Given the times we are living in, I want to share one of my most treasured cold-weather recipes with you. Preparing this helps me to send prayers to those Ukrainians who are suffering so much. It may not be as good as serving it to them, but it helps me to feel closer to them at this time.
Years ago, I was introduced to a cabbage, beet, and beef borscht by a doctor friend of mine who claimed it was “the real Ukrainian borscht.” I took the doctor’s recipe and reworked it into this one-pot meal. It is a welcoming bowl of comfort, which we all could use right now.
It is said that beets are what separates other borscht recipes from this Ukrainian soup. I’ve also been told that another version uses sauerkraut instead of cabbage to add a fermented flavor to the soup.
This classic Ukrainian soup reimagined is wonderful as a main dish for company as well as family. I like the added vinegar and brown sugar to bring the sweet and sour flavors together. I’m not sure that it’s authentic, but I can attest to just how delicious and satisfying it is. Make the soup up a day or two ahead of serving, as the soup improves when all the flavors meld together.
Feel free to add a cut-up white or red potato or two to the soup. Serve it with big chunks of warm country bread and soft butter. A glass of a red Rhone varietal or a chilled mug of beer is my choice to accompany this soup.
Quick tip: Your hands and cutting boards can stain with the beets. To avoid red hands and stained cutting boards, use kitchen gloves and place a piece of plastic wrap or foil on the cutting board. If you find beet stains on your cutting board, use a little bleach cleanser and the stains will come out.
Ukrainian Borscht Reimagined
Serves 8 to 10
