Cooking for Ukraine
By Andrew Zimmern
Today marks three years since the Russian invasion of Ukraine. More than 12.7 million people inside the country are still in dire need of humanitarian assistance, and the International Rescue Committee is working to meet that need. I’m proud to stand with the Ukrainian people and IRC’s efforts. Solidarity has no expiration date, and the humanitarian response to this war requires sustained support. We must ensure Ukraine is not a forgotten crisis. Keeping Ukrainian culinary traditions alive is part of that work.
For Ukrainians, borscht isn’t just a dish—it’s home.
“I believe that millions of people who have been forced to leave their homes feel the same deep love for borshch,” says 60-year-old Liubov, who fled Ukraine in 2022. “It’s the joy of our childhood, the smell of home, the taste of grandmother’s favorite dish, which is no longer with us.”
Originally from Dolynske, a village in central Ukraine, Liubov used to gather the ingredients from her garden at home. Now in Milan, she is rebuilding her life with support from IRC and sharing her family’s recipe.
“This recipe means a lot to me because it represents my culture, my authenticity, my heritage, and my history—the traditions of my family and ancestors,” says Liubov. “I am proud that even in these difficult times, we will never forget who we are and will continue to pass on our traditions from generation to generation.”
Make this borscht with Ukraine in your heart and visit IRC’s website to learn how you can get involved.
Ukranian Borscht
Ingredients
- 2 liters of water
- 300 grams of pork ribs with meat
- 1 medium beet
- 2 medium potatoes
- 1 medium onion
- 1 large carrot
- 150 grams of cabbage
- 100 grams of beans
- 2 large spoons of tomato paste
- 1 large spoon of sugar
- 2 bay leaves
- 2 cloves of garlic
- 2 large spoons of sunflower oil
- Salt, black pepper, and peppercorns to taste
Instructions
Wash and bake the beetroot in the oven for 1.5 hours. Once baked, let it cool, peel and cut it into strips. Alternatively, you can grate it on a coarse grater.
Soak 100 grams of beans (if you don’t have fresh ones) in water for an hour.
Season 300 grams of pork ribs with salt, then send them to the oven along with garlic, bay leaves and peppercorns for 20 minutes at 180°C. Afterward, let them cool and disassemble.
Prepare the roast: Grate the large carrot and finely chop the onion. Fry the onion and carrot in 2 tablespoons of sunflower oil for 2-3 minutes, then add the beetroot and cook for another 2 minutes. Add tomato paste and sugar, then leave on low heat for another 2 minutes.
Peel the potatoes and cut them into medium cubes. Add the potatoes and ribs to a large pot of water and bring it to a boil. Once boiling, cook on low heat for another 5 minutes.
Add the beans and shredded cabbage to the pot. Cook for 15 minutes.
Add the prepared roast (carrot, onion, beet mixture) to the pot and cook for an additional 5-7 minutes.
Add salt and pepper to taste.
Finally, add the mashed garlic (from two cloves) and stir before serving.
Enjoy your homemade borshch!
