Borscht is one of the most recognizable words in the world. A hearty soup served in all regions of the Former Soviet Union. From the nobles to the peasants, borscht has graced the tables of generations of Russians, Ukrainians and many other Easter European cultures.
Regional politics aside, the history of borscht is quite difficult to trace. Most gastronomic historians do agree that it likely originated in ancient Kievan Rus. Back then Kiev was the capital of greater Russia and likely was the birthplace of this marsh of beets, carrots, onions, potatoes and cabbage.
The name is derived from the Slavic word “borschevik” translated as “hogweed” in English. Hogweed is a sturdy plant, and distant cousin of modern-day carrots, that still grows in many parts across Russia and Ukraine.
Its shoots have been used for hundreds of years as a sugar substitute due to their sweet flavor. The leaves were often used for salads or as a side dish of greens. Boiling the leaves produced a wonderfully aromatic stock for soups, adding a distinct mushroom aroma. It’s not far fetched to think then, that original recipes of borscht called for borschevik, rather than beets, as its main ingredient.
Today, there are hundreds of varieties of borscht with each country, region and family claiming the superiority of their own recipe. While the classic concoction calls for meat stock as the basis, vegetarians have embraced an all-veggie variety that tastes just as great with a few secret ingredients.
One thing is certain no matter what recipe you use – borscht, like fine wine, gets better with time. So go ahead, make a large pot and savor the flavor with each passing day!
Our favorite recipe calls for the following:
Prep time: 15 minutes | Cook time: 35 minutes