Borsch

Borsch is the iconic, world-famous Ukrainian dish, a hearty and rich soup whose main colour and flavour are given by beetroot. It is a true symbol of Ukrainian cuisine and identity. In 2022 the culture of Ukrainian borsch cooking was inscribed on UNESCO's List of Intangible Cultural Heritage in Need of Urgent Safeguarding — precisely as a heritage of Ukraine.

Borsch is distinguished by an incredible variety of regional recipes — it is said that every cook has their own borsch. The base usually consists of meat stock, beetroot, cabbage, potato, carrot, and onion and an obligatory zasmazhka (fried base) with tomato, which gives the dish a deep flavour and colour. Beans, mushrooms, and sweet pepper are added; the tang is created with beetroot kvass, vinegar, or tomatoes. Hundreds of varieties exist: red with pampushky, green (with sorrel), cold summer, lean, and the Poltava one with halushky. It is classically served hot, with sour cream, fresh herbs, and garlic pampushky. Borsch is not merely a soup but part of the cultural code, inseparable from Ukrainian holidays, family traditions, and hospitality. It is a dish that unites generations.