How to Make Ukrainian Borsch
Borsch, a dish that was added to UNESCO’s ‘list of intangible cultural heritage’ in mid-2022, is a traditional Ukrainian soup that dates back to at least the 16th century, though it’s believed that its history goes back much further. Borsch was created by Ukrainian peasants as a way to make their somewhat limited food rations go that bit further, and centuries ago was made simply with cabbage and beets. It’ll come as no surprise that as the years have passed, ingredients like carrots, beans and even meats like beef, pork and chicken have all found their way into this blood red soup, with the goal to create the most hearty, and warming soup in Ukraine. While it’s eaten all year around, Borsch is particularly popular during the colder months across the whole of Eastern Europe, and it’s one of the traditional dishes served as part of Syvat Vechir (Christmas Eve supper) in Ukraine.
Here’s a a list of what you’ll need to make Borsch at home:
- 4 medium beets
- 2 medium potatoes
- 1 medium onion
- 1 medium carrot
- 1 small head of cabbage
- 2 cloves of garlic
- 2 tablespoons (30g) of sunflower oil
- 2 tablespoons (30g) of tomato paste
- 6 cups (1.4 litres) of vegetable (or animal) stock
- 1 tablespoon (15g) of sugar
- 2 teaspoons (15g) of apple cider vinegar
- Salt and pepper to taste
- Sour cream and chopped fresh parsley for garnish
