Ukrainian Red Borsch

People often ask me to name the most famous Ukrainian dish. This question would be tricky to answer in many countries, but in Ukraine, the reply is obvious – borshch. This meaty, rooty, and incredibly comforting soup is a lifelong symbol of Ukrainian cuisine. But this year, UNESCO made it official – starting July 1st 2022, borsch has been recognized as the intangible part of Ukraine’s cultural heritage. It was a joyful day and a true cultural triumph for all Ukrainians. Now the whole world knows that borshch belongs to Ukraine. I celebrated this major culinary victory by cooking my childhood version of borshch made with meaty pork ribs and served with the fluffiest garlic pampushky. 

This is the recipe I’ve been making for years, and I hope you’ll enjoy it as much as I do. My only advice is that try to get some really flavorful beet. That makes all the difference! Beet is the heart of this dish, and there is nothing worse for borshch than pale, flavorless beet. Besides that minor suggestion, the recipe is straightforward and easy to execute. Just make sure to have enough sour cream in your fridge for serving and some warm garlic pampushky in the oven.

This soup is meaty, rooty and incredibly flavorful. I will be even delicious the next day after all flavors are merge together into a beautiful borshch symphony.

Serves: 6 to 8

INGREDIENTS

• 1 1/4 pounds meaty pork ribs

• 2 large yellow onions, peeled

• 10 cups water

• 3 tablespoons sunflower oil (or another neutral oil)

• 2 medium carrots, peeled and shredded

• 1 medium tomato, diced

• 1 tablespoon tomato paste

• 4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes

• 2 medium red beets, peeled and cut into matchsticks

• 3 cups white cabbage, shredded

• 1 small bell pepper, seeded and thinly sliced

• 1 bay leaf

• 1 garlic clove, minced

• 1/4 cup chopped fresh dill and flat-leaf parsley in equal parts, plus more for garnish

• Salt

• Freshly ground black pepper

• Sour cream for serving

INSTRUCTIONS

In a medium-large pot, combine the pork ribs, 1 whole onion, bay leaf, and water. Bring to a simmer over medium-high heat and season with a good pinch of salt. Lower the heat to medium-low and cook uncovered, skimming off any foam and impurities that form on the surface until the meat is thoroughly cooked, about 45-60 minutes. Then discard the onion and bay leaf.

Meanwhile, finely dice the remaining onion. In a medium sauté pan, heat the oil over medium heat. Add the diced onion and shredded carrots, cooking until the onion is soft and translucent, about 7 minutes. Add the diced tomato and tomato paste; sauté for another 5 minutes or until the tomato softens. Remove from the heat.

Add the potatoes and beets to the pot and bring back to a simmer over medium heat. Cook until the vegetables are easily pierced with a knife, about 15 minutes. Then add the shredded cabbage, sliced bell pepper, and the onion-carrot mixture. Simmer for another 10 to 15 minutes until all vegetables are soft.

Stir in the minced garlic and chopped herbs, and season to taste with salt and pepper.

Ladle the borsch into bowls. Garnish each serving with additional dill and parsley and a generous dollop of sour cream.