Borscht is a popular European dish that has spread across the globe and has become a stable dish for many. With the widespread popularity, there are many different variations of this dish. Depending on the country you are in will determine which borscht you get to experience. The most commonly known borscht is Russian borscht. This borscht is traditionally made with red beets that give its signature ruby red color. Ironically, I have never tried this type of borscht before so I couldn’t review it. The borscht that I grew up with is Polish white borscht or ‘egg soup’ as my family calls it. White borscht is made with eggs, polish sausage, and potatoes. The broth is a white clear color which is where it gets its name from.
The soup itself has a unique sour taste that may not appeal to everyone’s taste buds. This soup is traditionally served during religious holidays, specifically during Easter and Christmas. As someone who grew up as a Christian, I remember this dish very well and how important it was in my family. Aside from usual Easter traditions, I will always remember the Polish white borscht and how much significance it has brought to me.
Russian borscht traditional being served with pelmeni (dumplings) and symiki (quark pancakes). [Picture from Wikimedia Commons]
Religion plays a huge role as it has the largest impact and influence on Polish culture. My parents are Christians, but I wasn’t raised in a strict Christian household. The only time that my family attended church was for Easter service and occasionally Christmas service as well. During these holidays, my mom would make her infamous white borscht soup. This hearty soup consisted of eggs, polish sausage, and potatoes. The broth was made from chicken broth and sauerkraut which gave a sour taste. White borscht is traditionally eaten with a slice of sourdough bread. As a kid, the soup was a hit or miss for me. Sometimes I would love it, while other times the taste wasn’t to my liking and not enjoyed it as much. In recent years, my family has stopped attending church and my mom has not made white borscht for some time now. With Easter coming in a few weeks, I am hoping my mom would make white borscht to determine if it tasted as good as I remembered. Even then, the memories will stay with me and I will forever taste the sour broth from the borscht soup.
Borscht has a very interesting, long, and complicated history. There is no exact pinpoint as to who is creditable for the creation of borscht. Some historians suggest that borscht was first created in Ukraine between the fifth and ninth centuries. At the time, it was made from cow-parsnips that commonly grew in hedgerows and fields. These cow-parsnips were combined with water and left to cook until a sour tasting liquid had formed. It was then commonly cooked with chicken or beef broth, egg yolks, cream or millet meal until a tart but tasty soup was created. This soup was often known as peasant food and only the poorest and lower class would consume this soup. Even in the 15th century, this label was still very present, and it would take until the 17th century for things to finally turn around. At this time the social status started to drop in not only Ukraine but also in Poland and Belarus. Borscht started to become widely more accepted as the upper class became more willing to try the once considered peasant dish. From there, Christians started to adapt borscht into their religious holidays. It was traditionally eaten during Easter and Christmas eve. The two borscht’s were vastly different. During Christmas Eve, red borscht was made from fish stock or only from a variety of different vegetables. During Lent, white borscht was introduced and was made entirely out of vegetables. While in Ukraine, borscht was used during funeral services.
A women making borscht traditionally. [Picture from gettyimages]
Today, there is a huge variety of borscht throughout the world from many different countries. Many of these borscht were adapted to add specific spices and elements to the dish to call it their own. An important element includes whether the soup would be served hot or cold to satisfy a particular taste or texture they were aiming for. Aside from Russian borscht and white polish borscht there is another variety that is considered a worthy mention. Green borscht is a Ukraine dish made from spinach, chard, nettle, garden orache, and sorrel to give its tart tasting flavor. Other herbs and leafy greens can be used as well.
Zeleny borshch (green borscht) a traditional Ukrainian dish served with sour cream and a hard boiled egg. [Picture from Wikimedia Commons]
Borscht has come a long way from where it stands today. Once considered a peasant’s food, it is now loved by millions of people across the world. Each variation of the dish is unique to the country and holds a high significance. White polish borscht is an important part of my culture and having it from time to time will remind me of the memories and how much I enjoyed it as a kid. Someday, I have yet to try Russian borscht with its historical, long-complicated history and how important the dish has become.
Britannica. “borscht food.” https://www.britannica.com/topic/borscht, [accessed March 29, 2023]. FOLKWAYS; The Roots and Influence of Modern Cultures. “Borsch: The Slavic Signature Soup.” https://folkways.today/borsch-slavic-beet-soup/, [accessed March 29,2023]. Lee, Alexander. “Borscht.(The Historian’s Cookbook).” https://web-p-ebscohost-com.ezproxy.kpu.ca:2443/ehost/pdfviewer/pdfviewer?vid=0&sid=b83115e5-630d-47dd-b0a9-4fe998284da1redis, [accessed March 23, 2023]. wikipedia. “Borscht.” https://en.wikipedia.org/wiki/Borscht#:~:text=Withtimeitevolvedinto,onionspotatoesandtomatoes, [accessed March 29, 2023].
