The History of Ukrainian Borshch

[@TastingHistory]

Thanks again to Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsTastingHistory13 to get up to $100 off your first 4 boxes

[@akagitsune1708]

@@matthewmorrisdon5491 Your friend is very smart - he knows exactly which side in a partner should be valued 😆

[@lesterstone8595]

So much SOUP-erstition surrounds this dish. 🤣

[@bgclo]

I like cooking with wine. Sometimes it even makes it into the food.

[@maxdejong4203]

I hope that the Ukrainians see this and will appreciate what you did for them.

[@VicariousReality]

As an ethnic Ukrainian from West Ukraine, proud nationalist and Banderite, this was an alright video, but a few corrections: 1. There is only Kyiv, there is no, never was, and never will be any "Kiev". 2. Borshch, as we know it today as a red soup with beets as a primary ingredient, has an unclear history in terms of when it was officially made. It was always Ukrainian, formed in Ukraine by Ukrainians, but the most accurate estimate of when modern borsch was made was approximately in the 1700's, after the formation of the Cossacks. It is impossible for the Don Cossacks to have made it, however, as they were only ever mindless puppets of the Russia that were enemies to actual, Ukrainian Cossacks like the Danube or Zaporizhian ones (There is no Zaporozhia, only Zaporizhia), and actual Ukrainian Cossacks preserved and cultivated Ukrainian culture. On top of that, Don Cossacks were mostly in the modern Southwest Russia, far away from beets, and thus could not hope to use it as an ingredient - they only ever ate dirt. Therefore, 1683 is a more accurate year for the creation of modern Ukrainian borshch, even if beets were common in Ukraine at the time. 3. "Little Russia" was always a derogatory term for Ukraine that was only used by its enemies. It was originally coined by Boleslav Yery II in 1335, who occupied the West Ukrainian successor kingdom of Halych-Volyn, succeeding Kyivan Ruthenia after it fell to the Mongols of the Golden Horde, a.k.a. the actual creators of the Russia/the Muscovia, who founded Muscovia as a Mongol vassal. He occupied it because he was only a successor to the Kingdom of Halych-Volyn because his mother was Ukrainian, while his father was Polish, and due to his patriarchal influence, saw the Kingdom he ruled as a state to subjugate under Poland. Boleslav Yery II sent a letter to Dietrich von Altenburg of the Teutonic Knights in 1335, wherein he described himself as the ruler of "Little Russia", who in turn sent this information to Constantinople as late as 1361, which is why Byzantium incorrectly referred to Ukraine as "Little Russia" for so long - it was always a mistake, and only ever made in the name of oppression. 3.5. "Little Russia" was only ever used in imperial contexts by oppressors, and never by actual Ukrainians, like Cossacks. The term "Ukraine" dates back to 1187, when it was first mentioned in the Hypatian Codex (A historical record of Kyivan Ruthenia), referring to the exceptional military service provided by Volodymyr Hlibovych throughout his decades of tenure as the ruler of the Kyivan Ruthenian principality of Pereiaslav, who spent his life protecting the capital, or heart, of Ruthenia, Kyiv ("ѡ нем же Оукраина много постона", or "The Heartland greatly bemoaned him", bemoan being a synonym for mourn, and Heartland being a synonym for Homeland, thus having Ukraine mean and refer to the term Homeland). Ukraine was used throughout the Middle Ages to refer to Ukraine, by both outsiders and Ukrainians themselves, especially Cossacks. "Ukrainian", however, is a relatively recent term, being used only as late as the 1800's. The term "Little Russia" should be relegated to the deepest bowels of Hell, along with the Russia itself. 4. Mykola, not Mikola. Despite my criticisms of your video, know that they are constructive. I appreciate you, as a non-Ukrainian, making such a video about my homeland, especially now, in its time of greatest need. Wishing you and your loved ones all the best. Glory to Ukraine 🇺🇦, Death to its enemies.

[@archeanna1425]

When I asked my grandmother, who was born in the Ukraine, for her recipe for borshch, she looked at me seriously and said, "Well, first, you go out into the garden and see what is ready." This was extremely authentic borshch.

[@inisipisTV]

Yeah, I guess that’s how it all started. Most poor people food all start like that.

[@AA-cf4es]

Kinda the same as pizza, don't ya think? :)

[@rake667]

@@inisipisTV it's not really about poverty, it's just what happens when you're close to the food source. You could own the whole village, why would you eat things under or over ripe? The reason we're so comfortable with getting our favorite produce all year round or getting the exact ingredients for a particular recipe every time isn't because we're richer, it's because in the supermarket (or even the farmer's market) they are never really that good, even when they are in season. Produce is picked early for commerce so it survives the trip. Source: grew up on a farm

[@hann-pro]

@Strelok © She clearly said from Ukraine. Go drool on putin, troll

[@poetryflynn3712]

@@rake667 Further, Gmos, Bio-Engineered Crops, Preservatives, and preservation techniques go a long way. In all reality, wealth hasn't really increased at all over the years, what has increased is the knowledge to get said wealth.

[@pet_ricia]

I'm native Polish speaker and your "barszcz" pronunciation was great! I'm impressed 😁

[@dylanbowlin3646]

Borshch to me sounds like an interesting dish to try. I tried menudo (a Mexican soup/stew with animal brains and innards) that had some rather intriguing textures and flavors that I was not expecting let me tell you folks BUT, in a good way I can at least say that I’ve tried animal brains and innards in a soup/stew and it was different from what I usually eat.

[@moublabla2306]

@@dylanbowlin3646 you can try Polish soup Czernina, its made with duck blood. Not my personal favourite but it can be another I interesting flavour for you to taste.

[@amb1u5]

that's a big complement when we consider how difficult polish is

[@dwaynewladyka577]

I heard Max say other words, and he was very accurate. I have a mixed Slavic ancestry, including Polish and Ukrainan. Borscht is my favorite soup. It tastes so good. Cheers!

[@patron8597]

Yeah, he always seems to put a lot of effort in accurate pronunciation, no matter what language.

[@Aramintava]

Pro tip from an old Polish lady - during the fermentation process you need to tie string around the towel and the lip of the container. We used either cheesecloth or a kitchen towel as the cover because they let the stuff breath. You tie it up so you don't get a jar full of fruit flies! They'll be in your kitchen but not your soup.

[@medleyshift1325]

Tip on fermenting anything. Make sure the liquid is above any of the solids. This will dramatically lower the chance of bad bacteria and mold because they will not have a surface to grow on. Also the string with cheese cloth is a great trick!

[@loriki8766]

Good advice! I do that with my sourdough starter too - I cover it with a thin towel and secure it with a rubber band.

[@yllejord]

@@medleyshift1325 how do you make sure of that? A lot of the solids just float. I've always wondered.

[@hrodga]

@@yllejord I suppose you could always use something non-reactive and weighty, as long as it's been sterilized. Actually, I got curious, so I just looked it up. They make glass weights for fermentation/pickling in wide mouth mason jars; you can get a set of 6 for less than $20.

[@T33K3SS3LCH3N]

@@yllejord put something on top of it. Some people put a smaller jar inside to weigh the solids down, or a small cup or saucer. You can also buy specifically made fermenting jar weights, which are thick glass disks. Just make sure they're the right size so you can still fit them into the jar while also being as wide as possible. A few pieces might still float up at the sides if you don't have a very well fitting one, but it should be very little so you can just throw those away.

[@nightmusicx7492]

Hi. I’m from Ukraine and was born and lived in Borschagivka. We moved to the US almost a decade ago and seeing the picture of it made me cry. I haven’t been there for almost 6 years now and I miss it dearly. The bridge actually led to a market where I used to go with my grandma shopping and a little right of the picture is the school I attended as a child. Your video means so much to me. Thank you. This brings back good memories of my life. ❤️

[@Normal_macdonald]

Ukraine isn't a real country you're Russian

[@nonameuserua]

It may be the first time in my life I found some connection between Borščahivka and boršč 😆

[@Lesia-Arda]

Привіт, друже) Живу саме на Борщагівці!

[@DOSgameLab]

Hey man, Borshaga is still here and holding on. :) Hope you and your family are safe and good too. Слава Україні ❤

[@Normal_macdonald]

@@DOSgameLab simp

[@MissAnastasiyaD]

I just adore that you don't actually translate 'salo' or smetana☺ And all the Ukrainian words you use - your pronunciation is just on point 👏

[@RC-nq7mg]

I cant think of any way to try and translate salo or smetana directly in english without just outright describing what they are. Western culture just doesnt have anything similar. Closest to salo might be bacon or saltpork, but are very different from salo, closest to smetana might be sour cream, but they are not the same thing. Salo is fantastic.

[@Муня-ж7з]

Miller is used to not translating ingridients or dishes

[@lontroll]

О, тут так) я навіть подумала, що він має українське коріння. Бо вперше цей канал бачу, а тут ютуп рекомендував.

[@Ran1906]

Boy, you LOVE pickled stuff in Ukraine. I have to taste pickled tomatoes and now - salo :D

[@lontroll]

@@Ran1906 Ukraine is not only pickled or fermented vegetables and salo. Really.

[@Mischivous_kiwi]

I'm Ukrainian and as soon as i saw this video in my recommendations I gathered my parents and grandma just to watch it together. My grandma is a retired Ukrainian history teacher and she loved the history of Borshch, told me to put a like under your video which i was going to do anyway😅. We all cheered at your gorgeous pronunciation, you did a great job. Thank you for this episode Max, it is very heart-warming during this trying times💙💛

[@ZhovtoBlakytniy]

I watched with my daughter, she was thrilled to see her favorite cooking channel do a video on borscht. I learned something, I was always under the impression that the name for borscht was derived from the Ukrainian word for beets _buryak_

[@SizzleitupwithSara]

💙 💛

[@CaptainGrimes1]

🤍💙❤️

[@kimquinn7728]

@@alexflayz3600 What a killjoy you are! I speak no language other than English but sit through many foreign language movies because I also am not blind and can follow along by what I see...imagine that! No need to be so incredibly rude to that commenter. Unbelievable.

[@otavio8566]

@@alexflayz3600 where was it written that she didnt speak english? and beyond that, there are subtitles available...

[@CH-eg6qw]

I was very moved by the story about the village elders picking mushrooms in the forest as well. I feel it's appropriate because this is the "history" we are living today. These are the stories that the children in the village will tell their grandchildren. How they survived because the very old, who too many discount as "no longer useful" risked thier lives so the village could eat. It is beautiful!

[@westzed23]

The whole community working together to survive. I did shed tears.

[@maryannferguson6291]

I was tearing up at the thought that the oldest residents would risk themselves, but also knowing the forest so well, to pick the mushrooms to preserve both their culture and the people of the community.

[@Amy_the_Lizard]

I got chills just hearing about it

[@CatsPajamas23]

I agree. Well said.

[@alexda5101]

Btw, I know people from Kiev that think that a real ukranian borsch is traditionally made from mushrooms...

[@oleksbabieiev]

As a Ukrainian and a big fan of borshch, I can confidently say that this is by far the BEST video on borshch in English that I have ever seen. Good recipe, good chef, interesting information, and great attention to detail. Love it. This is a more than decent presentation of the main Ukrainian dish. I will definitely share this with my foreign friends. Thank you, Max and everyone who helped create this video!

[@andersjjensen]

For someone "who's just a youtube entertainer" Max has impeccable integrity. If he's not sure of a fact he conveys that clearly, and he goes to great lengths to get pronunciation. Not to mention that he also treats sensitive topics with an enormous amount of respect.

[@Morningstar_Actual]

Slava Ukraini!

[@rimyvald6867]

As a Ukrainian I must admit you nailed it. Well done sir. Beautiful rich colour, I almost feel the aroma. And yes, rye bread with garlic and salo slice, and maybe a shot of horilka is the way to go :) Thanks for sharing a piece of our culture with your channel audience, it's truly an honour. By doing so you did a lot for popularization and preservation of Ukrainian cultural legacy.

[@Baladhya]

з Горілкою так!

[@frida7727]

Did someone say with samohon?! XD

[@vladimirthegreen6097]

Ты реально настолько извращенец что ешь с квасом?

[@rimyvald6867]

@@vladimirthegreen6097 Idi nahui, dolboeb. :D

[@vladimirthegreen6097]

@@rimyvald6867 ya ebal tvoyu mat', sorry

[@h.b.4058]

Oh Max. Today was the first time you made me cry. Thank you for telling the mushroom story. Last month, I was privileged enough to meet the journalists who made "20 Days in Mariupol". War is hell (especially this one with war crimes being perpetrated every day), and they have lived through that hell. Food IS important, as you say, and the stories around food are important as well. Thank you for honoring the Ukrainian people by helping tell their story.

[@anastasiab9506]

did you listen and watch to the story of people in Donbass as well? Or you only keep up with one side of that story? Asking for a friend

[@Binary7]

​@@anastasiab9506 I mean it's basically the same story, life under occupation sucks. Go tell your friend Volodya, and then crawl back into your hole vatnik

[@belisarius6949]

@@anastasiab9506 The story of the Donbass people is well documented. Most fled after the russian incursion in 2014. And over half of its male population was mobilized by russia as cannon fodder this war. Theres also good statistics by the UN showing that civilian deaths in Donbass increased from single or double digits, to thousands because of the russian invasion, if thats what you're on about. And if you unironically think these states want to join russia, I'd like to remind you that they voted to leave russia with over 70% in 1990. And its literally a well documented reality that russia supplied and funded the Seperatist Groups. Having faked unobserved referendums wont change the reality of that.

[@mwater_moon2865]

Cooking is what makes us human. It's the only thing we can claim no other animal does: language, fire, memories of past complex social interactions, tools, puzzle solving, sharing knowledge, delayed gratification, EVERYthing else ever used to define humanity is done by other species.

[@chrishigh3858]

the unmentioned self-sacrifice 😢

[@MasterShake9000]

“Fermented and lightly alcoholic” is how I plan to live in my older years

[@ThinWhiteAxe]

🤣

[@codename495]

Yes.

[@lairdcummings9092]

Noble ambition.

[@PalomaCrankypants]

I applaud your life goals. And I very well may join you.

[@cv990a4]

Why wait? Avoid the rush!

[@Svitojus]

My god... Max! You are a perfectionist when it comes to correct naming and pronunciation. Unrivaled.

[@annek3296]

I second that!! I just got off an online meeting with my Ukrainian buddy (I'm a volunteer through ENGin to help young Ukrainians with their English). I had sent her a link to this video. She thought you, Max, must be Ukrainian, since your pronunciation was so spot on. Well done!

[@danglinbolas5547]

Slavic approval stamp on this here.

[@KlaraL-_-]

I love this so much. I have a lot of respect for Max since not many people bother to even try and his pronunciations are always good!

[@KatyaYuzefyk]

It's so rare to come across such a detailed and accurate way of delivering a story while still keeping it interesting and full of respect to the culture and history of my country. Thank you from the deepest parts of my ukrainian soul

[@zem_em]

Доброго дня! Так, з нашим борщем нічого поруч не стояло🥰😋 Пропоную і свій рецепт борщю😋: kzbin.info/www/bejne/eaXUmJSHq6x_bbs

[@alexd1717]

As a Ukrainian, I wanted to share our extreme gratitude to you, Max! I discoverd Tasting History during the war and your videos were one of the things that distracted us from the news and gave us smile. Tasting the historical events in real life may be ain't much fun, but one of the things your videos taught us, is that after the dust settles - culture, joy and food is what stays behind for long long time. So thank you for spreading the word about borsch, and preserving / sharing this important bit of Ukrainian culture with your subscribers, so our heritage will live on! Hope you'll get to visit and enjoy Ukraine someday soon! Cheers!

[@alexd1717]

@@unterhau1102 sure. There are a lot of nice and welcoming places in Ukraine with interesting culture and food: Kyiv, Kharkiv, Lviv, Odesa - you name it. But though all of these cities are relatively safe now, save for the occasional russian missile strike - still it would be so much nicer for any person to experience the joyful, vibrant and relaxed atmosphere of the peaceful cities. It would be great if people of the world could get to know and appreciate Ukraine in times of joy, culture and beauty, not in times of war and tremendous suffering our people are getting through. And I hope these peaceful times will come very soon.

[@BBarNavi]

#UkraineWillWin

[@jeanettemarkley7299]

@@alexd1717 I hope very soon also.

[@justinhelget853]

from the us i wish you slava ukraini

[@Truffle_Young_Jr]

@@alexd1717 Kyiv? May be Kiev. The -EV inflection means posession. That's why this is the town of Kii, the founder of Kiev. The same with KharOV, where the -OV ending is just common to all slavic names. Why -IV? it does not have a grammatic meaning.

[@nenagravil]

Max, Tasting History doesn't usually make me cry, but the story of the elders going to gather mushrooms for the village brought me to tears. Thank you for sharing it.

[@Lolalogo]

I cried too

[@Snarkbar]

@@jamesbuchanan3145 You mean the Ghyst of Kyyv.

[@Just_Sara]

I had to pause for a minute myself.

[@CleoHarperReturns]

I know!! Second YT'er to make me cry today, and I NEVER cry. The first one was a comedy channel that totally sucker-punched me. I've been a blubbery mess all day.

[@AndyViant]

It may be a hard thing for us to hear in the west, but if you have to send people out for food into a mine field, elders are also more expendable as they aren't capable of serving in the war effort as troops, and cannot build the population back up by having children. This is the kind of hard choices that all of our families were making 80 years ago that we have been insulated from by decades of peace. These are the kinds of decisions, the kinds of sacrifices that really deserve our tears. We are lucky to have been insulated from such hard choices so long.

[@olhazakharova9304]

Ukrainian here. My friend was visiting a market here in Kyiv oblast' last autumn and he was surprised to see mushrooms being sold there. He approached a seller, clearly a native to one of the region's villages and asked him how did they manage to get those. In those types of markets, people usually sell something they've grown themselves or gathered. So it is obvious they had to go to a forest, wich were and still are filled with land mines. So the seller confirmed that he and other locals were going to a forest to get the mushrooms. My friend asked if they were not afraid of the mines. To which the seller casually answered that 3 of his co-villagers got blown up, but they all have to earn money somehow and feed their families. Thank you for educating your audience about borshch history and our life right now! Slava Ukraini💛💙

[@Trund27]

Slava Ukraini 🇺🇦 ❤

[@olhazakharova9304]

@@КонстантинАндреевич-р9д расія складається тільки з лайна і окупованих земель інших народів. Так от залиште своє лайно собі.

[@nazimthedream]

Slava Ukrainskim Geroyam 🇺🇦

[@cioccolateriaveneziana]

Land mines should be automatically considered war crime, in my opinion. It's so easy to place them, so difficult to get rid of them. Look at former Yugoslavia: almost 40 years after the war, still there are mines.

[@its_clean]

@@cioccolateriaveneziana For all intents and purposes, they already are. Since the 80s there have been a number of treaties that have banned virtually all types of antipersonnel mines, and most countries have signed them, including Ukraine but not Russia. Sadly, both Ukraine and Russia have used prohibited antipersonnel mines in the current war, with Russia apparently having deployed far more of them.

[@cozonacel36]

I'm from Romania, and while we're a pretty different people, our culture still shares a lot of similarities with the Ukranian and Slavic cultures, so I'm glad that you made an episode on something from our neck of the woods! Also has to be the first time I've seen Max get emotional in an episode, but I'm not complaining.

[@eritain]

The Ukrainians think of their Hutsul mountain people as a romantic epitome of the nation, and the Poles think the same about their Gorals. Both Hutsuls and Gorals probably came from Romania :) Please thank your nation for all their help to my Ukrainian friends in this terrible year.

[@joeschmo4646]

He also made the Harvester sauce vid a while back!

[@ОлександрКажурін]

I think you are right about hutsul origin. Its notisable for example by their dancing. But believe me, they are real ukrainian patriots.

[@РусланаТесленко-ш6л]

Hi, so sweet. I’m Ukrainian who was born in Petropavlivska Borshchahivka.I was surprised to see my native village, thank you for a good video about our beloved borscht

[@Strudel_plum]

Hi from South Botshchahivka 😂

[@anastasiiavasylieva6566]

@@Strudel_plum one more from Borschahivka here:)

[@viktorias63]

My favorite vyshevanka comes from that region, it's beautiful

[@MisaMason]

another Ukrainian here that usually doesnt comment. Just yesterday i made borsch and how delighted i was to see one of my favourite history channel to make it as well. the story about mushrooms made me bawl my eyes out for it had hit very close to home because my parents are still in Ukraine. thank you from the bottom of my heart for bringing awareness to it. i cant even express how much it means.

[@loriki8766]

American here - we hope you remain strong and have peace soon.

[@dianaash8077]

I so hope your parents are doing well! Prayers to them and all Ukrainians!

[@laurin4405]

🙏Molytvy za Myr🕊Prayers For Peace🙏

[@ELWest1000]

I hope your parents are okay and I pray for the full liberation of your country. Slava Ukraini ❤

[@WraithChornobyl]

I will be praying for them. Wild Mushrooms, hemp, as well as Salo and Borshch are rich parts of Ukrainian Culinary History that I plan to touch on in my own videos. His mushroom story from the Volunteer made my eyes water as well. F Putin

[@ameliedzinka]

Wow, as a Ukrainian, I'm so impressed. I didn't know any of this stuff. That was the most compelling story of the borsch that I ever heard.

[@midoriya-shonen]

It's so deeply moving to hear these stories of modern history. Seeing those fermented mushrooms, learning the dire conditions under how they were picked, has the power to tilt my whole world for a moment. To know that those hardships are still an everyday occurrence around the world and not just a tale of decades past. To think back on what I was doing last summer while they were doing whatever they could to stay alive. It's mind bending.

[@elisa.llew-send]

Whether they went to pick the mushrooms because they knew the area or because they’d lived full lives and were at peace with possibly dying, that story was so moving. It made me cry, but I’m so glad you shared it.

[@blankspace998]

As a Ukrainian, I cannot describe how thankful I am, and all of the Ukrainians as well, to you for explaining and spreading the truth about our national dish. And our country and language as well! Been a subscriber since 20k and never thought that one time you will do borscht. I hope you will have a look at some of our other recipes and cuisine overall. Thank you! Love you!

[@TheLoxxxton]

😘

[@johngaynor4363]

@@sasi5841 Lithuania is Polish clay

[@dylanbowlin3646]

@Blank Space Borshch to me, sounds like an interesting dish to try. I’ve tried menudo (a Mexican soup/stew with animal brains and innards), that had some rather intriguing textures and flavors that I was not expecting let me tell you, BUT, I can at least say that I’ve tried animal brains and innards in a soup/stew and in a good way, it was different from what I usually eat.

[@safetinspector2]

All peoples are earthly clay.

[@BastetFurry]

@@johngaynor4363 if we go with that sentiment, why aren't they a Bundesland yet? 🤭😏

[@lianafreeman8954]

My grandparents were from Latvia (just north of Lithuania) and I grew up eating pink beet soup, or borščs. When I was little, I would get so excited when my grandmother used to tell me she was making “pinky soup.” This video brought back a lot of nice memories. ❤ Paldies- Thank you 🥰

[@Primedouche88]

I love it how you somehow thought that mentioning lithuania will help someone who doesnt know where latvia is :)

[@mesofius]

​@@Primedouche88That's not why she mentioned it. Southern Latvia has a cultural-historical connection to Lithuania and by extension to Ukraine. So there's some cultural overlap between that part of Latvia and Ukraine - through Lithuania. Even though they're pretty far apart they have centuries of common background.

[@lianafreeman8954]

@@mesofius Thank you for clarifying, that’s exactly why I mentioned it! ❤️🇱🇻🇱🇹🇺🇦

[@terminatort-1006]

Sveika Tautiete, Latviete! Ari es esmu Latviete and remember omits cooking and serving pink neet soup!!! Max, u rule! We Latvians are waiting for u to explore our ancient cuisine, and especially our handmade breads!!!! Sveiks!!!! Visu Labu to my Latvian comment or!!!❤

[@dragosmoldovan990]

As a Romanian, I pretty much relate to this food. The ingredients like salo (we call it slănină or slană) and smetana (smântână) are something everybody in Romania has in their fridge. I just made this wonderful borscht (borș in Romanian - pronounced almost the same) today and I am enjoying it right now. Here's to all the Ukraine. We are here for you in these awful times

[@tanyaa8852]

Thank you so much🙏💞 Multumesc🌻

[@sh3226]

Dude, thank you!

[@oleksandrshymanskyi1129]

Thank you for your support!

[@jimjones3065]

Great food to eat while I'm reading Brothers Karamazov

[@paavobergmann4920]

To Ukraine and the Ukranians!

[@singing-sands]

Dear Max - a lump in my throat and goosebumps when you told the "mushrooms" story about old people foraging for mushrooms in the land-mined forests to spare the lives of the younger people who might have a future. You are a truly special soul.

[@jhnshep]

perhaps completely unrelated but when refugees from Afghanistan where placed here in Ireland, quite a few died because apparently in afghanistan there are no poisonous mushrooms so they went out and gathered everything and cooked them. since then any afghani that arrives in Ireland is given a pamphlet about not eating the local mushrooms unless with someone from the area. No land mines but still.

[@eMbry00s]

@@jhnshep same has happened here in Sweden, entire families found dead. Truly awful

[@capuchinosofia4771]

Same. I teared up at that part :(

[@kristiskinner8542]

​@@Kepora1 uhm🤔 or been slaughtered by the extremists in their own country for fighting back

[@GuntherRommel]

@@Kepora1 There is no need to spread racist hate here. I don't think Max or his beloved Jose would appreciate it.

[@WolfShadowwhisper]

Max, the mushroom story had me in tears.... wow... I also saw how you struggled yourself to hold back tears while sharing the story. It certainly struck me deep in the feels... Food is not just food, it tells stories and give wisdom, it nourishes more than just the body...

[@suziequzie]

Me too - had to pause the video a moment to deal with them.

[@SundaysChild1966]

Ahhh .. someone else was "cutting onions" during the mushroom story too .. ohhh my goodness, this reminded me so much of my dear departed dad, who was Latvian, with a Lithuanian mum and Russian Cossack grandfather .. anyway, he used to go out picking mushrooms .. uggg, too many tears .. Bless

[@frocat5163]

For me, the most emotional part of the story was the unspoken point that the older people in the community were the ones to go into the mined forest not only because they knew the area the best, but because they were willing to risk their lives so people with more years ahead of them than behind would have an opportunity to live those years. That's a powerful example of the self-sacrifice and love some people have for their families and communities.

[@WolfShadowwhisper]

@@frocat5163 absolutely!!!! That just hit me straight in the heart. Those old folks are real heroes.

[@Dave-oo4jn]

Max, the reason that the Ukrainian elders pickled the mushrooms is that wild mushrooms cannot be "canned". The only ways to preserve wild mushrooms is pickling or dehydrating. I love your channel!! As a foodie, I love the history behind the dishes, and meals we eat!! Keep up the good work!

[@jenonearth]

The mushroom story made me cry. The elders went out for the mushrooms not just because they knew the land but because they were willingly putting their lives at risk to keep the younger folk alive, both with food and by protecting them from the landmines.

[@MossyMozart]

@J R - I was tearfully moved, too.

[@Buttercup697]

This is not the first time russia tries to starve Ukrainians… research the Holomodor. en.m.wikipedia.org/wiki/Holodomor

[@Your-Least-Favorite-Stranger]

Reminds me of the fukoshima reactor situation in Japan back in like 2014; the elders in the community went to help clean it up because they felt they had already lived whereas the younger generations hadnt - if anyone was going to suffer the effects of overexposure, radiation poisoning, cancer, death, it would be better they do it than the younger generations.

[@SirBoggins]

The elders walked so the youth could run! SLAVA UKRAINI! 🇺🇦

[@EHowerow]

Слава героям

[@hydro4198]

Max!!! It's very nice of you to credit the people who've helped you with your content!!! We know you're such a genuine person and your channel is always refreshing and insightful!

[@alexandresobreiramartins9461]

Yeah, Max is not just great and handsome to a fault, he's also very genuine and humble.

[@craigsurette3438]

"Food is so. so important, and the stories around food are so, so important....and that's kinda why I do this ...." This is why you are an amazing human, Max , and why your channel is so very very special

[@sparklypoof]

came here to comment on this line - totally agree!! that mushroom story was so touching

[@nltoriola89]

Agreed. He's such a spectacular human being. ❤️

[@carolsaia7401]

When I was pregnant with my daughter, I would get so hungry and have to eat meat every 3 hrs or so thru the night even.. my then husband brought me a friend's meatloaf and it was sooo good. It hit me how food can be a facet of LOVE.

[@wagonrestorant8032]

I can't stop admiring your pronunciation. Whatever the language of origin be - it's stunningly accurate, and not only as for an American person! Thank you for such effort and attention to the finest details!

[@uptown_rider8078]

I’m half Ukrainian, and I even lived there when I was young. It’s great to see you make a video about one of our traditional dishes, great work Max

[@dylanbowlin3646]

Borshch to me sounds like an interesting dish to try. I tried menudo (a Mexican soup/stew with animal brains and innards) that had some rather intriguing textures and flavors that I was not expecting let me tell you folks BUT, in a good way I can at least say that I’ve tried animal brains and innards in a soup/stew and it was different from what I usually eat.

[@peter_bazinet]

@@dylanbowlin3646 I've never heard of menudo that had brains in it. It must be regional. It sounds interesting, but I'd probably pass.

[@uptown_rider8078]

@@dylanbowlin3646 I highly recommend it. It has a good blend of flavors, and the ingredients differ depending on the different regions of Slavia

[@dwaynewladyka577]

​@@uptown_rider8078 I have a mixed Slavic ancestry, including Polish and Ukrainan. My late, paternal grandmother, was half Polish and half Ukrainan. She and her husband were from Galicia, which was by the Polish/Ukrainan border. Her borscht had corn in it too. It was good. Cheers!

[@uptown_rider8078]

@@dwaynewladyka577 Thats amazing, it’s the same with me. I have Slavic ancestry (Ukrainian, and Czech) on my father half, and Iberian ancestry (Portugal, Spain, and Basque) from my mothers half. I also have some ancestry from the Baltics, Germanic Europe, and Scotland. Glad to talk to someone with similar ancestry. Cheers friend :)

[@bronsilverstring5874]

Hello from Ukraine! 🇺🇲❤️✨Thank you so much for covering our favorite dish! There are many fans of your work here, we enjoy your insight and research a lot.

[@dadadrdadadr]

My name is Daria, I am your subsciber from Irpin, Ukraine and I never expected to see a borshch recipe from you! This made me so happy It's my favourite dish, I literaly have a huge pot of borshch in my fridge right now lol My mum makes the best borshch but I will tell her about this version with beetroot kvas, it looks delicious too Thanks for the video!)

[@drshaynescott]

Thank you for your research which gave us this wonderful episode. Isn't Max fantastic

[@taraxa2]

Just to give you another variation, how we cook and eat borshch in my family (from central Ukraine) - The cabbage goes right before the borshch is finished, so it doesn't get mashy - Tomatoes basically replace the kvas for sourness, or you could use quick pickled beets. - Beans are almost a must. These days we usually use canned but mom taught me how to make it "proper" with soaking and boiling. Green beans are a great option in season - Salo is best straight from the freezer - Freshly cooked borshch is considered a bit unfinished. It's best the day after

[@karensimon876]

The mushroom story also moved me. Thank you for sharing this, Max!

[@Adv-vr1uh]

Wow! As a Ukrainian, I am totally impressed with your level of preparation/erudition. All facts about our history you mentioned are fully correct. Even the etymology of the term "Little Russian" which now became derogatory. Superb work!

[@m315p]

"Now became derogatory"? Oldest imperialistic propaganda

[@aleenawhite34]

Малороссия это не унизительное название! При этом Украина как Окраина тоже. Это лишь географические названия обозначающие маленькие земли, а не какое-то унижение.

[@hhh-yh8wn]

​@@aleenawhite34обозначающие центр а не переферию

[@xELITExKILLAx]

@@aleenawhite34 it’s considered derogatory to Ukrainians because just calling them “Little Russians” implies that they don’t have their own unique culture and ethnic identity. And to say that would be promoting the same propaganda that Putin uses to justify his horrible war

[@EbefrenRevo]

@@aleenawhite34 sounds pretty derogratory to me right now. Maybe is better dont use it anymore, unless you are a vatnik.

[@MWroses]

Thank you for this video. I don't know if you read comments but I'm happy you took so much time to bring attention to this delicious soup. My grandparents survived the Holodomor in Ukraine as children, watching their siblings starve to death. Then they narrowly survived WWII. Our family still suffers as a result. Food, however, has always been important to my family. My grandmother never wasted anything. Even the guts left from our Halloween pumpkin carving would be thrown in a pot and cooked with milk (we wouldn't touch it but she loved it). Your story about the elders hunting mushrooms is a testament to the Ukrainian will. Strong but gentle people. The most hospitable you could ever meet. At least in my experience. My grandma would literally give you the shirt off her back if she thought you needed it (oh the stories....). Thank you. God bless Ukraine.

[@sashagolden753]

Wow, your pronunciation is SOOO good!! I see similar comments every time and you really deserve a prize for the respect you give every language and culture!

[@punklejunk]

The part about the pickled mushrooms has got to be the most moving story you've ever shared. It shows how special food is to people's personal and cultural history, and puts a ton of humanity behind the recipes. You put a tear in our eye, Max. Bless you and your channel.

[@soul_reaper9935]

It’s just propaganda 😅

[@soul_reaper9935]

@@Svenne-man-1880Don’t believe everything you read… especially the sad stories.

[@KUMAKURA]

@@soul_reaper9935 You are vile.

[@mariushertel7567]

I normally don't comment on videos, but I have to tell you you have my deepest respects Max for publishing this video in such difficult times and the way on how you clarified possible mix-ups between Ukrainian and Russian culinary culture and language

[@AA-cf4es]

My girlfriend is from Mariupol. She is a living and breathing mix-up between Ukranian and Russian culture and language. I think this is incredibly important and we shouldn't deny the reality: there are tons of "mixed" families, incredibly large amount of cultural and mundane things that are intertwined between those two nations. And, of course it's making the war even more heartbreaking and cruel. Dreaming of ending it, dreaming of free Russia and healed Ukraine.

[@orange_cherry]

@@AA-cf4es I'm from Kyiv but my parents were born in ruzia and i can assure you in one fact: when culture and families mixed forcefully - it's bad. When ruzia colonizing Ukraine, deporting ukrainians and placing ruzians instead of us it's bad. We became so russificated because ukrainian langiuage and culture were partly forbiden. Even hame ruzia is stolen from Rus. We are two completely different nations and that will be really nice if in this hard for us time you will stop this bullshit about "unity and brotherhood" during our war and attempts to show that we are different. Love from Ukraine to genshinlover ♡

[@ZhovtoBlakytniy]

@A A my husband is from Crimea and his dad is full Ukrainian and his mother is half Russian half Ukrainian, he is troubled by the war and his heritage. He is 100% Ukrainian when it comes to where his heart goes.

[@AA-cf4es]

​​@@orange_cherry that's the problem though: your truth exists in the same reality as hers. Both are valid. Nothing about "brotherhood", by the way, this is too efemeral. No. I'm simply saying that you can't change the way you were raised and born. Even if you hate it, even if it hurts, even if it feels like venom. I am standing with Ukraine, but i was born Russian and i will die Russian. I can't become something else just because. Same goes with her and many people that were able to flee. She herself is in Kiyv rn, btw But before the war the tension existed for the longest time. If you felt casted outside by people in Lvov and Kiyv, if you are speaking Russian every single day of your life who can tell you that you have no right to your mixed heritage? Nobody. Not Ukranians and sure as hell not Russians. The truth is not white and black (besides the fact that the war was started by putin and that donbass belongs to Ukraine), you have your opinion and it is forged on a rightful fire, but lots of people from Mariupol have their own and should not be forcefully left out from the conversation just because of crazy old f@cker and heartless monsters orsone propaganda machine or idiots who are getting sentimental with this "brotherhood" stuff. She lost her city and nobody sure as hell has the right to decide for her how exactly she should feel.

[@melisovyuchai]

@@AA-cf4es I would rather have free from russian occupation Ukraine and healed from chauvinism and imperialism russia

[@Vossfcn99]

Ukrainians on the countryside are very proud of their homeland, heritage and customs. I’ve spent several weeks there with humanitarian aid convoys in recently liberated villages. Whenever we would stay at a family’s house overnight they would proudly offer us honey, jam, pickled onions, etc. They have never stopped living from the land (compared to most people in west Europe) and it really helped many villages survive during occupation. Now i have a closet full of jam, honey and pickles at home next to the ballistic vest and the fridge magnets.

[@Tonyx.yt.]

clown

[@Primedouche88]

So you took their stuff...thats some new level of being pro-russian

[@mesofius]

That's a lovely story, no idea what's up with the other comments..

[@ИгорьЕремов-щ4к]

Все украли ц русских. Соления варенье и прочее. У тюрок только галущки есть и то не их

[@andersjjensen]

@@mesofius The other comments just show why good natured people are getting behind Ukraine and why Russia's only allies are brutal and authoritarian. It's the same up and down the comment stack: The Ukrainians are talking about Borsch and how happy they are that Max nailed it, while the vatniks are flinging slurs, driving wedges, trying to instigate arguments and pushing narratives.

[@terryc7142]

I'm not supposed to cry at a food video, but the story about the pickled mushrooms is sobering. My heart and prayers go out to all those innocent people affected by the war.

[@lr2550]

As a Ukrainian thank you for this episode! It was great! I appreciate you spreading the knowledge about our food and history that comes with it! Also your pronunciation of Ukrainian words is just awesome! I really like watching your channel and I was so surprised and happy to see an episode dedicated to Ukrainian food! Love from Kyiv!💛💙

[@Musoism]

Ukrainian here. I watch every video of yours but have never commented before. Thanks so much for this video and for all the hard work you do! Your videos are always incredibly entertaining :)

[@TastingHistory]

Thank you 🙏

[@日渡智-q1q]

Як приємно що ви зробили відео про цю легендарну страву української кухні, проте не єдину) Є ще багато рецептів щиро дякую, було дуже цікаво😊 В тому числі, що лишили Salo і Smetana😆 It is very pleasant, that you've made video about this legendary ukrainian national dish, however not the only dish of cuisine) There are other numerous recieps, and thank you! It was realy interesing. Aslo, that you left "salo and smetana" not translated😆 You are good at pronouncuation) Greetings from Ukraine!💙💛

[@ovo_sch4651]

I`m Ukrainian and I`m really thankfull for your job and highlighting our culture. I learn about our national dish a lot of new too, It was really iinteresting, thank you! Also we eat borsh with pampushka, that is a soft white bun with gurlic oil on it, you should try it as well :)

[@MtnNerd]

Just curious, but what do Jewish people typically use instead of pork?

[@SlavicCelery]

@@MtnNerd There's beef versions. Or they might do the onions and fish recipe that was referenced earlier on in the video.

[@rnokmh]

@@MtnNerd i'm not jewish but my baba's borshch is vegetarian, i guess jews would do the same or use beef or some other kosher meat

[@KalciferLycoris]

@@rnokmh there are lots of vegetarian versions of borsht made specially for some Christian events during religious fastings

[@dimmingstar]

that tidbit about the elderly Ukrainian citizens who'd seen and experienced so much, risking their lives to go into that landmine-filled forest to find food to save their starving fellows is indeed so heartwrenching and moving ..thank you for sharing it ;~; it is history-adjacent, in the way one might find that superheroes of yore still exist today -- and is one of those rare, precious moments when one can see the beauty of the human race shine

[@bcd4562]

💯😢

[@stargirl7646]

That part got me 😢 I hope those precious jars means that everyone made it back from the forests safely

[@tm502010]

Who can hear that and not be moved? It’s heroic, and so tragic.

[@cflotronsong]

It reminds me of the Story of chernobyl. When the nuclear facility exploded they needed manpower to clean up the radioactive material. The elderly volunteered to clean up that mess in order to protect the younger generation. I think the japanese did something similar but I don't know the story

[@Bille994]

My mother in law has a Ukrainian refugee staying with her here in the UK, and she cooked us a big Ukrainian feast last year including borscht. It was amazing! I had no idea this kind of food was so delicious

[@nidhavellir]

One thing that may surprise people is that the soup is also a popular standard in Hong Kong teahouses, almost always made without beets. It was brough there by Russians fleeing the revolution and merged with other popuar Western comfort foods like buttered toast and macaroni soup.

[@andrewli6606]

Always wondered why it was always available in western Hong Kong restaurants.

[@teac117]

NE china, Harbin. See Luosong soup. It's basically Red Shchi from russian migrants 1890s. It's spread down from there. Luosong in 羅宋湯, is a phonetic translation of Russian. Sometimes it's called Siberian Borsch, because it's brought over by peoples from area in and surrounding Ukraine as they colonized Siberia but couldn't necessarily find beetroot.

[@codename495]

What is macaroni soup?

[@1224chrisng]

yeah, Cantonese borshch (although barely borshch) is definitely my favourite borshch

[@jerryli3438]

@@codename495 macaroni but in a soup

[@SuperStarr817]

I live in Saskatchewan Canada and we have a huge Ukranian population here. I've had so many borschts, everyone makes it slightly different and they are all tasty af. Loved seeing some love for this soup on the channel!

[@hann-pro]

Woow! Thank you so much from Ukraine for covering borsch 🥰 A separate thanks for Ukrainian subtitles, now my family can also enjoy your video 😊

[@dellahicks7231]

My Baba & Gida (Grandma & Grandpa) were from Ukraine, so this is the food of my youth, and I still make borscht to this day (In fact I have beets waiting in my fridge waiting for me!) I remember going mushroom picking with my parents and Baba when I was quite young. My Baba knew exactly the areas to pick, and which mushrooms to pick. Then they went into a gravy for our pedaheh (perogies) oh my gosh, the best!! Thank You so much for sharing the food of my heritage, I miss my Baba's kitchen so much. Be At Peace Baba & Gida. 🕊

[@Annfam5]

I made Borshch today. i always make the traditional and sour cream and rye bread!( My grandmother, who was born in * edited out the word that caused an uproar. Sorry, my grandmother was born in 1902 and traveled by boat here to the US in 1915) Ukraine, taught me how to make it. I ate it through to adulthood and I made it for my kids throughout their lives so far. They are 20,21,28. So.... that tradition has made it through to us! You pronounced it correctly too!!!!! Finally someone pronounced it correctly!!! Thank you! Thanks for doing this. Love your vids. :)

[@dwaynewladyka577]

I wish my paternal grandmother taught me how to make borscht. Her borscht was great. My grandmother did teach me how to make pierogies, when I was a child. She was half Polish and half Ukrainan, and she and my grandfather were from Galicia, by the Polish/Ukrainan border. Cheers!

[@ZhovtoBlakytniy]

I just taught my daughter how to cook borscht last week 😊

[@kaladore6798]

​@@dwaynewladyka577 wow! Hello from Galicia!

[@VVelikan]

Just Ukraine, without "the" please.

[@AP-uc7oz]

@@VVelikan shut up, please.

[@denyuneedtoknow]

I'm Ukrainian, i watch this videos from long time ago, because I also like food and history. Your videos are great, I really enjoyed watching all of them. but I particularly wanted to express my gratitude for this one! After we will win (and clear out all landmines, heh) you should definitely visit Kyiv and check out modern version of Borsch. With pampushki (little garlic buns) and shot of horilka (vodka)

[@Oktopia]

Max is so good at pronouncing names in the proper way. I like it! It seems to be a good way to show respect for both the language and the food.

[@joshmiller2446]

I've watched most of your videos Max, this one in particular is probably my favorite. My wife's family (Yesh) are from the southern area of Poland. This evening, while eating our re-heated pretzel crust little Caesars pizza, we viewed this one as her family made duck blood soup for Easter last week and thought it appropriate. We laughed, we cried, we looked at each other with love and sympathy for her ancestors as we kept having to pause to talk about her family recipe for borscht. Once again, thanks man. This was a truly awesome way to end our evening together. Even though my own family is Scotch/Irish, I feel for the people that made this recipe for generations. ❤️

[@chris.psychologist]

Being in Ukraine and watching Max's videos for cheering up, to find this particular one about the most famous dish in the country is priceless 😍🤩

[@niepoczytalna122]

As a Pole, you made my eyes start tearing up. I feel for my beloved brothers and sisters in Ukraine and I'm grateful for this episode. As an anecdote, in Poland we do the barszcz czerwony (red barszcz) as a staple for Christmas. It's kind of like turkey in Thanksgiving Day, very much written into our tradition. And also we have barszcz called "barszcz ukraiński", where there must be kidney beans and it's the main difference between this one and typical barszcz czerwony.

[@halaidaoksana4252]

That's interesting. I cook borsch with beans always and I thought that its standard recipe. But recently I found that actually most of Ukrainians cook borsch without it. Also I've been told that borsch with beans is lean

[@DrDashajacsonaleksan]

@@halaidaoksana4252 I am from Ukraine, Shostka, Sumy region never heard of kidney beans in borsch. My family recipe has beef chunks, potatoe chunks, shredded beets, shredded carrot, onion, I like to fry the last 3 together with a tea spoon of tomatoe paste. For spices just salt, peper and bay leaf. Super Interesting how it changes by area. I've lived in Canada for a while now and it also has long Ukrainina history but here in Canada Ukranians are known for perogies and not borsch whilst in europe it more of a polish thing.

[@justcause9575]

Do you feel for Bandera Ukrainians who murdered poles by the thousands? Do you love those who murder your people. You are a traitor to polish people.

[@halaidaoksana4252]

@@DrDashajacsonaleksan No cabbage?

[@niepoczytalna122]

@@DrDashajacsonaleksan after I posted this comment I read, that also in Ukraine more often you fry the veggies before cook it, but the tomato paste is really interesting and I will honestly try it. Pierogi style dumplings are everywhere, the main difference is what we put inside of them 😂 i live in Lisbon and always go to Ukrainian store to buy some, and they're definitely different, yet delicious ♥️

[@v-v586]

From a Ukrainian affected by the war, a big thank you for deciding to make something of ours.

[@lunaballuna]

I love the Ukrainian borscht, but I personally prefer Russian beef and beet borscht ❤️

[@m4x658]

@@lunaballuna it is still ukrainian borshCH, this is just another recipe.

[@ImMapob]

@@m4x658 no it’s not, the original one was created by someone from what today is Ukraine, even though he wasn’t Ukrainian. It’s spread all around Eastern Europe and everyone has their own versions, they’re not all the same

[@viktorias63]

@@lunaballuna there is no such thing as "Russian bosrch" it's like "Ukrainian sushi", not a thing

[@viktorias63]

@@ImMapob they're saying there is no "Russian" borsch

[@alicebezu9840]

I was sceptical to watch this video at first, bc other videos about borshch in english were usually flooded with russian comments and didn't feel right. I was very pleasantly surprised to have enjoyed your deoivery of this dish. You made the history of it sound very authentic and I'm glad to hear the ukrainian names for the ingridients. Thank you for how you shared this recipe. The list of ingredients itself is easy, anyone can make a video of it, but how you tell about it is exceptional and I, as Ukrainian myself, can say that you did it justice.

[@deborahhannah8275]

Now I have tears in my eyes. I only ever knew my maternal grandparents (Saul & Riva)--who had emigrated to the U.S. in 1918. My grandmother was a great Slavic-Jewish cook, and borscht was one of her go-to dishes in winter. Just seeing the beautiful ruby-tinted borscht in this video brought back so many memories--especially my grandparents' voices, speaking grammatically perfect English in that rich accent, which is beautiful to me to this day. Thanks, Max. You truly are the best. ♥️🙂

[@TheModdedwarfare3]

I really love that story from your Ukrainian viewer. That wasn't Tasting History adjacent. THAT WAS HISTORY. This is what history looks like before it's old.

[@stargirl7646]

YES. This 🥺

[@prapanthebachelorette6803]

Yes. He’s helping making the history ❤

[@katerinasydelnykova1733]

i'm ukrainian and it means a world to me, to all of us, that people abroad discover our culture, cuisine and history. thank you for making this video and educating your audience on our country) that being said, i'm gonna go eat some borshch ❤

[@SarafinaSummers]

From an American: you and your people are, and will not be, forgotten. I promise.

[@Primedouche88]

Well, the americans are known for their big hearts....with their 70% OBESITY rate :)@@SarafinaSummers

[@ИгорьЕремов-щ4к]

У впс нет никакой культуры и истории выдумка Грушевского борщ ещё в домострое описан

[@madkat2119]

Hello Max! You did an amazing job explaining borscht. I grew up eating borscht, it was a staple meal my grandmother and father would make when we needed something cheap. My grandmother often put grated carrot and shredded spinach in hers and we would top it with sour cream and fresh dill. Mmm! However, I didn't see this mentioned in the comments from other cooks/Ukrainians so I wanted to mention that the 'kahm yeast' that formed on top of your fermented beets is referred to as 'the mother' (at least in the Ukranian Methodist cookbook my family kept) and we would save her and put her into the next batch of fermented beets we made and she would get bigger and better every time, sort of like making a sourdough or kombucha. You can also use watermelon rind to make this sour addition for the base if you didn't want to use beets! It's such a versatile soup. Thank you for honoring my heritage!

[@sunberry2891]

As Ukrainian who following your channel for a long time i especially appreciate this video! Just today i was thinking how wonderful and interesting your work here is, because i not only watching but also researching them regularly! True masterpiece.

[@Nmnx0r]

Ukrainian borshch is damn delicious and hefty, you can fill yourself with it alone. But actually, the Polish traditional version of red barszcz is my ultimate favorite soup. It's also made with beet kvass (zakwas), but it's simply added to broth, and then you add some salt, pepper, allspice, marjoram and optional garlic and well, that's it. You get delicious, spicy soup, usually served with uszka (small, ear-shaped dumplings), meatpie or croqette. It tastes like heaven.

[@zem_em]

Здравствуйте! Польский "Barszcz" да ещё с uszkami, мммм😋 но на любителя. Мне лично больше по вкусу żurek i flaczki Ну И конечно bigos 😋👍 - это то, что из польской кухни. Я предлагаю Вам просмотреть и мой вариант украинского борща: kzbin.info/www/bejne/eaXUmJSHq6x_bbs😋 А ещё есть прекрасный суп, Солянка, сборная мясная - рекомендую! Так же, есть на моём канале! Приглашаю! Всего Вам доброго!

[@SirLoinOfsteak85]

I loved this episode! In Poland the barszcz is generally clear (dark red), and they put tiny pierogi in it called "uszka" (little ears). In summer they serve it cold with a hard boiled egg filled with smietana and dill so you have a pink soup with pretty bits of green in it. They call that "chlodnik" which basically translates to cold soup, and it's delicious! I love barszcz.

[@MsSteelphoenix]

I have absolutely no Ukranian (or even Eastern European) heritage, but I absolutely adore borshch/borscht - it's so filling and hearty and tasty!

[@anmir]

In Poland it's called barszcz ukraiński. We appreciate it's orgin.

[@frugtik]

🇺🇦♥️🇵🇱

[@bluefox5331]

Yep! Barszcz without ukrainian added after it is a clear soup, usually eaten for christmas eve's feast, with dumplings called "ears" from their shape ^^

[@viktorias63]

🤍❤️

[@frugtik]

@@iskanderstrel саша, хлебай щі - не отвлекайся 🤣

[@iskanderstrel]

@@frugtik Так-то и сало - Русская еда. Просто на любителя.

[@ChristopherDraws]

I'm English, my husband is Chinese-Singaporean, and Ukrainian-style borscht is one of our favourite homemade dishes. We probably eat it at least once a month. The recipe I started with (and inevitably changed over time) is from Sophie Grigson's "Eat Your Greens" cookbook, with a very 1980s/early 90s cover photograph, picked up for me by my mother from a charity shop for my birthday over 10 years ago. There are so many happy memories rolled into this dish for me.

[@sarahwatts7152]

I have so much respect for the amount of effort Max puts into the pronunciation, it shows great respect for history - and in this case - the present.

[@Meph1k]

I’m Polish and thank you for a mention of how it sounds in our language 🥰

[@nabra97]

Seeing this, virtually seeing my home in a photo (possibly even literally, not sure where exactly footage from Borschahivka was taken), learning some stuff I didn't know myself, and just knowing that people around the world are excited about our culture is something absolutely brilliant. I can't thank you enough.

[@ZhovtoBlakytniy]

I'm living in the US and people are incredibly interested in Ukrainian culture, now more than ever. I make pysanky for all of my friends and they love it, and to learn something new and to tell other people about.

[@НинаТерентьева-п9ш]

Як правильно сказано: "Для приготування борщу знадобиться найбільша каструля яка у вас є". Це абсолютно точно. Борщу повинно бути багато 😁🥰

[@LittleMelianna]

I щоб ложка стояла )

[@aiko9393]

When I was pregnant, i was so nauseous that I can only eat a third of what I usually eat. I was advised to try things I haven't eaten, so I tried making some borsch with the recipe from Life of Boris. Only made a small pot because of the nausea thing, and sub the pork with beef. I finished the whole pot myself lol

[@Rhinemann]

​@@aiko9393 good for you, borshch is one of superior home cooking dishes.

[@walery-m4h]

Як українка, мушу сказати, що іноді теж доводиться використовувати більшу (або додаткову) кастрюлю під час приготування борщу. ))

[@Lesia-Arda]

Навіть якщо плануєш приготувати трошечки - все одно виходить найбільша каструля. Магія!

[@Nyanwroo]

I think I can say it as a regular viewer for myself and everyone who watches you that you put history and food together in a unique way. But what makes in super special is that you put your heart into it as well. Stories of the distant or more recent past along with flavours from those times connects us more than anything I can think of. The respect that you always treat this connection with is what makes me enjoy and look forward to all your videos. Thank you so much for all your work and passion, Max

[@JustJami74]

I love how thoroughly you research foods and cultures. And thank you for your empathy to cultures of all kinds. You are restoring my faith in humanity one video at a time.

[@Themehsofproduction]

Congratulations max on three years of the show! I can’t believe we’ve been watching so long only goes to show how fast time passes thank you for your content

[@Артем-ы4ш3щ]

Greetings from Borschagivka, was delighted to see my home in your video. Fantastic recipe from authentic European ingredients, not quite common these days. Great and precise historical details too. Many thanks!

[@TomMannis]

My dad's family is from Ukraine (they left in 1910), and I grew up eating beet borscht. It's still a favorite, hot or cold.

[@mesofius]

damn, keeping it going more than a century later

[@hsmjsty]

@@mesofius Ukrainian immigration to Canada was a big thing in 19th-20th century and many ethnic Ukrainians still keep their culture and ties with the motherland

[@mesofius]

@@hsmjsty okay, though I think it's fatherland for Ukrainians

[@idmouse]

I went mushroom hunting with my host family in east Germany. They had said they learned to gather because they were often hungry during the occupation of the Soviets. The discussion of the mushrooms is moving because I was there walking with them, hearing this, and I realized how spoiled I was as an American who never had to worry about food. And how much respect I have for mushroom hunters who can tell the poison ones from from the good ones. Because two looked really the same to me. Also I love borscht. I oddly do not like beets much but borscht I like.

[@lonelystrategos]

I always heard that you shouldn't pick wild mushrooms in eastern Germany and Bavaria because of the fallout from Chernobyl, I wonder if there is any truth to that.

[@idmouse]

@@lonelystrategos interesting. Well ate them and am fine. That was in 2001 so top layer soil is pretty safe. I be fair I live an hour from a nuclear site in the US where my mom and dad worked. Most of the cloud went north anyway so the rest of Europe while measure able wasn't horrible. More scary were the other incidents in Russia and what was going on in the urals.

[@stanislavpobyvanets3351]

As a Ukrainian who is experiencing hard times I want to thank you for this. My soul was warmed by your video and knowing that people all over the world can see this can know a bit more about us, and our culture makes me really happy.

[@peggedyourdad9560]

I hope you and you're loved ones are still hanging in there.

[@theConquerersMama]

Our best to you. May brighter times and peace be soon. 🌻

[@salaltschul3604]

Thank you for sharing the story about the mushrooms. It reminds me of the stories my Czech grandmother would tell about when she was sent to a relative's farm during Nazi occupation...they were hungry, so hungry, and their only bet was to eat through the animals on the farm and my grandmother would forage in the forest for blueberries and mushrooms to tide them over and get them through. It's disgusting to me that people are still feeling that hunger and desperation. All because of another despot. I hate that people are so hungry they need to risk their lives. I hate that people are dying and fearful. I hate it. Thanks for shining a light on Ukraine, Max. Thanks for borshch.

[@Adogslife54]

I am Lithuanian American. My parents spoke an old version of Lithuanian in the house when I was growing up. My parents called butter “smetana”. They used sour cream in cold beet soup but not hot beet soup. Everything else about this story is as I remember though. Kvass, dark rye, mushrooms - pickled, dried or fresh - were all common sights in our house. This video reminded me of my younger days at home! Thanks!

[@vladimirthegreen6097]

But Smetana isn't butter

[@Adogslife54]

@@vladimirthegreen6097 I’d mention that to my parents but they are gone over 20 years. Don’t believe I can fix this for you at this point.

[@marakyiya]

@@vladimirthegreen6097 Bulgarians call cream smetana. And the butter is made from the cream, so it could be that in Lithuanian (or some form of dialect) it was called that. I remember in my grandmas village (Poltava Region) where everything was homemade, no one would ever buy and use smetana. Everyone had a cow, so there would be a jar of cream(вершки) in the fridge somewhere (thick one, not like commercial whipping cream). And then we would make butter from it, by rolling a 3L jars 🫙on our tights 😅

[@Enjoymentboy]

I used to make borshch when my kids were little and just like my grandmother always served it I added a spoonful of sour cream in the center of the bowl for them to stir in. They could never remember the name so they always just asked me to make them "pink soup".

[@Bibliomaniac01]

My family is one of those "fleeing from persecution, bringing borscht with them to America". My grandpa used to make it every year when he visited us during the winter. To this day, I still call it "grandpa soup". It was the first homemade food I made my husband. I have a hunk of flanken meat I literally bought yesterday with plans of making some this week!

[@zombiedoggie2732]

That story made me cry. The old people going out into mine infested lands to get the mushrooms for the starving. They were risking their lives for the young, I hope the younger generation never forgets, and are always grateful.

[@icu280]

Max, I could tell you were a little chocked up telling the story of the mushrooms, and I did too. Really shows the heroism that any person, even the eldest, can have during times of war and what sacrifices might be made.

[@biodtox]

In Poland sorrel soup is quite popular, but I've never heard it being called "green borscht", but now when I've heard it is seems so obvious. Funny thing is that it's closer to original borscht from hogweed that modern one from beetroot is.

[@radu4281]

In Romania we also have something called borș (borsh ) but it's quite different from Ukrainian one. It's made with water and wheat or barley bran fermented. After decanting, the result is a slightly yellowish, sour liquid which can also be drunk as such. Broș it's also mean ,, sour soup" which is the most popular type of soup in Romania

[@Milen983]

Modern recipes don’t have beetroot kvas, in popular versions. You add smetana at the end, it is optional. We used tomato paste for sourness, sautéed onions, carrots, beets and cabbage, then add water and potato. Meat (we use beef) needs to be boiled until it is ready.Beetroot kvas is a good idea though. We also add bay leaf and parsley, which was for me, the signature taste of borshch in addition of other more subtle taste of other ingredients. Very delicious when made properly. I hated it until made myself.

[@julierobertson148]

My family came from Lithuania. Borsch as always a mainstay of holiday (read Easter) feasts. I could never figure out why what I cooked was nothing like we ate then. Thanks to you, I now know why; I was never in on the extensive prep required for the genuine article. Many thanks to you and your collaborators for setting me straight.

[@TheScarvig]

if i remember how my Ukrainian mother makes it you can substitute the fresh cabbage for sauerkraut and then use regular beets for it. the fermentation taste will come from the sauerkraut and i guess this is easier to get, at least here in germany.

[@agimagi2158]

@@TheScarvig that's so smart I think I'm going to try that, sauerkraut is so much easier to get over here too

[@oksanagruzytska5712]

Оце заглиблення в історію страви, країни, культури і традицій 👍🔥👏 Дякую за чудовий детальний відео рецепт! 🫶🇺🇦

[@joshuabaker3421]

This episode is very special to me. I spent 6 months helping the Ukrainian army out in 2017 and ate this soup a lot over there. And when you brought up the mushrooms it reminded me of one of my favorite memories where the UA Army unit I was working with took their MREs and did a full meal with fresh forged mushrooms and share it with me. It was amazing. Though I am a little sad you didn't bring up the history with the battleship Potemkin and the mutiny that had, at least in part, to do with bad borshch

[@dee1540]

I grew up with having borscht weekly. Each of my relatives had their own special recipe. I too have my own version using chicken. My 2 granddaughters love the deep magenta soup. The added story on the pickled mushrooms touched my heart. Shows how strong the people are there. Not a surprise to me as my elders relatives were so tough. May the people of Ukraine be victorious in this horrible war. ❤🇺🇦

[@ncross3000]

I was married to a Chinese-born Russian man, and his family taught me how to make borscht. My children have always loved it. I’ve introduced it to many other Australians and it’s proven universally popular. Max, thank you for sharing this delightful dish and its fascinating history in just the right way during these difficult times.

[@teaser6089]

Damn that's quite the story! A Chinese born russian man living in Australia, that's quite the journey!

[@TheRussianDollPoppy]

Im a Russian living in the USA but have many Ukrainian friends and lost one of those friends due to the bombing early on in the occupation. I am so glad to see this video though I’m a year late, I’m hopeful others will see it and not forget our brothers and sisters still living in an occupied land thanks to the megalomaniac regime of my fatherland. My babushka made an incredible borscht! Though many of us think our families recipes are superior, hers truly was. I miss the smell of that flat when she was cooking. No matter if it was snowing or the sun was shining in the summer, no place on Earth felt as safe and warm as dedushka and babushkas house.

[@vlmellody51]

Lol! I remember the first time I watched Julia Child's cooking show. She was demonstrating the best way to make French onion soup. When she came to discussing the quality of the French bread to make the croutons from, she was hilarious! 😂 She said you wanted a long, firm loaf, which she banged hard on the counter. The kind of loaf you didn't want was soft and flaccid, demonstrating with a limp, bending loaf. The double entendres were pretty scandalous for early 80s daytime TV.

[@WalterReimer]

Did she dent the counter with it?

[@lairdcummings9092]

Julia Childs had led a very active life by that point, including some time as a spy in WWII. She had nothing to prove to anyone, so felt free to say as she wanted

[@hazelpixie56]

​@@WalterReimer nah, that would be the hard tack *clack clack* sorry couldn't resist