The History of Ukrainian Borshch

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets are lower in sugar and canned beets save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

Make a broth by boiling pork ribs with bones in a gallon of water for about two hours, skimming any scum from the top.

Remove meat from the pot and cut it from the bones, returning the bones to the broth and simmering for another hour or two until reduced by half.

Strain the broth into a large pot.

Shred cabbage and chop beets into strips.

Add meat, cabbage, and beets to the broth and bring to a low simmer for about 30 minutes.

Cook salo in a pan until it starts to brown, then add half to the pot along with the beet kvass.

In the same pan, add onions to the remaining salo and cook until translucent, about 5-7 minutes.

Add the onions and remaining salo to the borshch, stir, and taste to adjust seasoning with salt or pepper.

Cooking Techniques

Equipment Needed

Spice Level: