There is no single "correct" borscht recipe, and there never has been. Borscht is not a formula — it's a tradition: living, regional, and deeply rooted in family. Anyone searching for an authentic recipe for Ukraine's number one dish is actually standing before a map of diversity, where every point has its own claim to being the real thing.
Is "Correct" Borscht a Myth or a Standard?
Borscht doesn't need protection from variation — it is variation.
When UNESCO inscribed the "Culture of Ukrainian Borscht Cooking" on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2022, the organization did not endorse a single recipe. UNESCO defined borscht as a traditional dish prepared with a broth base and beets or beet kvass, while immediately noting that many versions exist and that the practice encompasses recipes, methods of preparation, and the occasions for which particular varieties are made. In other words, even international recognition emphasizes diversity, not uniformity.
The nomination was considered out of turn for the first time in history — due to Russia's military aggression against Ukraine and the genuine threat of this cultural element being destroyed. Borscht was protected not as a culinary recipe, but as a living practice carried on by real people — one that could be lost along with them.
When UNESCO inscribed the "Culture of Ukrainian Borscht Cooking" on the List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2022, the organization did not endorse a single recipe. UNESCO defined borscht as a traditional dish prepared with a broth base and beets or beet kvass, while immediately noting that many versions exist and that the practice encompasses recipes, methods of preparation, and the occasions for which particular varieties are made. In other words, even international recognition emphasizes diversity, not uniformity.
The nomination was considered out of turn for the first time in history — due to Russia's military aggression against Ukraine and the genuine threat of this cultural element being destroyed. Borscht was protected not as a culinary recipe, but as a living practice carried on by real people — one that could be lost along with them.
What Makes Borscht Borscht?
Many people consider beets to be the defining ingredient of borscht. For most varieties, that's true: beets give the dish its characteristic ruby-red color. But beets are more than just color — they bring flavor too: a natural, earthy sweetness balanced by a hint of acidity. That said, Ukrainian tradition also includes borscht without beets — most notably, green borscht. This is why borscht is defined not by beets alone, but by a particular flavor profile and culinary tradition.
Sourness is the second constant. Its source can vary — beet kvass, vinegar, tomato, or sorrel — but without it, borscht ceases to be borscht.
Another hallmark of many borscht recipes is their complex preparation. Vegetables are typically added in stages, and the beets for red borscht are often sautéed or braised separately to preserve their color and flavor.
All told, making borscht involves around a dozen cooking techniques: peeling, cutting in various ways, boiling, frying, braising, sautéing, and more.
Sourness is the second constant. Its source can vary — beet kvass, vinegar, tomato, or sorrel — but without it, borscht ceases to be borscht.
Another hallmark of many borscht recipes is their complex preparation. Vegetables are typically added in stages, and the beets for red borscht are often sautéed or braised separately to preserve their color and flavor.
All told, making borscht involves around a dozen cooking techniques: peeling, cutting in various ways, boiling, frying, braising, sautéing, and more.
How Many Recipes Actually Exist?
Over 70 variations of this legendary dish have been documented in Ukraine — and that's only the officially recorded versions. The Soviet cookbook "Ukrainian Dishes" (1959) devoted 22 recipes to borscht, with regional variations from Poltava, Kyiv, Volhynia, Chernihiv, Halychyna, and Lviv, along with several versions of cold and green borscht. Researchers continue to discover new local variations, so the true number of recipes is likely far greater.
When you factor in family traditions, it's fair to say there are as many borscht recipes as there are cooks. That's not an exaggeration — it's a description of how this tradition actually works: the practice is passed down within families, with children taking part in the cooking. A recipe isn't a text in a book; it's the memory held in one's hands.
When you factor in family traditions, it's fair to say there are as many borscht recipes as there are cooks. That's not an exaggeration — it's a description of how this tradition actually works: the practice is passed down within families, with children taking part in the cooking. A recipe isn't a text in a book; it's the memory held in one's hands.
Key Variables: What Sets One Borscht Apart from Another
Every region of Ukraine has its own culinary character: from Hutsul borscht made with white beets to Poltava-style borscht simmered in poultry broth. Region is the first variable. The second is the religious calendar. Christian communities added meat to red borscht as part of a festive Christmas table, while preparing meatless versions during Lent.
The culture of borscht cooking has long been practiced across all regions of Ukraine, with communities, families, and restaurants developing their own versions of this traditional dish — mostly beet-based. It reflects local character and ingredients depending on the region. Variations of borscht may include mushrooms, fish, or sweet peppers. In western Ukraine, beans are often added; Galician borscht is frequently vegetarian.
How borscht is served is no small matter either. It is traditionally accompanied by bread or garlic rolls known as pampushky. Salo (cured pork fat) is often served alongside it. Adding sour cream is nearly a rule — but here, too, there are exceptions: it is not added to Lenten or fish-based versions.
The culture of borscht cooking has long been practiced across all regions of Ukraine, with communities, families, and restaurants developing their own versions of this traditional dish — mostly beet-based. It reflects local character and ingredients depending on the region. Variations of borscht may include mushrooms, fish, or sweet peppers. In western Ukraine, beans are often added; Galician borscht is frequently vegetarian.
How borscht is served is no small matter either. It is traditionally accompanied by bread or garlic rolls known as pampushky. Salo (cured pork fat) is often served alongside it. Adding sour cream is nearly a rule — but here, too, there are exceptions: it is not added to Lenten or fish-based versions.
Not Just Red: Green and White Borscht
For many people outside Ukraine, the word "borscht" conjures only a rich, deep-red beet soup. But the Ukrainian culinary tradition includes other varieties as well. Green borscht is made primarily in spring with sorrel, which gives the dish its characteristic tartness. Eggs and sour cream are often added. Despite its name, green borscht contains no beets, yet it belongs to the same culinary tradition of sour, hearty soups.
In some regions — including Polissia, Podillia, and the Carpathians — borschts made with pale or white sugar beets also exist. These dishes differ in color from the familiar red borscht, but share the same preparation principles and the flavor balance that defines the tradition.
In some regions — including Polissia, Podillia, and the Carpathians — borschts made with pale or white sugar beets also exist. These dishes differ in color from the familiar red borscht, but share the same preparation principles and the flavor balance that defines the tradition.
How to Choose "Your" Recipe
If you're looking for a Ukrainian borscht recipe and want to know where to start, don't fixate on the word "authentic" — focus instead on your specific circumstances: what season it is, what meat or meat substitute is available, whether it's a fast or a feast day. Borscht is a seasonal dish: young beets in summer and autumn will yield a more delicate, fresh flavor, while older beets in winter and spring will produce a richer, more robust soup — though in either case, choose sweet beets. Green borscht is best in spring, made with young sorrel.
The exploration of borscht continues to this day. Among the most prominent contemporary champions of Ukraine's culinary heritage are chef Yevhen Klopotenko, who documented nine styles of borscht in a 2020 documentary, and food writer Olia Hercules, who introduces international audiences to Ukrainian cuisine.
Borscht is a marker of lifestyle and identity. That's why the question "which borscht recipe is correct?" sounds a little strange to a Ukrainian. The right borscht is the one born in a particular place, at a particular time of year, and within a particular family tradition. Borscht doesn't live in a recipe book — it lives in the people who make it and pass the tradition on.
The exploration of borscht continues to this day. Among the most prominent contemporary champions of Ukraine's culinary heritage are chef Yevhen Klopotenko, who documented nine styles of borscht in a 2020 documentary, and food writer Olia Hercules, who introduces international audiences to Ukrainian cuisine.
Borscht is a marker of lifestyle and identity. That's why the question "which borscht recipe is correct?" sounds a little strange to a Ukrainian. The right borscht is the one born in a particular place, at a particular time of year, and within a particular family tradition. Borscht doesn't live in a recipe book — it lives in the people who make it and pass the tradition on.
Written by
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Iryna Prozhohina
Philologist, Associate Professor, Taras Shevchenko National University of Kyiv. Researches Ukrainian language and culture, and teaches Ukrainian to foreigners.
Translated by
Mike Svystun
Software developer, entrepreneur.