National Dish Ukraine: Borscht with Bacon (Recipe)
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Discover Borscht with Bacon, the beloved national dish of Ukraine! This warming soup pairs earthy beetroot with tender vegetables and smoky bacon for a bowl that is as vivid in colour as it is in flavour. A symbol of Ukrainian hospitality, it fills the kitchen with a rich, savoury aroma and brings family and friends together around the table. Cook it with love and bring a taste of Ukraine straight to your own home.
About Borscht with Bacon
Borscht is a classic dish of Ukrainian cuisine, celebrated above all for its brilliant red colour and its hearty, savoury taste. The main ingredient, beetroot, gives the soup not only its striking hue but also a naturally sweet note. More than an everyday meal, borscht is a mark of the wonderful Ukrainian hospitality for which the country is known. It varies from region to region and from family to family, which only underlines its lasting popularity and versatility.
Ingredients (serves 1–2)
- 300 g beetroot
- 1 large carrot
- 1 onion
- 1 potato
- 2 cloves of garlic
- 150 g bacon
- 1 litre vegetable or meat stock
- 2 tablespoons vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh dill, to garnish
Shopping for the ingredients
To make a delicious borscht, it is worth choosing the very best ingredients. Visit a local market or supermarket and look out for fresh vegetables and spices. With the beetroot in particular, make sure the roots are firm and undamaged to guarantee the best flavour. The choice of bacon can vary to suit your own taste; it pays to opt for a good-quality cut to refine the dish.
Preparing the dish
Preparation is an essential part of making borscht and has a real influence on the finished soup. Begin by washing and peeling all the vegetables thoroughly; the beetroot should be handled first, as it tends to stain everything it touches. Cut the vegetables into small cubes or strips so they cook evenly. Have everything ready to hand before you start cooking, so the whole process runs smoothly.
Step-by-step instructions
- Fry the bacon in a large pot over medium heat until crisp.
- Add the onion, carrot and garlic and sauté until softened.
- Add the beetroot and potato and fry briefly with the rest.
- Pour in the stock, add the vinegar and sugar, and bring to the boil.
- Reduce the heat and let the soup simmer for 30–40 minutes, until the vegetables are tender.
- Season with salt and pepper and garnish with fresh dill before serving.
Gluten-free / lactose-free version
Borscht is by nature a gluten-free and lactose-free dish, as long as you avoid bacon that contains lactose. You can also swap the bacon for another protein-rich ingredient such as tofu or tempeh to make the dish suitable for vegans. The stock you use should be gluten-free too. Be sure to check any processed ingredients to make certain they contain no hidden gluten or dairy products.
Tips for vegans and vegetarians
For vegans and vegetarians, borscht is easily adapted by replacing the bacon with smoked tofu or seitan. A homemade vegetable stock makes the perfect base for intensifying the flavours. You can also add beans or lentils for a more protein-rich version. Remember to adjust the herbs and spices to taste for a full, rounded aroma.
More tips and tricks
The secret to a great borscht lies in taking your time — cook it slowly so the flavours can fully develop. Use fresh herbs and spices for a lively, vibrant freshness. The aromas develop even better if you make the borscht a day in advance and keep it in the fridge. Simply reheat it before serving and it will taste even more delicious.
Adapting the recipe to your taste
The beauty of borscht is just how adaptable it is. If you like spicy food, for instance, you can add chilli or pepper for an extra kick. For a creamier texture, stir in a splash of plant-based cream. The vegetables can vary too; try celery or cabbage for a different flavour that suits your own preferences, much as you would in a hearty Kohlsuppe.
Ingredient substitutions
If you are missing an ingredient, there are often alternatives you can use without spoiling the dish. Instead of red beetroot, for example, you could use golden beetroot for an interesting variation with a slightly different taste. In place of bacon you might use smoked tofu, which lends the dish a similar aroma — or lean on the rich, cured flavour of Salo. Simply adjust the cooking time to account for the different textures.
Drink pairing ideas
A number of drinks go well alongside your borscht. A dry white wine offers a refreshing complement and highlights the flavours of the soup. For a non-alcoholic option, try a refreshing spritzer or a fruity iced tea. Moscato or rosé wines also harmonise beautifully with the sweetness of the beetroot, while balancing the savoury stock.
Serving and presentation ideas
Presentation goes a long way towards making your borscht truly appealing. Serve the soup in deep, colourful bowls to show off its vivid colour. A dollop of plant-based or soured cream on top makes for a lovely visual highlight. Garnish with freshly chopped dill or parsley to add both flavour and eye-catching appeal, and offer some Pampushky garlic rolls on the side.
A bit of history
Borscht has a long and rich history, deeply rooted in Ukrainian culture. Its origins reach back to the 14th century, when it was served as a simple dish for rural workers. Over time, borscht grew into a festive dish presented at special occasions such as weddings and celebrations. Its preparation and ingredients vary from region to region, reflecting the cultural diversity of Ukrainian cuisine.
More recipe ideas
Summary: Borscht with Bacon
In short, borscht is a hearty classic of Ukrainian cuisine that wins hearts through simple, fresh ingredients and a many-layered preparation. This dish embodies Ukrainian hospitality and is ideal for bringing family and friends together over a warming meal. With these tips and recipe ideas, you are well equipped to prepare this delicious soup and treat your loved ones to a piece of culture. Experience the flavours and traditions of Ukraine right in your own kitchen!
