Traditional Borsch
Iconic & Scrumptious Classic
Serves
6 - 8
Prep Time
15 mins
Cook Time
50 mins
Borsch is an integral part of Ukrainian family and community life. It is as identifiable to Ukrainian culture as pavlova is to kiwis. So much so, that many people around the world have fallen in love with this iconic beetroot soup. In 2022, UNESCO added the culture of Ukrainian Borsch cooking to their 'List of Intangible Cultural Heritage in Need of Urgent Safeguarding'. Every family has its own recipe. Below is Olga’s family recipes of this healthy and nutritious dish.
Olga was born and grew up in the capital of Ukraine, Kyiv. She moved to New Zealand in 2005 and lives in East Auckland with her husband and family. Olga shared this precious family recipe as part of #CookForUkraineNZ, a UNICEF Aotearoa campaign helping to raise money to support children and their families in Ukraine. Getting involved is easy – simply gather your friends and family around a great meal for a good cause. To learn more and discover other precious family Ukrainian recipes head to the link below!
Thanks to Olga and UNICEF Aotearoa for sharing this recipe.
Print
ShareIngredients
700g beef bonesi
Oxtail; shin or ribs2-3 beetroot
50ml lemon juice
1-2 Tbsp sugar
1 onion
1 carrots
1 capsicum
1/2 tsp salt and pepper
2-3 bay leaves
100g tomato paste
3-4 Agria potatoes
1/4 of a medium green cabbagei
1/2 can of red kidney beans
1/2 cup fresh dilli
3 garlic cloves
2-3 spring onions
sour cream
Method
To make a stock, place meat in a 3L pot and cover with water. Bring to the boil.
Once boiled, replace water with fresh water. Once brought to the boil again, leave to simmer for at least an hour - the longer the better.
While the stock is simmering, prepare the vegetables. Start with beetroot, the main ingredient. Peel and grate and place into a small pot, add lemon juice, sugar and a splash of water.
Simmer the beetroot on a low heat with lid on for about 15-20 minutes. When cooked, put aside.
It is time to make ‘Zazharka’. Dice onion, grate carrots and chop capsicum.
Heat up a bit of oil on the frying pan. Once hot, add onions and fry till golden in colour, then add carrots and capsicum and keep frying.
Add ground pepper, bay leaves and some salt. After about 5 minutes add tomato paste, mix well and fry for another 2-3 minutes.
Once the stock is made, remove the meat and allow to cool before dicing. Keep your stock simmering.
Dice potatoes and add to the pot of stock. Cook for about 10 minutes.
While potatoes are cooking, chop the cabbage. New Zealand cabbage is rather delicate, so don’t add it too early to the stock.
When potatoes are almost cooked, add canned beans, cabbage and bring to boil.
Add fried Zazharka (onions, carrots and tomato paste) to the pot and watch the magic of a soup turning to borsch!
Add the star of the dish – simmered beetroot. Mix, add meat. Add some water if needed, but keep your borsch thick, the spoon should be able to stand upright by itself.
Add salt and black pepper to taste.
Chop up your dill and crush with a few fresh garlic cloves in mortar and pestle. Add to your borsch with diced spring onions.
Once brought to boil, turn the stove off – your borsch is ready! Delicious to serve straight away, but always tastes better the next day. Serve with sour cream and garnish with chopped dill or parsley.
Traditionally accompanied with pampushki (Ukrainian garlic buns) or just garlic bread. Enjoy!
Nutrition Information per Serving (320g)
This nutrition analysis is based on 8 serves and does not include the sour cream or bread to serve.
