Is it Borscht or Borshch?

I realize that SEO over the past few decades pumps out results mainly for Borscht, but ask any Ukrainian and they will tell you that there is absolotely no “t” in the word. The word ends on full rounded “shhh” sound. The last letter itself is a soft sound and would translate closer to “shch”.

Borshch is a traditional Ukrainian dish. Much like any beloved national dish, there are variations depending on the region of Ukraine and ultimately the hgospodina ( Ukrainian word that roughly translates to “houeswife”. It also implies respect and of a distinguished position within the home/family).

Overall Ukrainian culture celebrates both feminine and masculine energies/contributions to society and the home. Femininity is not the default to masculine. It is independent and celebrated. Most would agree that Ukrainian culture is matriarchal.

Back to Borshch.

Borsch can be vegetarian, meat based or made with fish. Arguably the carrots must be cut on a long bias, the beets prepared the same or grated, the cabbage shredded not too finely and should be thick enough to support a standing spoon in the pot. Those seem to be the most commonly agreed constants to making borshch, but here’s another but, you may find some folks in disagreement.

Borshch can also include only the tangy jeweled broth, with the inclusion of dumplings and or hard boiled eggs and herbs.

Borshch can be green.

Typically made with sorrel, herbs, potato and eggs ( either swirled in a la egg drop soup or hardboiled and cut into the broth). It is herbaceous and tangy.

A cold green version with warm potato is enjoyed in Latvia.

What is Borscht then?

Usually, in my mind, it refers to the red beet broth and grated beets that you’ll find sold in a jar at the store. My mother makes a mean homemade version as well.

The “t” sound and addition of the letter/sound comes from yiddish speaking Jewish diaspora that found home in Ukraine.

There is no competition in my mind. Room for both and both are absolutely delicious. Obviously, my grandmother made the best meat borshch and this recipe is from my mother, who makes the best vegetarian borshch.

Vegetarian Borshch

Ingredients:

2 large carrots diced into match sticks
1 rib of celery finely chopped (not traditional but I like it in this vegetarian version)
1 small onion finely chopped
Half of a sweet red pepper cut into about 5cm long strips no thicker than the carrots
1 large potato peeled and cubed about 2cm pieces, big enough to fit 2 pieces on a soup spoon.
1 small cabbage, shredded coarsely.
4 garlic cloves smashed
1 garlic clove finely minced
1 table spoon tomato paste
2 tbsp fresh adjika, Ukrainian not Georgian style (feel substitute with a sweet pepper paste or omit entirely.)
1 healthy pinch spicy red pepper flakes
2 small fresh beets peeled and grated
1/4 cup sauerkraut or pickled cabbage
Enough water, vegetable (or meat broth to cover.)
Salt and pepper to taste
Onion flakes
2 bay leaves
1/3 cup finely chopped fresh dill (about 8 stems)
5 stems parsley finely chopped

In a large saute pan, saute onion, carrots and bell pepper until fragrant and translucent but now brown in 2tbsp neutral oil.

Heat is set to medium low.

Add in 4 smashed garlic cloves and cook until garlic becomes fragrant. Add in bay leaves, tomato paste and adjika(or pepper paste) toast on medium low until paste become slightly carmelized and coats all the vegetables. About 2 minutes.

Drop in beets, red pepper flakes and onion flakes. Turn off heat.

In a large soup pot bring to a boil diced potato in 8 cups of water. Allow to boil for 4 minutes.

Top with sauerkraut and fresh cabbage. Your pot will have a little cabbage hat, but will cook down. Lower heat to simmer.

Cook until cabbage is tender, add in sautéed vegetable base, using some of the liquid to clean off the pan.

Top with parsley and fresh minced garlic. Simmer with the lid open for 10 minutes.

Add more water if soup is too thick. Adjust for seasoning.

Serve with sourcream and additional herbs.