Traditional Borscht Recipe: Ukrainian & Russian Styles Explained

Discover the secrets of making authentic borscht, a beloved Eastern European dish with vibrant flavors and rich history.

What is Borscht?

Borscht (or borsch) is a beloved Eastern European soup known for its vibrant red color, thanks to its star ingredient: beets. While often associated with Ukraine, it’s also deeply rooted in Russian cuisine. The soup has several regional variations, each adding its own twist to the classic recipe.

Both Ukrainian and Russian borscht share the same hearty and earthy foundation but differ slightly in preparation and additional ingredients. Let’s dive into the authentic recipes and key differences.

Ukrainian Borscht Recipe

Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Serves: 6

Ingredients:

• 500g (1 lb) beef or pork with bones (or use vegetable stock for vegetarian)
• 2 medium beets, peeled and grated
• 2 medium potatoes, diced
• 1 large carrot, grated
• 1 medium onion, finely chopped
• 1/2 small cabbage, shredded
• 2 tomatoes, peeled and chopped (or 2 tbsp tomato paste)
• 2 cloves of garlic, minced
• 1 tbsp sunflower oil (or butter)
• 2 bay leaves
• 1 tsp sugar
• 1 tbsp vinegar (white or apple cider)
• Salt and black pepper to taste
• Fresh dill and parsley for garnish
• Sour cream for serving

Instructions:

1. Cook the Meat Broth: Place the beef or pork in a large pot with 2 liters (8 cups) of water. Add a pinch of salt and bay leaves. Bring to a boil, skimming off any foam. Reduce heat and simmer for 1 hour until the meat is tender. Remove the meat, shred it, and set aside.
2. Prepare the Vegetables: Heat the sunflower oil in a skillet over medium heat. Sauté the onion until translucent. Add the grated beets, carrots, and vinegar, cooking for 5 minutes. Stir in the tomato paste or chopped tomatoes, sugar, and a ladle of broth. Simmer for 10 minutes.
3. Assemble the Soup: Add the potatoes to the broth and cook for 10 minutes. Stir in the cabbage, followed by the beet mixture. Cook for another 15 minutes until all vegetables are tender.
4. Add Final Flavors: Add minced garlic, shredded meat (if using), and adjust seasoning with salt and pepper. Simmer for 5 minutes.
5. Serve: Ladle the hot borscht into bowls. Top with a dollop of sour cream and a sprinkle of fresh dill or parsley. Serve with dark rye bread.

Russian Borscht Recipe

Prep Time: 25 minutes | Cook Time: 1 hour | Serves: 6

Ingredients:

• 500g (1 lb) beef or pork ribs
• 2 medium beets, boiled and grated
• 2 medium potatoes, diced
• 1 medium carrot, sliced
• 1 medium onion, finely chopped
• 1/4 small cabbage, shredded
• 1 tbsp tomato paste
• 1 tbsp sunflower oil
• 2 cloves of garlic, minced
• 2 bay leaves
• 1 tbsp lemon juice (instead of vinegar)
• Salt and black pepper to taste
• Sour cream and dill for garnish

Instructions:

1. Prepare the Meat Broth: Cook the meat in 2 liters of water with bay leaves and a pinch of salt. Skim off any foam, simmer for 1 hour, and set aside the cooked meat.
2. Cook the Vegetables: In a skillet, sauté onions and carrots in oil. Add tomato paste and a bit of broth. Stir in boiled, grated beets and lemon juice.
3. Combine Ingredients: Add potatoes to the broth and cook until tender. Then add the beet mixture and cabbage. Simmer for 20 minutes.
4. Add Finishing Touches: Return the shredded meat to the pot. Season with garlic, salt, and pepper. Simmer for 5 minutes.
5. Serve: Garnish with sour cream and dill. Pair with rye bread for a complete meal.

Borscht FAQ

Can I make borscht vegetarian or vegan? Absolutely! Skip the meat and use vegetable broth instead. Add beans for protein.

How do I store borscht? Store in an airtight container in the fridge for up to 5 days. The flavors intensify the next day!

What to serve with borscht? Pair it with rye bread, pampushki (Ukrainian garlic rolls), or a side of pickles.

Tags: #BorschtRecipe #UkrainianCuisine #RussianCuisine #BeetSoup #TraditionalSoup