Ukrainian borscht
Borshch: beetroot, cabbage and bean soup, the vegetarian way
Borshch is the soup Ukrainians measure every kitchen by: a deep ruby pot of beetroot, cabbage, potato and beans, soured just enough and finished with garlic and dill. Every region argues for its own version, from Poltava's with beans to Kyiv's with apples, and in 2022 the cooking of Ukrainian borshch was added to UNESCO's list of culture in need of urgent safeguarding. Traditionally it is simmered on a pork or beef bone stock; this version uses a well-seasoned vegetable stock and white beans, which is how many families cook it during Lent anyway. Serve it hot with a spoon of sour cream and garlic pampushky, and know that it tastes even better the next day. Chef's tip: fry the grated beetroot with a splash of vinegar before it goes into the pot; the acid fixes the red colour, so the soup stays bright instead of fading to brown.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the soup
- 8 ¼ cups vegetable stock
- 14 oz potatoespeeled and cut into 2 cm cubes
- 12 ½ oz white cabbagefinely shredded
- 8 ½ oz cooked white beansdrained (one 400 g tin)
For the zazharka (fried base)
- 3 tbsp sunflower oil
- 1 onionfinely chopped
- 1 carrotcoarsely grated
- 1 red peppercut into thin strips
- 1 ⅛ lb raw beetrootpeeled and coarsely grated (about 3 medium)
- 1 tbsp white wine vinegaror lemon juice
- 1 tsp sugar
- 2 tbsp tomato paste
To finish
- 3 cloves garliccrushed
- 2 tsp saltto taste
- ½ tsp black pepperfreshly ground
- 3 tbsp dillchopped
To serve
- 6 tbsp sour cream (smetana) (optional)
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Method
0/7 doneStep 1: Bring 8 ¼ cups vegetable stock to the boil in a large pot (at least 4 litres) with 2 bay leaves. Add 14 oz potatoes and simmer over a medium heat for 10 minutes, until the edges just soften.
10 minStep 2: Meanwhile heat 3 tbsp sunflower oil in a wide frying pan over a medium heat. Fry 1 onion for 5 minutes until soft and translucent, then add 1 carrot and 1 red pepper and cook for 4 minutes more, until the carrot smells sweet.
9 minStep 3: Add 1 ⅛ lb raw beetroot, 1 tbsp white wine vinegar and 1 tsp sugar to the pan and stir well. Cook for 8–10 minutes over a medium-low heat, stirring now and then, until the beetroot is soft and glossy and the pan smells earthy and sweet. Stir in 2 tbsp tomato paste and cook 2 minutes more.
12 minStep 4: Add 12 ½ oz white cabbage to the pot and simmer for 8–10 minutes, until it is tender but still has a little bite.
10 minStep 5: Tip the beetroot mixture and 8 ½ oz cooked white beans into the pot. Bring back to a gentle simmer over a low heat and cook for 5 minutes. Common mistake: boiling hard or for a long time once the beetroot is in; the colour turns from ruby to brownish orange. Keep it barely bubbling.
5 minStep 6: Stir in 3 cloves garlic, 2 tsp salt and ½ tsp black pepper, then taste. A good borshch is sweet, sour and savoury at once: add a little more vinegar or sugar to balance it. Turn off the heat, add 3 tbsp dill and remove the bay leaves.
Step 7: Cover and leave to stand for 15–20 minutes before serving so the flavours settle. Ladle into bowls and top each with a spoon of 6 tbsp sour cream (smetana). It keeps 3 days in the fridge and improves overnight.
15 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 33 g
- Fat
- 6 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ukrainian borscht take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of vegetable stock?
- Chicken stock, same amount (not vegetarian).
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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