Ukrainian Borsch

Ukrainian Borsch Recipe - A Hearty and Flavorful Soup

Region / culture: Ukraine | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Borsch is a traditional Ukrainian soup that is known for its vibrant red color and rich flavor. This hearty soup is made with a variety of vegetables, meat, and seasonings, making it a delicious and satisfying meal.

History

Borsch has been a staple in Ukrainian cuisine for centuries, with its origins dating back to the Middle Ages. The soup was originally made with whatever ingredients were available, including beets, cabbage, and meat. Over time, the recipe evolved to include a wider variety of vegetables and seasonings, resulting in the flavorful dish we know today.

Ingredients

100 g or 200 g of meat with rib bones (preferably beef)
1 large onion
1 beetroot
1 large or 2 small carrots
50 g of pork fat
half a lemon
1-2 tbsp of tomato paste
3 or 4 large potatoes
200 g of cabbage
bay leaf
salt
pepper

How to prepare

Boil the meat to make the stock. Chop the onion.
Grate or shred the beetroot. Grate the carrots.
Melt some fat in a frying pan.
Cut the pork fat into very small pieces and fry until golden in color.
Add onions to the frying pan and fry until golden.
Add carrots and cook until they become soft, then add beetroot.
Sprinkle the juice of half a lemon onto the mixture.
Add tomato paste to the frying pan.
Fry the mixture for a while. Add a little stock, pepper, and bay leaf. Reduce the heat to the minimum, cover with a lid, and simmer for a while.
Remove the beef from the stock. Pour the stock into a large pot. Add the peeled potatoes, cut into large pieces.
Shred the cabbage. When the stock with potatoes boils, add the cabbage to the pot. Season with salt.
Separate the meat from the bones and return it to the pot. When the potatoes are soft and boiled, turn off the frying pan and transfer its contents to the pot. Add a bay leaf and black pepper. Turn off the heat.

Variations

For a vegetarian version, omit the meat and use vegetable broth instead.
Add kidney beans or mushrooms for extra protein and flavor.

Cooking Tips & Tricks

To enhance the flavor of the borsch, try roasting the beets before adding them to the soup.

- For a richer broth, simmer the meat bones with the vegetables and seasonings for a longer period of time.

- Adjust the seasonings to taste, adding more salt, pepper, or lemon juice as needed.

Serving Suggestions

Serve borsch with a dollop of sour cream and a sprinkle of fresh dill on top.

- Enjoy with a side of crusty bread or garlic toast.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Skim off any excess fat that rises to the surface of the soup.

Ingredient Substitutions

Use olive oil instead of pork fat for a lighter version of the soup.

- Substitute red cabbage for green cabbage for a different flavor profile.

Make Ahead Tips

Borsch tastes even better the next day, so feel free to make it ahead of time and reheat before serving.

Presentation Ideas

Serve borsch in individual bowls with a swirl of sour cream and a sprinkle of fresh herbs on top. - Garnish with a slice of lemon or a sprig of parsley for a pop of color.

Pairing Recommendations

Pair borsch with a crisp green salad or pickled vegetables for a refreshing contrast.

- Enjoy with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store leftover borsch in an airtight container in the refrigerator for up to 3 days.

- Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

30g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

Borsch is rich in vitamins A, C, and K, as well as minerals like potassium and iron.

Alergens

Borsch may contain allergens such as pork fat and beef.

Summary

Borsch is a nutritious and filling soup that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Borsch is a classic Ukrainian soup that is both delicious and nutritious. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household. Enjoy a bowl of borsch on a cold day for a comforting and satisfying meal.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a cold winter day and I was visiting my dear friend Olga, who was originally from Ukraine. As soon as I stepped into her cozy kitchen, I was enveloped in the warm and comforting aroma of simmering vegetables and herbs.

Olga greeted me with a big smile and a hug, her eyes twinkling with excitement. "I have a special treat for you today, my dear," she said, leading me to the stove where a large pot of ruby-red soup was bubbling away. "This is Ukrainian Borsch, a traditional dish that has been passed down through generations in my family."

I watched intently as Olga added a dollop of sour cream to each bowl of steaming Borsch and handed me a spoon. The first spoonful I tasted was like a revelation - the rich flavors of beets, cabbage, carrots, and potatoes mingled together in perfect harmony, with a hint of tanginess from the sour cream. It was pure comfort in a bowl.

I begged Olga to teach me how to make Ukrainian Borsch, and she happily agreed. We spent the rest of the day in her kitchen, chopping vegetables, simmering broth, and stirring the pot with care. Olga shared stories of her childhood in Ukraine, of frosty mornings spent gathering vegetables from the garden and evenings spent around the table with her family, savoring a steaming bowl of Borsch.

From that day on, Ukrainian Borsch became a staple in my own kitchen. I perfected the recipe over the years, adding my own twist with a secret blend of spices and herbs. Whenever I make a batch of Borsch, the memories of that day with Olga flood back to me, warming my heart and soul.

One of the key ingredients in Ukrainian Borsch is the humble beet. Beets are not only vibrant in color, but also packed with nutrients and flavor. They lend a deep, earthy sweetness to the soup that is truly irresistible.

To make Ukrainian Borsch, start by sautéing onions, carrots, and celery in a large pot until they are soft and fragrant. Add diced beets, potatoes, and cabbage, along with beef broth and a bay leaf for added depth of flavor. Let the soup simmer gently until the vegetables are tender and the flavors have melded together beautifully.

The final touch is a generous dollop of sour cream stirred into each bowl of Borsch before serving. This creamy addition adds a luxurious richness to the soup and balances out the sweetness of the beets perfectly.

I have shared my recipe for Ukrainian Borsch with friends and family over the years, spreading the warmth and comfort of this traditional dish far and wide. Each time I make a pot of Borsch, I feel connected to my dear friend Olga and the rich culinary traditions of Ukraine.

As I sit down to enjoy a bowl of steaming Borsch, I am filled with gratitude for the memories and friendships that have shaped my love of cooking. The simple act of sharing a meal with loved ones can bring us closer together and create lasting bonds that nourish both body and soul. And for that, I am truly thankful.