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Ukrainian Borscht by Yevhen: A Hearty Vegetarian Delight

The scent of beets simmering always takes me back to my childhood summers. My own grandmother, while not Ukrainian, had a neighbor, Mrs. Petrova, who would always bring over a steaming pot of her famous borscht. The vibrant color, the earthy sweetness, and the comforting warmth chased away any rainy day blues. I can still picture Mrs. Petrova, her hands calloused from gardening, ladling out generous portions, a knowing smile on her face as we eagerly slurped down every last drop. This recipe reminds me of those cherished moments of simple, shared joy.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12-16
Yield: Large Pot (approx. 4 quarts)
Dietary Type: Vegan

Ingredients

1 gallon water
1 bunch fresh beets or 3-5 fresh beets
2-3 medium yellow onions
2-3 potatoes
3-4 carrots
1 head cabbage
14 ounces white beans
1 bunch fresh parsley
1 bunch fresh dill
1 (6 ounce) jar tomato paste
1 red bell pepper
6-10 garlic cloves (the more the merrier!)
1 dash salt
6-8 black peppercorns
2-3 bay leaves
1-2 whole dried chili
2-3 tablespoons vegetable oil
2-3 tablespoons vinegar

Equipment Needed

Large stock pot
Heavy skillet
Coarse grater
Knife
Cutting board

Instructions

Fill a large stock pot with 3-4 liters (approximately a gallon) of water. Add a dash of salt, 6-8 black peppercorns, 2-3 bay leaves, and 1-2 whole dried chili. Bring to a boil over high heat.
While the water is heating, prepare your vegetables. Drain and rinse the white beans. Peel and grate the carrots using a coarse grater. Chop the potatoes into bite-sized pieces. Chop the yellow onions finely. Crush and chop the garlic cloves. Chop the red bell pepper into small pieces.
Wash the beets thoroughly. It’s important to separate and discard the leafy green tops of the beets. Add the whole, unpeeled beets to the boiling water. Reduce the heat to low and let them simmer gently.
While the beets are simmering, prepare the sautéed vegetable base. Heat 2-3 tablespoons of vegetable oil in a heavy skillet over medium heat. Add the chopped onions and grated carrots. Sauté until the onions are golden brown and softened.
Add the crushed and chopped garlic cloves and the finely chopped red bell pepper to the skillet. Let them cook for a minute or two, until they release their fragrant aroma. Add the entire jar of tomato paste to the skillet.
Stir well to thoroughly blend the tomato paste with the other vegetables. Continue to sauté for a few more minutes, stirring often, until the tomato paste has deepened in color and the mixture is fragrant. Remove from heat and set aside.
Check the beets. They should be cooked through and tender. The cooking time will depend on their size, but it usually takes about 15-20 minutes for medium-sized beets. Once cooked, remove the beets from the boiling water and set them aside to cool off slightly.
Add the drained and rinsed white beans to the boiling water. Lower the heat to a gentle simmer.
Add the chopped potatoes and the sautéed onion/carrot/garlic/bell pepper mix to the boiling water. Stir well to combine. Continue to cook on low heat.
The beets should now be cool enough to handle. Gently peel the beets and grate them using the coarse grater. Add the grated beets to the borscht.
Add 2-3 tablespoons of vinegar to the borscht. The vinegar helps to retain the beets’ vibrant color and adds a slight acidic kick to the flavor.
Shred the cabbage as finely as possible. Immediately add the shredded cabbage to the borscht. Cover the pot and simmer for about 10-15 minutes, until the cabbage is tender.
Wash the fresh parsley and dill. Chop them finely and set aside. Add the chopped parsley and dill to the borscht. If desired, add more chopped garlic for a bolder flavor. Simmer the borscht, covered, for an additional 3 minutes to allow the herbs to infuse their flavor.
Turn off the heat. The borscht is now done. Let it sit, covered, for at least an hour, or even longer, to allow all the flavors to meld and deepen. This resting period is crucial for developing the best flavor.
Serve hot with a dollop of sour cream (or vegan sour cream alternative). Garnish with a few pinches of chopped parsley and dill.
For an authentic Ukrainian experience, consider dropping a shot of ice-cold pepper vodka alongside your borscht. Enjoy your borscht and good health!

Expert Tips & Tricks

Don’t overcook the beets. Overcooked beets will become mushy and lose their vibrant color.
The finer you shred the cabbage, the better. Finely shredded cabbage will cook more evenly and add a delicate texture to the borscht.
Use good quality tomato paste. The tomato paste adds depth and richness to the flavor of the borscht. Choose a brand you trust.
Adjust the amount of garlic to your taste. Some people prefer a milder garlic flavor, while others prefer a more pronounced garlic flavor.
Let the borscht rest. This allows the flavors to meld and deepen, resulting in a richer, more complex flavor.
Make it ahead. Borscht actually tastes better the next day, after the flavors have had a chance to fully develop.

Serving & Storage Suggestions

Serve borscht hot, garnished with a dollop of sour cream (or a vegan alternative) and fresh parsley and dill. A side of crusty bread or pampushki (Ukrainian garlic bread rolls) is a perfect accompaniment.

Leftover borscht can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, up to 2-3 months. To reheat, simply warm the borscht gently over low heat on the stovetop or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	138.3 kcal	N/A
Calories from Fat	24 g	18%
Total Fat	2.7 g	4%
Saturated Fat	0.4 g	2%
Cholesterol	0 mg	0%
Sodium	169.3 mg	7%
Total Carbohydrate	25.2 g	8%
Dietary Fiber	6.1 g	24%
Sugars	6.6 g	26%
Protein	5.5 g	11%

Variations & Substitutions

For a meat-based borscht: Add beef or pork ribs to the pot along with the water and spices. Simmer until the meat is tender, then remove the meat, shred it, and return it to the pot before adding the remaining vegetables.
For a spicier borscht: Add more dried chili peppers or a pinch of cayenne pepper to the pot.
For a sweeter borscht: Add a tablespoon or two of sugar to the pot along with the vinegar.
For a vegan borscht with richer flavor: Use vegetable broth instead of water.
Instead of white beans: You can use kidney beans or pinto beans.

FAQs (Frequently Asked Questions)

Q: Why do you add vinegar to borscht?
A: Vinegar helps to retain the beets’ vibrant red color and adds a pleasant tangy flavor that balances the sweetness of the vegetables.

Q: Can I make borscht in a slow cooker?
A: Yes, you can! Sauté the onions and carrots as directed, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze borscht?
A: Absolutely! Borscht freezes very well. Store it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: What is the best way to serve borscht?
A: Borscht is traditionally served hot with a dollop of sour cream and a sprinkle of fresh herbs. A side of crusty bread or garlic rolls is also a great addition.

Q: Why does borscht taste better the next day?
A: Allowing the borscht to sit overnight allows the flavors to meld and deepen, resulting in a richer and more complex flavor.

Final Thoughts

This vegetarian borscht recipe, inspired by Yevhen’s grandmother, is a testament to the power of simple ingredients and time-honored techniques. It’s a dish that nourishes the body and soul, bringing warmth and comfort with every spoonful. I encourage you to try this recipe and experience the magic of Ukrainian cuisine. Don’t be afraid to experiment with variations and make it your own. And, most importantly, share it with loved ones and create memories that will last a lifetime. Pair it with a robust rye bread and a crisp cucumber salad for a truly satisfying meal.

Ukrainian Borscht by Yevhen Recipe