NATALIA’S UKRAINIAN BORSCH
Natalia Zdorovtsova
Machine Learning Engineer LCP Health Analytics, London
What this dish means to me
Borsch is not only a standard Ukrainian meal, but a symbol of our culture and culinary tradition. There are many variations of borsch – each family has their own recipes and preferences, which naturally vary based on the time of year and availability of fresh ingredients. This is a recipe that I love to make for guests, particularly non-Ukrainians who are new to this cuisine. I’ve noticed that quite a few people in the UK seem to dislike beetroot, and that is a shame – I don’t think it’s prepared that well in most foods I’ve had here. Borsch will surprise you with its subtle and wholesome flavours, even if you think you don’t like beetroot!
My family is from Sumy, a city located in eastern Ukraine. Like millions of families, mine has been heavily impacted by the ongoing conflict in recent years. In keeping authentically Ukrainian traditions alive, we can take small but powerful steps to preserve our culture, even in the hardest of times. Borsch is a dish with national character – robust and resilient, it reflects the soul of Ukraine.
This recipe is ideal for dinner parties and large families.
SERVES
8
MINUTES
90
DIFFICULTY
4/10
INGREDIENTS
FOR THE SOUP:
1kg beef (I prefer to get a nice roasting joint)
Three chicken stock cubes
5 large carrots
4 large beets
3 white/yellow onions
3 medium-sized white potatoes
1 small head of white cabbage
2 tablespoons of red wine vinegar
4 tablespoons of tomato puree
3 tablespoons of sugar
2 tablespoons of dried parsley
3 garlic cloves, finely chopped
Salt and pepper (to taste)
1 bay leaf
FOR THE GARNISH:
Fresh chopped dill and spring onions
Sour cream
METHOD
Step 1
First, you will need to make some broth. Peel one carrot, one onion, and one beet, and place them in a large pot. Then, trim the beef of fat, and put it into the pot. Sprinkle in a bit of salt and black pepper. Add the bay leaf. Add cold water to the pot until it is almost full, cover it, and place the pot on the stove at a medium heat. The idea is to get it to a simmer, and to have it simmering gently for one hour or so.
Step 2
While the broth is simmering, finely chop the garlic and remaining two onions. Grate the remaining carrots, shred the head of cabbage with a sharp knife, and chop the beetroots and potatoes into small pieces.
Step 3
Begin browning the garlic and onions in a pan with butter or olive oil. Once they become golden-brown, add the grated carrots, and then the cabbage. Keep frying everything together at a medium heat—you’ll want to evaporate as much water from the vegetables as you can without burning anything. Add some salt to draw the water out and be patient. This is why we put the stock on when we begin this recipe—we are buying ourselves some time!
Step 4
Once you’ve fried the vegetables, add in the chopped beets and potatoes, four tablespoons of tomato puree, dried parsley, and some black pepper.
Step 5
With a bit of boiling water, dissolve the chicken stock cubes and make a paste. Add that paste to your vegetables, which should still be cooking at a low heat. Stir it all together and keep stirring from time to time.
Step 6
By now, if you’ve timed things correctly, your stock might be ready. Remove and discard the onion, carrot, and beet from your stock. Take out the beef, let it cool for a bit, and thinly slice it into small pieces on a chopping board.
Step 7
Add your fried vegetables to the stock. Then, add the sliced beef.
Step 8
Season the soup with the red wine vinegar, sugar, and salt (to taste).
Step 9
Now is when the magic happens. If you try the soup at this point, it won’t taste as it should. That’s because it needs some more time. Leave your borsch on the stove at a low heat for about three hours, and make sure nothing boils over.
Step 10
After my borsch is done cooking, I like to let it cool down for about a day. Day two borsch always tastes better, since the flavours get a chance to settle down. However – if you’ve followed the recipe correctly, the soup should still be very good to eat right now.
Step 11
Spoon a couple of ladles of borsch into a bowl, garnish with a dollop of sour cream, and sprinkle some chopped dill and spring onions on top. Serve with brown bread and butter. Enjoy with friends and family!