World Flavors Cookbook

Ukrainian Borscht

The UNESCO-recognized heart of Ukrainian cuisine — a vibrant, ruby-red beet soup enriched with cabbage, potatoes, carrots, and traditionally served with a dollop of thick sour cream and garlic-rubbed pampushky bread rolls.

Cuisine: Ukraine

Ingredients

• 3 large beets, peeled and grated
• 500g beef brisket or pork ribs (optional for vegetarian)
• 1/2 head of cabbage, shredded
• 3 potatoes, cubed
• 2 carrots, grated
• 1 onion, finely chopped
• 2 tbsp tomato paste
• 1 tbsp sugar
• 1 tbsp lemon juice or vinegar
• 3 cloves garlic, minced
• Fresh dill and sour cream (smetana) for serving

Instructions

1. If using meat, simmer in water for 1.5 hours to create a rich stock. Remove meat and cube.
2. Sauté onions and carrots in oil until soft. Add beets, tomato paste, sugar, and lemon juice. Cook for 10 minutes.
3. Add potatoes to the stock and boil for 10 minutes. Add cabbage and simmer another 10 minutes.
4. Stir in the sautéed beet mixture. Simmer for 10-15 minutes until all vegetables are tender.
5. Add minced garlic and meat back to the pot. Season with salt and pepper.
6. Let sit for at least 20 minutes before serving with a generous dollop of sour cream and fresh dill.