Borsch Soup is a comforting, rich, and hearty dish from Eastern Europe famous in Ukraine and Russia. Thanks to the beets, it is known for its deep red color and savory combination of meat, vegetables, and sometimes sour cream. Perfect for colder days, Borsch is a fulfilling dish that brings warmth and tradition to the table.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
Ingredients (For Four People)
- 300 grams of beef (with bone for extra flavor) or pork, cut into chunks
- 1 medium beetroot, peeled and grated
- 2 medium potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 onion, finely chopped
- 1 small cabbage, shredded
- 2 tablespoons of tomato paste
- 1 clove garlic, minced
- 1 tablespoon of olive oil or vegetable oil
- 1.5 liters of beef or vegetable broth
- 2 bay leaves
- 1 tablespoon vinegar (to enhance the beet flavor)
- Fresh parsley or dill, chopped for garnish
- Salt and pepper to taste
- Sour cream for serving (optional)
Note: 1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Prepare the Stock
In a large pot, bring the broth to a simmer. Add the beef or pork pieces, bay leaves, and a pinch of salt. Allow the meat to simmer for about 45 minutes to 1 hour until tender.
Step 3: Prepare the Vegetables
While the meat is cooking, heat the oil over medium heat in a separate pan. Add the chopped onion, grated beetroot, and diced carrot. Sauté for about 5-7 minutes until the vegetables are softened.
Step 3: Add Tomato Paste and Vinegar
Stir in the tomato paste and vinegar to the sautéed vegetables, combining the flavors. Cook for another 2-3 minutes.
Step 4: Add Vegetables to the Pot
Add the sautéed vegetables, diced potatoes, shredded cabbage, and minced garlic into the simmering broth with the meat. Cook the soup for another 30 minutes until the potatoes are tender.
Step 5: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper. Ladle the borsch into bowls and garnish with fresh parsley or dill. Serve with a dollop of sour cream for a creamy, tangy contrast.
Tips and Tricks
- Enhance the Color: Add a splash of lemon juice or vinegar towards the end of cooking to keep the borsch vibrant.
- Make It Vegetarian: Substitute the beef or pork with mushrooms or increase the amount of vegetables for a delicious vegetarian borsch.
- Rest It: For a deeper flavor, let the borsch sit for a few hours or overnight to allow the flavors to meld together.
Serving Suggestions
- Traditional Garnish: Serve the borsch hot with a dollop of sour cream or Bulgarian yogurt. Garnish with freshly chopped dill or parsley for added freshness and a burst of color.
- Bread Pairing: Enjoy with a side of fresh rye bread, garlic toast, or soft buttered rolls. Traditional Ukrainian or Russian bread, such as pumpernickel, complements the hearty nature of the soup.
- Pickles and Fermented Vegetables: For an authentic Eastern European experience, serve borsch with a side of pickles, sauerkraut, or fermented vegetables. The tangy and salty notes of these accompaniments contrast beautifully with the rich flavors of the soup.
- Meat Option: To make the meal heartier, serve it with sausage, ham, or kielbasa on the side. This adds a satisfying protein element, perfect for a more filling meal.
- Salad Side: A light cucumber and tomato salad with a vinegar-based dressing pair well with borsch. It adds a refreshing contrast to the soup’s rich, warm flavors.
- Cold Borsch: Borsch can be served cold as a refreshing alternative in summer. Chill the soup in the refrigerator for a few hours before serving.
- A Full Meal: For a more complete meal, pair the soup with roasted or mashed potatoes. The potatoes complement the earthy flavors of the beets and provide additional comfort on colder days.
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Protein: 18g
- Carbohydrates: 25g
- Fat: 10g
- Fiber: 5g
- Sugar: 8g
- Cholesterol: 45mg
- Sodium: 600mg
Dietary Modifications
- Vegetarian or Vegan: To make this borsch vegan or vegetarian, omit the beef or pork and replace the broth with vegetable broth. Adding extra vegetables like mushrooms, zucchini, or bell peppers enhances the texture and flavor. For added protein, consider using kidney beans or chickpeas.
- Gluten-Free: This recipe is naturally gluten-free as long as your broth does not contain gluten (some store-bought broths might). Double-check the ingredients to ensure they are certified gluten-free.
- Low-Carb/Keto: You can replace the potatoes with cauliflower for a lower-carb version while keeping the soup’s richness. You can also omit the carrots to reduce the carb count further.
- Dairy-Free: You can omit the sour cream when serving or replace it with a dairy-free sour cream alternative. You can also add a splash of coconut milk for a creamy, dairy-free finish.
- Low-Sodium: Use a low-sodium broth and reduce the amount of salt added during cooking. For flavor enhancement without extra sodium, add more fresh herbs or a splash of lemon juice.
- Paleo: For a paleo-friendly option, ensure the broth and all ingredients are whole and unprocessed. Replace the potatoes with a paleo-friendly substitute like turnips or parsnips.
Storage Suggestions
- Fridge: Borsch can be stored in an airtight container in the fridge for up to 4 days. It can be reheated gently on the stovetop.
- Freezer: This soup freezes well. Store in portions in freezer-safe containers for up to 3 months. Thaw and reheat on the stove.
About the Borsch Soup
Borsch is a beloved dish in many Eastern European countries, with slight variations in each region. In Ukraine, it’s often served with garlic bread known as pampushky, while in Russia, it may include sour cream as a topping. Traditionally, borsch was considered a peasant dish because it was made with affordable and readily available ingredients such as cabbage and beets.
Cultural Context
Borsch soup has been an integral part of the culinary traditions in Ukraine, Russia, Poland, and other Eastern European countries for centuries. It’s a meal and a symbol of family, comfort, and togetherness. In Bulgaria, similar beetroot soups differ slightly, showcasing the region’s diverse takes on this classic dish.
