Posted on February 15, 2014
It is wonderful to see how much debate our green borsht video on The Guardian has generated!
Just a quick explanation – a traditional Ukrainian borsht is beetroot red (even though my mum says that the colour should be dusty pink rather than bright red!).
Green borshch, which is also sometimes called green shchi in Russia is a sorrel broth garnished with egg. It does indeed have very little to do with the traditional red borsht. Yet, this is what we call it – zeleniy borsht, green borsht.
My grandmother never added beetroot to the green version but it’s nice to add some beetroot leaves or stalks if you have some knocking about. People don’t realise that many a leaf is edible. If your radishes have fresh leaves – add them to a salad. You can cook with cauliflower leaves and Brussel tops!
Anyway, I digress! Here is a traditional Ukrainian red borsht recipe! Of course there are many a version. This is what my mother taught me.