Borsch (beetroot soup) is not just a traditional Ukrainian daily meal, it’s a symbol of unity – the basis of the culinary tradition of Ukraine, which is stronger than any modern experiments and overseas borrowings. Borsch is a dish with a national character. It is primarily associated with Ukraine. This “association” smells delicious and promises warmth, comfort, fullness, and, thus, sense of peace. When Ukrainians choose to cook borsch as their everyday main dish – their express their patriotism and show their love for Ukraine.
This soup brings people together
In Ukraine, borsch has long been considered a symbol of a strong family: all the ingredients are cooked in a clay pot, transferring their flavors to each other, and as a result become one whole – a rich, hearty, and dense borsch. In days of old, borsch was eaten almost every day, served on holidays and at weddings. The peculiarity of this dish is that it becomes tastier the next day when flavors are well blended together.
The word borsch itself originated from the Old Slavonic word “b’rshch” (beet). This vegetable is an indispensable part of all borsch recipes. It gives borsch its very taste and color, while fragrant onion and garlic give emotional-to-tears piquancy, and burning pepper gives a zest reflecting Ukrainian sharp sense of humor and self-irony.
Back to old times – The very first borsch
In days of old, meat was included in borsch only on big holidays, because pigs were not slaughtered often. Borsch cooked with cabbage, beets, carrots, parsley. The potato was added from the second half of the 19th century. The borsch wasn’t boiled in a pan yet it was simmered in a ceramic pot in the Ukrainian stove. Both beet and beet kvass were added to borsch.
Ancient-old culinary tradition
A little later, Ukrainians started to add cut salo for a better taste, and Ukrainian Cossacks brought garlic and many different spices. Borsch was cooked with beans, browned flour, millet or buckwheat, and dumplings. On holidays or on Sundays borsch was cooked using a meat broth. On weekdays Ukrainians added salo fried with onions and garlic.
As most Ukrainians had a cow; they dressed the beet soup with sour cream on special days.
(Source ukrainian-recipes.com)
FAQs
Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant.
What does borscht symbolize for Ukraine? ›
In Ukraine, borsch has long been considered a symbol of a strong family: all the ingredients are cooked in a clay pot, transferring their flavors to each other, and as a result become one whole – a rich, hearty, and dense borsch. In days of old, borsch was eaten almost every day, served on holidays and at weddings.
Is borscht healthy? ›
This soup from Eastern Europe is rich in essential nutrients that provide numerous benefits. Additionally, it's a low-calorie option that can be easily adapted to fit various dietary needs, including vegetarian and vegan lifestyles. Is borscht healthy for you? Rest assured, it certainly is.
Do you eat borscht hot or cold? ›
Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side.
Do Jews eat borscht? ›
Versions that were popular with European Jews included cabbage-based borscht and beet-bashed borscht and milchig (dairy) and fleishig (meat) versions. Borscht can also be eaten hot or cold. It's become a beloved holiday meal in many Eastern European Jewish homes, eaten on Passover, Shavuot and Shabbat.
What does Ukrainian borscht taste like? ›
Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile. Its sweetness comes from the beets, onions, and cabbage, and its tartness from tomatoes and vinegar.
What do you eat with borscht? ›
You can serve borscht with sides like Pumpernickel or rye bread, garlic toast, meat, salads, dairy, pickled foods, pierogi, grains, potato pancakes, mashed potatoes, hard-boiled eggs, deviled eggs seasoned with paprika or dill, gluten-free options, and accompany it with fermented Slavic beverages and Santa Carolina ...
Why does borscht taste so good? ›
Red Beets: These give the soup its famous red color and a bit of sweetness. Potatoes: They make the soup hearty. Cabbage: Adds a fresh and earthy taste. Lima Beans: These beans make the soup creamier.
What are the 3 symbols of Ukraine? ›
However, in reality, our flag, coat of arms, and anthem are the actual symbols of Ukraine, recognizable all over the world today. In 1863, Mykhailo Verbytsky wrote music based on Pavlo Chubynsky's poem "Ukraine's glory has not yet died, nor her freedom", this composition is now known as the National Anthem of Ukraine.
Can diabetics eat borscht? ›
dLife - It's YOUR Diabetes Life! Borscht is a traditional beet soup recipe from Russia. Beets have a variety of health benefits that are especially important for people with diabetes. Not only do these hearty vegetables contain anti-inflammatory compounds, but they're rich in antioxidants, too.
Borscht is typically made with red meat. For a heart-healthy version, choose ground turkey, double the beans or use tofu. Tomatoes, parsnips and potatoes add potassium, which can help lower blood pressure.
Is borscht good for the liver? ›
This gorgeous looking soup is packed with flavour and nutrition. Beets are great to support the liver, bone broth is healing and nourishing for the gut, and turmeric brings in its anti-inflammatory goodness. With all the other vegetables and spices, this soup is a full meal in itself.
What is the difference between Russian borscht and Ukrainian borscht? ›
It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”
What is the difference between red and green borscht? ›
Red borscht is the most popular borscht in Ukraine, it is prepared from cabbage, potatoes (from the second half of the 19th century), carrots, onions, parsley, dill, and beets. Green borscht is a sorrel or spring borscht. It is cooked in the spring, with young greens.
Which country has the best borscht? ›
I think the reason borscht has cemented itself as a national treasure in Ukraine is precisely because it is so multifaceted and readily adaptable. It has evolved over the centuries and made its way into every kitchen in the country without losing its essence and its roots.
What is the national dish of Ukraine? ›
The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, varenyky (boiled dumplings similar to pierogi) and a type of cabbage roll known as holubtsi are also national favourites, and are a common meal in traditional Ukrainian restaurants.
What is the difference between Polish borscht and Ukrainian borscht? ›
According to Mikoyan's recipe, standard borsch contains meat, beetroot, cabbage, root vegetables, onions, tomato paste, vinegar and sugar, while “Ukrainian” borsch contains meat, cabbage, potatoes, beetroot, tomato paste, carrot, parsnip, onion, bacon, butter, vinegar and garlic, garnished with sour cream and chopped ...
What is the most famous soup in Russia? ›
Undoubtedly the Russian soup most recognizable to Westerners is borscht, a beet soup served with sour cream. But don't sleep on other comforting Russian classics, like cabbage, potato, fish and mushroom soups.
