Ukrainian cuisine
Borsch
A vibrant beet soup that dances between sweet and tangy, perfect for a comforting lunch.
Borsch is a traditional Ukrainian soup featuring tender beets and potatoes in a rich broth, balanced with a touch of sweetness and acidity. Its hearty texture is complemented by a dollop of sour cream on top, served alongside crusty gluten-free bread or a side salad.
Method
- 1
step 1
- 2
To make the stock, put the meat, whole onion, bay leaf and 2 litres of lightly salted cold water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin is soft and falls apart easily – this can take up to 3 hrs. Skim off the scum with a spoon from time to time. Break up any larger pieces of beef into the broth, remove the whole onion and discard.
- 3
step 2
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Add the potatoes to the borscht, season well with salt and pepper and cook for 10-15 mins until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is about to start caramelising.
- 5
step 3
- 6
Add the beetroot and cook for around 5 mins, stirring occasionally. Add the red pepper, if using, and cook for another 2 mins, then add the tomatoes and prunes, stir, then increase the heat and boil to reduce slightly, before adding everything to the borscht.
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step 4
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Add the shredded cabbage and the kidney beans, and cook for 7-10 mins or until tender. Serve with a dollop of sour cream or crème fraîche, lots of chopped dill and some crusty bread.
FAQ
Is «Borsch» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Borsch»?
One serving has 1065 kcal, 146.9 g carbs, 47.2 g protein and 27.5 g fat. The recipe makes 10 servings.
Is «Borsch» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.