Borscht Recipe (Beet Soup) (2024)

FAQs

What is the difference between Ukrainian and Russian borscht? ›

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color.

Borscht is typically made with red meat. For a heart-healthy version, choose ground turkey, double the beans or use tofu. Tomatoes, parsnips and potatoes add potassium, which can help lower blood pressure.

Cooking Time and Temperature: Beets can lose their vibrant red color if they are overcooked or cooked at high temperatures for too long. If you cooked the beets for an extended period or at a high temperature, it could cause them to lose some of their color intensity, resulting in a more orange appearance.

Ukrainian. As the home country of beetroot borscht, Ukraine boasts great diversity of the soup's regional variants, with virtually every oblast having its own recipe.

Borscht is quintessentially Russian. A single bowl of that ruby-red beetroot soup, served with a ladleful of smetana (sour cream) and a hunk of black bread, conjures up images of Red Square and St Basil's Cathedral almost as much as a glass of vodka or a spoonful of caviar.

Beets are also high in vitamins A, C and the minerals iron and magnesium. Looking at the amazing nutrients in this traditional soup, plus the tasty additions of fresh dill, parsley and sour cream, it's no wonder it serves as a staple.

Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).

Borscht can be hot or cold, meaty or light, dairy-laden or broth-based, depending on your mood. According to Bonnie Frumkin Morales, chef and owner of Kachka in Portland, Oregon, the biggest benefit of making borscht at home is that “it's very malleable and riffable.

In addition to reducing dietary sodium, the DASH diet emphasizes filling your plate with more fruits, vegetables, whole grains, nuts, seeds, low-fat dairy products and lean meat. And when it comes to produce, one vegetable in particular is a standout star when it comes to lowering blood pressure: dark leafy greens.

Can I eat borscht every day? ›

Borscht is healthy but should be eaten in moderation as part of a balanced diet. No strict consumption frequency exists.

The baseline blood pressure for the group—the average reading taken when everybody was eating and drinking normally - was 133.6 mmHg. On the beetroot diet, this went down to 128.7 mmHg and the garlic gave a similar result (129.3 mmHg).

Serve the borscht with plenty of chopped dill, some sour cream on the side, and some good-quality bread for dipping. The soup will taste even better the next day.

How to Store Borscht. Store leftover borscht in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.

Cooled borscht can be covered and stored in the refrigerator for up to 2 days. To freeze, pack into containers leaving 1-inch (2.5 cm) headspace. For the best results and to save energy, let frozen soup thaw in the refrigerator compartment on the day you plan to use it.

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile. Its sweetness comes from the beets, onions, and cabbage, and its tartness from tomatoes and vinegar.

While “cultured” Americans are likely to spell it with a 't' (Borscht) and describe it as “a beet soup served chilled”, with a little detective work we learned that during the long Russian winters, Borshch is served piping hot and is spelled without the 't' (Borshch).

Borscht, as many English speakers know the national dish of Ukraine, comes from the Yiddish transliteration of the plant commonly known as hogweed or cow parsnip, a tall, roughly hairy plant with clusters of small white flowers shaped like umbrellas.