Ukrainian borscht

Borscht This delicious chunky borscht soup is made with fresh beets, beef shank, onions, carrots, potatoes, cabbage, and dill, then topped with a dollop of sour cream. It’s a great recipe for a chilly day! Elise founded Simply Recipes in 2003 and led ukrainian borscht site until 2019. She has an MA in Food Research from Stanford University.

Elisabeth’s grandparents were Ukrainian, and I think borscht was one of her favorite soups to make. Every time I make or eat borscht I think of my friend and the discovery of how good a soup made primarily of beets can be. The wind is howling outside, if any leaves remain on the trees, they are sure to come down today. Here is a wonderfully satisfying beet borscht, perfect for a cold weather day. Borscht is a soup, usually made with beets, originating from Central and Eastern Europe and Northern Asia.

It is especially popular in the cuisines of Russia, Poland, Lithuania, Romania, Latvia, and Ukraine. Although the beet version is the most well known, it doesn’t have to be made with beets. Borscht was a winter soup, often made with sour flavors and topped with a dollop of sour cream. It was usually made by combining meat or bone stock with sautéed or boiled vegetables. The name of the ancient tart soup is now more associated with the beet-red soup of today. If you want to recreate that traditional tartness, you can serve with lemon wedges on the side or add more vinegar, to taste.

Dealing with beets can be a messy affair. Put on some food-safe gloves before tackling your root if you don’t want to stain your hands, but the color will wash out in a few hours. With a sharp, sturdy knife, cut off and discard the stubby stems on top. Using a vegetable peeler or paring knife, remove the peel like you would a potato or other root vegetable. Then, place your beet on a cutting board, and cut in half. Did your beets come with greens? Wash and stem them and add them to the soup in the final 5 minutes of cooking.