Borscht (Borshch) – Ukrainian Beet Soup
Even meatless, borscht can be hearty and full-bodied if the vegetable base is built properly. This version carries the author’s own quirk: a little finely diced pumpkin dropped in at the start lends a faint sweetness and a vitamin boost while barely touching the familiar flavor.
The one rule that governs color: the beet is never simply boiled in water. It’s sauteed and stewed separately with the carrot and onion, then acidified at the end with citric acid or a spoon of vinegar. That acid locks in the bright crimson so the soup doesn’t fade to a dull brown. Order matters too — potatoes go in first, cabbage only a few minutes later, so both finish together.
In summer, swap part of the tomato paste for fresh tomatoes, but always saute them with the beet and carrot first. Stir the minced garlic in off the heat, into the finished pot — that’s when it gives up the most aroma. And do let it rest a few hours: borscht really is better the next day, once the flavors settle.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Peel and dice the potatoes; shred the cabbage into long strips (for children it's better to cut it into small squares).
Grate the carrots and beet on a coarse grater and finely chop the onion.
Add the potatoes to boiling salted water, and after 5 minutes add the cabbage, bay leaf, and pepper.
Fry the beet with the carrots and onion in oil and stew briefly under a lid with a little water added. Transfer to the pot.
At the end of cooking, add the tomato paste, 1 dessert spoon of sugar, and a little citric acid (or 1 dessert spoon of table vinegar).
Before serving, add finely minced garlic and salt to taste. Let the borscht rest for a few hours.
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