Borscht is not just a dish, it is a symbol of Ukraine, its history, culture and indomitable spirit. Each Ukrainian family has its own unique recipe for this dish, which is passed down from generation to generation, like the most valuable treasure. Thick, rich, fragrant borscht is a real decoration of the table, capable of gathering the whole family, friends and loved ones behind it. Borscht tastes best with garlic donuts.
Borscht is an integral part of Ukrainian identity, its genetic code. It has long become not just food, but also a cultural phenomenon, which embodies hospitality, traditions and the identity of the Ukrainian people. It is not surprising that the recipe of this dish was included in the list of intangible cultural heritage of UNESCO.
The history of borscht dates back to ancient times. According to one version, the first mentions of this dish date back to the 14th century, and its name comes from the root “bor” and the ancient letter “shch”, which means “red”. Other researchers believe that the word “borscht” comes from the name of the hogweed plant, which was previously added to this dish.
Of course, modern borscht has undergone significant changes compared to its ancient prototype. Thus, the tomato dressing, without which it is difficult to imagine this dish today, appeared in Ukrainian cuisine only at the beginning of the 20th century, when American tomatoes began to spread in the country. Until that time, borscht was seasoned with various sour ingredients, such as whey, sour milk, sauerkraut, berries and sour apples.
Interestingly, there are over 70 different borscht recipes! The most complex and exquisite is considered “Kyiv borscht”, for which a broth is prepared from three types of meat – beef, lamb and pork, with the addition of rye kvass.
Borscht is not only a Ukrainian dish. In different countries of the world there are their own versions of this dish, adapted to local traditions and tastes. For example, in the USA, in the “Borscht Belt” area, where Ashkenazi Jews live, who emigrated from Slavic countries, borscht is prepared according to recipes brought from their historical homeland.
Ukrainian borscht is not just a delicious dish, it is a cultural heritage that we are rightfully proud of. Borscht recipes are carefully passed down from generation to generation, and some of them are even kept in strict secrecy.
Classic Ukrainian borscht
Ingredients:
- Water – 1.5-2 l
- Pork or beef on the bone – 400 g
- Potatoes – 4 pcs. (medium)
- Beets – 2 pcs. (small)
- Carrots – 1 pc.
- Onion – 3 pcs. (medium)
- Cabbage white fresh – 300 g
- Tomato paste – 2 tbsp. l.
- Sunflower oil – 4-5 tbsp. l.
- Citric acid – a pinch
- Salt, bay leaf, greens – to taste
Preparation:
- Cook the broth: Pour water into a saucepan, add meat and put on fire. After boiling, remove the foam and cook over low heat for an hour and a half.
- Prepare the roast: Clean the vegetables. Grate the beets on a large grater, carrots – on a medium one, chop the onion into cubes. Fry the onion and carrots in oil for 5 minutes, then add the beets (it can be sprinkled with lemon juice to preserve the color) and fry for another 5 minutes. Add tomato paste and fry for 5-7 minutes.
- Cook borscht: Remove the meat from the broth, put chopped cabbage into it and after 5-10 minutes – chopped potatoes. Return the chopped meat to the borscht, salt it and add the roast. Put the bay leaf and greens, cover and cook for 5-7 minutes.
Serve hot borscht with sour cream and herbs.
Hearty borscht with beans
Ingredients:
- Pork, beef – up to 1 kg
- Carrots – 1 pc.
- Potatoes – 2-3 pcs.
- Beans – 1 st.
- Parsley root, celery – to taste
- Beet red – 1-2 pcs.
- Sweet red pepper – 1 pc.
- Garlic – 2-3 cloves
- Onion – 1 pc.
- Cabbage white – 0.5 heads
- Tomato paste – 2-3 tbsp. l.
- Salt, pepper, greens, hot pepper, bay leaf, sour cream – to taste
Preparation:
- Cook the broth from meat (pork, beef, you can add a little chicken) for an hour.
- Add soaked beans and cook for 20 minutes.
- Add chopped vegetables (carrots, onions, garlic, pepper) and cook for 15 minutes.
- Add grated or chopped beets and cook for 10 minutes.
- Add chopped potatoes and cook until ready.
- Add tomato paste and cook for 5 minutes.
- Add chopped cabbage and cook for 5 minutes.
- Salt, pepper, add greens and let the borscht infuse.
Serve hot borscht with sour cream and herbs.
