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Borscht is a hearty, smoky, and traditional soup, packed with vibrant beetroot, fresh vegetables, and rich flavors that have been cherished for generations. It’s easy to make, super nutritious, and tastes delicious. What more could you ask for?
For this recipe, I like using smoked pork, as it gives a very rich flavor, but you can use any other type of pork or beef that you like. Borscht is pure comfort food for chilly days, and if you try it once, it’s going to become a staple in your kitchen.
The Origins of Borscht
Borscht is one of the most iconic dishes of Eastern European cuisine, particularly in Ukraine, Russia, and Poland. While there are many regional variations, the defining ingredient of borscht is beetroot, which gives the soup its deep red color and earthy sweetness. It’s a dish that has been passed down through generations, each family adding its own twist to the classic recipe. It has a long history, and still today, it remains an essential comfort food, often served with sour cream, fresh herbs, and crusty bread.
The Depth of Flavor in Borscht
One of the reasons borscht is so beloved is its depth of flavor. The combination of (smoky) meat, sweet and earthy beets, beans, and tangy vinegar or lemon juice creates a well-balanced dish that is both hearty and refreshing. The slow simmering process allows the flavors to meld together beautifully, resulting in a deeply satisfying bowl of soup.
The use of smoked pork in this version of borscht adds an incredible richness to the broth. The smokiness infuses the soup with a deep umami flavor, complementing the natural sweetness of the beets and the slight tanginess from the vinegar. However, there are plenty of variations. Some people prefer using beef, while others opt for a vegetarian version packed with extra vegetables and beans.
The Benefits of Using Lard
Lard is a traditional fat used in many Eastern European dishes, including borscht, and for good reason. Unlike some oils and butter, lard has a high smoke point, making it ideal for sautéing onions and vegetables without burning. It also carries flavor exceptionally well, giving the dish a deep, savory taste. Additionally, lard is a natural fat that has been used in cooking for centuries, and when sourced from quality pork, it contains beneficial fats that help enhance the overall taste and satisfaction of the dish. I love making my own lard, as I know it will result in a high-quality staple that stays good for a long time without any preservatives. If you want to learn how to make your own lard, check out the video below.
Nutritional Benefits of Borscht
Borscht is also incredibly nutritious. Beetroots are packed with vitamins, minerals, and antioxidants, which help support overall health and boost immunity. The meat packs lots of protein. If making a vegetarian version, white beans add a good source of plant-based protein and fiber, making the soup more filling and satisfying. The addition of fresh herbs like dill and parsley not only enhances the flavor but also provides extra nutrients and a fresh touch.
Variations of Borscht
Another wonderful aspect of borscht is its versatility. While this version includes smoked pork, beans, and cabbage, there are numerous variations depending on regional traditions and personal preferences. There is also a cold version known as “chilled borscht,” which is perfect for summer days and is typically served with boiled eggs and fresh cucumbers.
Borscht in Modern Cuisine
Despite its long history and traditional roots, borscht continues to evolve. Many modern chefs experiment with new ingredients and techniques, putting their own spin on this classic dish. Whether you prefer it the traditional way or with a contemporary twist, one thing remains the same—borscht is a dish that warms the soul and nourishes the body.
A Dish You Need to Try
If you’ve never tried borscht before, this is the perfect time to give it a go. The combination of slow-cooked ingredients, aromatic herbs, and a touch of smokiness creates a truly unique and delicious soup. Pair it with a slice of hearty bread and a dollop of yogurt or sour cream, and you’ll have a comforting meal that is both satisfying and packed with flavor.
Ultimately, borscht is more than just a soup. It’s a cultural treasure, a link to history, and a dish that embodies the spirit of home cooking. Whether you’re making it for the first time or have grown up eating it, every bowl of borscht tells a story. So, gather your ingredients, take your time simmering the flavors together, and enjoy this timeless dish that has been loved for generations.
6 beetroots, peeled and grated (reserve a few to slice into strips)
Juice of ½ lemon
2 tbsp lard (or cooking oil)
1 ½ tbsp tomato paste
1 tbsp red wine vinegar
2 spring onions, chopped
Fresh dill, chopped
Fresh parsley, chopped
Salt (to taste)
To Serve
Yoghurt (such as Russian, Turkish or Greek)
Fresh dill
Instructions
Soak the dried white beans in water overnight.
Drain and simmer them in fresh water with the smoked pork and 1 tsp salt, covered, until the beans are tender, about 1-2 hours.
Add the potatoes and cabbage to the simmering beans, season with salt, and continue cooking until the potatoes are partially tender.
Add the beetroot strips to the soup, squeeze in the lemon juice to maintain the red color, and stir. Let the soup simmer for a few more minutes.
In a frying pan, melt the lard or heat the cooking oil. Sweat the chopped onion, then add the grated carrots and beetroot. Stir in the tomato paste and mix well.
Add the fried vegetables to the soup, along with the red wine vinegar and the minced garlic. Continue simmering.
Remove the smoked pork from the soup, slice or shred it, and return it to the pot.
Stir in the chopped spring onions, dill, and parsley.
Serve hot with a dollop of yoghurt, garnish with dill, and enjoy!
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