill, and some crusty bread.
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 it vegetarian, with meat, or with a combination of both, there is a borscht recipe out there for everyone. So next time you are looking for a comforting and satisfying soup, give borscht a try. You won't be disappointed.
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