The History of Ukrainian Borshch

The original recipe was in Russian because it is historically a part of russia!

The modern "quick" versions of borshch shift focus to tomato paste as the primary coloring and taste agent.
As a vegetarian, I prefer the "lean" recipe with kidney beans.
Also, garlic buns from white flour have become the main side bread to borsch.

Sugar is added in today's recipe to balance out acidity of tomato paste. Tomato paste is used to replace that sourness of kvas, but also helps to keep that beautiful purple color of beetroots

I made my first pot of borsch yesterday it wasn't to spectacular didn't have much flavor

*THE Ukraine
And it will always be Kiev no matter how stupid you're told to pronounce it. 🤣

That mushroom story moved me to tears. I don't think the people here in the US would have done that.

You can also cook vegan versions with soaked beans, potatoes and sauerkraut. Sometimes I like to add some lime juice, walnut oil and cherry syrup in finish.
Thank you for telling this all things to people

As Ukrainian, I really appreciate your job, thank you for polularizing truth. But I have to say that from 19th century borstch usually contains potato, garlic and carrot as well. I would say that potato is important ingredient just like beetroot or cabbage.

I echo the sentiments of many Ukrainians in the comments section of this video and would like to congratulate you on your pronunciation as well as the recipe. The history, both past and present were also excellent! Thank you for spreading the word about such a great Ukrainian dish!
Slava Ukraini!

Can i do it without pork?

Pairs best in the US of A with Busch

Also beans used in some of the regional recipes!

What a great story! Thanks!!! Your pronunciation of slavic words are perfect by the way! ❤👏👏👏 It also well known, that borshch is always better the next days after cooking. The beetroots taste mixes with other vegetables' and somehow becomes more unified. Garnish it with chopped fresh parsley. Yumm! 🥄 Hi from Borshch lovers of Vilnius! 🇱🇹

This old style borsch receipe is really sophisticated! I usualy cook it in a different way, because I don't like to spend a lot of time cooking: cut beetroot and add 1-2 tablespoons of vinegar, fry it a little with potato, carrot, onion and garlick; and then comes meat - as I said I prefer to cook food fast, so instead of making broth for a couple of hours I make small chicken meatballs put it in the pot, add fried vegetables, cabbage, spices (black pepper, salt, bay leaf, allspice), a couple spoons of tomatopaste and boiling water; then let it boil for 20 mins

realy? ukranian?

Thank you for this video about Ukrainian Borscht .🇺🇦

Borshch will warm you up during harsh Ukrainian winter and will give you calories to survive.