Embark on a culinary journey with Ukrainian Red Borscht Soup recipes, a beloved and iconic dish that holds a special place in Ukrainian cuisine. This vibrant and hearty soup, often hailed as a national dish, showcases the rich flavors of beets, vegetables, and beef, creating a symphony of taste and color.
The star ingredient in Ukrainian Red Borscht Soup is undoubtedly beets, which impart their distinctive deep red hue to the broth. The beets are often grated or finely chopped, releasing their earthy sweetness and enhancing the visual appeal of the soup. This iconic root vegetable not only contributes to the vibrant color but also adds layers of flavor and nutrition.
Vegetables play a crucial role in the complexity of Ukrainian Red Borscht. Carrots, onions, cabbage, and potatoes are commonly included, creating a medley of textures and tastes. The slow cooking process allows these vegetables to meld together, resulting in a harmonious and satisfying blend that characterizes the heartiness of Ukrainian cuisine.
Beef, whether in the form of brisket, shank, or stew meat, adds a savory depth to the soup. The slow simmering of the meat allows its flavors to infuse the broth, creating a robust and comforting base for the soup. The inclusion of bone marrow or beef bones enhances the richness, contributing to a well-rounded and nourishing dish.
A key element in Ukrainian Red Borscht is the use of sour ingredients to balance the sweetness of the beets. Sour cream and vinegar are often added, providing a tangy and refreshing contrast. This careful balance of sweet and sour flavors is a hallmark of authentic Ukrainian Borscht.
The soup is traditionally seasoned with dill, which imparts a fresh and aromatic quality. Dill not only enhances the overall flavor profile but also adds a touch of brightness to the dish. The final touch often involves a dollop of sour cream and a sprinkle of fresh dill upon serving.
Ukrainian Red Borscht Soup is a culinary masterpiece that transcends generations, a symbol of Ukrainian hospitality and cultural identity. Whether enjoyed during festive occasions or as a comforting bowl on a cold day, this soup reflects the rich tapestry of flavors that define Ukrainian culinary tradition.
Ukrainian Red Borscht Soup Recipe | S2Recipes
Details Ukrainian Red Borscht Soup Recipes
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 10
Ingredients For Ukrainian Red Borscht Soup Recipes
1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
½ medium head cabbage, cored and shredded
1 cup diced tomatoes, drained
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
8 ¾ cups water, divided, or as needed
3 cloves garlic, minced
1 teaspoon white sugar, or to taste
salt and pepper to taste
½ cup sour cream, for topping
freshly chopped dill or parsley for garnish
Instructions: Ukrainian Red Borscht Soup Recipes
Step 1: Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Step 2: Fill a large pot halfway with water (about 8 cups) and bring to a boil.
Step 3: Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
Step 4: Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
Step 5: Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
Step 6: Ladle into serving bowls. Garnish with sour cream and dill.
This was different from the borscht I usually make; and it was pretty good. I liked the addition of the sausage (I usually just use plain venison). I thought that it could've used at least some broth in place of the water for a bit more richness; and I really missed the tang you get from adding vinegar like a lot of other borscht recipes do. However, this was still quite tasty, and a really nice change-up from the usual. Thank you for sharing your recipe!
I meant to grab diced tomato but grabbed Rotel with green chilis , it gave it an interesting kick.
Like many people I do not care for beets. But love this soup!
I've used this recipe for years, reminds me of the Borscht my Ukrainian family made. My changes are using ground hamburger instead of pork and Dill pickle juice, from the pickle jar, instead of white vinegar. The Dill Pickle juice is a game changer for flavor..
Really good base recopie,if you want actual broth like we do, I double the water, add 3 TBLS low sodium organic beef bouillon, use 1 lb of beef stew meat cut into to bite size peices instead of pork, everything else is the same except I sautee the beef and veggies in olive oil to get a light browning before adding to water, I cut the veggies into bite size cubes so its easy to eat, delicious
I would describe it as goulash, but I am American and have no European culinary expertise. Doesn't have as much beet flavor as I expected but still good. I cooked the onion along with the carrots rather than separately in a skillet, and I cooked the cabbage until thoroughly done. It took me twice as long to prep and cook as the recipe indicates.
This was the first time I've had borscht and now I see why so many people love it. I can't believe how good it is.I followed this recipe exactly with the following exceptions. One, because the russet potatoes I had were on the small side, I used six of them instead of three. Two, instead of using 8 ounces of tomatoes, I used an entire 14.5 ounce can and I didn't drain it. I dumped the entire can into the pot, liquid and all. I don't think doing this changed the flavor of the borscht very much, if at all. Finally, instead of using 8 cups of water I used 4 cups of water, 2 cups of chicken broth and 2 cups of vegetable broth.I highly recommend not skipping the sour cream or the fresh parsley or dill. They add a great deal to the flavor. Also, the recipe says to add salt and pepper to taste. I used 1 teaspoon of salt and half a teaspoon of pepper and that worked well for me. I'm going to add this recipe to my list of keepers. This is one of the tastiest dishes I've ever had.
Very good. Made borscht one other time with a different recipe that was not as good as this. Used chicken bone broth instead of water and chicken sausage---it's what I had, would probably recommend going with the pork... my wife called it "peasant food" I gently reminded her that she married beneath her class 😆 good soup though.
Great recipe! Made it because we picked up too many beets at the farmer's market. I used vegetable stock, which I prefer to the flavour of beef stock. Took it to Thanksgiving dinner - my in-laws are all very good cooks and they enjoyed it thoroughly (even tho we forgot the sour cream ;))
All Nutrifacts of Ukrainian Red Borscht Soup Recipes
✅What gives Ukrainian Red Borscht Soup its distinctive deep red hue?
The distinctive deep red hue of Ukrainian Red Borscht Soup comes from the star ingredient, beets. Grated or finely chopped, beets release their earthy sweetness and enhance the visual appeal, making them a key component of this iconic Ukrainian dish.
✅What vegetables are commonly used in Ukrainian Red Borscht Soup?
Ukrainian Red Borscht Soup commonly features a medley of vegetables, including carrots, onions, cabbage, and potatoes. This combination creates a harmonious blend of textures and tastes, contributing to the heartiness and nutritional richness of the soup.
✅How does beef contribute to the flavor of Ukrainian Red Borscht Soup?
Beef, whether brisket, shank, or stew meat, adds a savory depth to Ukrainian Red Borscht Soup. The slow simmering of the beef allows its flavors to infuse the broth, creating a robust and comforting base for the soup. Bone marrow or beef bones further enhance the richness of the dish.
✅What role do sour ingredients play in Ukrainian Red Borscht Soup?
Sour ingredients, such as sour cream and vinegar, play a crucial role in Ukrainian Red Borscht Soup. They balance the sweetness of the beets, providing a tangy and refreshing contrast. This delicate balance of sweet and sour flavors is a distinctive characteristic of authentic Ukrainian Borscht.
✅Which herb adds a fresh and aromatic quality to Ukrainian Red Borscht Soup?
Dill is the herb that adds a fresh and aromatic quality to Ukrainian Red Borscht Soup. Traditionally used, dill enhances the overall flavor profile, contributing brightness to the dish. A sprinkle of fresh dill upon serving adds a final touch to this iconic Ukrainian soup.
✅What are the traditional seasonings used in Ukrainian Red Borscht Soup?
The traditional seasonings in Ukrainian Red Borscht Soup include garlic, which imparts a robust flavor to the broth. Combined with the earthy sweetness of beets, the savory depth of beef, and the medley of vegetables, these seasonings create a rich and satisfying taste experience.
✅How is Ukrainian Red Borscht Soup served traditionally?
Ukrainian Red Borscht Soup is traditionally served with a dollop of sour cream and a sprinkle of fresh dill upon serving. This enhances the visual appeal and taste of the soup, providing a finishing touch to the culinary masterpiece.
✅What makes Ukrainian Red Borscht Soup a symbol of Ukrainian culinary tradition?
Ukrainian Red Borscht Soup is a symbol of Ukrainian culinary tradition due to its rich tapestry of flavors and its significance in Ukrainian culture. Passed down through generations, this iconic soup reflects hospitality, cultural identity, and the timeless artistry of Ukrainian home cooking.
