Historical significance

• Red borscht has been part of Slavic culture since time immemorial and is as popular as it was fourteen centuries ago.

• It was originally made from hogweed, which is also called barszcz in Polish. The soup was probably named after the plant. The original recipe required the hogweed to be soured like sauerkraut, which resulted in a pleasant tart taste, much like with contemporary barszcz.

• In the 17th century, Poles still ate hogweed barszcz – an aristocratic cookbook from the period includes a recipe seasoned with poppy seed and almonds.

• Over the years the meaning of the name evolved and today it encompasses a whole range of sour soups. The most common varieties are red barszcz, white barszcz, and Ukrainian barszcz ‒ which Poles generally regard as part of their own culinary heritage despite the imported name. 

• Hogweed, on the other hand, is no longer consumed outside Slavic reenactment festivals. 

• The word borscht itself originated from the Old Slavonic word “b’rshch” meaning beet. This vegetable is an indispensable part of all borscht recipes. 

Culinary significance

• 1 cup of red borscht contains 10 g total carbohydrates, 7.8 g net carbohydrates, 0.2 g fat, 3.5 g protein and 51 calories.

• As beet (actually the substances in it) is nutritious itself, it provides a whole range of healthy processes in organisms.

• Packed with root vegetables, borscht is a classic seasonal dish eaten during the colder months in various parts of Eastern Europe, including Poland. This bright red soup gets its color from beets. 

• The recipe calls for a fermented beet mixture, zakwas z buraków, or beet leavening in English. It takes 5- 10 days for this mixture to ferment and be ready to use in the soup. You can make the soup without it, but it will be milder, and less spicy. Without it, the broth will also be lighter. You can add a little vinegar or lemon juice to make up for the tartness and might try adding a clove of garlic or two to the soup mixture as you’re simmering it.  

• After the zakwas is added, don’t boil the soup. The probiotics in the zakwas die at temps of 115° F or 46° C, so serve borscht at room temp or just above.

• Heat will also diminish the beautiful red color added by the zakwas. So be careful about reheating.

• Looking at the rich nutrients and the tasty additions of fresh dill, parsley, and sour cream, it’s no wonder it serves as a staple. 

• After eating a bowl of borscht, you feel incredibly rejuvenated.

• Understanding the cultural and historical context of borscht

• To revive Polish culinary traditions about modern cuisine of contemporary Poles 

• Connecting cooking methods to nutritional values

• To learn how changes and interactions induced among constituents, in some cases positive, in others negative, can influence the nutritional quality of the final product. 

• To maximize the nutrient content of food

• To identify the critical phases during preparation and cooking, when the nutrients might be lost.

• Modelling dish substitutes

• To learn what substitutes to use in case suitable, original products are not available

• To learn the nutritional values of substitute products 

• To understand how substitute products affect the result of a dish

• Discovering the human body and how it functions

• To learn what vitamins and minerals are and how they are supplied to the body

• To learn about their assisting role in energy-yielding reactions and facilitating role in metabolic and physiologic processes throughout the body

• To learn about vitamin nomenclature, with chemical names gradually replacing the original letter designations 

• Introduction to basic chemical terms and reactions

• To understand and use the chemical concepts of acidity, alkalinity, and pH.

• To observe flavour and colour development

• Enhancing STEAM Skills through Culinary Education

• To apply principles of science, technology, engineering, art, and mathematics (STEAM) in the context of making borscht

• To develop problem-solving and critical thinking skills through the analysis of borscht-making

• Team collaboration

• To enhance teamwork and collaboration skills through group activities in the preparation of a dish

• Finding ideas, and solutions together

• Educational materials: Cookery books, articles on cuisine, online content about borscht cultural history and several recipes for a perfect red borscht 

• Audio-visual tools: Use of instructional videos and visual presentations on borscht preparation and significance.

• Interactive and Collaborative tools: Group worksheets and digital platforms for collaborative learning and regulatory discussions.

• Assessment Tools: Evaluation forms and quizzes to assess students’ understanding of borscht cultural, nutritional, and scientific aspects.

Preparing borscht  

For the zakwas:

• Wash, peel, quarter, and slice the 1 pound of beets

• Add 1/4 of the beets to a sterile (sanitize in the dishwasher or boil for 10 minutes) glass jar or ceramic bowl, along with a clove of garlic, a peppercorn, and an allspice berry. Repeat. Add the bay leaf, Add two more layers.

• Dissolve the salt in 1 1.2 cups of lukewarm water. Pour it into the jar or bowla and push the beets down into the water. Cover with cheesecloth. Let sit at room temperature for 5 -10 days. The longer it sits the stronger the flavor.

• Strain, keeping the liquid. The beets can be eaten or discarded.

For the soup:

• In a cup or a small bowl, cover the dried mushroom with 1/2 cup boiling water, set aside.

• Peel and slice the beets, carrot, and parsley root. Add to an oven or soup pot, along with the cleaned and sliced leek, allspice, peppercorns, bay leaf, and water or veggie broth. Bring to a boil, reduce heat to a simmer, and cover.

• Pour the soup through a colander placed over a large bowl. Press the veggies to get all of the liquid out. The veg can be discarded at this point. To the liquid, add the sugar, salt to taste, 1 cup of beet zakwas, and the mushroom liquid. The reconstituted mushroom can be used in another recipe.

• Your soup is ready to serve. If you need to reheat, just warm, don’t boil.