Traditional Ukrainian Borscht Recipe
Growing up in a Ukrainian household, borscht was more than just a meal; it was a staple that brought warmth and comfort to the table. My grandmother often made it in large batches, and the aroma of simmering beets and fresh dill would fill the house, signaling that a hearty, satisfying meal was on the way. Now, as I continue this tradition with my own family, borscht remains a go-to dish, especially during the colder months. It’s a beautiful blend of earthy beets, tender vegetables, and savory broth, topped with a dollop of sour cream. This recipe, handed down through generations, is a true taste of home and a testament to the rich culinary heritage of my Ukrainian roots.
Did You Know?
Borscht is more than just a soup; it’s a symbol of Ukrainian culture and hospitality. Traditionally served hot or cold, borscht is a versatile dish with countless regional variations. While the Ukrainian version is the most well-known, many Eastern European countries have their own takes on this vibrant soup. The deep red color of borscht comes from its main ingredient—beets, which are packed with nutrients and health benefits. Historically, borscht was a peasant dish made with whatever vegetables were available, making it both economical and nourishing. In Ukrainian households, borscht is often served during holidays and family gatherings, where it's enjoyed by young and old alike. This humble dish has stood the test of time, not just for its rich flavor, but also for its ability to bring people together.
Yield: 6-8 servings
Ingredients:
- 2 tbsp butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 medium beets, peeled and shredded
- 2 large potatoes, peeled and diced
- 1 (14.5 oz) can stewed tomatoes
- 12 green beans, cut into 1/2 inch long pieces OR
- 1 (15 oz) can cannellini or navy beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 tsp sugar
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
- Sour cream, for serving
Instructions:
Prepare the Ingredients:
Personal Tip: To save time, I like to prep all my ingredients before I start cooking. Shredding the beets and chopping the potatoes ahead of time makes the cooking process smooth and stress-free.
- Peel and shred the beets.
- Peel and dice the potatoes.
- Chop the onion and mince the garlic.
Fry the Onions:
Personal Tip: Frying the onions in butter until they’re golden and soft adds a depth of flavor to the borscht that makes it truly comforting.
- In a large soup pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute.
Add Vegetables and Broth:
Personal Tip: Adding the beets early in the cooking process allows them to release their vibrant color and earthy flavor, which is the essence of borscht.
- Add the shredded beets, diced potatoes, cannellini or navy beans, and stewed tomatoes (with their juice) to the pot.
- Pour in the chicken or vegetable broth and bring to a boil.
- Stir in the sugar, salt, and pepper.
- Reduce the heat and let it simmer for 30 minutes or until all vegetables are tender.
Season and Serve:
Personal Tip: Just before serving, stir in the fresh dill. It adds a fragrant, herbal note that pairs beautifully with the richness of the sour cream.
- Taste and adjust the seasoning with salt and pepper.
- Stir in the chopped fresh dill.
- Serve hot, garnished with a dollop of sour cream and additional dill if desired.
Nutritional Information (Per Serving):
Calories, 180 | Protein, 6g | Carbohydrates, 30g | Fiber, 6g | Net Carbohydrates, 24g | Fat, 5g | Saturated Fat, 3g | Cholesterol, 15mg | Sodium, 500mg | Sugars, 12g | Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money
- Butter for Sautéing: Frying onions in butter adds a rich flavor to the soup base. Make sure to sauté until the onions are soft and slightly caramelized for the best taste.
- Beet Preparation: Wear gloves when peeling and shredding beets to avoid staining your hands. A box grater or food processor can make shredding easier.
- Broth Choices: Use chicken broth for a heartier flavor or vegetable broth for a lighter, vegetarian version. Homemade broth can enhance the soup’s depth of flavor.
- Tomato Selection: Using stewed tomatoes adds a deeper flavor compared to fresh tomatoes. If preferred, you can substitute with crushed tomatoes for a smoother texture.
- Bean Substitution: Cannellini or navy beans add a creamy texture and additional protein to the soup. They are a great substitute for green beans and make the soup heartier.
- Leftovers: Borscht tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
- Freezing Tips: Borscht freezes well. Freeze in individual portions for easy reheating. Avoid freezing with the sour cream topping; add it fresh when serving.
- Serving Suggestions: Serve borscht with dark rye bread or garlic bread for a complete meal. The bread complements the hearty soup perfectly.
- Health Benefits: Beets are rich in antioxidants, vitamins, and minerals. This soup is not only delicious but also nutritious, supporting overall health.
- Sour Cream Alternatives: For a dairy-free option, use coconut cream or a plant-based yogurt as a topping.
Let's Learn About Beets
Beets come in several varieties, including red, golden, striped (Chioggia), and white. They thrive in cooler climates and are commonly grown in the U.S., Russia, and Europe. Beets are often harvested by hand or machine, and both the root and leafy greens are edible.
Organic beets are grown without synthetic pesticides or fertilizers, while conventional beets may be treated with chemicals. Beets absorb nutrients and potential chemicals from the soil, so washing them well is essential. Opting for organic varieties minimizes exposure to pesticides.
When selecting beets, look for firm roots with vibrant greens, indicating freshness. Smaller beets are generally sweeter and more tender, while larger ones may be woody. Beets can store for weeks in a cool, dark place and are a versatile addition to many dishes, whether roasted, boiled, or raw.