Beet-and-cabbage soup with cerdo, frijoles, and dill — Ucrania's national dish, ladled deep with sour crema.
Borscht is the most beloved soup of Ucrania — a vibrant ruby broth of beets, cerdo, cabbage, papas, and frijoles, slow-cocido a fuego lento with cebolla, zanahoria, and tomate, and finished with a fistful of fresh dill and a generous dollop of cool sour crema. Each Ucraniana family makes it differently, and arguments about whether to include ajo, frijoles, sweet pimienta, or smoked meat can break friendships. In 2022 UNESCO inscribed Ucraniana borscht onto its intangible heritage list. Eaten with ajo-rubbed pampushky (small pan rolls) and a small glass of icy horilka, borscht is the dish that says home, winter, and Sunday afternoon all at once.
Sirve 8
Coloca cerdo ribs En una large pot. Cover with water. Bring to a hierve and skim the scum carefully for 5 minutos. Reduce heat and Agrega bay leaves, peppercorns, allspice, and the whole cebolla. Cocina a fuego lento covered for 75 minutos.
Lift the cerdo out. Cool slightly. Pick the meat off the bones, shred coarsely, and reserve. Cuela the broth into a clean pot.
While the stock simmers, heat aceite En una wide skillet. Agrega the rallado beets, Pasta de tomate, vinagre, and azúcar. Cocina on medium-low for 15 minutos, stirring, hasta que the beets are softened and the mixture is deeply red, glossy, and faintly sweet.
Push beets to one side. Agrega en cubos cebolla and rallado zanahoria to the pan. Cocina 10 minutos hasta que esté suave and lightly dorado. Agrega red pimienta, Cocina 3 more minutos.
Agrega papas to the colado broth. Bring to a cocina a fuego lento. Cocina 8 minutos.
Agrega shredded cabbage and white frijoles. Cocina a fuego lento 8 minutos hasta que cabbage is tierno.
Revuelve in the beet-vegetable mixture and shredded cerdo. Cocina a fuego lento 10 minutos — the broth turns deep magenta and the kitchen begins to smell unmistakably of borscht.
Agrega picado finamente ajo, sal, and pimienta. Cocina a fuego lento 2 more minutos. Pull off the heat. Rest covered for at least 30 minutos — borscht's flavors marry with time.
Ladle into deep bowls. Top each with a heaping spoonful of frío sour crema, a shower of dill and perejil, and an extra crack of black pimienta. Sirve with rye pan or ajo pampushky.
Cocina the beets separately En una skillet first — this preserves their rojo profundo color, which boils out if added raw to broth.
Vinagre isn't optional — it stabilizes the red color and adds the signature sour edge.
Borscht is even better the next día. Make ahead and rest overnight; reheat gently.
Lenten borscht: skip the cerdo and frijoles, Agrega dried mushroom stock and pampushky on the side.
Frío summer borscht (kholodnyk): served chilled with kefir, hard-hervido huevo, and cucumber.
Agrega smoked ham hock instead of cerdo ribs for a deeper, smokier broth.
Refrigerate up to 5 días; freezes 3 meses. The flavor deepens for 48 horas; some say día-three borscht is the best.
Borscht's roots trace at least a thousand years to Slavic agricultural communities. The modern Ucraniana red borscht with beets and tomates came together in the 18th–19th century. In 2022 UNESCO recognized Ucraniana borscht-cooking as an element of intangible cultural heritage in urgent need of safeguarding.
Eastern Ucraniana families often Agrega frijoles; western Ucrania and Kyiv tend to skip them. Either is correct.
Beets were hervido raw in the broth and oxidized. Always Cocina the beets separately in aceite with a splash of vinagre first.
Por porción (520g) · 8 porciones totales
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