How to cook delicious Lenten borsch, which is traditionally prepared in the Ukrainian region of Polissya? The famous Ukrainian chef Ievgen Klopotenko tells us.

In ancient times, Ukrainians ate mostly vegetarian meals. Meat was rare, and pigs were slaughtered only on holidays. Most dishes were lean, with lard or bacon used occasionally, says Klopotenko.

This borsch is rich in taste, bright in color, and hard to resist. The chef discovered the recipe in a Polissya village, where an old man shared it with him.

Directions

0/0 steps made
  1. First, prepare a beetroot decoction. To peel the beet, cut it in half, cover it with water, and cook for 40 minutes until tender. Add the onion to the decoction and continue cooking.

  2. After that, cut potatoes into small cubes and add them to the beet decoction.
  3. Cut half the carrots into strips. Add to the saucepan to the decoction. Let everything continue to cook.
  4. Then take the bell pepper and cut the other half of the onion into cubes. Fry lightly in a frying pan with a little vegetable oil until tender, about 3-5 minutes. Add tomato paste and simmer for another 2-3 minutes.
  5. Now, remove the beets from the decoction, let them cool slightly, and cut them into arbitrary pieces. It’s very hot, so cut very carefully. Return the chopped beets to the decoction and send the roast there as well.
  6. When all the vegetables are ready, add sauerkraut with brine to the borsch. Boil for 3 minutes and taste. Now it’s time to finish with the salt, pepper, and honey.
  7. Boiled borsch can be left for 20 minutes. So that it is infused and saturated with aromas. You can also send it to the oven at 180 degrees for 15-20 minutes. Serve hot immediately.

How to cook Lenten Borsch by Ievgen Klopotenko, Chef:

ПІСНИЙ БОРЩ| Рецепт Пісного Борщу | Євген Клопотенко

Source: Ievgen Klopotenko Chef’s web

Benefits of This Lenten Borsch Recipe by Ievgen Klopotenko

This Polissya-style lenten borsch is a rich and comforting soup made only from vegetables. It’s full of fiber, vitamins, and natural antioxidants.

Beets, cabbage, carrots, and onions help digestion and support the immune system. The soup is light but filling, without any meat or animal fat.

It fits well into vegan or fasting diets. Sauerkraut adds probiotics, and a bit of honey gives gentle sweetness. Chef Ievgen Klopotenko found this recipe in a village, keeping Ukrainian traditions alive.

The borsch gets even tastier the next day. It’s a great dish to cook ahead for a busy week or a holiday dinner.

Risks of This Recipe

Lenten borsch is light and healthy. However, some ingredients may not suit everyone. For example, sauerkraut and tomato paste can irritate the stomach, especially if you suffer from gastritis or acid reflux.

In addition, the recipe includes honey, which may not fit strict vegan diets. Furthermore, people with diabetes should be cautious, as beets are naturally high in sugar.

When using store-bought sauerkraut or paste, keep in mind that they may contain additives. To reduce risks, it’s better to choose homemade or organic options. If the sauerkraut is too salty, simply rinse it before cooking.