A bowl of borsch to celebrate Ukraine
Ukraine’s borsch will get you through the end of winter
On Monday, we talked about the third anniversary of the Russian invasion of Ukraine, and World Central Kitchen has been feeding the frontlines there for just as long. During our time there, we’ve met so many incredible people who are fighting for their country, and we’ve learned so much about the food that Ukrainians cherish. Borsch is one of those favorite dishes—so beloved that Ukrainians petitioned to get the soup added to UNESCO’s list of “intangible cultural heritage” in 2022. You may have seen earlier this week that my friend Andrew Zimmern shared a recipe he learned from a woman he met who fled Ukraine in 2022. Today, I will share another version with you, and the story behind it.
There are as many recipes for borsch—commonly spelled “borscht” outside of Ukraine—as there are babusias (grandmothers), and in the early days of WCK’s response, when we were cooking in Poland, right on the border with Ukraine, for evacuees, we made many different versions, depending on who was cooking and what recipe their grandmother taught them.
This hearty vegetarian version quickly became a favorite, with a classic base of beets and full of potatoes, cabbage, and pickles. Some cooks use canned beets as a shortcut, but most babusias insist on starting with raw. It takes longer, but the result pays off in a beautifully crimson, earthy-sweet stock. It’s a perfect way to nourish your body while still blanketing yourself in the comfort that we all need as the season transitions from winter to spring. Enjoy the process, and send some love to Ukraine as you’re making this special soup.
Ukrainian Borsch
Serves 4 to 6