World's Best Borsch

We have borsch, borscht, borshch, beet soup, cold beet soup, Ukrainian Borsch, Russian Borsch, Polish Borsch, Jewish borscht, Lithuanian Borsch, Christmas Eve Borsch, Sviata Vechera Borsch, other meatless borsch, etc. There are as many borsch recipes as there are cooks in Eastern Europe but we will guarantee that what we present is kitchen tested and taste tested and approved by family.

Many visitors ask about the history of borsch. We do not wish to start a food fight! Sharing recipes and culture should be fun and it is. Food and recipes do not respect borders or politics. I offer these two links. They are also on the Ukraine Links page under Food.

The History of Borsch by Food Time Line dot org

"Day" Weekly Digest features a discussion of the history of borsch, based on expert research.

The following recipes are all internal to ukraineorphans. At the bottom of each recipe are links back to the World's Best Recipes page and the Home page, or use your back button if you prefer to leave a recipe. смачно́го! D

First, a special treat, Authentic Ukrainian Christmas Eve Menu in the US for a Ukrainian Exchange Student.

American Roasted Beet Borscht

American Version of Borsch, the first borsch I ever made. It was for an exchange student from Ukraine who missed the food, "Especially the soups". I understand why.

Cold Pickled Beet Borsch

Jewish Cold Borsch

Lithuanian Cold Borsch

Polish Barshch with Baked Beans and Polish Homemade Chicken Broth

Polish White Borsch

Romanian Beet Soup, Supa de Sfecla

Russian Borscht posted by Russian Woman Olga Thomas, Moscow

Russian Moscow Borsch

Russian Borshch, the real Russian Borsch?

Ukrainian Cold and Hot borscht recipes, by CharlieD with training at the culinary school in Kyiv

Ukrainian Kyiv Borsch, or Kiev Borsch

Ukrainian Lviv Vegetarian Borsch

Ukrainian Meatless Christmas Eve Borsch, Pisnyi Borsch

Ukrainian Tarascha Borsch, Central Ukraine Borsch

Vegetarian Pepperoni and Hotdog Borsch - for vegetarians who wish for something that reminds them of meat.

Now what, I have this beautiful pot of borsch but what to serve with? We're going to offer a few ideas from time to time for those not familiar with this most excellent cuisine. Let's start with this from John and Susan Washinsky of allthingsukrainian. Click on that bright yellow button on the right hand side of the first page.

Those are John's hands you will be seeing. Varenyky or pyrohy or pyrogy, all the same. It depends on where you are standing in this world. I will be adding some additional filling ideas from time to time - some conventional and good and some maybe like chicken with sun dried tomaoes.

Best way to serve them I think is to saute some diced onion in butter and olive oil and brown the pyrohy in the pan. Great! You can freeze them so they are always available if they don't get eaten first.

Enjoy, and be sure to learn that Ukrainian word meaning the same thing. David

To allthingsukrainian.com

While I'm here another quick thought - click on Russian Woman Olga Thomas' site and copy her piroshki recipe. Looks most excellent and it is most authentic!

To russianwoman.siteburg

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