Ukrainian Red Borscht
It is believed that every region in Ukraine has its own distinctive version of red borscht, and I would even say that every family has its special cherished recipe. Ask ten Ukrainians how to cook borscht, and you will likely receive ten different answers. There is no single “correct” way to make it – and that is precisely its beauty. In 2022, the culture of Ukrainian borscht cooking was inscribed on the UNESCO Intangible Cultural Heritage list. This simply affirmed what Ukrainians have always known: borscht is not merely a soup, but a living tradition passed down through generations. With this recipe in the WagArb Cookbook, I am delighted to contribute, in my own small way, to keeping this tradition alive. I would like to share the vegetarian version of borscht I knew growing up in northern Ukraine. Simple ingredients, yet rich flavour, colour, and warmth that gather people around the table – this is the ultimate comfort food.
5
servings15
minutes45
minutes1
hourIngredients
2 medium 2 beetroots, peeled (1 grated or thinly sliced, 1 whole)
3 medium 3 potatoes, peeled and diced
1 medium 1 carrot, grated
1 medium 1 onion, finely chopped
200 g 200 of white cabbage, thinly shredded
2 tbsp 2 of tomato paste
1–2 1–2 tbsp of vegetable oil (depending on your pan)
2–2 1/2 2–2 1/2 litres of water (or vegetable broth)
Salt and black pepper to taste
Fresh dill, finely chopped
For serving: sour cream (vegan possible) and fresh bread
Directions
- Bring the water (or vegetable broth) to a boil in a pot. Add the diced potatoes and cook over medium heat for about 10 minutes.
- Add the shredded cabbage and continue cooking for another 10–15 minutes, until the vegetables begin to soften. Keep the soup at a gentle boil.
- Meanwhile, heat the vegetable oil in a separate pan over medium heat. Add the chopped onion and sauté until translucent. Add the grated carrot and cook for another 3–4 minutes.
- Stir in one grated beetroot and tomato paste. Let the mixture simmer gently for about 10 minutes, stirring occasionally, until the beetroot softens and releases its deep colour. If the mixture is on the dry side, add a small splash of water so that it stews rather than fries in the pan.
- Once the potatoes and cabbage in the pot are tender, reduce the heat slightly (the soup should continue to simmer gently) and add the stewed beetroot mixture. Season with salt and black pepper. Let the borscht simmer for another 15–20 minutes.
- *Grandma’s special tip: about 10–15 minutes before the borscht is ready, add the remaining beetroot to the pot (add it whole or cut in half). It enriches the colour and deepens the flavour beautifully.
- When ready, turn off the heat and let the borscht rest under the lid for a few minutes.
- Serve hot, with a generous spoon of sour cream and a sprinkle of fresh dill on top. Fresh bread on the side is highly recommended (or, traditionally, Ukrainian garlic buns called “pampushky”).
- And if there happens to be any left, you might discover – as my granddad loves to say – that borscht tastes even better the next day.
Equipment
- Large pot
- Frying pan
- Grater
Notes
- Grandma’s special tip: adding a second whole beetroot 10–15 minutes before the end enriches the colour and deepens the flavour.
- Fresh bread on the side is highly recommended – or, traditionally, Ukrainian garlic buns called “pampushky”.
- Borscht tastes even better the next day.