Ukraine's beloved borshch is a big-batch recipe made for sharing
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Loading... - Owen Graham
- 12 Oct 2022
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While borshch is made in many countries in Eastern Europe, it is widely considered to have its roots in Ukraine, where many varieties, including a white one, are made. This recipe makes a generous amount, and because it takes some time to prepare, we recommend you freeze portions for whenever you need a hearty meal. The recipe is easily halved, if you prefer.
In “Please to the Table,” authors Anya von Bremzen and John Welchman write that a “proper” Ukrainian borshch “should include pork or ham and other meats — the more, the better.” And in “Mamushka,” author Olia Hercules says the onion-and-carrot aromatic base “is a distinctively Ukrainian soffritto technique called smazhennya or zazharka.”
You can use store-bought beef stock, vegetable stock or even water if you don’t have two days to make the soup. It won’t be as flavorful, but it will still be delicious. The borshch tastes better the next day. Read More...
