How to Make Traditional Ukrainian Borsch

Earlier in life I wasn’t a soup guy. I liked the stuff my mom made but that was about it. Now though, I’ve found a dish I could eat every day for the rest of my life. Borsch is a fantastic blend of vegetables, spices, and magic.

This recipe came from Mama Luda, who grew up in Norther Ukraine and learned how to cook from her mother. She was nice enough to cook it with me one morning and allowed me to write down the recipe.

Remember though, if you decide to make it, you have to eat it with a dollop of sour cream. It’s tradition and it’s delicious.

Ukrainian Red Borsch

Ingredients 

-7 to 10 medium sized Potatoes
-2 Small green onions (regular onions will do too, one medium sized onion is sufficient)
-2 to 3 Carrots
-3 to 5 Beets (plus the leaves too if you can get them)
-1 to 2 Tomatoes (tomato sauce will also work)
-Half head of cabbage
-A teaspoon or so of sugar
-A little bit of fresh dill
-Salt and Pepper optional

Preparation

1) Cut up the carrots and beats into small pieces

2) Cup up potatoes, onions and beet leaves into small chunks and add them to a big soup pot with about 1.5 liters of water. Set this pan on a high heat to boil, and then when it does boil turn down the heat to low

3) Fry carrots in a bit of oil and after several minutes add the beets, tomatoes, and a touch of sugar. Fry the lot of it till the carrots and beets begin to brown then set aside

4) Consider what life must have been like under communist rule

5) Cut up or shred the cabbage into inch long pieces

6) When the potatoes in the pan are soft and ready, then add the cabbage to the mixture

7) Continue to cook on a low boil and add water as you see fit (perhaps another half liter or so, depending on how it looks)

8) If you don’t have tomatoes and are using sauce, you can add it to the boiling water after the cabbage

9) Wash your dill in cold water then warm water. After that, cut it up into very small pieces

10) Several minutes after adding the cabbage, add the beet, carrot and tomato mixture to the boiling water. Put a little bit of water into the pan you fried that all in then dump it into the soup pan, ensuring you don’t leave any delicious bits stuck in the pan

11) Stir, add salt and pepper if you so desire.

12) Once the cabbage, beets, and carrots are cooked and soft, then add your fresh cut dill. Stir it into the soup thoroughly then turn off the heat.

13) Make mental note to buy more vodka as you only have one bottle left and you may want to get drunk tonight

14) Let stand ten minutes and then serve with sour cream on the side (this step is incredibly important and must be obeyed at all costs)

 

You have now made traditional Ukrainian Borsch!

3 replies
  1. Anonymous
    Anonymous says:

    I will make Borsch , after this recipe real soon.: It looks good! Just so , when you get home one day, you can eat it here ! Oma.

    Reply
  2. Laryssa
    Laryssa says:

    My baba used to make borsch when I was a kid, but I haven’t found a recipe that seemed to contain the right ingredients (they all had meat in them?) until now. Thanks for this!

    Reply
    • Sam
      Sam says:

      Hey Laryssa, after living in Russia and Ukraine for 14 months I can tell you that Borsch can be made with meat or no meat, it’s up the chef and the family’s taste more than anything. That being said, Mama Luda’s Borsch is delicious and always meat free. I hope you like it 🙂

      Reply

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