South Ukrainian borsch

Golden chicken broth glows with matchstick beetroot sweetness, chunky potatoes hold their heft, cabbage adds crisp bite. Zasmazhka soffrito layers deep umami through carrots, peppers, tomatoes. Dollop crème fraîche melts in, dill hits fresh – soul-warming Ukrainian borsch that spoons stand tall in. Hearty. Healing.

South Ukrainian borsch scores A. Vegetable fibre, lean chicken protein dominate; minimal fat shines. Per serving: ~350 kcal, 12g fat, 40g carbs, 12g sugars, 12g fibre, 25g protein.

Equipment

• stock pot
• frying pan
• wooden spoon
• box grater

Method

Rich stock base (1 hour – do first, builds flavour)

1. Start by placing the whole chicken into a large stock pot. Add one whole onion, the black peppercorns, bay leaf, and a good pinch of sea salt. Pour in 2.5-3 litres of cold water to cover everything generously – this cold start extracts maximum flavour from the bones.
2. Bring the pot to a rolling boil over high heat. As soon as it bubbles, you’ll see scum rising to the surface – skim this off carefully with a spoon until the broth runs clear. Clear stock makes authentic Ukrainian borsch shine; cloudy just muddies those beautiful beetroot hues.
3. Now add your beetroots cut into matchsticks. Turn the heat down low and let it simmer gently for 40 minutes. The beets start colouring the broth that gorgeous dusky pink right away. After 40 minutes, pop the lid on, switch off the heat completely, and leave it for another 20 minutes – the residual heat finishes cooking the chicken perfectly without drying it out.
4. Check the chicken is fully cooked by piercing the thickest part of the thigh between drumstick and body. Juices should run completely clear with no pink at all. Lift the chicken out (keep that precious stock!), let it cool slightly, then pull the meat off the bones in large, satisfying shreds. Set the shredded chicken aside and reserve all that flavoured stock.

Zasmazhka magic (25 mins – overlaps potato prep)

5. Scoop about 2 tablespoons of fat from the top of your reserved stock – that’s liquid gold for authentic flavour. (No fat? Just use vegetable oil.) Heat this in a large frying pan over medium heat, then add the two chopped onions with a generous pinch of sea salt. Cook for 10 minutes, stirring often, until they’re soft, transparent, and starting to turn golden at the edges. This is the heart of your zasmazhka, the Ukrainian soffrito that builds incredible depth.
6. Grate in the carrots and parsnip (or celeriac), then add the sliced red pepper. Season with a little more salt and let everything sweat gently for another 10 minutes. You want them softened and sweet, but not browned – this keeps the fresh vegetable character for your borsch base.
7. Stir in the tomato purée first to cook it out for a minute, then pour in the chopped tomatoes from the tin. Crank the heat to high and cook for 5 minutes, stirring, until the mixture reduces and thickens. You’ll see the bright tang developing – that classic sweet-sour backbone.
8. Taste the zasmazhka now and add the sugar to balance any acidity from the tomatoes. This creates that perfect sweet-sour harmony essential to classic South Ukrainian borsch. Set it aside while you finish up.

Build the borsch (25 mins – spoon-standing thick)

9. Fish out and discard the whole onion from the stock pot. Tip all your beautiful zasmazhka mixture into the stock and give it a good stir to combine.
10. Add the potato cubes and drained kidney beans. Bring everything back to a lively boil, then reduce to a simmer for about 20 minutes, or until the potatoes are tender but still holding their shape nicely – they give borsch that essential chunky texture.
11. Shred the white cabbage as finely as you can and stir it in. Cook for just 5 minutes maximum – cabbage should stay crisp and vibrant, never mushy. That’s vital for proper Ukrainian borsch texture where a wooden spoon stands upright in the middle.
12. Remove the bay leaf, stir through the chopped celery leaves for freshness, and add the reserved shredded chicken back to the pot just to warm through gently. Have a final taste and season with more sea salt if needed.

Serve

13. Ladle the steaming South Ukrainian borsch into deep bowls. Garnish generously with chopped fresh dill and flatleaf parsley, then crown each serving with a fat dollop of full-fat crème fraîche that melts into beautiful pink swirls. It’s always even better the next day as flavours meld.

What can you serve with this

1. Rye bread – its hearty, chewy texture soaks up the rich borsch broth perfectly, adding an authentic Eastern European touch.
2. Soured cream extra – pass around more thick soured cream (or crème fraîche) at the table to thicken and enrich each spoonful luxuriously.
3. Pickled garlic – the sharp, pungent bite cuts beautifully through the beetroot’s earthy richness and creamy toppings.
4. Smoked sausage slices – for non-vegetarians, thin slices of smoked sausage add optional protein punch alongside this hearty, vegetarian-leaning borsch.

FAQs for South Ukrainian Borsch

• Vegetarian version? Simply swap the chicken for good mushroom stock – you’ll get the same soul-healing, restorative qualities in your borsch.
• Why does the spoon stand up? That chunky vegetable thickness defines proper Ukrainian borsch – it’s never a puréed soup, always broth with veg so substantial a wooden spoon stands straight in the middle.
• Make ahead perfect? Absolutely – flavours marry beautifully overnight. Reheat ge