Ukrainian borscht, like the traditional vyshyvanka embroidered shirt, is a powerful symbol of Ukrainian culture and identity. This vibrant, flavorful beet soup — celebrated worldwide and honored on UNESCO’s List of Intangible Cultural Heritage — is beloved for its rich taste and deep roots in tradition.
Borscht is an iconic Ukrainian dish made from simple and locally grown vegetables, such as beets, carrots, cabbage, and potatoes.
Perfect for any occasion, from festive holidays to everyday family dinners, borscht unites generations around the table. In this article, we explore the history, regional variations, and time-honored recipes that make Ukrainian borscht a treasured national dish.
Ukrainian Borscht: A Family Tradition Rooted in History
The tradition of making Ukrainian borscht goes back centuries. It’s more than just a meal — it’s a symbol of family, heritage, and national pride. In Ukraine, borscht is commonly served at Christmas dinners, weddings, holidays, and everyday meals. It brings people together, nourishing both body and soul, and reinforcing a sense of community and tradition. There is even an unofficial Ukrainian holiday known as “Borscht Day”—a heartfelt tribute to this beloved national dish.
Ukrainian Borscht: Key Ingredients and Taste
At its heart, Ukrainian borscht is made with humble, locally grown ingredients — beets, carrots, cabbage, potatoes, onions, and occasionally tomatoes. These simple components come together to create a soup that’s rich in both flavor and tradition.
While today it’s common to serve borscht with a generous spoonful of sour cream, the soup’s signature tang was originally achieved using fermented ingredients such as beet kvas or sour fruits. These elements gave early versions of borscht their deep, complex acidity. (Explore this in more detail in our article, The Secret Behind Ukrainian Borscht’s Signature Sourness.)
In fact, we discovered an old Ukrainian cookbook that features a minimalist recipe using only beet kvas and halushky (small dumplings) — a version likely rooted in Western Ukraine’s culinary traditions. If you’re curious about how borscht has evolved over centuries, check out The Origins of Borscht for a deep dive into its fascinating history.
How We Cook Ukrainian Borscht in Our Family
In our family, we cook Ukrainian borscht regularly and have tried many variations — with meat and vegetarian. Traditionally, Ukrainians use beef or pork, but in vegetarian borscht, we substitute meat with mushrooms or beans. We often enhance the flavor with dried dill or dill seeds, fried onions, and sometimes even crispy salo (cured pork fat).
To create the signature sour-sweet flavor, we usually add tomatoes or tomato paste toward the end of cooking. Of course, sour cream is added when serving. But good borscht should already have a hint of tanginess before that.
And here’s a little-known secret among Ukrainians: borscht tastes even better the next day, and it’s at its absolute best two days after cooking! This resting time allows the flavors to blend and deepen beautifully.
Learn How to Make Traditional Ukrainian Borscht at Home
We’ve put together a detailed, step-by-step guide for making Traditional Ukrainian Borscht With Beef — including tips, techniques, and everything you need to bring this classic dish to your kitchen. Whether you’re making it for the first time or perfecting your family recipe, this guide will help you every step of the way.
The Origins of Ukrainian borscht
The Historical Roots of Ukrainian Borscht
Borscht is a Ukrainian gastronomic tradition that dates back to the 14th century. One of the earliest written references comes from 1584, when a German trader named Martin Grueneveg traveled from Lviv to Kyiv. He stayed with other traders in a village near the Borschivka River, just outside Kyiv, then the capital of Kyivan Rus.
The river took its name from the nearby Borscht Market, where villagers sold fresh produce commonly used to make borscht. Although Grueneveg didn’t describe the dish in detail, he noted that the locals ate borscht almost daily, calling it their most popular food.
Another historical mention appears in the 17th century, where borscht was listed as part of a typical dinner menu, alongside hand pies—further confirming its long-standing presence in Ukrainian daily life. Even then, borscht wasn’t reserved for special occasions — it was everyday food, familiar, filling, and always on the table.
The Origins of the Word “Borscht”
The word “borscht” has roots in both language and place. One theory traces it to a combination of old Slavic words: “bor,” meaning red, and “sch,” the first sound in schie, a traditional cabbage soup. This suggests the name originally reflected the two essential ingredients—red beetroots and cabbage.Over time, Ukrainian borscht evolved into dozens of regional and family-specific recipes, incorporating a wide range of other ingredients while still honoring its traditional roots.
Another popular belief links the name to the historic Borscht Market once located on the outskirts of Kyiv. Locals would visit this bustling market to purchase fresh, locally grown produce such as beets, potatoes, cabbage, carrots, onions, tomatoes, and meat — ingredients that continue to form the base of traditional Ukrainian borscht.
Variations of Ukrainian Borscht
Although the traditional Ukrainian borscht recipe has endured for centuries, a wide range of variations has developed over time, reflecting regional tastes, dietary preferences, and creative adaptations. Like any beloved national dish, making good borscht requires both an understanding of key ingredients and a feel for the original “know-how.”
Non-Traditional and Modern Variations
Some modern recipes modify the traditional base by substituting pork or chicken for beef, or by adding ingredients less common in Ukrainian cuisine, such as Savoy cabbage or marjoram. These “non-authentic” versions often experiment with flavor but diverge from traditional methods and ingredients.
Regional and Traditional Ukrainian Variations of Ukrainian Borscht
Traditional borscht recipes across Ukraine showcase local ingredients and techniques:
-
Kyiv Borscht is one of the most elaborate, made with a rich broth from three types of meat — beef, pork, and mutton— and flavored with bread kvas for a signature tang.
-
In the Poltava region, borscht is made with chicken broth and includes halushky (small dumplings).
-
Pereyaslivsky Borscht, from the Chernihiv region, features mushroom dumplings.
-
In Western Ukraine, some versions omit cabbage entirely. For example, Lviv Borscht includes only beets and potatoes, offering a simpler, more minimalist take.
In contrast, Bukovynsky Borscht, from the Bukovyna region, is richer and more complex, combining fermented beets, smoked pork ribs, beans, and other ingredients to create a deep, layered flavor.
Vegetarian Variations of Ukrainian Borscht
Vegetarian borscht is a popular alternative for those who wish to avoid meat without sacrificing traditional flavor. Mushrooms are a common meat substitute, adding an earthy richness to the broth, whether fresh or dried. Beans also feature in many vegetarian versions, offering both texture and nutritional value. Some recipes go further, using lentils in place of beans, as in Borscht with Lentils and Mushrooms, which brings a hearty, flavorful twist to the classic.
Specialty Types of Borscht
-
Sauerkraut Borscht uses fermented cabbage for a sharper, more sour profile. Balancing sweet and sour flavors is essential to avoid overwhelming the dish.
-
Cold Borscht, typically served in summer, requires a different preparation method and often includes ingredients like kefir or yogurt.
-
Green Borscht is a completely different soup, based on sorrel or other leafy greens. While popular in Ukraine, it’s not considered a variation of traditional red beet-based borscht.
The Secret Behind Ukrainian Borscht’s Signature Sourness
The signature sourness of Ukrainian borscht comes from a variety of traditional and modern ingredients, each adding its own distinct depth and character to the soup. Historically, this distinctive tang was achieved using fermented elements such as sour fruits, vegetables, tomatoes, or naturally fermented beverages. A well-made borscht should strike a balanced sour-sweet flavor even before sour cream is added. Ancient recipes often mention beet kvas, a fermented beet drink that was not only used in cooking but also consumed on its own for its health benefits. In Bukovynsky borscht, a regional variation from Bukovyna in Western Ukraine, fermented beets are used instead of fresh ones to create a deeper, more complex sourness.
In the past, people used natural sources of acidity — such as whey, sour milk, sauerkraut, unripe apples, or berries — to give borscht its characteristic tang. However, using sauerkraut can sometimes make the soup overly sour, causing it to resemble shchi (a cabbage soup) rather than true borscht. In Halychyna (Western Ukraine), cherry or apple juice is often used to add a fruity acidity. For a more controlled tartness, some cooks use apple cider vinegar or lemon juice. Our preferred method is to add tomatoes or tomato paste — a relatively modern approach, as tomatoes only became widely used in Ukrainian cooking in the early 20th century.
Borscht Day: Celebrating Ukraine’s Beloved National Dish
Borscht Day is an unofficial but widely celebrated Ukrainian holiday dedicated to honoring borscht, the iconic beet soup at the heart of Ukrainian cuisine. While the tradition of cooking borscht dates back to the 14th century, the idea of celebrating this delicious dish with a special day is a recent development. Borscht Day takes place annually on the second Sunday of September and is observed in many regions across Ukraine.
On Borscht Day, Ukrainians come together to celebrate their rich culinary heritage by cooking and sharing traditional borscht recipes passed down through generations. It’s a day of pride and solidarity, where families and friends gather to exchange cooking tips, share stories, and enjoy bowls of this hearty, flavorful soup.
Many communities host borscht cooking contests, where skilled cooks compete to create the most delicious and authentic versions of the dish. Visitors can taste a wide variety of borscht styles—from classic recipes made with locally grown vegetables and herbs to unique regional variations—and vote for their favorites. The competition is fierce, but the spirit of friendship and tradition shines through.
In addition to food, Borscht Day festivals often feature Ukrainian music, dance, and cultural exhibitions showcasing traditional crafts such as embroidered towels, pottery, and table linens. These vibrant celebrations provide visitors with a full experience of Ukrainian culture, making Borscht Day not only a feast for the taste buds but also a celebration of heritage and community.
Whether you’re a longtime fan or new to this famous Ukrainian dish, Borscht Day offers the perfect opportunity to discover the rich flavors, history, and traditions behind Ukraine’s most beloved beet soup.
Borscht in Ukrainian Cafes and Restaurants: A National Favorite
In Ukraine, borscht is a staple dish found on the menu of almost every café and restaurant. These establishments proudly offer a wide range of borscht variations, catering to different tastes and dietary preferences—from rich, meat-based recipes to flavorful vegetarian options.
On Borscht Day, many restaurants highlight this beloved beet soup as their “soup of the day,” showcasing the deep flavors and traditional ingredients that make borscht a national treasure. It’s typically served with classic accompaniments like garlic buns (“pompushka”) and a dollop of creamy sour cream, enhancing the soup’s rich taste.
A memorable experience shared by a frequent traveler from the United States highlights the global appeal of Ukrainian cuisine. On a flight from Kyiv to Toronto, she raved about the deliciousness of traditional Ukrainian dishes such as borscht, holubtsi (cabbage rolls), and varenyky (perogies). So enamored was she that she brought small samples of these dishes onboard, savoring every bite throughout the journey.
This story reflects how Ukrainian borscht and other traditional meals continue to delight both locals and international visitors alike, making Ukrainian restaurants a must-visit for anyone looking to experience authentic flavors from the heart of Ukraine.
Ukrainian borscht: Conclusion
Thank you for visiting our site and exploring the rich tradition of Ukrainian borscht, the country’s beloved national dish. We hope this article has inspired you to learn more about this flavorful beet soup and try cooking it yourself. We’d love to hear your thoughts and experiences—please feel free to share your comments with us and fellow readers.
And as always, let’s keep Ukraine and peace in our hearts!
