{"id":13679,"date":"2017-11-06T09:04:11","date_gmt":"2017-11-06T08:04:11","guid":{"rendered":"https:\/\/bake-street.com\/?p=13679"},"modified":"2026-04-08T12:30:15","modified_gmt":"2026-04-08T10:30:15","slug":"borscht-traditional-ukrainian-soup","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/borscht-traditional-ukrainian-soup\/","title":{"rendered":"Borscht, traditional Ukrainian soup"},"content":{"rendered":"

Now that the cold has finally arrived, I can leave you with the recipe for this traditional Ukrainian soup that I love and fascinate. Borscht, spicy beef and beet soup<\/strong>.<\/p>\n

This soup, which we can also find under the name of\u00a0Borsch<\/em> o <\/strong>Borshch <\/strong>(\u0431\u043e\u0440\u0449)<\/em> is a preparation in which its main ingredient is beet, responsible for giving that intense and characteristic red color. It is a traditional dish of East Slavs<\/strong><\/a> (Russia, Ukraine and Belarus) and, in particular, a distinctive dish of the cuisine of southern Russia and Ukraine.<\/p>\n

<\/p>\n

The origin of Borscht.<\/h5>\n

According to the etymological dictionary of Slavic languages, the name of this soup is given by the plant\u00a0Heraclum sphondyl\u012bum<\/strong><\/em> family of\u00a0Borshevik<\/a>\u00a0\u00a0<\/em><\/strong>(\u0411\u043e\u0440\u0449\u0435\u0432\u0438\u043a)<\/em> also known as “hogweed”, whose leaves are edible and are used to garnish dishes or ferment to prepare a liqueur. Apparently, the popular belief that “brsch<\/em>” was the name of beet in ancient Slavic, must be attributed to popular etymology. A false etymology that emerges under the influence of the vernacular language.<\/p>\n

In the past, the borshch<\/em> was called “hogweed stew<\/strong>“. Over time, it began to cook in beet\u00a0kvass<\/a>\u00a0(fermented beverage), water and vegetables, among them beet, carrot and cabbage. It is not known exactly where this soup came from, but it is believed to have appeared somewhere in ancient Russia (Kievan Rus<\/em>).<\/p>\n

This soup was the favorite of the ballerina Anna Pavlova, Alexander II (Zar of Russia)<\/strong> and Catherine II (Emperatrix of Russia)<\/strong>.<\/p>\n

The preparation of this soup does not involve a specific process, but is adapted according to the areas where it is prepared: Poland, Russia, Lithuania, Romania and Belarus.<\/p>\n

\"Borscht, <\/picture><\/div>\n
Varieties of Borscht.<\/h5>\n

As I mentioned above, you can find different varieties of borscht<\/em>, but we can divide them into two types:<\/p>\n