I was always intrigued by Borscht. It looks so pretty with its bright reddish-pink color, and I wondered how this soup would taste. While having lunch with my friend, we got talking about food from Russia and Ukraine, and Borscht kept coming back into the conversation. It’s such a beloved soup for many, and they are very passionate when it comes to cooking Borscht. There are probably as many borscht recipes out there as there are cooks. Each one adds their own twist, making it uniquely their own. Now my friend’s grandma has been cooking this soup for years and perfected it, from making the broth from scratch with the help of some meats, to adding different veggies to the pot at the correct time. All these small little tips help make a superb soup at the end of a few hours. Oh yes, borscht is the ultimate labor of love. But one sip into these new flavors, and I bet you will be hooked.
What is Borscht?
Borscht is a hearty soup that comes from Eastern Europe, especially popular in countries like Ukraine, Russia, and Poland. I was curious about its origin and found out that many people claim it as their own. The origin of borscht is often traced back to Ukraine, though many believe it’s as much Russian as it is Ukrainian. When I was pronouncing it as Borscht with “t” at the end, my friend told me how to say it like a local. “Borsh,” where the “t” at the end is silent. Hmm… how cool. The star of borscht is beets, which give it that famous deep red color. But, depending on where it’s made, you might also find ingredients like cabbage, potatoes, carrots, onions, and meats like beef or pork. Borscht has a long history, and it’s like a mix-and-match of different flavors depending on where it’s from. At first, borscht was a clever way for people to use whatever food they have on hand to cook up a big pot of soup that could feed everyone. Over time, it became an iconic national dish of Ukraine, cooked lovingly for friends and family and for special occasions. Today’s Borscht recipe has all the tips and tricks to make the most delicious and vibrant bowl you can ever make. My friend even taught me how to serve this soup very traditionally, in a very unique way.
Ingredients Needed
Beef: I am using short ribs today, to make a nice and flavorful broth as a base. Here, the meat becomes tender and falls off the bone after slow cooking. You can also use any meat with bones like pork ribs, pork necks or even chuck roast. The cook time for different meats will be different. Onion, carrot, celery, bay leaves and peppercorns: They are classic flavor enhancers for the broth. They’re removed after the broth is made, as their main role is to flavor it. Sautéed onion and carrot also goes in the soup. Beets: The star of borscht, beets give the soup its iconic vibrant red color and distinctive flavor. I grated the beet, but some people dice them into small cubes. I recommend using hand gloves while grating beets to avoid bright red stains on your fingers and nails. Cabbage: Adds a slight crunch and sweetness. Tomato paste, sugar and vinegar: These ingredients balance the sweetness of the vegetables with acidity, giving a slight tang to the soup. Dill and parsley: I absolutely ask you to go heavy on the dill for this soup. It’s a major flavor booster for that authentic taste. Garlic: Used both chopped and sliced. It’s very peculiar that they add sliced garlic in last few minutes of cook time to retain the garlic flavor. Salt and Pepper: To taste.
Ukrainian Borscht Recipe
Make the Broth: Combine short ribs, quartered onion, carrot chunks, celery, bay leaves, peppercorns, salt, and water in a large soup pot or Dutch oven. Bring to a boil, then lower the heat to simmer, covered, for 2.5 to 3 hours, or until the meat falls off the bones easily. Skim off any scum that rises to the top during the first few minutes of cooking. Prepare the Vegetables While the Broth Simmers: In a pan, heat 1 Tbsp oil and sauté diced onion for 2-3 minutes. Add chopped garlic and grated carrot. Sauté until they start to soften, about 6-8 minutes. Set aside. In the same pan, add another Tbsp of oil and sauté the grated beets with sugar, ½ Tbsp vinegar, and tomato paste for 12-15 minutes until tender. Set aside. Combine Ingredients: Once the broth is ready, remove the short ribs, discard the bones, and shred the meat into big chunks. Discard the cooked vegetables and strain the broth. Bring the strained broth to a boil again, add back in beef along with potato chunks, and simmer on medium-low heat for 15 minutes. Add the sautéed onion and carrot mixture, shredded cabbage, salt, and pepper, cooking for 10 minutes. Stir in the beet mixture and simmer again for 7-8 minutes. Finish the Borscht: Add 2 Tbsp vinegar, chopped dill, parsley, and sliced garlic, simmering for an additional 2 minutes. Adjust salt and vinegar to taste. Now, here are some good tips I got from my beloved Ukrainian grandma (yes, I am in love with her after that one sip, and am going to ask her to adopt me to teach all her wonderful cooking). She said try using meats in your Borscht, as it gives so much flavor to the broth and those tender meats are great in this soup. Saying this, you can make vegetarian version of Borscht by simply omitting the meat and using readymade stock. Add the veggies at the intervals as mentioned, so as not to make them mushy. Adding beets in he later part of cooking time helps retain their vibrant color. Let your borscht sit for at least 30 minutes before serving to allow the flavors to meld together. It’s very important to be patient, and you will be rewarded. In fact, some wise person has said that you want to eat “tomorrow’s Borscht”, meaning there is nothing like a leftover borscht the next day. All the flavors are doubly bold and delicious after sitting overnight in the fridge. Now this grandma tip is the traditional Ukrainian way to eat Borscht. Serve the soup with a dollop of sour cream (apparently no one even think of having one without it), and a good dose of dill, and fresh thin slices of garlic. Yes, garlic. So, if you ask me what Borscht tastes like? Let me think… It’s like a mix of sweet and tangy with a bit of earthiness from the beets. The sour cream on top makes it creamy and smooth, the dill and garlic together adds very unique Slavic flavors. Not too strong, but just right. I also like my bowl with some crusty bread, perfect for dipping and soaking up the delicious soup. Rye bread is a popular choice, especially in Eastern European cuisines. Pumpernickel, another type of dark, dense rye bread, is also a great option. And there you have it, my version of a cozy, comforting bowl of borscht, with a little help of one Ukrainian grandma!! I was super excited to make our first Ukrainian recipe for GypsyPlate, and was amazed by the venturing into all these new flavors. That’s why I love my job, and will do my best to bring all these flavors from my kitchen to yours.
Borscht, on our Gypsy Plate… enjoy!
