Ukrainian Borsht for Sultana

In my family, Chanukkah was not made by latkes alone, We had other traditional dishes we enjoyed during the festive Chanukkah meal. Here is one of them. Enjoy, Beautiful People!


Nobody seems to know where the word borscht came from. The best guess is that it is a combination of schti (Russian cabbage soup) and buryak (beetroot in Ukrainian).  It is first mentioned in the legend about the two-month siege of the Ukrainian fortress Rohatyn by the Crimean offshoot of the Turkish army in the beginning of the sixteenth century. Trying to feed several hundreds of hungry people, including women and children, the Cossacks, defenders of the fortress, collected every edible vegetable (root vegetables, as it was winter) and put them into meat broth. When they ran out of meat, they went vegan and kept cooking only vegetables: carrots, potatoes, beets, cabbage, and beans. It was warm and filling, and it sustained the population for two months. Unfortunately, the defense was broken, Rohatyn was taken, and many captives were transported to a slave market in Constantinople.


Among those captives was…

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23 Comments Add yours

  1. Garfield Hug says:

    Another good post with history behind a dish. Thanks for the educational share.

    Liked by 3 people

    1. Thank you so much, darling!

      Liked by 1 person

  2. Whatever the truth of its origin, it certainly sounds like comfort food.

    Liked by 3 people

    1. To us it is, and once you try it, it might become that for you as well, darling. Thank you so much for stopping by!


  3. I should add to my previous comments that I don’t mind whether the story is true or not 🙂

    Liked by 2 people

    1. Probably not, otherwise records would have been found in Topkapi kitchen logs, similar to other special dishes prepared for her. However, she lived in Rohatyn during the siege and ate the same food as everybody else, and the records show that there was nothing else to eat but borsht.
      I am flattered that you think my fantasy extends this far, Derrick.

      Liked by 1 person

    1. Thank you, darling; you are so kind!

      Liked by 1 person

      1. Your dishes are as mesmerizing as your foods. 👀🍃

        Liked by 1 person

      2. So are yours, m’dear – antiquing is a passion!

        Liked by 1 person

  4. Kally says:

    Awesome good food again!

    Liked by 1 person

    1. Thank you so much, dear Kally!

      Liked by 1 person

  5. :-)) Borsht is best for me, as i found a new love in vegetables. Thank you; Dolly!

    Liked by 1 person

    1. Thank you for a lovely comment, dear friend. Enjoy your borsht!


  6. chattykerry says:

    I have never tasted Borsht but I love beets – something to add to my bucket list!

    Liked by 1 person

    1. Thank you, dear Kerry! Best wishes for happy holidays to you and yours!

      Liked by 1 person

      1. chattykerry says:

        Happy Chanukah to you, dear Dolly.

        Liked by 1 person

      2. Thank you so much, darling!

        Liked by 1 person

  7. Borscht is an amazing mystery. I have always noticed it on store shelves. I have always associated borscht with beet juice. 🍂🍮🍮🍂

    Liked by 1 person

    1. No-no-no! What you see in stores is really cabbage cooked in beet juice, diluted by water – yuck!
      If you want to taste a real borcht, you have to cook it yourself or go to a Russian, Ukrainian, or Polish restaurant, if there are any where you live.


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