Ukraine Borscht Recipes – Highlight the TOP 3 Recipes

To cook Ukrainian borscht, we don’t need recipes, claim Ukrainians from different corners of the country. And it’s true; everyone has their own idea of how to cook this legendary dish and is happy to teach others, sharing their family’s borscht traditions. Ukrainian borscht recipes are passed down through generations and are familiar to everyone, yet there are unknown pages in its history and interesting cooking secrets that give this traditional dish a new twist every time.

Ukrainian Borscht Recipes, Interesting Facts

Although we all feel very familiar with Ukrainian borscht recipes and flavors, it doesn’t hurt to learn some interesting facts about it before cooking:

• There are about eighty documented recipes for Ukrainian borscht today. It has been included in the UNESCO Intangible Cultural Heritage list.
• The familiar tomato base appeared when tomatoes from America became widespread in Ukraine, around the late 19th – early 20th century. Before that, green apples, berries, sauerkraut, whey, and other local products were used to add a tangy flavor.
• Ukrainian borscht recipes from different regions allow for unexpected ingredients, such as fish, dried fruits, and cherries.

Classic Ukrainian Borscht Recipes Proven Over Time

Ukrainian borscht has a long history; recipes have changed repeatedly, new ingredients like tomato paste appeared, and old ones, like beet kvass, were lost. Cooking a classic dish today is quite challenging since we don’t have the ovens and clay pots that give it its authentic taste. However, you can still make almost classic Ukrainian borscht recipes that have come down to us.

Ingredients:

• Water – 2 liters
• Pork – meat on the bone or ribs, 400 grams
• Beans – 100 grams
• Beet – 1 large or 2 small
• Carrot – 1 medium
• Onion – 2-3 medium
• Tomato paste – 2-3 tablespoons or a few tomatoes
• Lard or sunflower oil for frying
• White cabbage – 300 grams
• Potatoes – 3-4 depending on size
• Salt, sugar, spices, herbs, garlic – to taste
• Sour cream for serving

Cooking Steps:

1. Cook the broth. Boil the meat and beans until done.
2. Prepare the vegetables while the broth is cooking. Peel all the vegetables; grate the carrots and beets, chop the onions and potatoes, and shred the cabbage.
3. In a deep pan, fry the lard or heat the oil, add the onions, carrots, and beets, and sauté. Add the tomatoes or tomato paste last, and simmer together for a few minutes.
4. Add the potatoes and cabbage to the ready broth and cook almost until done.
5. Add the sautéed vegetables from the pan to the broth with the vegetables, spices, a bit of garlic, and simmer on low heat for a bit longer.
6. Add a spoonful of sour cream to each bowl before serving.
7. For perfect borscht, create conditions similar to an oven. Simmer it on low heat for a long time or place it in the oven for at least half an hour.

Ukrainian Borscht Recipes from Poltava Region

If you already know how to cook Ukrainian borscht recipes passed down from your grandmother or found on the internet, learning a new variation will be easy. Many questions arise about Poltava borscht with dumplings. The general process is almost the same as the classic, except for a few differences:

• Use duck instead of pork.
• Beans are not needed.
• Add dumplings along with the sautéed vegetables.

Preparing Dumplings:

1. Take 2 tablespoons of buckwheat flour. If you don’t have any, grind buckwheat groats in a coffee grinder. Dilute the flour with a tablespoon of boiling water.
2. Add one egg, salt, and pepper to taste, and mix well to get a consistency similar to thick sour cream.
3. After sautéing the vegetables, add the dough to the pot with a teaspoon or dessert spoon. It will form small dumplings.

Serve the finished dish with sour cream, herbs, onions, and bread.

Ukrainian Borscht Recipes with Mushrooms

This dish is usually prepared during fasting, so oil is used for frying instead of lard. Other differences from the classic recipe include:

• Use 50 grams or more of dried mushrooms instead of meat. Soak them for several hours before cooking.
• Cook all ingredients simultaneously, as mushroom broth cooks faster than meat broth.
• Prunes pair well with mushrooms in borscht. They can be added along with the sautéed vegetables or just before serving. In the latter case, boil the prunes separately.
• Fresh mushrooms can also be added to Ukrainian borscht recipes. They must be thoroughly washed and fried separately from the vegetables. Add fried fresh mushrooms along with the sautéed vegetables.

Ukrainian Borscht Recipes – Video

To understand all the nuances of borscht preparation, watch this interesting video about its history and recipe:

Conclusion

Ukrainian borscht recipes, passed down from generation to generation and evolving over centuries, can be considered the most versatile dish today. There are varieties with meat and lard frying, fasting versions with mushrooms, fish, and dried fruits, light summer and hearty winter versions. If you don’t know what to cook, look for new Ukrainian borscht recipes.

Frequently Asked Questions About Ukrainian Borscht