Borscht is a Jewish and Ukrainian soup mainly made with beets. It originated in Ukraine, but some people think of borscht as a Russian or Polish dish. This is because of the conflict between different cultures claiming borscht as its own. UNESCO claims borscht as Ukrainian, but other countries have similar foods, making borscht a food with many different variations. Over time, borscht was spread throughout the world from many different people. Back in the 1400s when borscht started being made, the main ingredients varied but locals usually used any wild plant they could find. In the 15th and 16th century, beets became the main, essential ingredient in borscht. Eventually, Jews and Ukrainians immigrated throughout the world, mostly to the United States or Canada during the 1800s and early 1920s. Due to this change, families shared their recipes to neighbors and friends, turning borscht into a worldwide dish for anyone to eat. Nowadays, borscht isn’t just Jewish or Ukrainian, but it is a dish served all around the world. Borscht serves many symbols including comfort, family, and national pride. Today, recipes and servings of borscht are shared across social media, Ukrainian restaurants, and cookbooks. Some nice restaurants that serve borscht include Velselska in New York City and Mari Vanna in London, Los Angeles, and more. Nowadays, borscht is a food served during holidays, family gatherings, and celebrations.

Your recipe:

Ingredients:

• 2 medium beets, peeled and grated
• 1 large potato, peeled and diced
• 1 carrot, peeled and grated
• 1 onion, chopped
• 2 cups shredded cabbage
• 2 tbsp tomato paste
• 5 cups beef or vegetable broth
• 1 tbsp oil
• 1–2 cloves garlic, minced
• Optional: ½ lb beef (cubed), bay leaf, fresh dill, sour cream, salt, pepper

Instructions:

1. First, if using beef, simmer meat in broth for about 45 minutes. Skim foam.
2. In a skillet, heat oil. Sauté onions, then add carrots and beets. Cook until soft (about 7 minutes).
3. Then, stir in tomato paste and a splash of broth. Cook for 2–3 minutes.
4. Add potatoes and cabbage to the main pot with broth. Simmer for 10 minutes.
5. Next, add sautéed veggies to the pot. Add garlic, bay leaf, salt, and pepper.
6. After that, Simmer everything for 20–30 minutes until the veggies are tender.
7. Add chopped dill. Adjust seasoning.
8. Finally, serve hot with sour cream and extra dill.

Notes:

• For vegetarian/vegan borscht, use vegetable broth and skip meat.
• Borscht is often better the next day.
• Serve with rye bread for tradition.

Sources:

Goldstein, Darra. “Borscht: A Culinary History.” Gastronomica, vol. 3, no. 4, 2003, pp. 75–77. JSTOR, www.jstor.org/stable/10.1525/gfc.2003.3.4.75.

“Borscht.” Encyclopedia Britannica, 2024, www.britannica.com/topic/borscht.

Katz, Solomon H., editor. “Borscht.” Encyclopedia of Food and Culture, vol. 1, Scribner, 2003, pp. 242–244.

Marks, Gil. Encyclopedia of Jewish Food. John Wiley & Sons, 2010.

Goldstein, Darra. A Taste of Russia: A Cookbook of Russian Hospitality. Russian Life Books, 2013.

“Borscht.” Encyclopaedia Britannica, www.britannica.com/topic/borscht.

“Ukrainian borscht.” UNESCO, ich.unesco.org/en/USL/ukrainian-borscht-culture-01852.

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