World Cuisines

Borscht

Ukraine

Ukraine's ruby soul-soup: beets, cabbage, beans and vegetables in a rich broth, crowned with sour cream and dill — UNESCO-recognised as heritage in need of safeguarding.

What it is

Ukraine's ruby soul-soup: beets, cabbage, beans and vegetables in a rich broth, crowned with sour cream and dill — UNESCO-recognised as heritage in need of safeguarding. Ingredients: beets, beef or pork (or beans for the fasting version), cabbage, potatoes, carrots, onion, tomato, kidney beans, garlic, bay, vinegar or kvass, sour cream, dill, salo and pampushky garlic buns to serve. Recipe: 1) Build the broth; simmer the meat. 2) Sauté beets with tomato and a sour note to fix the colour. 3) Add potatoes, cabbage and beans in stages. 4) Rest so the flavours marry; the colour must stay red. Serve: with smetana, dill, rye bread and garlic pampushky. Flavor: sweet-sour earthiness, deep and bright at once. History: borscht evolved across Eastern Europe, but Ukraine's culture of borscht cooking was inscribed by UNESCO in 2022; every region guards its own version, from Poltava's duck to Kyiv's dried pears. See also: Varenyky, Chicken Kyiv.

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