Name: Zaporizhzhya-Style Borshch
Yield: Makes 6 to 8 servings
Cuisine: Ukraine
Ingredients: 3 pounds beef or pork spareribs, separated; 2 tablespoons sugar or honey; 3 large red beets, peeled and chopped into bite-size pieces; Sour cream to serve; 1 tablespoon salt; Juice of 1 lemon; 6 black peppercorns; 2 cloves garlic, sliced; 1 bay leaf; 1½ cups sauerkraut; 3 tablespoons tomato paste; 1 large onion, chopped; 2 tablespoons unsalted butter; ½ cup or more chopped fresh parsley

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

This regional variation of borshch is named for the city of Zaporizhzhya in eastern Ukraine. Historically, this city was home to the most famous band of Kozaks. This flavorful borshch gets its tang from sauerkraut versus fresh cabbage and its hardiness from meat left on the bone. The ribs are usually removed from the soup and served separately on a platter sprinkled with chopped fresh parsley.