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Writer's pictureMangia McCann

Christmas in Ukraine: Borscht

This being the month of Christmas, a holiday celebrated among 160 of the 195 countries that make up this planet, I’ve decided to do a monthly installment of how different countries around the world celebrate this special holiday in their kitchens and feature their signature holiday meals. Some may be sides, some may be mains, maybe a dessert or two, some may be a complete dinner. Only time will tell by which country my girls have randomly pulled out of Santa’s hat.


I imagine this year, there are many in Ukraine who will be without power and heat, due to the illegal and inhumane actions by the grotesque Russian government. I decided to follow suit and we had our meal by candlelight…but we left the heat on! However, we might not have needed to as this Borscht warmed our bodies. This root vegetable classic meal is solely Ukrainian. Much like most things Russians attempt to claim as their own, it is only theirs via theft and aggression. I made sure to keep this as Ukrainian as possible by adding no meat as, at Christmas in Ukraine, this soup is made in a lighter manner than other occasions. However, it is filling and chock full of earthy vegetables, which gets a tangy counterpart from a splash of vinegar at the end of the cook. Paired with sour cream and dill this dish surely doesn’t disappoint.


This meal is dedicated to those Ukrainians who continue to suffer at the hands of Russian aggression. For those of you who don’t know what to ask for this year, or those who need nothing, please consider asking for a donation to be made in your honor to World Central Kitchen as Jose Andres continues his amazing work feeding the many in need there.

Ukrainian Borscht

  • Olive oil

  • Yellow onion, diced

  • 3 carrots, diced

  • Small celery root, diced

  • ~¾ lb red cabbage, halved and cut ½ inch thick

  • 4 yellow potatoes, cut into rough 1-inch chunks

  • 3 tbsp tomato paste

  • Garlic clove, minced

  • 6 cups chicken or vegetable broth

  • 3 lbs beets, peeled and sliced ¼-inch thick

  • 2 bay leaves

  • 1 tbsp red wine vinegar

  • Sour cream and dill for garnish

In a large dutch oven, heat some oil over medium heat. Saute the onions, carrots, and celery root with a pinch of salt until softened.


Add in the cabbage and potatoes with another pinch of salt and some black pepper. Continue to cook, until the cabbage starts to wilt slightly.


Meanwhile, peel and slice your beets (you may want to use gloves and a plastic cutting board as beets can bleed…so does the red cabbage!)


Make a small circle in the middle of the pot and add the tomato paste and garlic, stirring until heated and the paste darkens, a few minutes.


Then, add in the broth, beets and bay leaves. Add water to the pot to cover all ingredients, another 4-6 cups, adding another teaspoon or so of salt.


Bring to a boil, then cover and reduce the heat to medium-low. Simmer for an hour or until the beets are just cooked through.


Turn off the stove heat. Stir in the vinegar, cover the pot, and let sit for 10 minutes. Stir once more, tasting the broth for any seasoning needs.


Serve in bowls with a dollop of sour cream and some minced fresh dill. This soup is even better the next day! ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.


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