Cooking Ukrainian Borsch in Japan

Ukrainian borsch is a dish that is a symbol of Ukrainian cuisine. It has a rich flavor that combines the sweetness of beets, the sourness of beans and tomato paste, and the aroma of fresh herbs. One can cook Ukrainian borsch in various ways, depending on the region or taste preferences. Usually, Ukrainians prepare borsch in meat or green broth made of garlic, onions, and fresh herbs. In addition to the red beets, a signature vegetable, typical borsch contains common vegetables such as potatoes, carrots, cabbage, and onions. In some versions, one can add mushrooms and legumes to borscht. In some regions of Ukraine, smoked bacon or sausages are added to borsch to make it even more flavorful.

In July 2022, UNESCO added Ukrainian borsch to the list of the intangible cultural heritage of Ukraine in need of protection. This dish symbolizes Ukrainian culinary culture and is an ethnocultural phenomenon. The first mention of Ukrainian borsch dates back to 1584 in Kyiv. The historical links of the meal go to the Borshchivka River, which gave its name to the western outskirts of Kyiv. Borsch is the primary first course of Ukrainian cuisine, prepared in all its regions, often enriched with added local features.

Ukrainian borsch is not just a dish but a national symbol that preserves the traditions and culture of Ukraine. This dish has become popular worldwide due to its unique taste and nutritional properties. If you have yet to try Ukrainian borsch, you should do so, and you won’t regret it!

We recently had the opportunity to cook borscht with our friend, Mr. Shota Kinoshita, a local farmer from Karatsu City (Saga Prefecture). Among other vegetables, Mr. Shota is growing red beets on his farm and promoting their consumption in Japan, where beets are still rare. Shota is also a great supporter of Ukraine, for which we are grateful on behalf of all members of the Ukrainian community in Fukuoka Prefecture and the Ukrainian Association of Fukuoka prefecture (UAFukuoka).