Best 4 Ukranian Peasant Borscht Recipes

In the heart of Ukrainian culinary traditions lies a hearty and captivating dish, the Ukrainian Peasant Borscht. This vibrant soup, also known as Ukrainian Red Borscht or Borscht, is a symphony of flavors, colors, and textures that has been passed down through generations. Our curated collection of recipes will take you on a culinary journey, exploring the diverse regional variations of this beloved soup. From the classic beetroot-based borscht to the unique green borscht made with sorrel leaves, each recipe captures the essence of Ukrainian peasant cuisine. Let's embark on this delicious adventure and discover the secrets behind this iconic dish.

**Ukrainian Peasant Borscht (Classic Recipe):**
This traditional recipe forms the foundation of our borscht exploration. It features slow-simmered beef broth enriched with a medley of vegetables, including vibrant beets, tangy cabbage, sweet carrots, and aromatic onions. The addition of tomatoes and garlic adds depth and complexity to the broth, while fresh dill and parsley provide a refreshing finish.

**Green Borscht with Sorrel:**
For a lighter and refreshing variation, try our green borscht. This vegetarian soup showcases the unique flavor of sorrel leaves, known for their tart and lemony notes. Combined with sautéed vegetables, tender potatoes, and a flavorful vegetable broth, this green borscht is a delightful symphony of flavors.

**Fast and Easy Vegetarian Borscht:**
Short on time? Our fast and easy vegetarian borscht is the perfect solution. This streamlined recipe utilizes canned beans and pre-cooked beets to create a delicious and nutritious soup in a fraction of the time. Perfect for busy weeknights or those seeking a quick and satisfying meal.

**Ukrainian White Borscht:**
Venture into the realm of white borscht, a lesser-known yet equally delightful variation. This creamy and elegant soup features a base of pork broth enhanced with sautéed vegetables, mushrooms, and a touch of cream. The addition of dill and parsley adds a burst of freshness, resulting in a harmonious and comforting dish.

**Ukrainian Borscht with Pampushky:**
Elevate your borscht experience with our recipe for pampushky, traditional Ukrainian garlic bread. These soft and fluffy rolls are the perfect accompaniment to a steaming bowl of borscht. With their golden brown crust and infused with garlic and herbs, pampushky adds a delightful textural contrast and an extra layer of flavor.

Immerse yourself in the rich culinary heritage of Ukraine with our comprehensive collection of borscht recipes. From the classic beetroot-based soup to innovative variations like green borscht and white borscht, each recipe captures the essence of this iconic dish. Whether you're a seasoned cook or just starting your culinary journey, let these recipes guide you in creating a memorable and authentic Ukrainian Peasant Borscht experience.

Here are our top 4 tried and tested recipes!

UKRANIAN PEASANT BORSCHT

Ukranian Peasant Borscht image

My grandmother always made this borscht in the fall and winter. She never made anything by recipe so this is my version. The kids and neighbors love it and always ask when I'm going to make it again. Or tell me I should have made a bigger pot.

Provided by Marlitt

Categories Vegetable

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

8 slices bacon, cut into 6 pcs each
2 lbs cross-rib roasts or 2 lbs round steaks, cut in 2 to 2 1/2 cubes
1 large onion
2 stalks celery
3 -4 large beets, leaving on 1 inch of stem and root attached
2 carrots
1/2 head cabbage, shredded
10 cups water
10 peppercorns
3 bay leaves
4 tablespoons beef stock mix (I used Knorr, to taste)
1 carrot, grated
2 tablespoons cider vinegar
1 tablespoon lemon juice
sour cream
10 potatoes (small to medium)

Steps:

In a large Dutch oven or stock pot, brown bacon and render fat.
Add beef and brown.
Cut the onion, carrot and celery in half cross-wise and add to pot with beef.
Also add beets whole with skin, shredded cabbage and water.
Add pepper corns and bay leaves.
Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours.
After an hour of cooking start boiling potatoes whole (skin on or off your choice) in a separate pot until soft (45 minutes).
When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets.
Discard celery and carrots or use for something else.
Leave beets on a separate plate or bowl until cool enough to handle (10 min).
Peel and grate beets back into the soup pot.
Add grated carrot.
Bring soup back to boil.
Add vinegar and lemon juice.
Cook 5 minutes longer.
To serve place a boiled potato in bowl and ladle soup on top.
Add a dollop of sour cream to each bowl.
Enjoy.

UKRAINIAN BORSCHT

Ukrainian Borscht image

Provided by Food Network

Time 3h15m

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 ham hocks
1 1/2 pounds beef brisket or chuck, in large pieces
3 quarts beef broth or water
1 bay leaf
6 peppercorns
3 allspice berries
3 large beets, roasted and shredded
4 tablespoons red wine vinegar
Tomato mors or tomato puree, to taste
2 tablespoons sugar
2 tablespoons butter
1 large carrot, shredded
1 cup diced red bell pepper
1 cup minced onion
3 boiling potatoes, cubed and cooked
1/2 small head cabbage, shredded
1/2 to 1 pound kielbasa, sliced
About 1/4 cup kvass (fermented beets) or vinegar or lemon juice
1/3 cup snipped fresh dill
4 cloves garlic, minced fine
Slices of roasted goose, fresh dill sprigs and sour cream, for garnish

Steps:

In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes.
In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish.

UKRAINIAN BORSCHT

Ukrainian Borscht image

Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 3 quarts

Number Of Ingredients 16

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 pounds short ribs
Coarse salt and freshly ground pepper
2 medium onions, diced
1 cup dry white wine
4 cups homemade or store-bought low-sodium chicken stock
5 garlic cloves, minced
1 celery root, cut into 1/2-inch cubes
2 medium carrots, cut into 1/4-inch slices
1/2 pound cabbage, shredded
2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
5 cups water
1 tablespoon tomato paste
3 tablespoons fresh lemon juice
3 tablespoons red-wine vinegar
2 tablespoons chopped parsley, for garnish

Steps:

Preheat oven to 300 degrees. Heat 1/4 cup oil in a Dutch oven over medium-high heat. Season ribs with salt and pepper. Working in batches, brown ribs, 3 to 4 minutes per side; set aside.
Add 1 onion, and reduce heat to medium. Cook, stirring, until softened, 5 to 6 minutes. Return ribs to Dutch oven, and add wine; simmer for 1 minute. Add chicken stock; bring to a simmer, and season with salt and pepper. Cover; transfer to oven, and roast until ribs are tender, 3 hours.
Shred ribs, discarding fat and bones. Strain stock through a sieve, and skim off fat. (You should have 2 cups.)
Heat remaining 2 tablespoons oil in Dutch oven over medium heat. Add remaining onion and the garlic; cook until translucent, about 4 minutes. Add celery root and carrots; cook for 4 minutes. Add reserved stock, the cabbage, beets, water, and tomato paste. Cook for 30 minutes. Add meat; cook until vegetables are tender, about 20 minutes more. Stir in lemon juice and vinegar; garnish with parsley.

UKRAINIAN RED BORSCHT SOUP

Ukrainian Red Borscht Soup image

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

Ingredients

1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
¾ cup water
½ medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
½ cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

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

Tips:

Use a variety of vegetables to add flavor and texture to your borscht. Common vegetables used in Ukrainian peasant borscht include beets, cabbage, potatoes, carrots, onions, and garlic.
Beets are the key ingredient in borscht, so make sure to use fresh, high-quality beets. You can peel and grate the beets yourself, or you can buy pre-peeled and grated beets to save time.
If you can't find fresh beets, you can use canned beets. However, fresh beets will give your borscht a more vibrant color and flavor.
Use a good quality beef or chicken broth for your borscht. You can also use vegetable broth if you prefer a vegetarian or vegan version.
Add a dollop of sour cream or yogurt to your borscht before serving. This will help to balance out the acidity of the tomatoes and beets.
Serve borscht with a side of rye bread or pampushky (Ukrainian garlic bread).

Conclusion:

Ukrainian peasant borscht is a hearty, flavorful soup that is perfect for a cold winter day. It is also a relatively inexpensive and easy-to-make dish. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that your family and friends will love. So next time you're looking for a new soup recipe to try, give Ukrainian peasant borscht a try. You won't be disappointed!