Borscht (Ukrainian Beet Soup)

Ingredients

• 1 lb beef or pork ribs (optional)
• 8-10 cups water or broth
• 3 medium beets, peeled and grated or julienned
• 2 medium potatoes, peeled and diced
• 1 large carrot, grated or julienned
• 1 medium onion, finely chopped
• 1/2 small head of cabbage, thinly shredded
• 1 cup canned kidney beans, rinsed (optional, but common in Ukrainian style)
• 1 can (14.5 oz) diced tomatoes or 1/2 cup tomato paste
• 2-3 tablespoons white vinegar or lemon juice
• 1 tablespoon sugar
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh dill, chopped (for garnish)
• Sour cream (Smetana) for serving

Instructions

1. Cook Meat (if using): Simmer meat in water/broth until tender (1.5-2 hrs). Remove meat, shred, strain broth.
2. Sauté Base: Heat oil in a large pot. Sauté onion until soft (5 mins). Add carrots, cook 5 mins. Add beets, vinegar, sugar; cook stirring 10 mins.
3. Combine: Add diced tomatoes/paste, stir. Pour in strained broth (or water). Add potatoes, bay leaf, salt, pepper. Bring to boil, simmer 15 mins.
4. Add Cabbage & Beans: Add shredded cabbage and rinsed beans (if using). Simmer 10-15 mins until potatoes and cabbage are tender.
5. Finish: Stir in minced garlic and shredded meat (if used). Taste and adjust seasoning (salt, pepper, vinegar, sugar).
6. Rest & Serve: Let borscht rest off heat for 10-15 mins for flavors to meld. Remove bay leaf. Serve hot, garnished with fresh dill and a generous dollop of sour cream.

What Makes It Special

Borscht is the heart and soul of Ukrainian cuisine, officially recognized by UNESCO as part of Ukraine's intangible cultural heritage. While variations exist across Eastern Europe, Ukrainian borscht is often characterized by its rich flavor complexity, balance of sweet and sour, vibrant color, and sometimes the inclusion of beans. It's more than a soup; it's a symbol of home, hospitality, and national identity.