Beet Soup Recipe - Ukrainian Borscht (2024)

FAQs

What is the difference between Russian and Ukrainian borscht soup? ›

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color.

Have you ever tasted real Ukrainian borscht? This hearty soup is made of beef or pork stock, beets, cabbage and potatoes. If not, here is an authentic recipe that my mother and grandmother used throughout my childhood.

Its Ukrainian-ish Origins

A commonly accepted theory is that the word borscht comes from the Slavic “borschevik,” which means “hogweed.” In early Slavic cuisine, hogweed stems, leaves and flowers were often cooked into a soup or fermented, yielding something akin to sauerkraut.

Borscht can be hot or cold, meaty or light, dairy-laden or broth-based, depending on your mood. According to Bonnie Frumkin Morales, chef and owner of Kachka in Portland, Oregon, the biggest benefit of making borscht at home is that “it's very malleable and riffable.

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile. Its sweetness comes from the beets, onions, and cabbage, and its tartness from tomatoes and vinegar.

Sometimes beets are peeled before cooking. They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

Cooking Time and Temperature: Beets can lose their vibrant red color if they are overcooked or cooked at high temperatures for too long. If you cooked the beets for an extended period or at a high temperature, it could cause them to lose some of their color intensity, resulting in a more orange appearance.

Red beets: These are crucial for both color and nutrition, a good source of Vitamin C. Pork butt: This adds meaty depth and texture. Potato, cabbage, and lima beans: These veggies add heft and balance. They provide Vitamin B9, which is essential for overall cell health, and potassium to help maintain blood pressure.

You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...

What do Russians eat with borscht? ›

Most often, borscht is served with sour cream, the East European version of which, known as smetana, is runnier than its American counterpart.

A traditional dish of the Eastern Slavs, it is a common first course in Ukrainian cuisine.” Admittedly, the wider, non-Slavic world views borsch as Russian, while Poles know it only as beloved Polish barszcz.

The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, varenyky (boiled dumplings similar to pierogi) and a type of cabbage roll known as holubtsi are also national favourites, and are a common meal in traditional Ukrainian restaurants.

Cooled borscht can be covered and stored in the refrigerator for up to 2 days. To freeze, pack into containers leaving 1-inch (2.5 cm) headspace. For the best results and to save energy, let frozen soup thaw in the refrigerator compartment on the day you plan to use it.

This Ukraine's rich cultural heritage is reflected in the different versions, such as white borscht vs red borscht, which are popular in different regions. In this article, we shall explore the differences between two popular types of borscht: white borscht and red borscht.

Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist.

Borscht. Probably the most iconic Eastern European soup there is, famous for its bright pink colour. Historically, borscht was made by Slavic people from parsnip or hogweed. It was also the poor man's meal, and idioms tying the soup to austerity have since evolved in several different languages.

Russian borscht will commonly include cabbage and potatoes, as well as meat. The basic Polish barszcz includes onions, garlic, carrots, and celery.