Borscht Recipe (Beet Soup) (2024)

FAQs

What is the difference between Russian borscht and Ukrainian borscht? ›

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef. Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

Put simply, barszcz is a Polish name for a beetroot soup that is a shared staple in the whole of the Eastern Europe and the word borscht is an anglicised version of the Yiddish word for it. There are many many versions of this bright pink soup as it's eaten throughout the year.

How healthy is borscht? This healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.

Borscht is typically made with red meat. For a heart-healthy version, choose ground turkey, double the beans or use tofu. Tomatoes, parsnips and potatoes add potassium, which can help lower blood pressure.

Ukraine borscht is more than just a comfort food for it spans the nation as a true classic Ukrainian dish. I think the reason borscht has cemented itself as a national treasure in Ukraine is precisely because it is so multifaceted and readily adaptable.

It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup.

Some varieties of beets have lighter flesh and may result in a more orange hue rather than a deep red color. If you used different beets than usual or if they were not as deeply pigmented, this could be the reason for the change in color.

This gorgeous looking soup is packed with flavour and nutrition. Beets are great to support the liver, bone broth is healing and nourishing for the gut, and turmeric brings in its anti-inflammatory goodness.

Beets have a variety of health benefits that are especially important for people with diabetes. Not only do these hearty vegetables contain anti-inflammatory compounds, but they're rich in antioxidants, too. Click below to watch chef Michel Nischan prepare this healthy, colorful soup.

Borscht is healthy but should be eaten in moderation as part of a balanced diet.

Are beets OK to eat everyday? ›

Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.

Plus, research has shown that the beet green is actually the part of the plant with the most nutrients.

Make at least one of your daily vegetable servings a dark leafy green like arugula, cabbage, kale or spinach for potentially greater blood pressure benefits. A serving of leafy greens is 1 cup of raw greens or ½ cup cooked greens.

The oxalates found in beets can increase your uric acid level, meaning that too many beets can lead to gout. To avoid this, stick to no more than a single half-cup serving of beets per day.

Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.

Borscht is a beet soup that's warm, sweet, and sour all in one bowl. It has the umami and complexity of a well-developed chicken soup but the beets add a whole different flavor profile.

Pelmeni (Russian: пельмени—plural, pronounced [pʲɪlʲˈmʲenʲɪ]. Ukrainian: пельмені; pelmen, Russian: пельмень—singular, pronounced [pʲɪlʲˈmʲenʲ]) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough.

Red borscht is the most popular borscht in Ukraine, it is prepared from cabbage, potatoes (from the second half of the 19th century), carrots, onions, parsley, dill, and beets. Green borscht is a sorrel or spring borscht. It is cooked in the spring, with young greens.