Borsch (ะะพัั)ย is one of the most popular soups in Central and Eastern Europe and Northern Asia. It is sweet and sour, healthy and can be eaten at any time of year.
It has a complicated and very long history, with the soup changing over time within various geographic regions. Today, the broadly recognized โstandardโ borsch is made with beetroot and meat stock and is of Ukrainian origin. However, there are so many types of borsch that one canโt really point to any truly defining elements. It always contains vegetables and is optimally served as a thick meal, brimming with ingredients. However, nearly everything else can be changed without losing the name.
Today borschย is found in kitchens, restaurants, and store shelves across Eurasia. It is perhaps best understood as a delicious example of the vast diversity and rich history of that landmass.
How Borsch Got Its Name
(ะะพัะตะผั ัะฐะบ ะฝะฐะทัะฒะฐะตััั?)
The name โborschโ is an East Slavic term and derives from the proto-Slavic name for hogweed. That vegetableโs pickled stems, leaves, and umbels (flowering canopies) were the soupโs original key ingredient.
Hogweed is most likely called hogweed because it smells of pigs. However, it is valued among foragers and still used by food connoisseurs for its distinct and slightly sweet taste. In addition, in some areas of Eastern Europe, it is still believed to be an aphrodisiac and fertility aid, which might help explain why the dish became such a staple of local culture and why the name was kept even as its namesake was used as an ingredient increasingly rarely.
Many regions and ethnic groups claim some version of borsch as a local traditional dish. Ukraine is regarded as the origin point and its beet-based borschย is generally considered the standard.
Other versions include the rye-based โbiaลy barszczโ (white borscht) of Poland, where it is also known as zurek. There is sorrel-based โะทะตะปะตะฝัะน ะฑะพััโ (green borscht), which is regarded as Ukrainian and sometimes called sorrel soup (ัะฐะฒะตะปะตะฒัะน ััะฟ in Russian and ัะฐะฒะปะตะฒะธะน ััะฟ in Ukrainian). โะะพัั ะธะท ะบะฐะฟััััโ (cabbage borscht) is often attributed to Minnonites living in Ukraine.
โะกะฒะตะบะพะปัะฝะธะบ,โ which literally means โthe beet oneโ in Russian, is a cold borsht generally regarded as Lithuanian in origin. It is beet-based but much creamier and served cold, usually over or with boiled potatoes as a sort of extraordinary sauce. In Lithuanian, itโs called โลกaltibarลกฤiaiโ (pronounced shalt-eh-barsh-chay), which literally means โcold borsht.โ Enjoyed across the Baltic coast, Russian generally prefers the name โัะฒะตะบะพะปัะฝะธะบโ but also uses โะปะตัะฝะธะน ะฑะพััโ (summer borsch), or โั ะพะปะพะดะฝะธะบโ (literally โthe cold oneโ). โะฅะพะปะพะดะฝะธะบโ may have been borrowed from Belarusian or Polish.
Within Russia and Ukraine especially, regional versions of borsch exist. These are, usually variations of the Ukrainian beet-based version, but will differ in what meat, vegetables, and seasonings are used. For instance, โะฑะพัั ัะตัะฝะธะณะพะฒัะบะธะนโ (Chernogovsky borscht) is named for a region north of Kyiv, on the Ukraine-Belarus border. The soup features a broth made from meat and bones and adds zucchini and beans to the lineup of vegetables. You can find these regional soups on restaurant menus, internet recipe sites, and store shelves.
Various nuances of language are also revealed in the names for borschย in Russia. For instance, cabbage borsch (ะะพัั ะธะท ะบะฐะฟัััั) is generally the Ukrainian Mennonite recipe mentioned above but โะฑะพัั ั ะบะฐะฟัััะพะนโ (borsch with cabbage) is a beet-based borschย with cabbage added.
There is also some confusion as to how borschย should be spelled in English. โBorschtโ is most common, but is actually a transliteration from the Yiddish โืืึธืจืฉืโโ (borscht). This came about because Yiddish-speaking Jews from Eastern Europe first introduced the soup to North America. โBorschโ is also used and is a good approximation of the Russian pronunciation. However, Ukrainian pronounces the final โัโ in borschย as a much more distinct sh-ch, meaning that perhaps the best transliteration would be โborshch.โ That variant can be found, but is rare.
How and When Borsch is Eaten
(ะะฐะบ ะฟัะฐะฒะธะปัะฝะพ ะตััั ะฑะพัั?)
Borsch is a staple food in many countries such as Ukraine and Russia and frequently eaten as a regular meal, especially for lunch.
Borsch is typically presented with additional ingredients or side dishes. The eater then finishes the dish preparation before eating or eats the ingredients together as a meal. Similar to many other Eastern European soups, borschย can come with an array of toppings and side dishes.
In Ukraine, borsch is traditionally served with sour cream, fresh greens, and โะฟะฐะผะฟััะบะธโย (pampushki), which are soft garlic rolls. The sour cream is mixed into the soup to taste and the pampushkiย are dipped in the soup or eaten with the soup and fresh greens. In Russia, pampushkiย are typically replaced with slices of rye bread which, in turn, are sometimes fried into what then become โะณัะตะฝะบะธ.โ The bread might be crumbled like croutons, dipped in the soup, or eaten in alternation with the soup and, again, fresh greens.
Borsch also appears in some religious traditions in Eastern Europe. โMemorial borscht,โ is traditionally served as the first course at a post-funeral Orthodox wake. The soul of the dead is metaphorically carried to heaven by the steam rising from this and other hot dishes.
In Poland and Ukraine, beet borsch is served on Christmas Eve. Meatless white borsch in Poland is associated with Lent and white borsch made with sausage is for Easter dinner. Eastern European Ashkenazi Jews eat a vegetarian version of borsch during Passover and the Orthodox will make vegetarian beet borschย for Lent.
Preparing Traditional Borsch
(ะะฐะบ ะฟัะฐะฒะธะปัะฝะพ ะณะพัะพะฒะธัั ะฑะพัั?)
Obviously, with so much variation, there is no one way to cook borsch. The recipes below will focus largely on beet versions of the dish.
If you are feeling lazy, supermarkets across Eurasia and especially in Ukraine and Russia will have a range of products to help: fully-prepared, frozen or chilled borsch; pre-made borschย starter or concentrate; and frozen or chilled pre-packaged sets of pre-boiled vegetables. Finding borschย when eating out in most of the former Soviet bloc is also easy. In Russia, for instance, it may be found everywhere from fast food places like Teremok to the gourmet White Rabbit.
If cooking borsch for yourself, one of the most important steps is to make a good stock. To do this, you start by boiling something. Beef, pork, fish, poultry, or vegetable stock can be used. Sometimes borschย stock is made with a mixture of ingredients. If using meat, make sure to strain off the thick, fatty bubbles as they come to the top. If vegetable broth is preferred, strain the liquid after boiling and before use. This will give a clear, consistent broth.
Many Slavic soups will julienne the vegetables and fry them separately. In Russian, these fried vegetables become what is known as a โะทะฐะฟัะฐะฒะบะฐ,โ or โdressing.โ They are added to the soup as it cooks. The process caramelizes the sugars in the vegetables and adds flavor. The most typical vegetables to use are cabbage, carrots, onions, and tomatoes.
Borsch also often contains potatoes, but these are usually diced and boiled either in the broth or separately. The beetroot is sometimes boiled and can be used as the stock base. However, sometimes the beetroot is fried, and sometimes rarely) even fermented. Although the beetroot will need time to ferment, usually several days at least, the overall cooking time of the soup can then be decreased significantly. Further, so long as the fermented beet is added to warm soup (and not boiling soup), the soup will be not only extra tart, but also full of probiotics.
Letโs Cook!
(ะะฐะฒะฐะน ะฟัะธะณะพัะพะฒะธะผ!)
The below recipes are from The Book of Tasty and Healthy Food, which was published by the Soviet Government and which recorded, standardized, and popularized many traditional foods across the Soviet space. Although the book also changed several of the recipes, mostly to use ingredients then being mass produced in the USSR for the first time, many Russians now recognize the versions of the food as presented in this book as โstandard.โ
*Note that the recipes below use a general term โะบะพัะตะฝัะตะฒโ (root vegetables). It is assumed that any mix of root vegetables may be used here. This includes carrots, which are today the most popular, but also parsnip root, celery root, or others.
| ะะพัั ัะบัะฐะธะฝัะบะธะน (ยซะะฝะธะณะฐ ะพ ะฒะบััะฝะพะน ะธ ะทะดะพัะพะฒะพะน ะฟะธัะตยป (1952 ะณ.)) |
Ukrainian borsch (from The Book of Tasty and Healthy Food, 1952 ed.) |
| ะะฝะณัะตะดะธะตะฝัั:
ะะฐ 500 ะณ ะผััะฐ:
ย ะัะธะณะพัะพะฒะปะตะฝะธะต: 1. ะกะฒะฐัะธัั ะผััะฝะพะน ะฑัะปัะพะฝ ะธ ะฟัะพัะตะดะธัั. 2. ะัะธัะตะฝะฝัะต ะบะพัะตะฝัั ะธ ัะฒะตะบะปั ะฝะฐัะตะทะฐัั ัะพะปะพะผะบะพะน. ะกะฒะตะบะปั ัััะธัั 20โ30 ะผะธะฝัั, ะดะพะฑะฐะฒะธะฒ ะฟัะธ ััะพะผ ะถะธั, ัะพะผะฐั-ะฟััะต, ัะบััั ะธ ะฑัะปัะพะฝ (ะผะพะถะฝะพ ะฒะปะธัั ัะฐะบะถะต ั ะปะตะฑะฝัะน ะธะปะธ ัะฒะตะบะพะปัะฝัะน ะบะฒะฐั). 3. ะะฐัะตะทะฐะฝะฝัะต ะบะพัะตะฝัั ะธ ะปัะบ ัะปะตะณะบะฐ ะฟะพะดะถะฐัะธัั ั ะผะฐัะปะพะผ, ัะผะตัะฐัั ั ะฟะพะดะถะฐัะตะฝะฝะพะน ะผัะบะพะน, ัะฐะทะฒะตััะธ ะฑัะปัะพะฝะพะผ ะธ ะดะพะฒะตััะธ ะดะพ ะบะธะฟะตะฝะธั. 4. ะ ะฟัะธะณะพัะพะฒะปะตะฝะฝัะน ะดะปั ะฑะพััะฐ ะฑัะปัะพะฝ ะฟะพะปะพะถะธัั ะบะฐััะพัะตะปั, ะฝะฐัะตะทะฐะฝะฝัะน ะบััะฟะฝัะผะธ ะบัะฑะธะบะฐะผะธ, ะบััะฟะฝะพ ะฝะฐัะตะทะฐะฝะฝัั ะบะฐะฟัััั, ัััะตะฝัั ัะฒะตะบะปั, ัะพะปั ะธ ะฒะฐัะธัั 10โ15 ะผะธะฝัั, ะฟะพัะพะผ ะดะพะฑะฐะฒะธัั ะฟะพะดะถะฐัะตะฝะฝัะต ั ะผัะบะพะน ะบะพัะตะฝัั, ะปะฐะฒัะพะฒัะน ะปะธัั, ะดััะธัััะน ะธ ะณะพััะบะธะน ะฟะตัะตั ะธ ะฒะฐัะธัั ะดะพ ัะตั ะฟะพั, ะฟะพะบะฐ ะบะฐััะพัะตะปั ะธ ะบะฐะฟัััะฐ ะฝะต ะฑัะดัั ะณะพัะพะฒั. 5. ะะพัะพะฒัะน ะฑะพัั ะทะฐะฟัะฐะฒะธัั ัะฐะปะพะผ, ัะฐััะตัััะผ ั ัะตัะฝะพะบะพะผ, ะดะพะฑะฐะฒะธัั ะฟะพะผะธะดะพัั, ะฝะฐัะตะทะฐะฝะฝัะต ะดะพะปัะบะฐะผะธ, ะฑััััะพ ะดะพะฒะตััะธ ะดะพ ะบะธะฟะตะฝะธั, ะฟะพัะปะต ัะตะณะพ ะดะฐัั ะฑะพััั ะฝะฐััะพััััั ะฒ ัะตัะตะฝะธะต 15โ20 ะผะธะฝัั. 6. ะ ะฐะทะปะธะฒะฐั ะฒ ัะฐัะตะปะบะธ, ะฟะพะปะพะถะธัั ะฒ ะฑะพัั ัะผะตัะฐะฝั ะธ ะฟะพััะฟะฐัั ะผะตะปะบะพ ะฝะฐัะตะทะฐะฝะฝะพะน ะทะตะปะตะฝัั ะฟะตััััะบะธ. |
Ingredients:
For every 500g of meat:
Preparation: 1. Cook the meat broth and strain it. 2. Chop peeled root vegetables* and beets into small strips. Braise the beets 20-30 minutes, adding fat from the broth, the tomato puree, vinegar, and broth (or bread or beet kvass). 3. Lightly fry the chopped root vegetables* and onion in butter. Add toasted flour to the mix, then dilute it with some of the broth and bring to a boil. 4. To the broth, add potatoes, chopped into large cubes, with coarsely chopped cabbage, the braised beets, and salt. Boil for 10-15 minutes and then add the flour-parsley mixture, bay leaves, all spice, and red pepper. Boil together until the potatoes and cabbage are tender. 5. Season the prepared borsht with the pork fat after mashing it with garlic. Add tomatoes, cut into wedges. Quickly bring to a boil, and then let the borsht set for 15-20 minutes. 6. When pouring the soup onto plates, add sour cream and sprinkle with finely chopped green parsley. ย |
ย
| ะะพัั ะผััะฝะพะน (ยซะะฝะธะณะฐ ะพ ะฒะบััะฝะพะน ะธ ะทะดะพัะพะฒะพะน ะฟะธัะตยป (1952 ะณ.)) |
Meat borsch (from The Book of Tasty and Healthy Food, 1952 ed.) |
| ะะฝะณัะตะดะธะตะฝัั:
ะะฐ 500 ะณ ะผััะฐ:
ะัะธะณะพัะพะฒะปะตะฝะธะต: 1. ะกะฒะฐัะธัั ะผััะฝะพะน ะฑัะปัะพะฝ. 2. ะกะฒะตะบะปั, ะผะพัะบะพะฒั, ะฟะตััััะบั ะธ ะปัะบ ะฝะฐัะตะทะฐัั ัะพะปะพะผะบะพะน, ะฟะพะปะพะถะธัั ะฒ ััะฟะพะฒัั ะบะฐััััะปั, ะดะพะฑะฐะฒะธัั ะฟะพะผะธะดะพัั ะธะปะธ ัะพะผะฐั-ะฟััะต, ัะบััั, ัะฐั ะฐั ะธ ะฝะตะผะฝะพะณะพ ะฑัะปัะพะฝะฐ ั ะถะธัะพะผ (ะธะปะธ ะดะพะฑะฐะฒะธัั 1-2 ัั. ะปะพะถะบะธ ะผะฐัะปะฐ), ะทะฐะบัััั ะบัััะบะพะน ะธ ะฟะพััะฐะฒะธัั ะพะฒะพัะธ ัััะธัั. ะะฒะพัะธ ะฟะตัะตะผะตัะธะฒะฐัั, ััะพะฑั ะฝะต ะฟัะธะณะพัะตะปะธ, ะฟัะธะฑะฐะฒะปัั, ะตัะปะธ ะฝัะถะฝะพ, ะฝะตะผะฝะพะณะพ ะฑัะปัะพะฝะฐ ะธะปะธ ะฒะพะดั. 3. ะงะตัะตะท 15-20 ะผะธะฝัั ะดะพะฑะฐะฒะธัั ะฝะฐัะธะฝะบะพะฒะฐะฝะฝัั ะบะฐะฟัััั, ะฒัะต ะฟะตัะตะผะตัะฐัั ะธ ัััะธัั ะตัะต 20 ะผะธะฝัั. 5. ะะฒะพัะธ ะทะฐะปะธัั ะฟะพะดะณะพัะพะฒะปะตะฝะฝัะผ ะผััะฝัะผ ะฑัะปัะพะฝะพะผ, ะฟะพะปะพะถะธัั ะฟะตัะตั, ะปะฐะฒัะพะฒัะน ะปะธัั, ัะพะปั, ะดะพะฑะฐะฒะธัั ะฟะพ ะฒะบััั ะฝะตะผะฝะพะณะพ ัะบัััะฐ ะธ ะฒะฐัะธัั ะดะพ ะฟะพะปะฝะพะน ะณะพัะพะฒะฝะพััะธ ะพะฒะพัะตะน. ะัะธ ะฟะพะดะฐัะต ะฝะฐ ััะพะป ะฒ ะฑะพัั ะฟะพะปะพะถะธัั ัะผะตัะฐะฝั. 6. ะ ะฑะพัั ะฟัะธ ะฒะฐัะบะต ะดะพะฑะฐะฒะปััั ะบะฐััะพัะตะปั ะฒ ัะตะปะพะผ ะฒะธะดะต ะธะปะธ ะฝะฐัะตะทะฐะฝะฝัะน ะดะพะปัะบะฐะผะธ, ะฐ ัะฐะบะถะต ัะฒะตะถะธะต ะฟะพะผะธะดะพัั. ะั ัะฐะบะถะต ะฝะฐัะตะทะฐัั ะดะพะปัะบะฐะผะธ ะธ ะบะปะฐะดัั ะฒ ะฑะพัั ะทะฐ 5-10 ะผะธะฝัั ะดะพ ะพะบะพะฝัะฐะฝะธั ะฒะฐัะบะธ. ะ ะณะพัะพะฒัะน ะฑะพัั ะบัะพะผะต ะผััะฐ ะผะพะถะฝะพ ะฟะพะปะพะถะธัั ะฒะฐัะตะฝัั ะฒะตััะธะฝั, ัะพัะธัะบะธ ะธะปะธ ะบะพะปะฑะฐัั. 7. ะะปั ะฟะพะดะบัะฐัะธะฒะฐะฝะธั ะฑะพััะฐ ะผะพะถะฝะพ ัะดะตะปะฐัั ัะฒะตะบะพะปัะฝัะน ะฝะฐััะพะน. ะะปั ััะพะณะพ ะพะดะฝั ัะฒะตะบะปั ะฝะฐัะตะทะฐัั ะปะพะผัะธะบะฐะผะธ, ะทะฐะปะธัั ััะฐะบะฐะฝะพะผ ะณะพัััะตะณะพ ะฑัะปัะพะฝะฐ, ะดะพะฑะฐะฒะธัั ัะฐะนะฝัั ะปะพะถะบั ัะบัััะฐ ะธ ะฟะพััะฐะฒะธัั ะฝะฐ 10-15 ะผะธะฝัั ะฝะฐ ัะปะฐะฑัะน ะพะณะพะฝั ะธ ะดะพะฒะตััะธ ะดะพ ะบะธะฟะตะฝะธั. ะะพัะปะต ััะพะณะพ ะฝะฐััะพะน ะฟัะพัะตะดะธัั ะธ ะฒะปะธัั ะฒ ะฑะพัั ะฟะตัะตะด ะฟะพะดะฐัะตะน ะฝะฐ ััะพะป. |
Ingredients:
For every 500g of meat:
Preparation: 1. Cook the meat broth. 2. Slice beets, carrots, parsley roots,* and onions into strips. Put in a soup pot. Add tomatoes or tomato puree, vinegar, sugar, and a little broth with the fat (or add 1-2 tablespoons of oil). Close the lid and set the vegetables to braise. Stir the vegetables so as not to burn them. ะdd, if necessary, a little broth or water. 3. After 15-20 minutes, add the shredded cabbage. ะix everything and braise for another 20 minutes. 5. Pour the meat broth over the vegetables. Add pepper, bay leaf, salt, and a little vinegar to taste. Boil until the vegetables are fully cooked. Add sour cream to the borscht as it is served. 6. While the borscht boils, potatoes may be added, either whole or in wedges. Fresh tomatoes may be similarly added. They are cut into wedges and added 5-10 minutes before the cooking finishes. To the finished borscht, in addition to meat, you may add steamed ham, and boiled or smoked sausage. 7. To improve the borscht coloration, you may make a beet extract. To do this, slice the beet, pour a glass of hot broth, add a teaspoon of vinegar, and put it on low heat for 10-15 minutes. Bring to a boil. After that, strain the extract and pour it into the soup before serving. |
ย
| ะกะฒะตะบะพะปัะฝะธะบ (ยซะะฝะธะณะฐ ะพ ะฒะบััะฝะพะน ะธ ะทะดะพัะพะฒะพะน ะฟะธัะตยป (1952 ะณ.)) |
Svekolnik โ Vegetarian Cold Borsch (from The Book of Tasty and Healthy Food, 1952 ed.) |
ะะฝะณัะตะดะธะตะฝัั:
ย ะัะธะณะพัะพะฒะปะตะฝะธะต: 1. ะัะผััั ัะฒะตะบะปั, ัะฒะฐัะธัั ะดะพ ะณะพัะพะฒะฝะพััะธ ะฒ ะฒะพะดะต, ะดะพะฑะฐะฒะธะฒ ะปะธะผะพะฝะฝะพะน ะบะธัะปะพัั, ะทะฐัะตะผ ะพั ะปะฐะดะธัั, ะพัะธััะธัั ัะฒะตะบะปั ะธ ะฟัะพัะตะดะธัั ะพัะฒะฐั. 2. ะกะฒะตะบะปั ะฝะฐัะธะฝะบะพะฒะฐัั ะธ ัะพะตะดะธะฝะธัั ั ะพัะฒะฐัะพะผ, ะดะพะฑะฐะฒะธัั ัะฐั ะฐั, ััะฑะปะตะฝัะน ะฒะฐัะตะฝัะน ะฑะตะปะพะบ, ะฝะฐัะธะฝะบะพะฒะฐะฝะฝัะต ัะฐะปะฐั ะธ ะปัะบ, ะฐ ัะฐะบะถะต ะผะตะปะบะพ ะฝะฐัะตะทะฐะฝะฝัะต ะพะณัััั ะธ ะทะฐะฟัะฐะฒะธัั ัะผะตัะฐะฝะพะน. ะะตัะตะด ะฟะพะดะฐัะตะน ะบ ััะพะปั ะฟะพััะฟะฐัั ัะฒะตะบะพะปัะฝะธะบ ััะฑะปะตะฝะพะน ะทะตะปะตะฝัั. 3. ะ ัะฒะตะบะพะปัะฝะธะบ ะผะพะถะฝะพ ัะฐะบะถะต ะฟะพะปะพะถะธัั ะฒะฐัะตะฝัะน ะบะฐััะพัะตะปั, ะฝะฐัะตะทะฐะฝะฝัะน ะบัะฑะธะบะฐะผะธ, ะธ ะพัะธัะตะฝะฝัะต ัะฒะตะถะธะต ัะฑะปะพะบะธ. |
Ingredients:
ย Preparation: 1. Wash the beets and boil until tender, having added the citric acid, then chill. Peel the beets and strain the bouillon. 2. Shred the beets and add them back to the bouillon with the sugar. Add chopped, cooked egg white, shredded lettuce, green onion, and finally grated cucumber. Add the sour cream. Before serving, top with chopped greens. 3. Boiled, cubed potato may also be added to the svekolnik, as may be peeled, fresh apple. ย |
Our Favorite Borsch Videos
This video is made by a Ukrainian-American YouTuber Natasha who runs a channel and a blog called Natashaโs Kitchen. In this video, she shows how to make borsch step by step in English, while giving many useful tricks and tips throughout the video.
ย
Here Russian teacher Veta Chitnev has made a full video as an actual language lesson!
ย
In this video, the host from a Russian YouTube channel called โะัั ะฝั ะฝะฐะธะทะฝะฐะฝะบัโ or โKitchen Inside Outโ shows how to make three kinds of borsch. She serves them with pampushki. The video has English subtitles available.
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