Russian Borscht: Why It’s Beloved (and How to Make It)

Last updated on October 6th, 2023 at 02:32 pm

Borscht, a hearty soup of Eastern European origin, is often associated with the vast and diverse culinary landscape of Russia. Its rich flavors and comforting warmth have made it famous.

The origins of Borscht are as colorful as the soup itself. It’s believed to have originated in Ukraine but quickly spread across Eastern Europe, including Russia. The name “borscht” comes from “borshch,” an old Slavic word for cow parsnip, which was originally a key ingredient in the soup.

Our team at Remitly created this guide as part of our series that celebrates the cuisine of people around the world.

The Origins of Borscht

Borscht’s roots can be traced back to ancient times, when people used readily available ingredients to prepare meals. Cow parsnip was abundant in the wild and was often used as a base for soups.

Over time, beetroot replaced cow parsnip as the main ingredient due to its availability and superior flavor profile.

The popularity of borscht grew over centuries, becoming ingrained in Russian culture. It became more than just food—it evolved into a symbol of home and comfort.

Ingredients in Traditional Borscht

Traditional Russian borscht is known for its distinctive red color derived from beetroot—one of its primary ingredients. Other common ingredients include cabbage, potatoes, onions, carrots, tomatoes or tomato paste—each contributing to its complex flavor profile.

Meat is often added for richness—usually beef or pork—and it’s typically served with sour cream on top.

Fresh dill or parsley garnish adds an aromatic finish, while rye bread or pampushky (Ukrainian garlic bread) accompanies the soup.

A Simple Recipe for Traditional Russian Borscht

Borscht is a dish that invites creativity, but here’s a basic recipe to get you started. This version serves four.

Ingredients:

• 500g of beef (preferably with bone)
• 2 medium-sized beets
• 2 carrots
• Half a head of cabbage
• 1 large onion
• 2 potatoes
• 3 tomatoes or 2 tablespoons of tomato paste
• Salt and pepper to taste
• Fresh dill and parsley for garnish
• Sour cream for serving

Instructions:

1. Start by making the broth. Place the beef in a large pot, cover with water, and bring to a boil. Skim off any foam that forms on top.
2. Reduce heat, cover, and simmer until the meat is tender—about two hours.
3. While the broth is cooking, prepare your vegetables: grate beets and carrots, chop onions and cabbage, dice potatoes.
4. Once the meat is cooked, remove it from the broth and set aside to cool.
5. In a separate pan, sauté onions until they become translucent—about five minutes.
6. Add grated beets and carrots to the onions; cook until they soften—around ten minutes.
7. If using fresh tomatoes, blanch them in boiling water for easy peeling then chop finely; if using tomato paste add it now.
8. Add this mixture to your broth along with chopped cabbage and diced potatoes; simmer until vegetables are tender—approximately twenty minutes.
9. Cut cooled meat into bite-sized pieces; add back into soup.
10. Season with salt and pepper; let everything simmer together for another ten minutes so flavors can meld together.
11. Serve hot garnished with fresh herbs and a dollop of sour cream.

Variations of Borscht

Borscht varies greatly across Russia—reflecting regional preferences and available ingredients. In some areas, borscht is made without beets resulting in a green or white version of the soup. Other variations include adding beans, mushrooms, or even prunes for a touch of sweetness.

As it is a beloved soup in both Russia and Ukraine, it often sparks a friendly debate: which version is the “original” or “best”?

Russian borscht tends to be more broth-based and often includes meat, making it a hearty, filling dish. It’s typically served with a dollop of sour cream and sometimes even garnished with hard-boiled eggs.

Ukrainian borscht, on the other hand, is characterized by its thicker consistency, leaning more towards a stew. It often includes beans and potatoes and boasts a vibrant beet-red color.

Both versions prominently feature beets and can be served hot or cold, but these subtle differences in ingredients and texture set them apart.

Borscht Nutrition

Borscht is filled with good-for-you ingredients. The main component, beets, are rich in fiber, vitamin C, and essential minerals like potassium and manganese.

Cabbage, another staple in borscht, adds doses of vitamins K and C. Together, these veggies make the soup hearty and filling and turn it into a nutritious meal that’s low in calories and high in beneficial nutrients.

Serving and Eating Etiquette

Borscht is typically served hot in Russia—perfect for warding off chilly weather. It’s often enjoyed as a starter but can also serve as a main course due to its hearty nature. A dollop of sour cream on top adds creaminess while fresh herbs provide an aromatic lift.

When eating borscht, it’s customary to have it with rye bread or pampushky on the side—ideal for soaking up every last drop of this delicious soup.

Influence on Russian Literature and Art

Borscht has left its mark not only on Russian cuisine but also on its literature and art. It’s often mentioned in literary works as a symbol of home or motherland—evoking feelings of nostalgia and longing.

Famed author Nikolai Gogol, of Ukrainian origin, referenced the soup in his short story “The Portrait,” where borscht, served with pampushky (garlic rolls), played a role in painting a picture of homeliness and simple pleasures.

Additionally, in works like Fyodor Dostoevsky’s “Poor Folk,” borscht is mentioned to set a scene, evoke emotion, or indicate the socioeconomic status of characters.

In art, borscht has been depicted in various forms—from still life paintings showcasing its vibrant colors to folk art illustrating scenes from everyday life. These artistic representations further cement borscht’s status as a cultural icon in Russia. Moreover, during the Soviet era, when propaganda posters were popular, food, including borscht, was used as a tool to portray abundance, Soviet success, and the prosperity of communal living.

More on Russian Cuisine

Russian cuisine reflects its vast and diverse landscape, with regional dishes that make use of locally available ingredients. It’s a cuisine shaped by its harsh climate, history, and cultural traditions.

Staple Foods in Russian Cuisine

Bread holds a special place in Russian cuisine—especially rye bread which is appreciated for its hearty flavor. Potatoes are another staple, used in a variety of dishes from soups to pies. Dairy products like sour cream and cottage cheese are also widely consumed.

Popular Dishes

Beyond borscht, other popular dishes include pelmeni (meat dumplings), blini (thin pancakes), and pirozhki (small stuffed buns). Soups like shchi (cabbage soup) and solyanka (a salty-sour soup) are also well known.

Influences on Russian Food

Russian cuisine has evolved over centuries, influenced by its vast and diverse landscape, and interactions with neighboring cultures.

1. Mongol and Tatar Yoke: The Mongol invasion in the 13th century brought with it culinary traditions from Central Asia. Dishes such as pelmeni (dumplings) are believed to have origins from these interactions.
2. Byzantine Empire: With the adoption of Christianity from the Byzantine Empire, Russia also absorbed certain culinary traditions, including the significance of fasting and specific foods associated with religious observances.

3. Trade Routes: Being at the crossroads of Europe and Asia, Russia benefitted from the Silk Road and northern Arctic routes. This led to the introduction of spices, tea, and other exotic goods. Tea, especially, became a staple in Russian daily life, enjoyed with sweets like pryanik (gingerbread) and zefir (a type of soft confectionery).

4. European Influence: During the reign of Peter the Great and Catherine the Great, there was a conscious effort to “westernize” Russian society. This led to the adoption of various European dishes, which were then given a Russian twist. The famed beef stroganoff is one such example, inspired by European culinary techniques.

5. Central and West Asian Influence: Russia’s southern neighbors introduced various dishes and culinary techniques. Kebabs, pilafs, and fermented dairy products like kumis have Central Asian roots.

6. Siberian and Northern Regions: Indigenous communities of Siberia contributed to Russian cuisine with ingredients like fish, reindeer meat, and wild berries. Their methods of preserving food, like salting, fermenting, and drying, were crucial for surviving long and harsh winters.

7. Geographical Diversity: From the Black Sea to the Pacific Ocean, the vastness of Russia ensures a diversity of ingredients. The colder northern regions rely heavily on preserved foods and hearty dishes, while the southern parts incorporate more fresh vegetables, herbs, and spices.

8. Political Changes: The Soviet era centralized food production and distribution, influencing the diets of its citizens. Some dishes, like the salad “Olivier”, became staples during Soviet New Year celebrations. Additionally, the interaction with other Soviet Republics introduced dishes from places like Georgia, Armenia, and Uzbekistan into mainstream Russian cuisine.

Through these various influences, Russian cuisine has emerged as a rich tapestry of flavors, ingredients, and techniques, reflective of its vast history and geography.

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