The mystery of borsch: from ancient cauldrons to world fame
Borshch is not just a dish, but a real culinary legend, glowing ruby in colour and alluring with an aroma that is hard to forget. Its roots are lost in the fog of centuries, somewhere between the fires of Kyivan Rus and peasant huts. Initially, it was a modest soup made from hogweed, a wild herb that added a sour taste. But over time, beetroot, this underground alchemical treasure, took over, turning borsch into a symbol of Ukraine. In 2022, UNESCO officially declared it part of the intangible heritage of humanity – and for good reason, as borsch is a magic that unites generations, warms souls and even cures nostalgia.
Each region of Ukraine adds its own secret to borsch: dried mushrooms are added in Chernihiv region, fish in Odesa region, and smoked pears in the Carpathians. But there’s more to it than just the ingredients – it’s the code of the nation, encoded in every spoonful. Borshch jokes with us with sayings (“Without borshch, the day is lost!”) and at the same time whispers about the old days when it was cooked in clay pots for the whole family. Today, it is a gastronomic rebel that challenges banal soups and wins hearts from Tokyo to New York.
Exclusive recipe: Classic borscht with an unexpected twist
Forget about boring recipes – here’s a borsch with a soul that combines tradition with a little intrigue. We will add a secret ingredient to the classic – smoked paprika, which will give the dish a light smoky trail, as if it were cooked on a fire under the starry sky.
Ingredients (for 4-5 litres of magic):
- Beef on the bone (ribs or tails) – 700 g (for a nauvoo with character)
- Water – 4 litres
- Beetroot – 2 large (450 g), kings of colour
- Potatoes – 5 medium (600 g)
- Fresh cabbage – 350 g (crispy soul of borscht)
- Carrot – 1 juicy carrot (150 g)
- Onion – 1 large (150 g), tears only from joy
- Tomato paste – 3 tbsp + 1 fresh tomato (for depth)
- Sunflower oil (unrefined) – 4 tbsp to make it smell like a field
- Garlic – 4 cloves, you can’t do without it
- Smoked paprika – 1 tsp (our secret guest)
- Bay leaf – 3 pcs.
- Black peppercorns – 6 pcs.
- Salt – to taste, but with love
- Sugar – 1 tsp (to make the beetroot sing)
- Apple cider vinegar – 1 tbsp (for ruby shine)
- Dill and parsley – a bunch to liven up
- Sour cream – for serving, generously
- Bonus: a slice of rye bread with garlic
How to create this masterpiece:
- The spell of the broth:
Throw the meat into cold water, put it on the fire and wait for the first bubbles. Remove the foam (it’s like clearing karma), add bay leaf and peppercorns. Let it cook for 2 hours over low heat – the broth should whisper, not shout. Then take the meat out, disassemble it into pieces and return it to the game later. - Vegetable ritual
- Cut the potatoes into cubes, like treasures.
- Thinly shred the cabbage, as if whispering compliments to it.
- Grate the beets or cut them into strips — they are the main star here.
- Grate the carrots, finely chop the onions — these are our faithful helpers.
- Alchemy of frying:
- Heat the oil until it smells like sunflowers, throw in the onions and let them brown. Add the carrots — let them dance together for 3 minutes. Now add the beets, tomato paste, chopped fresh tomatoes, vinegar and sugar. Simmer for 15 minutes, adding a spoonful of broth if it becomes dry. And here is a surprise — sprinkle with smoked paprika. The smell will be so strong that the neighbors will knock on the door.
- Cut the potatoes into cubes, like treasures.
- Thinly shred the cabbage, as if whispering compliments to it.
- Grate the beets or cut them into strips — they are the main star here.
- Grate the carrots, finely chop the onions — these are our faithful helpers.
- Alchemy of frying:
- Heat the oil until it smells like sunflowers, throw in the onions and let them brown. Add the carrots — let them dance together for 3 minutes. Now add the beets, tomato paste, chopped fresh tomatoes, vinegar and sugar. Simmer for 15 minutes, adding a spoonful of broth if it becomes dry. And here is a surprise — sprinkle with smoked paprika. The smell will be so strong that the neighbors will knock on the door.
- The alchemy of frying:
Heat the oil until it smells like sunflowers, add the onion and let it brown. Add the carrots and let them dance together for 3 minutes. Now the beetroot, tomato paste, chopped fresh tomato, vinegar and sugar. Simmer for 15 minutes, adding a spoonful of broth if it gets dry. And here’s a surprise – sprinkle with smoked paprika. It will smell so good that the neighbours will knock on the door. - Let’s gather the magic:
Add the potatoes to the boiling broth and let them cook for 10 minutes. Add the cabbage for another 5-7 minutes to keep it defiantly crisp. Then pour in the roast, stir and let it simmer for 5 minutes. We taste it – salt, pepper, maybe a drop of vinegar for drama. - The final chord:
Grind the garlic with salt to a paste (it’s like a chef’s signature), throw it into the pot with the chopped herbs. Turn off the heat, cover and let it brew for 20 minutes – the borsch needs to rest like a real hero. - Serve with pathos:
Pour into a deep bowl, add a spoonful of sour cream (or preferably two), sprinkle with herbs. Next to it is a slice of rye bread rubbed with garlic. Imagine that you are on a farm under a thatched roof and enjoy.
Secrets that will make you a borscht guru
- Smoked paprika is our exclusive, but don’t overdo it to drown out the beetroot.
- Vinegar is not just for colour, but for a slight sourness that awakens the taste.
- Allow the borscht to “ferment” – the next day it will open up like a good wine.
Why is this borsch special?
This recipe is not just a classic, but a journey through time with a touch of modern rebellion. The smoked paprika adds depth to it, as if you were cooking it on wood in the forest. This is a borsch that will tell a story – from the first sip to the last drop. Cook it with your heart, and it will thank you with a taste that you won’t forget!
Author : Katerina Bogdanenko
