Borscht is one of the most recognized soups in the world, yet it is also one of the most contested. The question of whether borscht "belongs" to Ukraine or Russia has been argued in food writing, diplomacy, and social media for decades. What is documented: the earliest written recipes for beet-based borscht in Eastern Europe are from Ukrainian territories, and Ukrainian culinary identity has centered on borscht for at least two centuries. The UNESCO inscription in 2022 — explicitly titled "Ukrainian borscht making" — was made partly in response to Russia's full-scale invasion of Ukraine that year.
Outside of the origin dispute, borscht is simply one of the great winter soups: filling, deeply flavored, nutritious, and visually extraordinary.
The Color
Fresh beet juice is naturally a deep purplish-red. This color is unstable in heat — long cooking turns it brownish. Acid preserves the red: adding vinegar, lemon juice, or tomato during cooking maintains the pH at a level that keeps the betacyanin pigments stable and the soup vibrantly red.
In traditional Ukrainian borscht, the acid comes from fermented beet juice (beet kvass), tomato paste, or a small amount of white vinegar added at the end. The moment you add the acid and see the soup shift to a brighter, more vivid red is one of the most satisfying moments in making borscht.
Hot Borscht vs Cold Borscht
Hot borscht: The Ukrainian and Russian tradition — a hearty, meat-based or vegetarian soup served hot, with the full vegetable complement. This is the focus of this guide.
Cold borscht (chłodnik in Polish, holodnik in Belarusian): A summer preparation — raw or lightly cooked beets blended with buttermilk, kefir, or sour cream, often with cucumber, radish, and hard-boiled egg. Served very cold as a refreshing summer dish.
Ashkenazi Jewish borscht: Typically the cold variety, brought to the United States and internationally by Eastern European Jewish immigrants. Canned borscht (Manischewitz and other brands) is the cold blended version most familiar in American supermarkets — a different product from hot Ukrainian borscht.
The Complete Recipe: Ukrainian-Style Hot Borscht
Serves: 6–8 Time: 1.5–2 hours
Ingredients
Broth base:
- 1kg beef short ribs or pork ribs with bone (or omit for vegetarian)
- 2 liters water
- 1 bay leaf, 4 peppercorns
Vegetables:
- 3 medium beets (500g), peeled and grated or cut into thin matchsticks
- ½ small head of cabbage, thinly shredded
- 3 medium potatoes, peeled and diced
- 2 carrots, grated
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 400g canned kidney beans (or cooked dried beans)
The acid (critical for color):
- 2 tablespoons white vinegar or lemon juice (added at the end)
Fat for sautéing: 2 tablespoons neutral oil or lard
Seasoning: Salt, black pepper, 1 teaspoon sugar
To serve:
- Smetana or full-fat sour cream (at least 1 large tablespoon per bowl)
- Fresh dill, roughly chopped
- Dark rye bread
Method
1. Build the broth: Combine meat, water, bay leaf, and peppercorns in a large pot. Bring to a boil; skim foam thoroughly. Reduce to a gentle simmer; cook 1–1.5 hours until the meat is tender and the broth is rich. Remove meat; shred or cube; set aside. Strain broth; discard bones.
2. Sauté aromatics: In the same pot, heat oil. Add onion; cook 5 minutes until soft. Add carrot; cook 3 minutes. Add tomato paste; stir and cook 2 minutes.
3. Add beets: Add grated beets to the pot. Add a cup of broth; cook the beet mixture 15 minutes, stirring, until the beets soften slightly.
4. Build the soup: Add remaining broth back to the pot. Bring to a simmer. Add potato; cook 10 minutes. Add shredded cabbage and kidney beans; cook 8–10 minutes until cabbage is tender and potato is fully cooked.
5. Add acid and garlic: Add vinegar or lemon juice; stir. Add minced garlic. The soup should brighten in color noticeably. Taste; add salt, black pepper, and sugar.
6. Return meat: Add shredded beef or pork back to the pot.
7. Serve: Ladle into deep bowls. Add a large spoonful of sour cream; scatter fresh dill. Serve with dark rye bread. The sour cream is not a garnish — it is stirred in and is part of the flavor.
Related reading: Pierogi Polish Dumpling Guide | Red Lentil Soup Guide | Ramen Japanese Noodle Soup Guide
The full recipes live in the book.
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