Borsh (often spelled ‘borscht’ in English) stands as a shining exemplar of Ukrainian culinary excellence. While various versions of this beetroot soup exist in several Eastern European countries, the Ukrainian version has a particular resonance given its cultural and historical significance.

The importance of Borsh in Ukrainian culture cannot be overstated. It’s a dish that has been passed down through generations, with each family having its own cherished recipe.

For many, Borsh is not just a dish; it’s a symbol of home.

Growing up, the smell of Borsh cooking in my grandma’s kitchen meant comfort and love. I want to share this family recipe with you, so you can experience that same coziness.

It’s common for Ukrainian children to learn the art of making Borsh from their grandparents, ensuring that the tradition continues unabated. So, I continue that tradition.

Table of Contents

The Essential Ingredients for Borsch

Beets – 2 medium sized.

Cabbage – half of a medium cabbage, shredded.

Potatoes – 2 medium sized. Use 3 if you like more potatoes in your Borsch.

Meat – you will need 1 to 1.5 lbs of bone-in beef (or pork).

Onions & carrots – 1 medium onion & 2 small carrots. I usually use white onion. Leek will also work.

Tomatoes & tomato paste – 9 oz cherry tomatoes (or any other type) and 1 tsp tomato paste.

Garlic, bay leaves, peppercorns – 1 or 2 cloves of garlic and 1 bay leaf.

Your favorite herbs & spices

Sour cream and fresh dill for garnish

I have a Vegetarian Version of the Borsch for those who follow a vegan or plant-based diet. Find the recipe here.

Step-by-Step Cooking Guide for Authentic Ukrainian Borsh

There are more than 300 types of Borsch. The funny fact is that even if two cooks make it out of the same ingredients, it will end up tasting differently anyway!

Prepare the Meat Broth:

Start with about 1 to 1.5 lbs of bone-in beef or pork.
Place the meat in a large pot and cover it with about 2.5 to 3 liters of water.
Bring to a boil, skimming off any foam that forms on the surface.
Reduce heat to low, add one bay leaf and some peppercorns, and let it simmer for about 1.5 hours.
Remove meat, set aside, and strain the broth to remove any impurities. Keep the broth hot.

Prepare Vegetables:

Peel and grate 2-3 medium beets.
Finely chop 1 medium onion.
Grate or finely chop 2 small carrots.
Cube 2 medium potatoes.
Shred half of a medium cabbage.

Saute Onions and Garlic:

In a skillet, heat some avocado oil, lard, or ghee over medium heat.
Add the chopped onions, and once translucent, add the grated carrots.
Cook until the vegetables are softened and slightly caramelized.

Add Beets to the Sautéed Vegetables:

Add grated beets to the skillet with the onions and carrots.
Cook for another 8-10 minutes, stirring occasionally. Add blended tomatoes and tomato paste.

Introduce Vegetables to the Broth:

Add the cubed potatoes and shredded cabbage to the hot meat broth.
After about 10 minutes, add the sautéed beet, carrot, and onion mixture.
Let everything simmer together until all vegetables are tender, which should take about 20-25 minutes.

Add Final Touches:

Chop the meat that was set aside and add it back to the pot.
Add 2 minced garlic cloves, and fresh dill. You can use fresh parsley or coriander.
Season with salt, pepper, and a touch of vinegar or lemon juice to brighten up the flavors. Taste and adjust seasonings as needed.

Let the Borsch Rest (optional):

Borsch is one of those dishes that often tastes even better the next day.
Once cooked, let it sit for a few hours (optionally). This allows the flavors to meld together more harmoniously.

Remember, like many traditional recipes, Borsch is open to interpretation. While this guide provides a classic approach, feel free to adapt it to your personal preferences.

Serving and Eating Borsch

Here’s how to serve and savor Borsh in a truly Ukrainian style:

Sour Cream (smetana): A generous dollop of sour cream is a must.
Fresh Dill: Finely chopped dill sprinkled over the Borsch adds a fresh, herby aroma and flavor.
Garlic: For those who love a punch of flavor, a freshly minced or grated clove of garlic is an optional but delightful addition.

Rye Bread: pairs excellently with Borsch. It’s used to scoop up the soup or enjoyed with butter or salo (cured pork fat).
Salo and Garlic: A slice of salo, often sprinkled with salt and accompanied by a raw garlic clove, complements the flavors of Borsch. It’s a hearty addition, deeply rooted in Ukrainian tradition.

Community & Traditions

Borsch is best enjoyed in the company of family and friends. It’s a communal dish that embodies the Ukrainian spirit of hospitality.
During festive occasions or gatherings, Borsch often serves as the opening dish, setting the tone for a meal that’s both delicious and heartwarming.

Relishing Leftovers

One of the beautiful aspects of Borsch is that it tastes even better the next day. The flavors meld and mature, leading many to claim that reheated borsch is superior to freshly made.
Store in the refrigerator (3-4 days) and simply reheat before serving.

Additional Resources for Delving Deeper into Ukrainian Borsh and its Cultural Significance

“Mamushka: Recipes from Ukraine and Eastern Europe” by Olia Hercules: An insightful look into Ukrainian and Eastern European cuisines with family recipes, including borsh.
Taste of Ukraine: A comprehensive blog and website dedicated to Ukrainian cuisine with various borsh recipes and their historical contexts.
A Delicious Guide to Ukrainian Foods: a blog about Ukrainian cuisine – a treasure trove of flavors and traditions.

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