Borscht by Anatoly Borscht vs. Borscht by Anthony Bordain – I'm testing two well-known recipes in my own kitchen, even without any cooking experience. In this video, I compare Anatoly Borscht's legendary borscht with the borscht from Anthony Bordain's book: pork knuckle, pork leg, beef broth, beans, beets, turnips, cabbage, lemon, smoked meats, and an honest tasting. Which borscht recipe is truly tastier?

I've never made borscht in my life, but I decided to go all-out and have a real battle.
On one side is Anatoly Borscht, whose recipe people told me was "This is the borscht grail."
On the other side is Anthony Bordain, who was convinced he knew the borscht recipe better than anyone and even wrote about it in his book.

In this episode, I don't just cook two borscht dishes, but try to understand:
What makes borscht truly delicious—the rich broth, the pork, the beans, the beets, the acidity, the sweetness, the smoked flavors, or a balance of all three.

In the video, I discuss:
— how I assembled the pork "head" for Anatoly Borsch's borscht, when finding a real half-head isn't easy
— why borscht includes whole potatoes, beans, and hot green peppers
— why Anthony Bordain's borscht initially sounded like a formidable opponent, but then started to smell very strange
— why the American recipe calls for smoked knuckle, pork leg, and a rich beef broth
— why one borscht turned out voluminous, rich, and interesting, while the other was controversial, fatty, and too "our own"
— and who ultimately won this duel

If you're interested in borscht recipes, the best borscht, Ukrainian borscht, borscht with pork, borscht with beans, borscht with smoked meats, borscht from Anatoly Borscht, borscht from Anthony Bordain, or how to make borscht at home, then this video is definitely for you.

I'll be honest:
I tried very hard to give Anatoly Borsch a worthy competitor. But at some point, it became clear that borscht isn't just about a big name and unusual ingredients; it's also about a sense of proportion, a sense of taste, and an understanding of the dish itself.

Let me know in the comments:
Who won for you—Anatoly Borsch or Anthony Bordain?
Is there even a good borscht with smoked pork knuckle?
Do borscht need beans?
And which borscht recipe should I try next?

If you enjoy honest culinary reviews, home cooking, and genuine impressions of recipes, subscribe to the channel.

Short timestamps (automatically generated - may contain inaccuracies)
00:00 Introduction
00:34 Battle of Two Borscht
01:45 Borscht from Anatoly Borscht
11:07 Tasting the First Borscht
14:25 Borscht from Anthony Bordain
24:18 Tasting the Second Borscht
26:15 Results
32:46 Who won

#borscht #anatolyborscht #anthonybordain #borschtrecipe #ukrainianborscht #borschtwithbeans #borschtwithpork #recipetest #onyouamnotchef
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Borscht from Anatoly Borsch Ingredients:
For the broth:

two pork ears

one pork knuckle

one rib strip

one onion

one carrot

one bell pepper
a few black peppercorns

a couple of 3 allspice berries

2 bay leaves

a sprig of cherry tomatoes

salt
3.2 liters of water
Next:

400g cabbage

850g peeled and grated beets

250g boiled white beans

3 tbsp unrefined vegetable oil

2 medium potatoes for broth 260g
2.5 level tbsp sugar

2 tbsp apple cider vinegar

2 tbsp lemon juice
1 400g can of motti tomatoes
3 good pinches of salt

4 onions/190g
3 carrots/185g
2 tbsp. refined vegetable oil
2 tbsp. unrefined
3 diced potatoes/390g
Meat 500g (18 oz) clean, boneless cooked meat

1/2 green hot pepper
Herbs and garlic
Borscht by Anthony Bordain Ingredients:
1 pork knuckle, split lengthwise
1 smoked pork knuckle
2.5 liters (7 oz) dark all-purpose stock
2 tablespoons duck fat or lard
2 white or yellow onions, peeled and diced into large cubes
Salt and freshly ground black pepper to taste
4 cloves garlic, peeled and coarsely chopped
4 carrots, peeled and diced into large cubes
2.5 pounds red beets (about 1 dozen small or 4-6 medium or large),
peeled and diced into large cubes, plus 1 medium red beet, peeled and finely grated
1 turnip, peeled and diced into large cubes
¼ medium cabbage green cabbage, cut into ¼-inch-thick strips (about 3
cups)
5 sprigs fresh dill, stems and leaves trimmed, leaves set aside for garnish
Juice of 1 lemon (about 2 tablespoons) or 1 tablespoon red wine vinegar or
sherry vinegar
Sour cream, for garnish