A Bowl of Sunshine: My Ukrainian Borscht Journey

The aroma of simmering beets, the earthy sweetness that fills a kitchen, instantly transports me back to my grandmother’s humble abode. Every time I embark on making borscht, it’s more than just cooking; it’s a pilgrimage. I remember watching her, her hands weathered yet nimble, as she meticulously prepared the ingredients, each movement steeped in generations of tradition. The vibrant crimson hue that bloomed in the pot was a promise of warmth, comfort, and a taste of home, even when far away. This isn’t just soup; it’s a culinary embrace, a story told in every spoonful.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 8
• Yield: 20 cups
• Dietary Type: Vegan (can be made vegetarian with optional sour cream)

Ingredients

This recipe celebrates the vibrant bounty of root vegetables, creating a soup that is both hearty and incredibly flavorful.

• 2 cups beets, peeled and diced
• 1 cup carrot, peeled and diced
• 1 cup celery, use both greens and stalks, finely chopped
• 2 onions, outer skin removed and finely chopped
• 1 cup green cabbage, shredded
• 6 cups water
• 2 cups tomato juice or 2 cups tomato sauce
• 2 tablespoons dill, finely chopped
• 1 tablespoon lemon juice
• 2 bay leaves
• 2 tablespoons cornstarch
• 1 tablespoon oil
• 1 teaspoon pepper, or to taste
• 2 tablespoons sour cream (optional, for serving)

Equipment Needed

A few essential tools will make the process smooth and enjoyable:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Grater (optional, for a finer texture)
• Small bowl (for cornstarch slurry)
• Whisk or fork

Instructions

Crafting a perfect pot of Ukrainian borscht is an act of love, a symphony of earthy flavors that unfold beautifully over simmering heat.

1. Begin by preparing your vegetables. Peel and dice the beets and carrots. Finely chop the celery, using both the stalks and any tender greens. Chop the onions finely. Shred the green cabbage.
2. In your large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add the finely chopped onions and sauté until they turn a light, translucent color.
3. Add the shredded green cabbage to the pot with the onions. Sauté for a few minutes until the cabbage begins to soften slightly.
4. Now, it’s time for the star of the show: the beets. Add the diced beets to the pot. Pour in 6 cups of water. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer. To preserve that gorgeous, vibrant crimson hue, stir in the 1 tablespoon of lemon juice. Let the beets simmer gently for 30 minutes.
5. After 30 minutes, add the remaining prepared vegetables: the diced carrots and the chopped celery. Bring the soup back to a boil, then reduce the heat once more to a simmer. Stir in 2 or 3 tablespoons of the fresh, finely chopped dill.
6. Pour in the 2 cups of tomato juice or tomato sauce. If you’re using tomato sauce, you might find you need to adjust the salt later, as it can be more concentrated. Some cooks even opt for undiluted tomato soup in a pinch, which adds a wonderful depth.
7. In a separate small bowl, dissolve the 2 tablespoons of cornstarch in 1/4 cup of water. Whisk until smooth, ensuring there are no lumps. Pour this cornstarch slurry into the simmering borscht while stirring continuously. This will help to thicken the soup to a delightful consistency.
8. Taste the borscht and adjust with salt and pepper as needed. It’s worth noting that many tomato juices or sauces already contain a fair amount of salt, so it’s wise to taste before adding too much.
9. Just before serving, add the 2 bay leaves to the pot. This will infuse a subtle, aromatic complexity into the broth.
10. Ladle the hot borscht into bowls. For an authentic and luxurious touch, add a dollop of sour cream to each serving, if desired.

Expert Tips & Tricks

• Vegetable Texture: While this recipe calls for dicing, grating some of the vegetables, particularly the beets and carrots, can lead to a finer texture and more integrated flavor. A food processor with a grating attachment can significantly speed up this process.
• Flavor Depth: For an even richer broth, consider using vegetable or beef broth instead of water. This adds another layer of savory complexity to the borscht.
• Make Ahead Magic: Borscht, like many stews and soups, often tastes even better the next day. This makes it an excellent candidate for make-ahead meals. Prepare it a day in advance, refrigerate, and reheat gently on the stovetop.
• The Color Secret: The lemon juice is crucial for maintaining the vibrant ruby-red color of the beets. Adding it earlier in the cooking process helps to “set” the color.
• Dill Delight: Fresh dill is key to the characteristic flavor of Ukrainian borscht. Don’t skimp on it! You can also add a little more just before serving for an extra burst of freshness.

Serving & Storage Suggestions

Ukrainian borscht is best served piping hot, a comforting beacon on a chilly day. Traditionally, it’s often accompanied by a dollop of sour cream and a sprinkle of fresh dill. A slice of hearty dark rye bread or a soft pampushka (garlic bread roll) is the perfect companion for soaking up every last drop of that flavorful broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld and deepen over time. To reheat, gently warm the borscht on the stovetop over low heat, stirring occasionally. Avoid bringing it to a rolling boil, as this can affect the texture.

Nutritional Information

This table provides an estimated nutritional breakdown per serving, based on the ingredients listed.

Nutrient	Amount per Serving	% Daily Value
Calories	75 kcal	4%
Total Fat	2 g	3%
Saturated Fat	0.3 g	2%
Cholesterol	0 mg	0%
Sodium	226 mg	10%
Total Carbohydrate	14 g	5%
Dietary Fiber	2.5 g	9%
Sugars	8 g	16%
Protein	2 g	4%

Note: Nutritional values are estimates and can vary based on specific ingredient choices and portion sizes.

Variations & Substitutions

While this recipe offers a classic and beloved approach to Ukrainian borscht, there’s always room for creative adaptation:

• Meat Lover’s Borscht: For a non-vegan version, you can add chunks of beef or pork to the simmering broth from the beginning. A smoked ham hock can also impart a wonderful smoky depth.
• Root Vegetable Medley: Feel free to experiment with other root vegetables like parsnips or turnips for added complexity.
• Bean Boost: Kidney beans or cannellini beans can be added for extra protein and texture, making it an even heartier meal.
• Tangy Twist: Some variations include a tablespoon of vinegar (like red wine vinegar) in addition to or instead of lemon juice for a different kind of tang.

FAQs

Q: Why is my borscht not a vibrant red color?
A: The key to a vibrant red color is the acidity from lemon juice or vinegar, which helps to “fix” the beet pigment. Ensure you add it early in the cooking process. Overcooking beets can also cause them to lose their color.

Q: Can I use dried dill instead of fresh?
A: Yes, you can use dried dill, but it has a more concentrated flavor. Use about 1 teaspoon of dried dill for every tablespoon of fresh. Add it earlier in the cooking process to allow its flavor to infuse.

Q: My borscht seems too thin, how can I thicken it?
A: The cornstarch slurry is designed to thicken the soup. If it’s still too thin, you can make another small slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and whisk it into the simmering soup until thickened.

Q: What are the best vegetables to use in borscht?
A: The essential vegetables are beets, cabbage, carrots, celery, and onions. Other popular additions include potatoes, bell peppers, and sometimes even beans.

Q: Can I freeze borscht?
A: Borscht freezes reasonably well. Let it cool completely before transferring it to freezer-safe containers or bags. When reheating, be aware that the texture of the vegetables might be slightly softer.

Final Thoughts

Borscht is more than just a recipe; it’s a culinary heritage, a testament to the power of simple, wholesome ingredients coming together to create something truly extraordinary. It’s a dish that warms the soul as much as it nourishes the body. I encourage you to embrace the process, to let the vibrant colors and earthy aromas fill your kitchen, and to savor every spoonful. Share this bowl of sunshine with loved ones, and may it bring you as much joy and comfort as it has brought me. Happy cooking!