Easy Ukrainian Borscht
Borscht/Borsch/Beet soup is a quintessential Ukrainian dish. That said, almost every eastern European country has their own version of it, but all historical evidence points to Ukraine being the creator of this national masterpiece.
Borscht: A homey and soothing meal, as well as packed with vitamine and nutrients!
This soup is a nostalgic and sentimental undertaking for me to blog about. To be honest, I absolutely love Ukrainian food. Not just because it’s delicious, but also for its connection to my family, my roots, and feeling loved. Let me explain. Growing up, meals at home were a form of love and nurturing, and so for me, it’s impossible to separate those two ideas. To cook for someone is to express love and gratitude towards them— which is no small undertaking in my eyes. It also represents community and connection, as the ritual of being together, sharing a meal is a universal action where we can connect, putting our personal sh*t aside, and be nourished, both physically and spiritually.
From memories of this ‘weird pink soup’ as a kid, to learning in my baba’s kitchen as a teen how to make all sorts of Ukrainian food, to sharing it with neighbours and friends and hearing their positive feedback, it’s been a journey. Let me tell you why. Growing up in a very WASPY town, being from an immigrant family often felt like being an outsider. From kids pointing out my mom’s accent to the ‘weird foods’ that sometimes were snubbed by classmates or friends, it definitely didn’t feel like the ‘cool’ nationality to brag about. That said, I’ve always felt very grateful for my rich heritage, and I feel very connected and passionate being a Ukrainian-Canadian. Much of that gratitude and pride was fostered from my grandparents, the Ukrainian church community, and many relatives who taught me about both the beauty and the struggle of the Ukrainians who immigrated to Canada (amongst many other countries) for a better life and to avoid the oppression and political strife they faced. Interestingly enough, we’ve got relatives all over North America, Europe, and even Australia.
When I make borscht, I tend to make a large pot, so I can seal the leftovers in jars and have soup for the upcoming week. Otherwise, you can also freeze the borscht for a later quick meal.
My mom recollects being made fun of in school for not knowing how to speak English, my grandmother recalled of being discriminated against, both in Ukraine (from its occupiers) and also in Canada. But you persevere, because, well, what choice do you have to make a ‘better life’? I’m sure every immigrant family can relate to the feelings and experiences of being a newcomer and all the false narratives and prejudices that come with being the ‘other’.
All that said, our roots shape us, in one way or another, and I am grateful for how my roots have and continue to shape me. Today in 2022, witnessing Ukrainians in the current war situation with Russia, it’s clear to see the incredible resolve and determination to persevere and overcome the adversity and violence unjustly thrust upon them. Once you look at the history of Ukraine, it’s clear to see this perseverence is part of the DNA of a people who have had to adapt and overcome a slew of difficult situations and subversive rulers well over a millenia.
So in short to say, this recipe is a love letter from my heart and my roots to you, my dear reader. I hope you enjoy it, have fun with it, and experiment with this very different and delicious “pink soup”!
Cut your vegetables (even the night before), for a quicker cooking execution!
Why Do I Love Borscht?
Well, first because it’s so damn delicious and healthy. I don’t really think of the fact that it is vegan, wheat and gluten-free. It’s just delicious.
It’s hearty. It satiates you, especially if you have some bread to accompany it.
It’s nutrition-dense.
It’s easy to make.
Hot, hearty and filling in the winter, or try chilled it as a purée in the summer with a salad and some grilled vegetables or meat.
Just because.
*Pink poo: True and funny. Please remember that the next day when you have a bowel movement, your fecal matter will be magenta from the soup. FYI, you are not dying!
SCROLL DOWN TO THE END FOR PRO-TIPS!
Easy Ukrainian borscht
Ingredients
Instructions
- In a very large pot, add the olive oil over medium heat. Add the onion and sauté for 4-5 minutes until softened; to help the process, you can put the lid on to help sweat the onions.
- Stir in the cabbage, followed by the carrots, and then adding the beans. Sauté for 6-8 minutes, until softened. Avoid browning the vegetables by stirring frequently. (At this point, you are just extracting some of the water and enhancing flavour, so don’t worry about the vegetables being completely cooked, this will happen later in the process.)
- Add the beets and sauté for another 2-3 minutes.
- Add in the puréed tomatoes, 3 cups of water, ½ tsp pepper, 1 tbsp sea salt, and 3 bay leaves.
- Keep an eye on the soup and once it starts to boil, turn down to medium-low, and allow to simmer for 1 1/2 - 2 hours, until the soup is uniformly red-magenta and the beets and carrots are tender.
- Once soup is cooked, take a small ladle in a bowl, let cool to warm and taste; adjust seasoning.
- Add fresh dill, and kvass (if using). Stir until evenly incorporated.
- Ladle into bowls and garnish with fresh dill and a dollop of sour cream if you like (and watch it turn bright fuchsia)!
Notes
- What is *kvass? It is a fermented liquid which traditionally is made from rye bread. It is nutritious and has a bright, tangy flavour. What I like to use is either sour dill pickle kvass or beet kvass (from fermented pickles or beets). It’s not critical to the borscht, but it does add a lovely kick of flavour. You can substitute with a good quality lemon juice or apple cider vinegar.
- You can use passata (2x 660mL jar) or diced canned tomatoes in a pinch if you don’t have puréed canned tomatoes available.
- The smaller you cut the vegetables (especially the beets), the quicker the soup will cook.
- I like a rich, chunky, thick & sweet borscht. The sweetness comes naturally from the vegetables, and you can enjoy borscht either hot or cold. I love a hot borscht in the fall and winter, and a cold borscht in the spring or summer. The sweetness of the vegetables is quite pronounced when it is cold, so enjoy either way!
- If you prefer a soupier consistency, feel free to add water, one cup at a time until you reach the consistency you like (remember diluting will also dilute flavours, so always taste as you go).
Nutrition Facts
Calories
100.11Fat
0.69Sat. Fat
0.09Carbs
22.69Fiber
6.51Net carbs
16.21Sugar
13.33Protein
4.11Sodium
1597.77Cholesterol
0* Nutrition data is approximate and is for informational purposes only.
смачного! Shmachnoho! (Bon Appetit!)
PRO-TIPS
I’d recommend peeling and chopping the beets last as it will temporarily stain the cutting board and everything the beets touch 😊 Don’t worry about your hands being stained, it will dissipate by end of day. Avoid wearing white or using white cloths when cooking this dish!
·Simmering the soup is KEY to borscht so the flavours can develop and marry. It is even better on day 2 or 3. DO NOT cook this soup for long at a high temperature as you can bleach the beets and turn the soup black (I did this once, so just sayin’, low and slow is the way to go….).
·A cooking marker to watch: once all the vegetables are all the same colour (thank you beets) the soup is fully cooked
You can always purée the soup as another variation, if you prefer a soup that is homogeneous in appearance; serve warm or cold.
BATCH COOK OPPORTUNITY: I tend to make large pots of soup so I can feed my household for multiple days. Soups lend themselves easily to this idea. If you have glass jars with sealable lids, you can ladle the borscht in there while it is warm, it will seal and you keep in the fridge for one to two weeks. Alternatively, if you’d like to freeze the remainder of your soup for a later date, leave at least a full inch from the base of the neck to allow for expansion, wait until the jar is fully cooled, and then store in freezer for up to 3 months.
If using dried dill, (not my recommendation, but if you’re in a pinch) try 1 tbsp of dried dill and go from there, adjusting to your taste. Do NOT use dill seeds. I tend to be a little generous with the amount of dill I use because I love this fresh herb, especially in vegetable dishes. If you prefer a smaller amount, you do you!
There are many variations of borscht, so feel free to experiment with more or less vegetable types, or adding stewing beef, pork, bacon, beans, barley, or potatoes. A great option when making in the summer: chop up the fresh beet leaves, and add them into your soup for some extra vitamins and colour!
