Ya you have to use ribs for Borscht, not beef. Our Ukranian recipe that's been input family for hundreds of years, has found its just much better then beef
Arseniy, Let your mom cook borch in front of your camera, it would be perfect borch I believe! If she knew vinegar help keep the color, I am sure she knows how to cook Borsh properly. 😊
I'm half Ukrainian and have eaten borscht most of my life. While I've never had kimchi in my soup my grandmother used to put sauerkraut in it. Sauerkraut should give you the same sour effect as kimchi and would be more traditional for Eastern European soup.
The early Ukrainian settlers to Canada and America, (like the Prairie provinces of Alberta, Saskatchewan, and Manitoba, in Canada), used sorel leaves to get the sour taste for borscht. My late, paternal grandmother was half Polish and half Ukrainian, from Galicia. She made great borscht. She taught me how to make pierogies, when I was a child. I wish she taught me how to make it. It's my favorite soup. Sauerkraut is good in many things. I have a mixed Slavic ancestry, including Polish and Ukrainian. Three of my grandparents were from Eastern Europe, (Poland and Galicia), and one was born in Alberta, with parents from Czechoslovakia. The food is so good. Cheers! ✌️
Żurek is sometimes also called “Barszcz Biały” (white borscht). The main difference is żurek is made with sour rye and white borscht is made with sour wheat.
Damn I remember so well that I did really dislike Żurek when I was little. nowadays I really like it if done right. But Barszcz is still my favorite, alongside good ol Rosół
And when Andong was talking about borscht being sour soup I immediately thought about Kapuśniak soup - it may be the OG soup which was there before beet borscht 😅
I'm from Ukraine, and never tried borscht with kimchi, but I often use white sour cabbage instead of fresh one. Not only it is pre-cut, but it adds a lot of sourness to borscht :D Though I should note that despite using common ingredients of meat, beet, carrots, onions, cabbage, potatoes and tomatoes, everyone I know always tailors borscht to personal preferences - with addition of different ingredients, using different forms and preparation of ingredients. Some varieties are quite specific, I remember my grand-grandma being quite radical about red coloration of borscht, declaring only tomatoes as "valid source of redness" and beetroot coloration as incorrect. She even specifically looked for less red variety of beets, and added a lot of homemade tomato juice instead of paste. Personally I really like to add sweet pepper and common beans ("фасоль"), with bigger amount of tomatoes. Sometimes I use more paste, sometimes whole can of crushed tomatoes or even fresh ones :D And making borscht quite thick :D
Polish beetroot borscht is still traditionally made with fermented beetroots. My grandma would have this jar with beet "zakwas" (same name as sourdough starter) sitting in the kitchen for a week or two before christmas, and then she'd make borscht with it for the christmas eve (also traditional in Poland, though some regions have mushroom soup for christmas eve). So good!
Feels worth noting that the “hogweed” he refers to here is common hogweed. Totally different plant from Giant Hogweed which is like…. Poison Ivy from hell and you definitely want no part of.
In Russia It called "borschewik sosnovskogo" . This is a real disaster, this species is spreading everywhere. The juice that gets on the skin, upon contact with daylight, causes severe chemical burns that do not heal for a long time.
As a Russian I can confirm, this is a very good recipe. A few small clarifications - you don't have to stir in the sour cream. I really like the contrast between the warm soup and the layer of sour cream on the spoon. I also like to cook with 2/3 beef and 1/3 pork, it makes the flavor more complex that way. And lastly, the best accompaniment to borscht is a shot of vodochka.
Żur/Żurek - the polish sour soup you've mentioned is often called "barszcz biały" (white borscht). There is some debate about whether they are the same dish e.g. some traditions call them rye flour based soups and barszcz biały - wheat flour based soups. Regardless, since bread sourdough is commonly used in the recipes and the final recipe varies depending on region (e.g. silesian żur), we can say it's the same dish.
Żurek is much more sour than barszcz biały in my experience, probably because of the different grains used for the zakwas. I agree that they're similar dishes, definitely in the same category, but I don't think they're the same. Smacznego
Funny thing is that in Romania "borsh" still means a sour, fermented stock, that is used as the basis for a similarly sour soup. Worth checking when in Romania.
Yup, it's made from fermenting cereal bran and any soup made with it is also called "borș". Other ingredients vary wildly, the fermented liquid is really the only constant.
We Chinese has a Borscht recipe (羅宋湯) that has no beets whatsoever in it. It’s like oxtail, but with tomato base, cabbage, carrots and potatoes. Savory and delicious. Make some. Make some, Andong!
Nice Borscht recipe! Here in Bulgaria, we have a very strange variety of it. It is a thick soup again, but we do not add beetroot. Ours have potatoes, carrots, green beans, cabbage, peas, celery and a lot of parsley. I would try this version though, looks great!
The color thing is true. if things become basic (ie reacting with the cooked meat or the veggies) then the soup turns BLUE. This is due to the anthocyanins contained in the beets, which act as a pH indicator!
Interestingly this happens with a lot of common ingredients. For example black tea also does the same thing, going from dark brown in alkaline to light yellow in acidic. One that I discovered by accident recently was that turmeric actually goes dark red in alkaline solution. I was making some curry that was too acidic, so I added a bit of baking soda and the spot that I added it to immediately turned red.
Beet color is mostly betacyanins. They are a little bit pH sensitive between 4 and 5, but nothing like the way the anthocyanins change color all up and down the pH scale. Tomato red from lycopene isn't much of an indicator either. But red cabbage, most berries, and many purple flowers are anthocyanin-colored.
Thanks @Justin Koenig for the good chemistry! When Andong only shrugged his shoulders while mentioning that his mum suggests vinegar for keeping the colour vibrantly red/beetroot red, I was wondering why he didn't immediately pick up on the "captain obvious!" pH aspect of colouring ...
Fun fact, there is a Chinese variety of borsch. It call lou song tong, when you literally translate the name, it's just called Russian soup. Mostly can be found in Hong Kong. But tomatoes are used as a replacement for beetroot.
I've just added a link to a little HK video about the local variety of the soup and how it arrived in HK... I do admit that I've yet to find a Hong Kong borsch that's tasty for me. What I've tried up to now was a bit ...hm... well... not really an explosion on the taste buts (trying to say "bland" politely)
First time hearing it called sofrito, my mums tip is fry the onion first, once it starts to go glazy you add the carrot. Gets more flavour out of the onion without burning the carrot.
In Greek it's tsigarisma. Sometimes I put the pot with the olive oil on the heat and chop the onions even before I decide what I'm making. It's like the prologue of so many of our recipes.
In Malaysia, particularly the northern part of the paninsula, we call this technique 'tumis darat' and used to enhance the flavor of curry. Onions, garlic, curry leaves and whole spices fried seperately and added into the curry at the last minute.
I love how you deconstruct the history of this recipe. My grandma always made borsch and it was one of those things that she would make a batch of over the weekend and it would last for all the dinner meals over the course of the week. Everyone in my family loved my grandma's borsch, my mom and dad used to say that it was so good that you didn't even need to dress it up with a dollop of sour cream. It was one of those things that you would always find in a pot at my grandmas house so I never really bothered to learn how to make it and because my grandma's cooking always had such high praise, making borsch for me was never going to be "as good as grandma's". Your explanation and deconstruction of this amazing dish gave me the confidence to finally give it a try and man, it was such a nostalgia trip down memory lane that I can't wait to make it again!
I recently made brown beef stock with my pressure cooker, 2.5 hours at full pressure with a natural release, I used a couple of beef shanks and some random bones with a bit of meat that my grocery store had and the texture of the beef shank was insane, the stock is also amazing, so if you have one, pressure cook your stock
In Slovakia we are more keen on a sour cabbage soup, with a variety of meat, red paprika, potatoes, sausages, dried plums and porcini. Great with a bone broth. From a family to family is different of course. Most typical xmas dish. Fantastic :)
The Romanian soups (we call them chorba) from Moldova region, might be the closest to the proto Borscht. The sour element added to the soup is in fact called borscht and it's made from fermented wheat bran. Andong, you should defiantly try out Romanian recipes, like my favourite is cabbage soup or white beans soup (and please add borscht to them, it elevates them so much. In Transylvania and Southern romania, they don't really sour up their soups.) Ping me if you want to me direct you to some well tested recipes :-)
Transylvanians might not sour their soups a lot (relying on tomato paste), but southern Romania does sour its sour soups/ ciorba, either with borș (fermented wheat bran liquid), or unripe fruits, or sauerkraut liquid, even lemon juice and vinegar.
Такой богатый инградиентами борщ я давно не делала! Ты превзошёл мои ожидания! Уверена, что вкус великолепен! Я -поклонник борща. Даже если он скромнее и проще готовится. ,, Борщ ешь?,, - строго спрашивала педиатр, знакомясь с ребёнком.
Damn, I love kimchi, but making sour beetrots is pretty easy. Even using sour cabbage juice would be more authentic. It's not barszcz anymore, but I am glad you liked it. BTW in Poland, we usually eat clear barszcz. "Barszcz ukraiński" (Ukrainian style borscht) is popular too and it's closer to what you presented. Belive me, intensive clear borsch I do is not boring.
OMG, I was about to start yelling at the screen until you pulled out that garlic clove. Garlic is an integral aromatic in any of the best borschts I've tasted! Good save! (And I like the Kim Chi idea. I already make a mean vegan borscht, but I'll try that.)
@@Tengokujin Cheap lazy vegan has a video on Kimchi (and I think there's a recipe too) maybe you can check that out. Wanted to do my own for quite some time now :D
I was wondering why the English spelling ends with a T, while the Slavic spellings don’t. Turns out it was Yiddish that added the T to the end (באָרשט).
As a german with polish roots I kinda feel offended by the saying "the ingredient that actually makes Borscht tastes good". The Borscht I know fro,m home is awesome too;)
Tbh I kinda feel offended by a lot of things in his recipe. His previous season with Asian soups was very interesting, I liked it a lot (probably, as I don't know recipes by heart / they aren't my national dishes), but here... tomatoes, cabbage, potatoes in barszcz??? Hell, no! Vinegar instead of fermented red beet kvass? I know, I know, not everyone can get locally kvass, but uhh... idk. Not to mention the other things. His content is interesting and the guy is creative, but for this video I cannot praise him. I feel just deeply offended, now, fresh after watching it, maybe it's first impression and then I won't see it as that bad (kimchi as twist is interesting, as kimchi lover).
My family is polish, so I grew up eating żurek (also called barszcz biały, white borscht) on easter and barszcz (or barszcz czerwony, red borscht) on christmas. As a kid I really disliked them both but now that I'm older I always look forward to eating them, especially barszcz because it is eaten with little dumplings called uszka. Uszka are seriously addictive!😆
I was wondering what uszka are so I looked it up. It reminded me my time in Poland where I ate pierogi which is something similar. They were delicious. Also i quickly realised the term uszka means ears as it's similar as Czech ouška (little ears).
@@JustSpectre yes, uszka are actually just little dumplings with the ends joined together. Apparently by pinching the doughy ends together you make them resemble ears, yes. Usually the filling contains finely chopped and fried mushrooms (mostly these wild ones from the forest, but white button is okay, too, as it's more available), a bit of diced fried onions, seasoned with salt and pepper. Sometimes they are filled with sauerkraut and mushrooms, apparently. Never heard of another fillings for them, but full sized dumplings / pierogi get stuffed with a lot of things.
Thank you!! That looks wonderful! Borsch was a regular dish in our household growing up. I was not a particularly big fan, though I found that by adding a **LOT** of sour cream and some additional salt and pepper I liked it quite a bit. The problem was I wanted to use as much sour cream per bowl as my parents figured was appropriate for our entire family. :)
Not shading you, Andong, that's pretty much (+/-) how I prepare my borscht since I have begun preparing it per my grandmothers and mother's instructions and made some "hacks" to save on time and effort, without telling them of course... D= And I've just made a pot YESTERDAY! YAY! 1) Yes - add allspice AND black pepper berries to the broth. 2) Yes - add dried mushrooms to the broth, not always shiitake but nowadays that's the most accessible type anyway so it goes in. 3) For the beef in the broth I usually buy bone in chuck, use the meaty parts for stews (Zharkoe or Plov) and cut widely around the bony parts for the soup so you get a good amount of meat on the bone 4) Yes - make a sofrito out of the onions and carrots + tomato paste, always, why not it's just a straight up addition of flavors. Changes 1) I usually brown the beef in the pot before adding water and boiling. 2) De-fatting my delicious borscht? Not in my house! 3) Have not tried adding ginger, will try next time. 4) Have not tried grating the potato, will try next time. 5) I'm using ready-roasted vacuum sealed beets, seriously just CBA to roast them myself and from what I've tried I saw no difference between that and oven roasted. 6) Have not tried kimchi instead of regular russian-style fermented cabbage, will trying to get it in the future, kimchi is not very easy to get in Israel, regrettably. 7) My borscht is always thick and chunky. 8) Garlic, greens and sour cream go on the table ready to added by the eaters per their preference. Also depending on tasting the borscht and adjusting seasoning I might use a fancier vinegar, not just regular white distilled, or sometimes even lemon juice. Anyway regardless of Mikayan's book and the "4 types of borscht" true borscht recipes are as varied and different in every household and that 's okay. 100% Sure that your borscht was not less delicious and comforting on a cold winter's day. Stay healthy and, lechayim, for delicious food! *Raises borscht bowl*
NY Jewish borscht is vegetarian in style. When you add beef to the stock it becomes what’s called a Russel borscht. The Jews in NY’s lower east side were poor immigrants. And borscht was a way to make a hearty and very inexpensive meal. Love your show, as always. Please keep exploring old world foods and how they transformed in our modern day cooking.
My mom and babushka whenever they make borscht, they make a zazharka which is really close to the soffritto that you made except minus the tomato paste - they make a tomato puree from whole tomatoes- and with the addition of a bell pepper. They also would add freshly minced garlic - like you did - whenever I was sick with a big wallop of sourcream and rye bread on the side. My dad, who's an absolute monster, would just have a whole clove of garlic on the side and would bite into it as he ate. Will definitely try your version of the recipe though - particularly interested in how adding kimchi would taste like, but I think I'll use sauerkraut instead. Cold Borscht during the summer is equally as good and is really refreshing when it gets super hot outside.
As a Polish person I love this episode due to the fact that I myself no very little about Eastern European cuisine history. In many ways I feel like the cuisine is neglected on the world stage. But, you’re putting the spotlight on a classic dish. I hope in the future you continue exploring Eastern European cuisine in your videos. Cheers!
Ukrainian Borshch we made with row cabbage, rarely with fermented cabbage. There are different types of Borshch in different regions of Ukraine. It is our national dish and every county tries to add something different. For example, in Donets, a grandma can add more ingredients that are easier to grow in. In Crimea, it is a warmer climate so Ukrainians there can add more fresh tomatoes. My grandparents were from the central part of Ukraine and my grandma always added fermented sweet beets. Enjoy! We, Ukrainians, love our national dish - Borshch 🇺🇦
As always awesome Presentation and and fun to watch. The leftover meat is awesome to use as Beet Salat with some Mayo, mandarin orange, chilli( Gochugaru) ,,white pepper, toasted sesame seed oil ,sesame seeds and green onions.
We usually have it for Easter on my dad's side of the family. Not too many people who have married into the family like it. My mom and I are some of the few who do like it. Needs lots of horseradish!
@@paulperlock8949 Well at least in my region of Poland (and I believe it could be the case for the rest of the country) it is still a quite common dish. You can find already fermented base for the soup in almost any grocery store. On Easter and for Christmas Eve we are making it with use of boulion from freshly smoked ham and bacon.
@@jaqqu7 I've seen it in some speciality shops here but we have to make it from scratch which is getting to be difficult since rye flour is getting hard to find even before C-19. Even though we have a lot of Polish ancestry where I live (Wisconsin USA), when I describe it to people they think I've gone mad.
@@paulperlock8949 Ah, I guess this could be a real bummer. Usually my parents are also making it by fermenting the flour themselves, but at least we have this convenience that we can also find in stores already prepared. Well - I guess this is understandable why the idea can be a little off-putting if you never try the soup itself.
While we're throwing in Asian ingredients, perhaps try changing out the garlic for jade garlic (garlic steeped in rice vinegar for weeks). And if avoiding the spiciness of kimchi, one could make it with suancai instead.
Hello Aleksey friend, Love you and your videos. When I teach folks how to cook I start with the two water soups. French Leek and Potato AND Borscht. For me the base borscht is water beets carrots and onions.... In my own experience with this soup I found that the more you added to it, the better it gets. in the end I lean towards Beef, Cabbage, much like the one you made. I also call it a trash can soup ...you can throw in most anything. Loved the video hugs from Mexico JIM
Ok few things from polish chefs perspective ;) 1. One of the most well known borscht in Poland is Xmas eve one. It’s based on fish broth, mainly bones from the fishes that u prepared for the Christmas Eve. Traditionally in pl Xmas eve is meatless, but fishes are allowed. 2. In most regions of Poland Xmas barszcz (borscht) is based not on beetroots, but soured ones (lactofermented) - like sour kraut. There u have sour aspect of the name. If u don’t use soured beets, u can add balsamic vinegar or any other to get this sour richness. 3. “Proper” barszcz should never be boiled, just simmered. That way I’d doesn’t loose it’s deep purple colour. Traditionally it’s served clean as a drink in a mug or with some kind of dumplings (mushroom stuffed, similar to tortellini, called “uszka”) or potatoes. 4. We also have different types of barszcz, like “Ukrainian” (simplified with meat, beans and most of the times sour cream), “botwina” cold yogurt/buttermilk/kefir soup made of “above earth” young parts of beetroots. 5. And “white barszcz” (barszcz bialy). It’s based on overhydrated wheat sourdough starter. Żurek who’s is mentioned in a video is similar, but is based on rye sourdough as Robert mentioned in a comment previously ;) Great video and let’s eat it! I love ur videos! Greetings from Mallorca now, but I’m originally not so far from you - Poznań (posen), and I lived in marienfelde for a while ;) Fun fact! In polish we have a proverb “cheap as borscht” - tani jak barszcz. It comes from how inexpensive it is to make barszcz. Beetroots were and still are one of the cheapest vegetables you can by in Poland ;)
Bin auch russischen Ursprungs und echt kein Borsch Fan gewesen bis jetzt. Hab mir schon lange überlegt, wie man das Gericht verbessern kann. Danke Andong
Looks amazing. You should also check out a different kind of borscht - Lithuanian Šaltibarščiai (literaly translates as "cold borscht"), which is a not-so-warming cold beetroot soup, made with kefir or sour buttermilk. If made well - tastes amazing!
My grandmother likes to also add beans into the soup. Also instead she added raw beats to the sofrito and to make the color purple and the soup sour she added the juice of fermented beats (kvac). If you heat the beats the colour generally turns from purple to red.
In my family we add a bit of lemon juice not vinegar to make sure the colour stayed right (it tends to brown with cooking). Also it's going to be to sweet without anything to sour it (fermented stuffworks to so some people add kvas or ferment the beet juice). What you cook looks more like what we call Ukranian barszcz in Poland - with all the vegetables added in and stuff. I always preferred the clear one (I refuse to even add sour cream). It's just stock and beets (but adding mushrooms is pretty customary even if they are usually not shitake). It neds to be spiced right but then it tastes awesome. Some people just drink it with dinner but I love it most with uszka (tiny version of pierogi).
Love borscht, but then again beetroot is one of my favourite vegetables so it's understandable. Love the addition of kimchi, that's quite inspired. Though I make a lot of soup from scratch I have a weakness for instant borscht too, keep a little container of it in my bag [Winiary Instant Red Borsch - from the local supermarket] so that I can make a warming mug of it when in the hills during winter. Like any beetroot based foo though you have to be prepared for consequences the next day when you go to the loo. I had a friend staying once who hadn't eaten much beetroot before & she was about to call the doctor 'till I realised what had happened & we had a laugh about it. Just thinking as I look through your ingredient list, I have it all in the house so I'll give your version a go over the weekend. Thanks for the inspiration.
Oh, man, there is this huge eastern-European-sour-soup-relationship-diagram growing in my head. With beet root, without, w./sauerkraut, w./.o., fermented, thick, thin … enough for a PHD thesis. And you would get quite round around your middle, while sampling. Please give us more insights into to mouthwatering evolution and kinship of this traditional soups! Btw: you could carefully stir in the sour cream in a spiral movement, so it would look beautiful and you keep the warm/cold contrast.
The last thing I was expecting on this bloody Friday was a Russian-Jewish guy, living in Germany, cooking a Russian soup modified by New Yorkers and completed with an Asian touch, using an ingredient which is cheap and could feed millions of people if it was not commonly hated. The whole is crowned with sour cream which I consider a Hungarian specialty. Really a Nobel Peace Price nominee. I usually do this soup with 1/4 sweet cabbage, 1/4 sauerkraut, 1/4 beetroot, 1/8 carrot and 1/8 onion. Now I feel lucky that my kimchi is just about finishing the fermentation process and can try this Russian classic with a Korean touch.
I'm Polish and our Borscht is very different, it's very clear and dryed mushrooms are actually a very traditional ingredient because its traditionally served for Christmas and polish tradition forbids eating meat on Christmas eve which is the biggest Christmas party. We also use fermented beetroot which gives it much more complex flavour, we often eat it with little ravioli-like dumplings. It's a fabulous dish and if you go to a Polish restaurant order borscht and you will be pleasantly surprised
10:02 As a Korean person, I'm giving this a standing ovation. When I first cooked Borscht at home, I had a nagging feeling that the soup will go really well with some Kimchi, but I was too afraid to try it. Now I have to try this. 😀
Instead of kimchi try sauerkraut! Caraway seeds are excellent in this dish instead of powder. I always grate my beets after peeling them. Skim the froth off during cooking for a clear red soup. Add lemon squeeze as well.
Loved watching this video. My family is from Poland and our borscht is very reminiscent of your recipe in texture and when I compare borscht recipes or styles here in Canada I always see people doing things a bit differently. I'll need to try it with Kimchi next time we make it, thanks for the suggestion.
This is the kind of Borscht I would've eaten if my mom made it. I'm from Northern Moldova with a lot of Ukrainian influence, and our borscht was heavily based on the cabbage, which I despised as a kid, even to this day. I've made similar "krassniy borscht" myself and loved it. I exclude cabbage though.
This recipe is most similar to what is ni Poland called 'ukrainian borsch'. Polisa borsch (barszcz) almost always contains extract of something fermented (beetroot, cabbage, bread, wheat, etc). There is also a drinkable version without anything in the soup, or served with little dumplings. Anyway i like almost all of the borsches (and żurek/white borsch) for that sourness that comes from fermentation:)
I absolutely love beets! This was a fascinating episode, thanks Andong! Really interesting to hear the connection to Zurek. It's something I've wanted to try making but haven't yet. Kimchi goes with so much, imo. I've actually been loving it on bean burritos 😋
As a Polish person, I must clarify one thing. We have 3 soups, that we commonly call 'barszcz': barszcz biały (white), made with sourdough, barszcz czerwony (red), made with fermented beetroot, and barszcz ukraiński (Ukrainian), which is similar to what you are cooking. Two of those soups are sour and based on fermented ingredients. I think the third one, non-fermented, is called 'barszcz' only by association with barszcz czerwony, also being made with beetroots and having intense red color
I just served 35 ppl this borscht, yes ofcause with minor adjustments, as saurtkraut instead of kimchi, but generally your recepie. Now these people see me as a minor cooking god. Thank you for your inspiration and great recepies!
Люблю борщ 💖 I watched an interview with a Russian chef a few days ago. He said he doesn't add carrot and onion to his borscht. They are used in soups for color, and borscht has beets for that. Sounds logical, but in my family we use carrots and onions anyway 😁
I'm American-Polish but I definitely prefer this version which I usually think of as Ukranian Borsch. A lot of Poles end up taking out all of solids and eating just the final broth with little wild mushroom/meat dumplings called Uszka, which translates to little ears because of their shape. I was also super excited about the carroway seeds too because I always add them to my barszcz and feel like there's something missing when I eat other people's.
I used to make this dish in the restaurant kitchen at work using red cabbage and a bacon broth. I got the from my Polish housemate. It always went down well.
5:25 Im supprised that anyone not Polish heard about that old Book. I guess you already know something that Polish people eat, but lets explain for others: - white Borscht (fremented wheat flour) - Żurek (fermeneted rye flour) - red Borscht (fermented beetroots, "clean" soup) - Ukrainian Borscht (fermented beetroots, not "clean" soup, many ingridients) You could try Żurek.
As an American, this was fantastic to watch. I’ve only had borscht a handful of times and I love it. But I had no idea that it was meat based, or maybe I have only had veggie based. The Kimchi makes total sense because the ones I’ve had used sauerkraut. Not the same but still fermented cabbage, just a different flavor profile.
I think you should try fermented beets version of borscht, it's closer to the original proto-borscht as you said and to be fair I like it more than this version which I sometimes have as it's quicker to make when you don't have fermented beets on hand. But definitely try fermented one, you should also try kwaśnica, that's the same basic formula but you swap fermented beets for sauerkraut juice (if that's how it's called in english lol). I think you might like it, I certainly do :)
I'm skeptical about washing off the beef with boiling water. What exactly are these "impurities" you're getting rid of? You sure we're not just losing some of the juices?
These are some kind of proteins that coagulate due to heat. They make the broth could, some say it makes the broth bitter. Tbh these impurities floats in the broth and don't really mix in, . So remove them, you're not really wasting any tasteful thing.
I grew up with a simple beet borscht made with beets, salt, lemon juice or sour salt, water, and onions, and with cabbage borscht, which had beef and tomatoes and cabbage but no beets.
I grew up eating homemade borscht on the Canadian prairies. My family always adds dill to our family recipe and recently discovered that miso paste makes a great vegetarian borscht base in place of a meat broth.
I mean borsch does basically mean sour soup. Red borsch isn’t the only one, it’s not even my favorite type of borsch although it is amazing. Also you said borsch isn’t usually thick, it might be different for some people but I’m ukrainian and we always have thick borsch.
In romania we still cook the "proto-borscht", made with that sour wheat liquid, called, coincidentally, bors (borsch), and the soup goes by the same name, also called Ciorba. No beets added, just vegetables. some meat, bors and a lot of seasonings.
I usually just chop up everything (except the sour cream!) in the evening and chuck it in the crockpot over night. After some 12..16 hours at around 70°C, the ingredients have come to know one another really well and work together like a charm, but still haven't become squishy mush. This way all the work is already done the day before, plus I can use really tough meat like heart (which is very cheap where I live so I can afford more of it). Just check up with the pot for a quick stir and taste in the morning and adjust the balance of spices if needed.
Nice! I didn’t like borsch in my childhood too. It changed since I am cooking on my own. I am adding peeled red and yellow Paprika into my soup. And I will try the kimchi. Thanks for the inspiration!
So, some alt. borscht trivia from Moldova (region of Romania, I cannot speak for the country of Moldova, not being from there and not checking this beforehand) Coming from the Romanian region of Moldova, borș (spelled in Romanian) is like a „national” dish - everybody cooks it. But, as you said, there are some remains from the „OG” (as you called it) borscht situation. In Moldova, borș is the generic name we give to sour soups, which could contain different root veggies, chicken, beef, you name it. The thing is, we do make this fermented barley juice which we actually call borș, but, because we suck at naming, we also call „borș” all the soups we sour using this fermented barley juice called „borș”. In your video, for example, you used kimchi to sour the beetroot sour soup - well, we use this fermented barley juice. If you google „borș” and find some pictures with a strange brownish liquid stored in plastic bottles, that is exactly the „borș” we use to sour soups (which then are called „borș” - confusing, I know). So yeah, thought I'd share because this is a very unique thing in Romanian (Moldovian) cooking that little people talk about. We use to pride ourselves with foods that are not original to us, but rather common to the Balkans or East Europe and Central Europe, whereas I think that the „national” treasure we should cherish is our fermented barley liquid, „borș” :) (and also mujdei - which is a strong garlic sauce, not quite like a garlic aioli, but kinda close, with a more raw edge to it) I love reading the comment section and seeing other Eastern Europeans describe their national borscht recipes and experiences. As a borscht advocate, I am happy to hear all about this and that Andong is covering it. Sorry, I get passionate about Moldovian borș. Cheers, Andong! And salute from Bucharest!
My father and I were visiting Rivne, Ukraine in the summer of '19. The reception lady at our hotel said that the best borscht in the city was at a hookah lounge adjacent to the multiplex theatre. I was doubtful. Well, I was wrong to doubt her: it was easily the best borscht I've ever had. And it was definitely made with an excellent-quality beef stock, which beats the pants off any borscht I ever had from a jar!
Daaaaamn. Such a good video. I am from Poland and definitely need to dig into this OG cookbok that you showed. But I'm not sure if I'm ready for kimchi 😂
I love my mom's xmas Barszcz, which is way simpler but simply delicious (especially with uszka). But your recipe sounds amazing! Gonna try it! Danke Junge!
Thank you sir, you improve my life. I smiled just now, even sorta laughed a little. Andong, you're my man. If you find yourself west of Chicago, or in Chicago. We will hang out. If you want to, totally up to you.
Thanks Andong for continuing Soup Season. I've just had last week Caldo De Pollo, or at least my version of it. So good. Just made my soup for next week, Lamb & Beef Birria, tastes scrummy. Perhaps thats one for you to try.
![BRASIL vs. PERÚ [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/tbyOJKXfQnI/mqdefault.jpg)
Thank you again to Surfshark for sponsoring this video! Go to surfshark.deals/ANDONG and enter promo code ANDONG for 83% off and 3 months free.
Ya you have to use ribs for Borscht, not beef. Our Ukranian recipe that's been input family for hundreds of years, has found its just much better then beef
Russian - Chinese version of Borsh. Interesting! But I am personally like our original recipe
Arseniy, Let your mom cook borch in front of your camera, it would be perfect borch I believe! If she knew vinegar help keep the color, I am sure she knows how to cook Borsh properly. 😊
@@yuriynataliaartemenkofamil5889 we use citric acid instead of vinegar
Hey Andong can you please tell me what song you used form the is
I been looking for the song for months and I still haven’t found it
I'm half Ukrainian and have eaten borscht most of my life. While I've never had kimchi in my soup my grandmother used to put sauerkraut in it. Sauerkraut should give you the same sour effect as kimchi and would be more traditional for Eastern European soup.
The early Ukrainian settlers to Canada and America, (like the Prairie provinces of Alberta, Saskatchewan, and Manitoba, in Canada), used sorel leaves to get the sour taste for borscht. My late, paternal grandmother was half Polish and half Ukrainian, from Galicia. She made great borscht. She taught me how to make pierogies, when I was a child. I wish she taught me how to make it. It's my favorite soup. Sauerkraut is good in many things. I have a mixed Slavic ancestry, including Polish and Ukrainian. Three of my grandparents were from Eastern Europe, (Poland and Galicia), and one was born in Alberta, with parents from Czechoslovakia. The food is so good. Cheers! ✌️
Kapuśniak for life bro
@@dwaynewladyka577 sorel leaves are used in many versions of "green borsch". Spring recipe's include young nettle leaves.
I tried putting sauerkraut in my normal borscht recipe instead of cabbage and vinegar thanks to the video and your comment and holy crap it was tasty!
Yeah in Estonia food places you have it always listed whether it is cabbage or sourcabbage boršš, both are equally eaten here.
Żurek is sometimes also called “Barszcz Biały” (white borscht). The main difference is żurek is made with sour rye and white borscht is made with sour wheat.
The heck. I've never knew the difference. Dziękuję
Exactly! And there are a few other barszcz types which are popular in Poland!
youtuuu.tokyo/FLrVSRxhrPe
Damn I remember so well that I did really dislike Żurek when I was little. nowadays I really like it if done right. But Barszcz is still my favorite, alongside good ol Rosół
And when Andong was talking about borscht being sour soup I immediately thought about Kapuśniak soup - it may be the OG soup which was there before beet borscht 😅
I'm from Ukraine, and never tried borscht with kimchi, but I often use white sour cabbage instead of fresh one. Not only it is pre-cut, but it adds a lot of sourness to borscht :D
Though I should note that despite using common ingredients of meat, beet, carrots, onions, cabbage, potatoes and tomatoes, everyone I know always tailors borscht to personal preferences - with addition of different ingredients, using different forms and preparation of ingredients. Some varieties are quite specific, I remember my grand-grandma being quite radical about red coloration of borscht, declaring only tomatoes as "valid source of redness" and beetroot coloration as incorrect. She even specifically looked for less red variety of beets, and added a lot of homemade tomato juice instead of paste.
Personally I really like to add sweet pepper and common beans ("фасоль"), with bigger amount of tomatoes. Sometimes I use more paste, sometimes whole can of crushed tomatoes or even fresh ones :D And making borscht quite thick :D
Polish beetroot borscht is still traditionally made with fermented beetroots. My grandma would have this jar with beet "zakwas" (same name as sourdough starter) sitting in the kitchen for a week or two before christmas, and then she'd make borscht with it for the christmas eve (also traditional in Poland, though some regions have mushroom soup for christmas eve). So good!
Tastes so much better than just a vinegar. Also has actual health benefits
My family originates from Upper Silesia. I can confirm that borscht is traditionally made from fermented beetroot.
В Україні теж борщ варять з квашеного буряка і додають буряковий квас. Смачного.
Feels worth noting that the “hogweed” he refers to here is common hogweed. Totally different plant from Giant Hogweed which is like…. Poison Ivy from hell and you definitely want no part of.
Yeah, that could be a pretty horrifying mistake. Only make it once, though.
In Russia It called "borschewik sosnovskogo" . This is a real disaster, this species is spreading everywhere. The juice that gets on the skin, upon contact with daylight, causes severe chemical burns that do not heal for a long time.
youtuuu.tokyo/FLssFSMILHg
Yeah, my alarm meter jumped when he said "hogweed"
Yep, giant hogweed will cause your skin to burn terribly in sunlight. I keep seeing it in the UK lately.
As a Russian I can confirm, this is a very good recipe. A few small clarifications - you don't have to stir in the sour cream. I really like the contrast between the warm soup and the layer of sour cream on the spoon. I also like to cook with 2/3 beef and 1/3 pork, it makes the flavor more complex that way. And lastly, the best accompaniment to borscht is a shot of vodochka.
youtuuu.tokyo/FLruQPwBeBk
The additional pork is genius. Reminds me a bit of Bigos, but more Russian. I'm gonna have to try that next time I attempt a borscht.
cold smetana and hot soup, a match made in heaven
When it's cold, pepper vodka is great alongside a hot bowl of borshch. You can with it amaro to make even more complex savoury drinks
А я ложечку сметаны размешиваю, и ещё одну в центр кладу. Скажете, что так сметаны слишком много? А я скажу, что слишком много сметаны не бывает 🤤
In Poland we still made soup from Beetroot leafs- it's called Botwinka and it's very tasty spring soup, you should try it
Żur/Żurek - the polish sour soup you've mentioned is often called "barszcz biały" (white borscht).
There is some debate about whether they are the same dish e.g. some traditions call them rye flour based soups and barszcz biały - wheat flour based soups.
Regardless, since bread sourdough is commonly used in the recipes and the final recipe varies depending on region (e.g. silesian żur), we can say it's the same dish.
Żurek is much more sour than barszcz biały in my experience, probably because of the different grains used for the zakwas. I agree that they're similar dishes, definitely in the same category, but I don't think they're the same.
Smacznego
there is also kapuśniak (also called barszcz kapuściany ‘cabbage borshch’)
Funny thing is that in Romania "borsh" still means a sour, fermented stock, that is used as the basis for a similarly sour soup. Worth checking when in Romania.
Yup, it's made from fermenting cereal bran and any soup made with it is also called "borș". Other ingredients vary wildly, the fermented liquid is really the only constant.
@@vespasiancloscan7077 Indeed. Remember my grandmother on my mother’s side explaining such to me. Unfortunate how little time we have here.
I was very confused when in Bucharesti some years back, now I understand!
We Chinese has a Borscht recipe (羅宋湯) that has no beets whatsoever in it. It’s like oxtail, but with tomato base, cabbage, carrots and potatoes. Savory and delicious. Make some. Make some, Andong!
Nice Borscht recipe! Here in Bulgaria, we have a very strange variety of it. It is a thick soup again, but we do not add beetroot. Ours have potatoes, carrots, green beans, cabbage, peas, celery and a lot of parsley. I would try this version though, looks great!
As someone who absolutely detests beetroot that sounds amazing.
@@UloPe It is quite nice. I know it is not exactly Borscht, but my grandma called it that way :D
Green celery or celery root?
@@vancevehrs5601 Cubed root and dried celery leaves after that (we use them as herb)
Hey slav chef, cool to see you here comparing borscht recipes
The color thing is true. if things become basic (ie reacting with the cooked meat or the veggies) then the soup turns BLUE. This is due to the anthocyanins contained in the beets, which act as a pH indicator!
Interestingly this happens with a lot of common ingredients. For example black tea also does the same thing, going from dark brown in alkaline to light yellow in acidic. One that I discovered by accident recently was that turmeric actually goes dark red in alkaline solution. I was making some curry that was too acidic, so I added a bit of baking soda and the spot that I added it to immediately turned red.
Similar things happen w/ red cabbage!
@@noob19087 same goes for berries, they also display this.
Beet color is mostly betacyanins. They are a little bit pH sensitive between 4 and 5, but nothing like the way the anthocyanins change color all up and down the pH scale. Tomato red from lycopene isn't much of an indicator either. But red cabbage, most berries, and many purple flowers are anthocyanin-colored.
Thanks @Justin Koenig for the good chemistry! When Andong only shrugged his shoulders while mentioning that his mum suggests vinegar for keeping the colour vibrantly red/beetroot red, I was wondering why he didn't immediately pick up on the "captain obvious!" pH aspect of colouring ...
Fun fact, there is a Chinese variety of borsch. It call lou song tong, when you literally translate the name, it's just called Russian soup. Mostly can be found in Hong Kong. But tomatoes are used as a replacement for beetroot.
Oh yeah HK borscht is really good
ruclips.net/video/PAu6nakL9lA/видео.html
I've just added a link to a little HK video about the local variety of the soup and how it arrived in HK... I do admit that I've yet to find a Hong Kong borsch that's tasty for me. What I've tried up to now was a bit ...hm... well... not really an explosion on the taste buts (trying to say "bland" politely)
@@charlottee.b.2123 Well I guess it's time for you to put it into your own hands. Make one that suit your taste.
First time hearing it called sofrito, my mums tip is fry the onion first, once it starts to go glazy you add the carrot. Gets more flavour out of the onion without burning the carrot.
thats the Italian name. In French it is mirrepoix and diced a bit finer but both are often carrot, onion and celery
In Greek it's tsigarisma. Sometimes I put the pot with the olive oil on the heat and chop the onions even before I decide what I'm making. It's like the prologue of so many of our recipes.
We call it Zazharka (Зажарка) in both Russian and Ukrainian.
In Malaysia, particularly the northern part of the paninsula, we call this technique 'tumis darat' and used to enhance the flavor of curry. Onions, garlic, curry leaves and whole spices fried seperately and added into the curry at the last minute.
I love how you deconstruct the history of this recipe. My grandma always made borsch and it was one of those things that she would make a batch of over the weekend and it would last for all the dinner meals over the course of the week. Everyone in my family loved my grandma's borsch, my mom and dad used to say that it was so good that you didn't even need to dress it up with a dollop of sour cream. It was one of those things that you would always find in a pot at my grandmas house so I never really bothered to learn how to make it and because my grandma's cooking always had such high praise, making borsch for me was never going to be "as good as grandma's". Your explanation and deconstruction of this amazing dish gave me the confidence to finally give it a try and man, it was such a nostalgia trip down memory lane that I can't wait to make it again!
I recently made brown beef stock with my pressure cooker, 2.5 hours at full pressure with a natural release, I used a couple of beef shanks and some random bones with a bit of meat that my grocery store had and the texture of the beef shank was insane, the stock is also amazing, so if you have one, pressure cook your stock
In Slovakia we are more keen on a sour cabbage soup, with a variety of meat, red paprika, potatoes, sausages, dried plums and porcini. Great with a bone broth. From a family to family is different of course. Most typical xmas dish. Fantastic :)
name and recipe, please!
@@stefimandi186 kapustnica
@@DanielCupakTUR Thank you, I've searched for the recipe, kapustnica seems delicious and rich. I'll try it.
That sounds amazing!
@@stefimandi186 it is called "kapustnica". I ll try to find some links in English.
The Romanian soups (we call them chorba) from Moldova region, might be the closest to the proto Borscht. The sour element added to the soup is in fact called borscht and it's made from fermented wheat bran. Andong, you should defiantly try out Romanian recipes, like my favourite is cabbage soup or white beans soup (and please add borscht to them, it elevates them so much. In Transylvania and Southern romania, they don't really sour up their soups.) Ping me if you want to me direct you to some well tested recipes :-)
Transylvanians might not sour their soups a lot (relying on tomato paste), but southern Romania does sour its sour soups/ ciorba, either with borș (fermented wheat bran liquid), or unripe fruits, or sauerkraut liquid, even lemon juice and vinegar.
I’d love to see a collab with Max Miller from Tasting History for the historical recipe mentioned in 5:26!
That would be great. Splitting the video into a recipe part and history part reminded me Max as well.
Andong was doing this long before quarantine (when max miller started)
Такой богатый инградиентами борщ я давно не делала! Ты превзошёл мои ожидания! Уверена, что вкус великолепен! Я -поклонник борща. Даже если он скромнее и проще готовится. ,, Борщ ешь?,, - строго спрашивала педиатр, знакомясь с ребёнком.
Now that you've made borscht you HAVE to make solyanka. Nothing else compares to a warming nice bowl of solyanka.
Damn, I love kimchi, but making sour beetrots is pretty easy. Even using sour cabbage juice would be more authentic. It's not barszcz anymore, but I am glad you liked it.
BTW in Poland, we usually eat clear barszcz. "Barszcz ukraiński" (Ukrainian style borscht) is popular too and it's closer to what you presented. Belive me, intensive clear borsch I do is not boring.
Spicy beet juice is great
OMG, I was about to start yelling at the screen until you pulled out that garlic clove. Garlic is an integral aromatic in any of the best borschts I've tasted! Good save! (And I like the Kim Chi idea. I already make a mean vegan borscht, but I'll try that.)
If you don't already, yeast extract is also a good way to add meaty flavor to your stock without using actual animal products
Oh I wanna make vegan borscht! Can you give us your recipe please?
You probably already know, but for people who don't: read the ingredient list for the kimchi you buy, most traditional recipes *aren't* vegan.
@@Tengokujin Cheap lazy vegan has a video on Kimchi (and I think there's a recipe too) maybe you can check that out. Wanted to do my own for quite some time now :D
I was wondering why the English spelling ends with a T, while the Slavic spellings don’t. Turns out it was Yiddish that added the T to the end (באָרשט).
As a german with polish roots I kinda feel offended by the saying "the ingredient that actually makes Borscht tastes good". The Borscht I know fro,m home is awesome too;)
... German with polish BEET roots ... 😂 Sorry, couldn't help myself not giving this joke
Tbh I kinda feel offended by a lot of things in his recipe. His previous season with Asian soups was very interesting, I liked it a lot (probably, as I don't know recipes by heart / they aren't my national dishes), but here... tomatoes, cabbage, potatoes in barszcz??? Hell, no! Vinegar instead of fermented red beet kvass? I know, I know, not everyone can get locally kvass, but uhh... idk. Not to mention the other things.
His content is interesting and the guy is creative, but for this video I cannot praise him. I feel just deeply offended, now, fresh after watching it, maybe it's first impression and then I won't see it as that bad (kimchi as twist is interesting, as kimchi lover).
@@user-mc5vy2vk5n To be fair he want to make the recipe more accessible. It is clearly not an traditional recipe
My family is polish, so I grew up eating żurek (also called barszcz biały, white borscht) on easter and barszcz (or barszcz czerwony, red borscht) on christmas. As a kid I really disliked them both but now that I'm older I always look forward to eating them, especially barszcz because it is eaten with little dumplings called uszka. Uszka are seriously addictive!😆
Uszka z grzybami 😍😍😍
I was wondering what uszka are so I looked it up. It reminded me my time in Poland where I ate pierogi which is something similar. They were delicious. Also i quickly realised the term uszka means ears as it's similar as Czech ouška (little ears).
@@JustSpectre yes, uszka are actually just little dumplings with the ends joined together. Apparently by pinching the doughy ends together you make them resemble ears, yes. Usually the filling contains finely chopped and fried mushrooms (mostly these wild ones from the forest, but white button is okay, too, as it's more available), a bit of diced fried onions, seasoned with salt and pepper. Sometimes they are filled with sauerkraut and mushrooms, apparently. Never heard of another fillings for them, but full sized dumplings / pierogi get stuffed with a lot of things.
@@user-mc5vy2vk5n I don't like mushrooms so I usually eat the ones with meat. There are very common too.
Thank you!! That looks wonderful! Borsch was a regular dish in our household growing up. I was not a particularly big fan, though I found that by adding a **LOT** of sour cream and some additional salt and pepper I liked it quite a bit. The problem was I wanted to use as much sour cream per bowl as my parents figured was appropriate for our entire family. :)
Not shading you, Andong, that's pretty much (+/-) how I prepare my borscht since I have begun preparing it per my grandmothers and mother's instructions and made some "hacks" to save on time and effort, without telling them of course... D=
And I've just made a pot YESTERDAY! YAY!
1) Yes - add allspice AND black pepper berries to the broth.
2) Yes - add dried mushrooms to the broth, not always shiitake but nowadays that's the most accessible type anyway so it goes in.
3) For the beef in the broth I usually buy bone in chuck, use the meaty parts for stews (Zharkoe or Plov) and cut widely around the bony parts for the soup so you get a good amount of meat on the bone
4) Yes - make a sofrito out of the onions and carrots + tomato paste, always, why not it's just a straight up addition of flavors.
Changes
1) I usually brown the beef in the pot before adding water and boiling.
2) De-fatting my delicious borscht? Not in my house!
3) Have not tried adding ginger, will try next time.
4) Have not tried grating the potato, will try next time.
5) I'm using ready-roasted vacuum sealed beets, seriously just CBA to roast them myself and from what I've tried I saw no difference between that and oven roasted.
6) Have not tried kimchi instead of regular russian-style fermented cabbage, will trying to get it in the future, kimchi is not very easy to get in Israel, regrettably.
7) My borscht is always thick and chunky.
8) Garlic, greens and sour cream go on the table ready to added by the eaters per their preference.
Also depending on tasting the borscht and adjusting seasoning I might use a fancier vinegar, not just regular white distilled, or sometimes even lemon juice.
Anyway regardless of Mikayan's book and the "4 types of borscht" true borscht recipes are as varied and different in every household and that 's okay.
100% Sure that your borscht was not less delicious and comforting on a cold winter's day.
Stay healthy and, lechayim, for delicious food! *Raises borscht bowl*
NY Jewish borscht is vegetarian in style. When you add beef to the stock it becomes what’s called a Russel borscht. The Jews in NY’s lower east side were poor immigrants. And borscht was a way to make a hearty and very inexpensive meal. Love your show, as always. Please keep exploring old world foods and how they transformed in our modern day cooking.
My mom and babushka whenever they make borscht, they make a zazharka which is really close to the soffritto that you made except minus the tomato paste - they make a tomato puree from whole tomatoes- and with the addition of a bell pepper. They also would add freshly minced garlic - like you did - whenever I was sick with a big wallop of sourcream and rye bread on the side. My dad, who's an absolute monster, would just have a whole clove of garlic on the side and would bite into it as he ate. Will definitely try your version of the recipe though - particularly interested in how adding kimchi would taste like, but I think I'll use sauerkraut instead. Cold Borscht during the summer is equally as good and is really refreshing when it gets super hot outside.
As a Polish person I love this episode due to the fact that I myself no very little about Eastern European cuisine history. In many ways I feel like the cuisine is neglected on the world stage. But, you’re putting the spotlight on a classic dish. I hope in the future you continue exploring Eastern European cuisine in your videos.
Cheers!
I'm from Ukraine and my grandma made borsch with cherries to add sourness, it taste great
Ukrainian Borshch we made with row cabbage, rarely with fermented cabbage. There are different types of Borshch in different regions of Ukraine. It is our national dish and every county tries to add something different. For example, in Donets, a grandma can add more ingredients that are easier to grow in. In Crimea, it is a warmer climate so Ukrainians there can add more fresh tomatoes. My grandparents were from the central part of Ukraine and my grandma always added fermented sweet beets. Enjoy! We, Ukrainians, love our national dish - Borshch 🇺🇦
Oooh! Kimchi! My ancestors are crying, but I think it’s a genius addition.
As always awesome Presentation and and fun to watch. The leftover meat is awesome to use as Beet Salat with some Mayo, mandarin orange, chilli( Gochugaru) ,,white pepper, toasted sesame seed oil ,sesame seeds and green onions.
Feels so right to have a soup season video to watch sitting next to my window in a blizzard
Traditional Polish żurek is absolutely delicious. Especially with boiled eggs and some kiełbasa
White kielbasa
We usually have it for Easter on my dad's side of the family. Not too many people who have married into the family like it. My mom and I are some of the few who do like it. Needs lots of horseradish!
@@paulperlock8949 Well at least in my region of Poland (and I believe it could be the case for the rest of the country) it is still a quite common dish. You can find already fermented base for the soup in almost any grocery store.
On Easter and for Christmas Eve we are making it with use of boulion from freshly smoked ham and bacon.
@@jaqqu7 I've seen it in some speciality shops here but we have to make it from scratch which is getting to be difficult since rye flour is getting hard to find even before C-19. Even though we have a lot of Polish ancestry where I live (Wisconsin USA), when I describe it to people they think I've gone mad.
@@paulperlock8949 Ah, I guess this could be a real bummer. Usually my parents are also making it by fermenting the flour themselves, but at least we have this convenience that we can also find in stores already prepared.
Well - I guess this is understandable why the idea can be a little off-putting if you never try the soup itself.
I'm Slovak and the Boršč is my favorite soup. I'm so excited to watch this video.
While we're throwing in Asian ingredients, perhaps try changing out the garlic for jade garlic (garlic steeped in rice vinegar for weeks). And if avoiding the spiciness of kimchi, one could make it with suancai instead.
Hello Aleksey friend, Love you and your videos. When I teach folks how to cook I start with the two water soups. French Leek and Potato AND Borscht. For me the base borscht is water beets carrots and onions.... In my own experience with this soup I found that the more you added to it, the better it gets. in the end I lean towards Beef, Cabbage, much like the one you made. I also call it a trash can soup ...you can throw in most anything. Loved the video hugs from Mexico JIM
Ok few things from polish chefs perspective ;)
1. One of the most well known borscht in Poland is Xmas eve one. It’s based on fish broth, mainly bones from the fishes that u prepared for the Christmas Eve. Traditionally in pl Xmas eve is meatless, but fishes are allowed.
2. In most regions of Poland Xmas barszcz (borscht) is based not on beetroots, but soured ones (lactofermented) - like sour kraut. There u have sour aspect of the name. If u don’t use soured beets, u can add balsamic vinegar or any other to get this sour richness.
3. “Proper” barszcz should never be boiled, just simmered. That way I’d doesn’t loose it’s deep purple colour. Traditionally it’s served clean as a drink in a mug or with some kind of dumplings (mushroom stuffed, similar to tortellini, called “uszka”) or potatoes.
4. We also have different types of barszcz, like “Ukrainian” (simplified with meat, beans and most of the times sour cream), “botwina” cold yogurt/buttermilk/kefir soup made of “above earth” young parts of beetroots.
5. And “white barszcz” (barszcz bialy). It’s based on overhydrated wheat sourdough starter. Żurek who’s is mentioned in a video is similar, but is based on rye sourdough as Robert mentioned in a comment previously ;)
Great video and let’s eat it! I love ur videos! Greetings from Mallorca now, but I’m originally not so far from you - Poznań (posen), and I lived in marienfelde for a while ;)
Fun fact!
In polish we have a proverb “cheap as borscht” - tani jak barszcz. It comes from how inexpensive it is to make barszcz. Beetroots were and still are one of the cheapest vegetables you can by in Poland ;)
And one more thing… dish doesn’t have to be traditional… it has to be tasty for… you ;)
I never heard on borsth made on fish stock. Never, in any family. It's either pure veggie or on meat broth and I honestly prefer the first one.
Love the new camera angle, the sass, and the history!
Edit: The video editing is on point.
Bin auch russischen Ursprungs und echt kein Borsch Fan gewesen bis jetzt. Hab mir schon lange überlegt, wie man das Gericht verbessern kann. Danke Andong
I love borscht, I make it regularly in the UK, and always have some in the freezer. Best winter food ever!
Looks amazing. You should also check out a different kind of borscht - Lithuanian Šaltibarščiai (literaly translates as "cold borscht"), which is a not-so-warming cold beetroot soup, made with kefir or sour buttermilk. If made well - tastes amazing!
My grandmother likes to also add beans into the soup. Also instead she added raw beats to the sofrito and to make the color purple and the soup sour she added the juice of fermented beats (kvac). If you heat the beats the colour generally turns from purple to red.
"And finally another special Andong addition" *Me at the edge of my seat waiting for Andong to whip out the msg jar*
In my family we add a bit of lemon juice not vinegar to make sure the colour stayed right (it tends to brown with cooking). Also it's going to be to sweet without anything to sour it (fermented stuffworks to so some people add kvas or ferment the beet juice).
What you cook looks more like what we call Ukranian barszcz in Poland - with all the vegetables added in and stuff. I always preferred the clear one (I refuse to even add sour cream). It's just stock and beets (but adding mushrooms is pretty customary even if they are usually not shitake). It neds to be spiced right but then it tastes awesome. Some people just drink it with dinner but I love it most with uszka (tiny version of pierogi).
Love borscht, but then again beetroot is one of my favourite vegetables so it's understandable.
Love the addition of kimchi, that's quite inspired. Though I make a lot of soup from scratch I have a weakness for instant borscht too, keep a little container of it in my bag [Winiary Instant Red Borsch - from the local supermarket] so that I can make a warming mug of it when in the hills during winter.
Like any beetroot based foo though you have to be prepared for consequences the next day when you go to the loo. I had a friend staying once who hadn't eaten much beetroot before & she was about to call the doctor 'till I realised what had happened & we had a laugh about it.
Just thinking as I look through your ingredient list, I have it all in the house so I'll give your version a go over the weekend.
Thanks for the inspiration.
I haven't tuned in for a while, whatever diet or excersize you're doing buddy *chefs kiss* looking great!
I highly recommend using smoked meats (any kind will work, especially cold smokes). Also using choped and coocked mushrooms instead of shitaki.
Oh, man, there is this huge eastern-European-sour-soup-relationship-diagram growing in my head. With beet root, without, w./sauerkraut, w./.o., fermented, thick, thin … enough for a PHD thesis. And you would get quite round around your middle, while sampling. Please give us more insights into to mouthwatering evolution and kinship of this traditional soups! Btw: you could carefully stir in the sour cream in a spiral movement, so it would look beautiful and you keep the warm/cold contrast.
The last thing I was expecting on this bloody Friday was a Russian-Jewish guy, living in Germany, cooking a Russian soup modified by New Yorkers and completed with an Asian touch, using an ingredient which is cheap and could feed millions of people if it was not commonly hated. The whole is crowned with sour cream which I consider a Hungarian specialty.
Really a Nobel Peace Price nominee.
I usually do this soup with 1/4 sweet cabbage, 1/4 sauerkraut, 1/4 beetroot, 1/8 carrot and 1/8 onion. Now I feel lucky that my kimchi is just about finishing the fermentation process and can try this Russian classic with a Korean touch.
Russians love their borscht with some sour cream (сметана smetana)
@@cochan7347 No wonder they do. Sour cream is good :)
I'm Polish and our Borscht is very different, it's very clear and dryed mushrooms are actually a very traditional ingredient because its traditionally served for Christmas and polish tradition forbids eating meat on Christmas eve which is the biggest Christmas party. We also use fermented beetroot which gives it much more complex flavour, we often eat it with little ravioli-like dumplings. It's a fabulous dish and if you go to a Polish restaurant order borscht and you will be pleasantly surprised
10:02 As a Korean person, I'm giving this a standing ovation. When I first cooked Borscht at home, I had a nagging feeling that the soup will go really well with some Kimchi,
but I was too afraid to try it. Now I have to try this. 😀
Instead of kimchi try sauerkraut! Caraway seeds are excellent in this dish instead of powder. I always grate my beets after peeling them. Skim the froth off during cooking for a clear red soup. Add lemon squeeze as well.
polish and ukrainian borstch is made from fermented beet kwass. It is marvelous.
Im pretty sure I heared my ancestors cry, when you said "Go easy on the bayleaf, one large or two small ones are more than enough.".
Loved watching this video. My family is from Poland and our borscht is very reminiscent of your recipe in texture and when I compare borscht recipes or styles here in Canada I always see people doing things a bit differently. I'll need to try it with Kimchi next time we make it, thanks for the suggestion.
This is the kind of Borscht I would've eaten if my mom made it. I'm from Northern Moldova with a lot of Ukrainian influence, and our borscht was heavily based on the cabbage, which I despised as a kid, even to this day. I've made similar "krassniy borscht" myself and loved it. I exclude cabbage though.
Привет из Тирасполя! Нужно непременно раздобыть кимчи и попробовать вариант Антона!
Ich mag die Küche und neue Art der Videoaufnahme. Danke für die tollen, qualitativ hochwertigen Videos 😍
My Polish grandmother used to make Żurek, she would put slices of sausage and boiled eggs in it.
Thank god you didn't forget garlic! It makes borscht so much better :) Great video! И вкусный суп :D
This recipe is most similar to what is ni Poland called 'ukrainian borsch'. Polisa borsch (barszcz) almost always contains extract of something fermented (beetroot, cabbage, bread, wheat, etc). There is also a drinkable version without anything in the soup, or served with little dumplings. Anyway i like almost all of the borsches (and żurek/white borsch) for that sourness that comes from fermentation:)
I absolutely love beets! This was a fascinating episode, thanks Andong! Really interesting to hear the connection to Zurek. It's something I've wanted to try making but haven't yet.
Kimchi goes with so much, imo. I've actually been loving it on bean burritos 😋
As a Polish person, I must clarify one thing. We have 3 soups, that we commonly call 'barszcz': barszcz biały (white), made with sourdough, barszcz czerwony (red), made with fermented beetroot, and barszcz ukraiński (Ukrainian), which is similar to what you are cooking. Two of those soups are sour and based on fermented ingredients. I think the third one, non-fermented, is called 'barszcz' only by association with barszcz czerwony, also being made with beetroots and having intense red color
I just served 35 ppl this borscht, yes ofcause with minor adjustments, as saurtkraut instead of kimchi, but generally your recepie. Now these people see me as a minor cooking god. Thank you for your inspiration and great recepies!
Люблю борщ 💖
I watched an interview with a Russian chef a few days ago. He said he doesn't add carrot and onion to his borscht. They are used in soups for color, and borscht has beets for that.
Sounds logical, but in my family we use carrots and onions anyway 😁
What does he add besides beetroots?
It doesnt matter because russians cant cook a decent borsh.
Zurek is my favourite soup. With bread and sousage is everything you can ask for! Awesome video Andong!
I'm American-Polish but I definitely prefer this version which I usually think of as Ukranian Borsch. A lot of Poles end up taking out all of solids and eating just the final broth with little wild mushroom/meat dumplings called Uszka, which translates to little ears because of their shape.
I was also super excited about the carroway seeds too because I always add them to my barszcz and feel like there's something missing when I eat other people's.
I used to make this dish in the restaurant kitchen at work using red cabbage and a bacon broth. I got the from my Polish housemate. It always went down well.
5:25 Im supprised that anyone not Polish heard about that old Book.
I guess you already know something that Polish people eat, but lets explain for others:
- white Borscht (fremented wheat flour)
- Żurek (fermeneted rye flour)
- red Borscht (fermented beetroots, "clean" soup)
- Ukrainian Borscht (fermented beetroots, not "clean" soup, many ingridients)
You could try Żurek.
surely you meant anyone not in the former ussr
As an American, this was fantastic to watch. I’ve only had borscht a handful of times and I love it. But I had no idea that it was meat based, or maybe I have only had veggie based. The Kimchi makes total sense because the ones I’ve had used sauerkraut. Not the same but still fermented cabbage, just a different flavor profile.
I love barszcz! In Poland they put tiny pierogi (dumplings) called "uszka" which means little ears. It's delicious.
What a deliciously sounding borcht💜We had it sometimes, when growing up(in Finland) and I remember loving it.
I think you should try fermented beets version of borscht, it's closer to the original proto-borscht as you said and to be fair I like it more than this version which I sometimes have as it's quicker to make when you don't have fermented beets on hand. But definitely try fermented one, you should also try kwaśnica, that's the same basic formula but you swap fermented beets for sauerkraut juice (if that's how it's called in english lol). I think you might like it, I certainly do :)
I'm skeptical about washing off the beef with boiling water. What exactly are these "impurities" you're getting rid of? You sure we're not just losing some of the juices?
These are some kind of proteins that coagulate due to heat. They make the broth could, some say it makes the broth bitter. Tbh these impurities floats in the broth and don't really mix in, . So remove them, you're not really wasting any tasteful thing.
The opening song...
Its coming back..
The nostalgia
I remember...
Life of boris..
I grew up with a simple beet borscht made with beets, salt, lemon juice or sour salt, water, and onions, and with cabbage borscht, which had beef and tomatoes and cabbage but no beets.
Looove the new studio, and the weight loss is impressive! Good on you Andong
Fun fact, hogweed translates to polish as Barszcz (aka Borscht). Also good to mention - Sosnowsky's hogweed is heavily poisonous so better watch out!
Very similar to my borscht recipe. Awesome stuff. Thanks, Andong; from Canada eh.
I grew up eating homemade borscht on the Canadian prairies. My family always adds dill to our family recipe and recently discovered that miso paste makes a great vegetarian borscht base in place of a meat broth.
I always had Borscht when I was a kid but never looked up anything about it so this would be a nice opportunity for me to try to make it myself
I mean borsch does basically mean sour soup. Red borsch isn’t the only one, it’s not even my favorite type of borsch although it is amazing.
Also you said borsch isn’t usually thick, it might be different for some people but I’m ukrainian and we always have thick borsch.
In romania we still cook the "proto-borscht", made with that sour wheat liquid, called, coincidentally, bors (borsch), and the soup goes by the same name, also called Ciorba. No beets added, just vegetables. some meat, bors and a lot of seasonings.
I usually just chop up everything (except the sour cream!) in the evening and chuck it in the crockpot over night. After some 12..16 hours at around 70°C, the ingredients have come to know one another really well and work together like a charm, but still haven't become squishy mush. This way all the work is already done the day before, plus I can use really tough meat like heart (which is very cheap where I live so I can afford more of it). Just check up with the pot for a quick stir and taste in the morning and adjust the balance of spices if needed.
I love the idea of kimchi in the mix. Looks great.
I miss having borsch. It's such a full bowl of flavor
Wow that's really interesting! I will definitely try to put kimchi next time i do borsh
Nice! I didn’t like borsch in my childhood too. It changed since I am cooking on my own. I am adding peeled red and yellow Paprika into my soup. And I will try the kimchi. Thanks for the inspiration!
So, some alt. borscht trivia from Moldova (region of Romania, I cannot speak for the country of Moldova, not being from there and not checking this beforehand)
Coming from the Romanian region of Moldova, borș (spelled in Romanian) is like a „national” dish - everybody cooks it. But, as you said, there are some remains from the „OG” (as you called it) borscht situation. In Moldova, borș is the generic name we give to sour soups, which could contain different root veggies, chicken, beef, you name it. The thing is, we do make this fermented barley juice which we actually call borș, but, because we suck at naming, we also call „borș” all the soups we sour using this fermented barley juice called „borș”. In your video, for example, you used kimchi to sour the beetroot sour soup - well, we use this fermented barley juice. If you google „borș” and find some pictures with a strange brownish liquid stored in plastic bottles, that is exactly the „borș” we use to sour soups (which then are called „borș” - confusing, I know).
So yeah, thought I'd share because this is a very unique thing in Romanian (Moldovian) cooking that little people talk about. We use to pride ourselves with foods that are not original to us, but rather common to the Balkans or East Europe and Central Europe, whereas I think that the „national” treasure we should cherish is our fermented barley liquid, „borș” :) (and also mujdei - which is a strong garlic sauce, not quite like a garlic aioli, but kinda close, with a more raw edge to it)
I love reading the comment section and seeing other Eastern Europeans describe their national borscht recipes and experiences. As a borscht advocate, I am happy to hear all about this and that Andong is covering it.
Sorry, I get passionate about Moldovian borș. Cheers, Andong! And salute from Bucharest!
There's a green Borsch made out of sorrel thats quite sour, you could give that a try
My father and I were visiting Rivne, Ukraine in the summer of '19. The reception lady at our hotel said that the best borscht in the city was at a hookah lounge adjacent to the multiplex theatre. I was doubtful. Well, I was wrong to doubt her: it was easily the best borscht I've ever had. And it was definitely made with an excellent-quality beef stock, which beats the pants off any borscht I ever had from a jar!
Daaaaamn. Such a good video. I am from Poland and definitely need to dig into this OG cookbok that you showed. But I'm not sure if I'm ready for kimchi 😂
We need the ultimate crossover: Andong cooking with LifeofBoris
I love my mom's xmas Barszcz, which is way simpler but simply delicious (especially with uszka). But your recipe sounds amazing! Gonna try it! Danke Junge!
Thank you sir, you improve my life. I smiled just now, even sorta laughed a little. Andong, you're my man. If you find yourself west of Chicago, or in Chicago. We will hang out. If you want to, totally up to you.
Thanks Andong for continuing Soup Season. I've just had last week Caldo De Pollo, or at least my version of it. So good. Just made my soup for next week, Lamb & Beef Birria, tastes scrummy. Perhaps thats one for you to try.