ALONA'S UKRAINIAN BORSCHT SOUP

Alona Masheiko

Analyst Health Analytics, London

What this dish means to me

Borscht is more than just a soup - it’s a tradition, a memory, and a taste of home. This deep flavoured dish has been at the heart of Ukrainian cuisine for centuries, passed down through generations. In 2022, this iconic dish was included on the UNESCO List of Intangible Cultural Heritage in Need of Urgent Safeguarding.

I learned to make borscht from my mother, who would patiently simmer the broth, layering the flavours with cabbage, potatoes, and tomatoes. Every family has their own unique borscht recipe, so it comes in a variety of flavours. Packed with vitamins, minerals, and an incredible depth of flavours, it nourishes both body and soul.

When I moved to England, the first thing I wanted to share with my British friends was the taste of borscht. For Ukrainians, this dish is more than meal - it’s a symbol of hospitality, a way to connect, and a heartfelt invitation to experience our culture. There are a variety of social events in the UK where borscht is shared as part of celebrating and introducing Ukrainian culture. In these spaces, borscht often becomes a conversation starter and a bridge between cultures.

SERVES

MINUTES

DIFFICULTY

5/10

INGREDIENTS

300 g canned beans

5 potatoes

1 onion

1 carrot

1 beet

¼ head of cabbage

1 large tomato

2 litres of water

1 tablespoon tomato paste

Sunflower oil (as needed)

1 bay leaf

2 cloves garlic

Salt (to taste)

Herbs (parsley, dill)

Soured cream

Note: After adding each type of ingredient, the broth should quickly come to a boil. Therefore, the heat is set to maximum.

Once boiling, reduce the cooking temperature so that the vegetables do not become overcooked, and the aromatic compounds do not evaporate.

METHOD

Step 1 Prepare your vegetables. Peel the potatoes, onion, beets, carrots, tomatoes, cabbage and garlic, then rinse them under water. Drain the liquid from the canned beans.

Step 2

Cut the potatoes into small pieces. Cut the beetroot into very thin matchstick strips. Shred the cabbage into thin strips. If a cabbage is mature, cook it together with the potatoes.

Step 3 Start cooking. Pour cold water into a pot, add the chopped potatoes, beetroot and cabbage (if it is mature). Bring to a boil, then reduce the heat to medium and cook for 15–20 minutes.

Step 4

While the potatoes and cabbage are cooking, prepare sauté. Pour sunflower oil into the pan, and while it’s heating, finely chop the onion. Sauté it until it becomes soft. Add the grated carrot and chopped tomato to the onion and cook for another 2-3 minutes in the pan. Then, add tomato paste to the sautéed vegetables and chopped herbs, mix everything well, and let it cook for another 3 minutes. Tomato paste can be substituted with canned tomatoes in their own juice.

Step 5

When the potatoes and cabbage are nearly cooked, add the sautéed vegetables to the pot and increase the heat. If the cabbage is young, add it to the borscht at the final stage - once the potatoes are cooked and the sautéed vegetables are ready.

Step 6

Once the borscht comes to a boil, add the beans to the pot. Salt to taste. Reduce the heat to medium and cook the borscht for another 5 minutes.

Step 7

Add the bay leaf, herbs (parsley, dill) and garlic (either finely chopped or pressed). Mix everything together. Let the borscht remain on the stove for another 5 minutes.

Step 8

It's important to let the borscht rest – ideally for 30 minutes. This allows all the ingredients to absorb the juices, the spices to release their aromas, and the dish to become rich and hearty.

Step 9

Serve with soured cream and a slice of rye bread to complement the soup.