Borscht

What is Borscht?

Borscht is a soup with a tangy, sweet-sour flavor, most recognized by its deep red color from beetroot. The base is usually a meat or bone stock, but vegetarian versions are common. Alongside beetroots, it often contains cabbage, potatoes, carrots, onions, and sometimes tomatoes or beans. The soup may be thick and hearty or clear and light, depending on the style. It is typically finished with a dollop of sour cream and a sprinkle of dill, and may be served hot or cold. The taste is earthy and slightly tart, with a gentle sweetness from the beets.

Where does Borscht come from?

Borscht's roots go back to an ancient soup made from pickled hogweed, a wild plant, which gave the dish its Slavic name. Over centuries, the soup evolved, with the Ukrainian beet-based version becoming the most widespread. Today, borscht is found throughout Eastern and Central Europe, with each country and region adapting it to local tastes and customs. UNESCO recognized the culture of Ukrainian borscht cooking as an Intangible Cultural Heritage in 2022, noting its significance across several countries.

How is Borscht made?

To make borscht, a stock is prepared from beef, pork, poultry, or bones, though vegetarian and fish versions exist. Vegetables such as beetroots, cabbage, potatoes, carrots, and onions are sautéed separately, often in animal fat or oil, then combined with the stock. The soup is flavored with herbs like dill, bay leaf, and garlic, and gets its signature sourness from fermented beet juice, vinegar, or lemon juice. Some recipes add tomato, beans, or smoked meats. The soup is simmered until the flavors meld, and is usually served with sour cream.

How and when is Borscht eaten?

Borscht is eaten at lunch or dinner, either as a main course or a starter. It is often served with sour cream, hard-boiled eggs, or potatoes, and sometimes with bread or filled dumplings such as uszka or pampushky. In Poland, clear borscht is served at Christmas Eve, while Jewish communities may prepare it for Passover. The soup can be enjoyed hot in winter or cold in summer, making it a year-round dish. Customs and accompaniments vary by region and occasion.

Kinds of Borscht

There are many regional and cultural versions of borscht. Ukrainian borscht varies by oblast, with differences in stock, vegetables, and garnishes. Polish barszcz is often a clear, ruby-red broth, sometimes served with dumplings or pastries. Jewish borscht comes in meat and dairy forms, and may be sweet or tart. Russian styles include borscht with meatballs or fish, and vegetarian Lenten versions. There are also green and white borschts, made with sorrel or rye, and cold versions for summer.

What Borscht means

Borscht holds a special place in the cultures of Ukraine, Poland, Russia, and Jewish communities, among others. It is a symbol of hospitality in Ukraine and features in wedding traditions. The soup is tied to religious observances, such as Christmas Eve in Poland and Passover for Jews. In 2022, UNESCO listed Ukrainian borscht cooking as a cultural heritage in need of safeguarding. Borscht is a dish of pride and identity for many, with each group claiming its own version.

When Borscht is on the table

Questions people ask about Borscht

Good reading and sources

• Encyclopaedia BritannicaArticle
• James Meek embarks on a journey to find out the origins of the Soviet dish borshchThe Guardian, Article
• П'ять цікавих фактів про борщ, яких ви не зналиBBC, Article
• Culture of Ukrainian borscht cookingUNESCO, Article

• Borscht on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data