Authentic Ukrainian Borscht Recipe борщ
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- Опубліковано 21 сер 2024
- In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.
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Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which - as well as beetroots - usually include cabbage, carrots, onions, potatoes, and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.
Its popularity has spread throughout Eastern Europe and - by way of migration away from Russian Empire - to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions.
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Happy Cooking,
UB
so colorful and it looks delicous, nicely demonstrated friend
Thank you so much. It means a lot. Come back anytime.
Happy cooking,
UB
Waoooo yummy and dilicious recipe with beautiful presentation...I really enjoyed thanks for sharing 👌 stay connected...
Thank you so much 👍 I will keep working hard to earn your views.
Come back anytime.
Happy Cooking,
UB
Wow Uncle Bill... this looks so incredible and rich. Love it with the beef like this, but I'd totally love to try it out with beans as well. This was beautiful!
Thank you so much. I was very proud of the end result. Vegetarian with beans would be good for sure. I just can't let go of the carnavour in me☺️
Best ingridients, delicious recipe ❗💯
Thank you 💕
Wow!! looks so delicious and tempting 😍😋 it's new for me thanks for sharing 👍❤️
I am so happy to be able to share something new. Enjoy!
Happy Cooking,
UB
Everything you make looks so good!😊
Thank you so much mimis. You are too kind. I hope you enjoyed the content and will come back soon.
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UB
Wow! I can say this is one of the best I’ve ever seen! I love all your works uploaded here 😊
Hope we still stay as good friends when you are famous! Cause I know you will be! Big big thumbs up for this great work!!👍
Keep in touch my friend! Have a wonderful weekend!🎁
I hope you are right. I am really trying to live my passion. With friends like you, I am sure I will keep working hard to bring you great
content.
Stay in touch and be sure to come back anytime!
Happy Cooking,
UB
Looks so healthy; carrots, cabbage potatoes, dill, parsley i like those veggies…perfect combination with beef and everything and so healthy Bill.Ukrainian Borscht looks good and nicely plated.
Thanks a lot PearlyDee. It turned out really good. I highly recommend you try this one!
Happy Cooking,
UB
@@UncleBillsKitchen you’re welcome. Thank you for the tips in making pizza, I appreciate it. I have two yt because it helps me reply to all comments as I can because i do full views and even that it took me forever.
@@pearlydee2972 My pleasure PearlyDee. I got ya on the two accounts. This way, you can get help replying right? Great idea. I hope I have that problem soon.
Thanks again,
UB
@@UncleBillsKitchen yes, my main account will take me two weeks to reply in one post hahaha. Its a big help having two.
While it looks nice I do have some nitpicking to do.
1. You should always make it from scratch. Use big bones with bone marrow for stock( I usually take up to four hours to make the stock)
2. Use a teaspoon of white vinegar. It will give the broth a crystal clarity.
3. A little more water.
I'm from eastern Europe. From Estonia and I have eaten Borscht since I was a little kid. It's also good for hangovers or for starting them when drinking vodka.
Hello Marko,
Thanks for stopping by my kitchen and watching my borscht video. I really appreciate the feedback.
I agree that making stock from scratch is always best. Especially adding some roasted celery, carrots and onions in while slow cooking the bones for hours to release their beautiful marrow into the water. I agree that would have been better.
Adding the vinegar is something I hadn't seen in my research. I did see a few folks add a little lemon for acidity, but not vinegar. I will have to give that a try my next go round, thanks!
As for the water, I thought this soup turned out great! It's a very light soup but full of the veggie and beef flavor. My fear about changing the amount of water is that the flavor will also get watered down.
Thanks again for stopping by. Do you have any other suggestions on great food from Europe that I should try? I am always searching for new recipes to taste.
Happy cooking and come back soon!
UB
I like this, but I had a friend from Ukraine and she made a Borscht with less cabbage, beets and some onions were the main thing. Much lighter than this recipe. I love both, and other versions. One of the healthiest things to eat, this!
Great comment Deidre. The great thing about all foods is that there are so many iterations.
Thank you so much for stopping by. Hope to see you again.
Happy Cooking,
UB
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Thank you so much. You're welcome to my kitchen anytime ☺️