Ukraine

One of the most memorable experiences from my travels was learning to make Ukrainian Borscht—a vibrant, hearty beet soup that is both a staple of Ukrainian cuisine and a symbol of home and tradition. I watched as my Ukrainian hosts prepared it from scratch, carefully selecting fresh vegetables from their garden, simmering the broth to perfection, and layering flavors with patience and care. Whether served hot on a cold winter’s day or chilled during the summer, this dish is more than just food—it’s a comforting embrace, a meal that sustains and nourishes.

Though often confused with Russian borscht, Ukrainian borscht is distinct in its rich use of vegetables, a tangy depth from fermented beet kvass (or vinegar), and the signature addition of pork or beef for a heartier broth. In contrast, Russian borscht tends to be milder, often relying more on potatoes and fewer vegetables. The Ukrainian version bursts with the deep red color of beets, balanced by cabbage, carrots, onions, and garlic, creating a soup that is both earthy and finished with a dollop of sour cream and fresh dill.

Traditional Ukrainian Borscht Recipe

Ingredients:

  • 1 lb beef (or pork), with bone for extra flavor
  • 6 cups water or beef broth
  • 2 medium beets, peeled and grated
  • 1 large carrot, grated
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 2 cups cabbage, shredded
  • 2 tbsp tomato paste
  • 1 tbsp vinegar (or beet kvass, for authenticity)
  • 2 tbsp vegetable oil
  • 1 tsp sugar (optional, to balance acidity)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh dill and sour cream for garnish

Instructions:

  1. In a large pot, bring the beef (or pork) and water to a boil. Skim off any foam, then add the bay leaf and simmer for about an hour until the meat is tender. Remove the meat, chop it into bite-sized pieces, and return it to the broth.
  2. In a separate pan, heat oil and sauté the onions until soft. Add the grated beets and carrots, cooking for about 5 minutes. Stir in the tomato paste and vinegar, then cook for another few minutes to bring out the flavors.
  3. Add the potatoes to the broth and cook for about 10 minutes. Then, stir in the sautéed beet mixture and shredded cabbage. Simmer for another 15 minutes until all vegetables are tender.
  4. Stir in the minced garlic, season with salt, pepper, and a pinch of sugar if needed. Let the flavors meld for a few minutes before serving.
  5. Ladle into bowls, garnish with fresh dill, and top with a spoonful of sour cream for that authentic Ukrainian touch.

This experience taught me that borscht isn’t just a soup—it’s a labor of love, a reflection of Ukrainian hospitality, and a dish that adapts to any season. Whether enjoyed steaming hot with dark rye bread or chilled on a warm day, it remains a true taste of Ukraine, steeped in history and heart.