Top 3 Ukrainian Soups

The iconic borsch is probably the most famous Ukrainian dish, also considered the country's national dish. It is a comforting soup made with beetroot, meat or bone stock, and sautéed vegetables. There are many variations - the broth can be made with beef, pork, chicken, or as a vegetarian version. The soup often includes fermented beetroot juice (kvas), and it is common to add meat, while typical vegetables include root vegetables and cabbage. The essential ingredient in every borsch is beetroot. It gives the dish its distinctive red color and a characteristic earthy flavor. The exact origin of this classic is difficult to trace – although it is predominately associated with Ukraine, as the country boasts the largest number of borsch varieties. Regardless of its origins, it is one of the favorite dishes across Central and Eastern Europe. For example, in Poland, there are several varieties, but the most popular version is barczsz with dumplings, which is served as a traditional Christmas Eve dish. Due to migration, the tradition of preparing borsch has long ago surpassed European borders, and is commonly found in Ukrainian restaurants across the world. In Ukraine, the dish is often served with savory yeasted buns called pampushki.Expand

Sorrel soup or green borscht is a hearty, sour-flavored Ukrainian soup made with sorrel leaves, stock, butter, onions, sugar, lemon juice, sour cream, and beaten egg yolks. The soup is also popular in Russia and Belarus, and it can be served warm or chilled. Today, there are numerous versions of the soup throughout Eastern Europe, so cooks add different ingredients into it, such as spinach, carrots, potatoes, or beetroot. Serve green borscht with a dollop of sour cream and a slice of rye bread.Expand

Kalatusha is a traditional soup originating from Polissya. The soup is usually made with a combination of mushrooms, fish such as carp, flour, butter, oil, roasted vegetables (such as beets, carrots, celery, tomatoes, onions), allspice, bay leaves, dill, parsley, salt, and pepper. The vegetables (carrots, celery, onions, beets, and tomatoes) are roasted in the oven. The carp is cut into pieces and mixed with mushrooms, bay leaves, dill, parsley, and allspice. The mixture is cooked in order to create a broth that is then strained through a sieve. A mixture of flour and butter is added to the broth for thickening, along with the roasted vegetables. The carrots and celery are puréed and then mixed with the broth in order to create a thick soup that's served with the mushrooms and pieces of fish on top.Expand