Our Borsch Recipe will give you the delicious flavor of one of the most beloved sour soups in Eastern Europe. It’s a nutritious, hearty meal that the whole family can enjoy.
Borsch Recipe
Borsch is one of the most hearty soups, and we are about to discover why. Although sour soups are very popular in Europe and Northern Asia, our recipe closely matches traditional Ukrainian Borsch. This is a sour soup that combines beetroot with sauteed vegetables.
Borsch can be used to warm you up in winter or to add a tart touch to your summer lunch.
What is Borsch?
Borscht or Borsht can be referred to as Borsch, but it is a European soup made from hogweed. Our ancestors would collect the stems and stalks of this abundant plant, which grew in wet meadows. They would then pickle the leaves and make the soup.
This soup style has evolved over the centuries to be popular in Europe and Northern Asia.
Borsch recipes come in many forms, but most people associate it with the Ukrainian variety, which is renowned for its rich red color due to the inclusion of beetroot.
This famous dish can be enjoyed hot or cold and is the subject of our Borsch recipe. If you are interested in trying this sour soup in other countries, such as Eastern Europe with Moldovan cuisine or Romanian cuisine, Northern Europe with Lithuanian cuisine or Latvian cuisine, and Northern Asia with Chinese and Russian cuisines,
Can you make Vegetarian Borsch?
Yes, you can. In Ukrainian cuisine (and in all other cuisines), it is very common to make Borsch with or without meat. You can make this recipe vegetarian by omitting the meat.
Ingredients
First, gather the following ingredients to make our hearty Borsch recipe.
Pork Belly* 500g (1.1 lb).
Potatoes – 4 medium potatoes
Beetroots 4 small beetroots, boiled
Carrot – 1 medium
White Onion – 1 medium
Cabbage – 1/4 small cabbage
Sunflower oil – 1 Tbsp
Butter 1 tbsp
Apple Cider Vinegar – 2 tbsp
Tomato Paste – 3 tbsp
Bay Leaves – 3
Sugar 1 tsp
Salt 2 tsp
Black Pepper 1/2 tsp
Parsley (Herbs) – 1 Bunch
Sour Cream for serving
*You can also use other cuts of pork like ribs and butt.
Step-by-Step Instructions
Step 1 Cut the pork belly into slices. Next, add the pork belly to a pot with boiling water. Boil the pork on the stove for approximately 40 minutes. While the meat boils, get rid of any white foam.
Step 2 Prepare your vegetables: carrots, onions, beets and potatoes. Peel the carrot, potato, Onion, beets, and beets first. Cut the potatoes into cubes and grate the carrots and beets. Then, dice the Onion and shred the cabbage. As shown below, place your prepared vegetables on separate plates or bowls.
Step 3 Heat the butter and oil in a large saucepan. Add the Onion and cook for 2-3 minutes. Reduce heat if necessary.
Step 4: Add carrots, and continue cooking for 2-3 minutes.
Mix in the tomato paste, grated carrots, vinegar, sugar and 1 teaspoon salt. Sautee for 2-3 min.
Cover the pan with a lid and cook for 2 to 3 minutes.
Step 4 Remove the meat from the oven after 40 minutes. Add the potatoes and the shredded carrot to the pot. Boil for 20 minutes or until the potatoes are tender.
Step 5 Once the potatoes have been pierced, add the pork belly to the pot with the sauteed vegetables, black pepper, bay leaves and meat. Boil on low heat for approximately 2 minutes.
Step 6 – Cover the pot with a lid and turn off the heat. Allow the Borsch to rest for approximately 8-10 minutes.
Step 7 – Take out the bay leaves and place them in bowls. Add a little sour cream to the dish and fresh herbs for a traditional touch.
Enjoy each mouthful of this delicious soup with your spoon.
