What is Borscht? Where is Borshch from?
Borshch (also known as Borsch, Borscht) is a special dish originating from Ukraine, one of the symbols of the Ukrainian national identity. Ukrainian red beet soup Borsch has had a big value in the daily life of every Ukrainian family since ancient times. This dish in Ukraine was present both on ordinary days in the simplest form of preparation and as a special ceremonial dish for holidays and as a ritual during memorial services. In 2022, the UN added Borsch to the UNESCO Intangible Cultural Heritage list as a dish of Ukrainian origin requiring special protection.
The thing is, according to historical data, Borsch was cooked in Ukrainian lands from ancient times.
Borshch is a part of the Ukrainian national identity, the Ukrainian people stand for their land, and Ukrainians cook Borsch as a symbol of unity and support.
What are the types of the Ukrainian Borshch?
The Ukrainian red beet soup is very tasty and nutritious. The richness of land resources in Ukraine and its status as a highly developed agricultural state is well known around the world. In each region, the traditional recipe of Borshch varies slightly depending on the prevalent ingredients in that area for example, in the Ukrainian mountainous regions, mushroom Borscht is more common, while in central regions, cherries are added.
There are many recipes of the Ukrainian red beet soup Borsch, and the main types are Classic Borshch, Cold Borshch (also known as Holodnyk, usually cooked in summer, using vegetable broth), and Green Borshch (spring Borscht without beets, with sorrel, and the first spring vegetables).
In modern times, various ingredients are added to Borscht in Ukraine, with potatoes and tomatoes being the most common. However, in authentic ethnic recipes, potatoes as well as tomatoes were not included, because they were introduced to Europe after Columbus discovered America, and began to be cultivated in Ukraine from the 20th century. The good news – without potatoes the Ukrainian Borshch is easily frozen for longer preservation.
What is the Ukrainian Borshch recipe for cooking masterclasses?
This fast recipe of the Ukrainian red beets soup Borsch is written by Etnocook chef Lilia Tiazhka for the masterclasses of Ukrainian cuisine for studying purposes with cooking time limits of 1 hour 30 minutes. On the contrary, the Classic Ukrainian Borsch broth is usually cooked for 10-12 hours over low heat, during which all the valuable nutrients transfer from the bones to the liquid. And it is extremely important to let the Borsch rest. Borsch is a special dish that becomes tastier over time.
This recipe is counted for 1 litre of the ready Ukrainian Borshch (this is 4 small portions of 250 ml or 2 big portions of 500 ml)
Resources and links:
- Ukrianian Borshch masterclass for Japanese company Fujitsu. – by Etnocook traditional ethnic cuisine
- Ukrainian cuisine cooking master class in Japan: Borshch, Varenyky and Buckwheat with mushroom gravy from Japanese local ingredients. – by Etnocook traditional ethnic cuisine
- Traditional Borshch Recipe. – by Etnocook traditional ethnic cuisine
- シェフのチャシカ ・リリャによる日本での料理教室のために特別に書かれたウクライナのボルシチのレシピ(日本語で, recipe of Ukrainian Borshch in Japanese language) – By Etnocook, author Lilia Tiazhka
- List of the Ukrainian cuisine masterclasses in Japan and worldwide by the traditional ethnic Ukrainian cuisine Etnocook
The simple fast recipe of the Ukrainian Borshch
Ukrainian Borshch nutrition facts:
Nutritional (food) value in 100g of today’s Borshch (approximately):
proteins 5.1 g; fats 10.6g; carbohydrates 7.9 g.
Energy value (calorie) in 100 g of product: 149 kcal (624 kJ).
Salt: 0,2 g/100 ml. (0.5 teaspoon/1 l)
Benefits of Bone Broth:
1. Joint Support: Collagen, a crucial protein for skin, bones, tendons, and ligaments, may aid in joint health.
2. Gut Health: Rich in glutamine, an amino acid that supports gut health.
3. High-Quality Protein Source: Bone broth offers a source of high-quality protein.
4. Enhanced Skin Elasticity: Potential improvement in skin elasticity due to its collagen content.
5. Electrolyte Provision: Contains some electrolytes, contributing to overall balance and hydration.
Benefits of Beets:
1. Rich in Antioxidants: Beets contain betalains, antioxidants that combat cell damage and inflammation, potentially protecting against cancer and heart disease.
2. Increased Stamina: Consumption of beets can lead to enhanced stamina during exercise.
3. Lower Blood Pressure: Beets have been associated with lower blood pressure levels.
4. Supports Brain Health: Beets can support the health of the brain.
5. Digestive System Support: Beets contribute to the health of the digestive system.
Benefits of Cabbage:
1. Nutrient-Rich: it is abundant in nutrients and an excellent source of vitamin K.
2. Anti-inflammatory Properties: It may assist in controlling inflammation.
3. Vitamin C Content: Cabbage is rich in vitamin C.
4. Digestive Health: Consumption of cabbage can improve digestion.
5. Heart Health: Cabbage may contribute to a healthy heart.
6. Blood Pressure Regulation: It has the potential to lower blood pressure.
7. Cholesterol Reduction: Cabbage could aid in lowering cholesterol levels.
The surface of mushrooms has a unique property of absorbing and accumulating vitamin D, just like human skin. Unpack the raw mushrooms and let them stand in the light for some time before cooking the Ukrainian soup Borshch
You can add some of the salt into the water at the very beginning of the cooking - this way, the water will reach boiling faster (those who conserve resources might be interested).
Beets are a very beneficial vegetable that has an extremely positive effect on blood-cleansing processes in the human body.
In the past, beet kvass was added to the Ukrainian Borsch for a pleasant sour taste. Nowadays, it is replaced with lemon juice, sauerkraut, and other natural souring agents.
Psychologists recommend consuming warm liquid dishes like the Ukrainian Borshch to improve the state of mind and overall well-being.
Ingredients of the Ukrainian Borshch simplified recipe
- red beet - 200 g
- pork fat - 5 g
- raw meat (beef or pork ribs) - 100 g
- cabbage - 100 g
- beans - 80 g
- onion - 220 g (2 medium size)
- carrot - 150 g (2 medium size)
- lemon juice - 15 g (1 tablespoon)
- mushrooms - 100 g
- sunflower oil - 43 g (3 tablspoons)
- garlic - 1 clove
- water - 700 g (700 ml)
- Seasoning and serving
- green parsley - 10 g
- green dill - 10 g
- green onion - 5 g
- salt - 5 g
- sugar - a pinch
- bay leaf - 1
- black peppercorn - 5
- ground black pepper - a pinch (to taste)
- sour cream - 50 g
Instructions:
The fast recipe of the Ukrainian Borshch, specially for the cooking masterclasses in Japan by Etnocook
Step one. Preparing all ingredients for Borshch
1. Before starting cooking, unpack and wash all vegetables and meat in cold water.
Step two. Start cooking the meat broth for the Ukrainian red beets soup Borshch
2. Put the meat in the deep cooking pot and fill it with fresh water.
Step three. How to cook ribs broth for Borshch dish masterclass
3. Bring the water in the pots to a boil, skim off the foam, add whole onions (the best way to preserve vitamins), carrots, black peppercorns, garlic, bay leaves. Reduce the temperature on the stoves to a minimum and cover the pot with a lid. Let simmer for 40 minutes.
Step four. Instructions of how to cut vegetables for the Ukrainian soup
4. Cut the vegetables: cabbage into small elongated squares, grate the beets, grate the raw carrots finely, dice the onions, slice mushrooms.
Step five. Preparing grated boiled beets for the Ukrainian Borshch
5. Add lemon juice to the grated beets (for preserving colour and adding the light sour taste), and mix well.
Step six. Sauteing the vegetables during the Ukrainian cuisine masterclass
6. Sauté the diced onions over low heat in preheated sunflower oil until slightly golden. Add the grated carrots, mushrooms, mix well, and simmer over low heat.
Step seven. Cutting the boiled meat for the simple Ukrainian Borshch recipe
7. Take off the cooked meat from the broth, separate it from the bones, and set aside to cool slightly, and cut it into small pieces.
Step eight. How to make the broth for Borsch
8. Strain the broth, put the cooked carrots and dried mushrooms into the separate plate, discard (throw away) everything else.
Step nine. Saute meat and vegetables for the Ukrainian cuisine soup
9. Put the cut meat (№ 7), cut cooked carrots and dried meat from the broth (№ 8) in frying pans with onions - № 6. Add salt, pepper, a couple of grams of sugar (to enhance the taste), mix well, and cook over medium heat for 15 minutes. Stir occasionally.
Also add grated beets if they are just slightly pre-cooked or raw (if they are cooked, then add them during step № 11).
Step ten. Cook cabbage and beans during the cooking workshop of the Borscht
10. Bring the strained broth to a boil, reduce to low heat, add beans, the cabbage, and simmer for 5 minutes with the lid closed. During this time, finely chop the garlic and pork fat, and mix them.
Step eleven. The simplified Borshch recipe: mix broth with sauteed vegetables
11. Add the contents of the frying pans, and grated beets (if the beets are raw, add them during N9 to saute) to broth (N10), mix well, add the pork fat with garlic, if necessary, season with salt, turn off the heat, cover with a lid, and let it rest for 20 minutes.
Step twelve. How to serve and to eat the Ukrainian dish Borshch
12. Serve the Ukrainian red soup Borscht hot, in individual deep bowls, about 350 ml (middle size), add a teaspoon of sour cream to each, and sprinkle with chopped parsley and dill on top. Tastes good with a slice of rye bread or open sandwiches with cottage cheese and garlic, canape with smoked meat and green onions on the top.