ESTONIAN ACADEMY
PUBLISHERS
eesti teaduste
akadeemia kirjastus
PUBLISHED
SINCE 1997
 
TRAMES cover
TRAMES. A Journal of the Humanities and Social Sciences
ISSN 1736-7514 (Electronic)
ISSN 1406-0922 (Print)
Impact Factor (2024): 0.5

Research article
UKRAINIAN BORSCHT AS A SIGNIFIER OF NATIONAL IDENTITY: BETWEEN TRADITION AND MODERNITY; pp. 135–152
PDF | https://doi.org/10.3176/tr.2026.1.07

Authors
Leila Bouziane ORCID Icon, Olena Bakulich ORCID Icon, Andrii Bieliatynskyi ORCID Icon
Abstract

This article explores Ukrainian borscht as a symbol of ethnic identity, analyzing how its gastronomic characteristics shape and reflect the ethnocultural psyche of Ukrainians. The discourse goes beyond the culinary aspect to highlight how borscht serves as a metaphor for broader cultural, spiritual, and social dimensions, thus emphasizing its continuing role in preserving and affirming Ukrainian well-being traditions. Drawing on cultural anthropology, ethnopsychology, and resilience theory, the study explores the relationship between cultural values measured by the Schwartz Values Survey and subjective perceptions of borscht using the semantic differential method. The results show that Ukrainians, who favor values such as belonging and equality, view borscht as a unifying element that strengthens community ties, positive emotions, and national cohesion. These findings also emphasize the metaphorical significance of borscht as a cultural artifact and a means of mnemonic security, protecting national identity from external narratives and building resilience. 

References

Almansouri, M., R. Verkerk, V. Fogliano, and P. A. Luning (2022) “The heritage food concept and its authenticity risk factors – validation by culinary professionals”. International Journal of Gastronomy and Food Science, 28, 100523. 
https://doi.org/10.1016/j.ijgfs.2022.100523

Arcadu, M. and L. Migliorini (2024) “Building shared identities through food: Social representations of typical food”. Food, Culture & Society, 1–20. 
https://doi.org/10.1080/15528014.2024.2444143

Berragan, C., A. Singleton, A. Calafiore, and J. Morley (2024) “Mapping Great Britain’s semantic footprints through a large language model analysis of Reddit comments”. Computers Environment and Urban Systems 110,102121. 
https://doi.org/10.1016/j.compenvurbsys.2024.102121

Bieliatynskyi, A., K. Mamonov, M. Shao, V. Holovachov, and O. Kanivets (2024) “Formation of factors of creation of multi-purpose cadaster in Ukraine at the regional level”. Land Degradation & Development35, 6, 2097–2108. 
https://doi.org/10.1002/ldr.5046

Bondarenko, H. (2024) “Ukrainian cuisine as a modern identification marker”. Materials to Ukrainian Ethnology23, 26, 60–64. 
https://doi.org/10.15407/mue2024.23.060

Covaliov, E., O. Gutium, C. Babcenco, and V. Cazac-Scobioala (2021) “Traditional and technological aspects of sour borscht, element of the gastronomic heritage of the Romanian area”. Tradiţii Şi Procese Etnice2, 189–194. 
https://doi.org/10.52603/9789975333788.26

Evans, A. (2022) “Who really owns borsch?” Available online at 
https://www.bbc.com/travel/article/20191014-who-really-owns-borscht. Accessed on 04.09.2025.

Hercules, O. (2017) “Let me count the ways of making borscht”. Available online at 
https://www.newyorker.com/culture/annals-of-gastronomy/let-me-count-the-ways-of-making-borscht. Accessed on 04.09.2025.

Hopma, J. and M. Woods (2014) “Political geographies of ‘Food Security’ and ‘Food Sovereignty’”. Geography Compass8, 11, 773–784. 
https://doi.org/10.1111/gec3.12163

Ivashyna, L. L., and L. H. Byshovets (2021) “Innovations in the preparation techniques of ‘Kholodno-yarsky’ borsch”. Innovations and Technologies in the Service Sphere and Food Industry 1–2 (3–4), 51–58. Available online at 
https://journals.chdtu.ck.ua/index.php/itsf/article/view/5/5. Accessed on 23.03.2026.

Lesiv, M. (2022) “Not all quiet on the culinary front: The battle over borshch in Ukraine”. Folklorica25, 58–77. 
https://doi.org/10.17161/folklorica.v25i1.18334

Maehler, D. B., N. Bhaktha, S. Pötzschke, and H. Ramos (2025) “Cultural identity development in adult forced migrants: the psychometrics of a measure in Arabic, Spanish, and Ukrainian”. International Journal of Intercultural Relations105, 102134. 
https://doi.org/10.1016/j.ijintrel.2024.102134

Mamonova, N. (2018) “Patriotism and food sovereignty: Changes in the social imaginary of small-scale farming in post-Euromaidan Ukraine”. Sociologia Ruralis58, 1, 190–212. 
https://doi.org/10.1111/soru.12188

Martinez, L. (2024) “The rich heritage of borscht: Unveiling its origins and cultural journey”. Available online at 
https://homediningkitchen.com/what-is-the-origin-of-borscht/. Accessed on 04.09.2025.

Moliner, P. and A. Piermattéo (2025) “Emotional content of social representations and interpersonal communication”. International Review of Social Psychology 38, 1, 1–14. 
https://doi.org/10.5334/irsp.919

Ngcoya, M. and N. Kumarakulasingam (2017) “The lived experience of food sovereignty: gender, indigenous crops and small-scale farming in Mtubatuba, South Africa”. Journal of Agrarian Change17, 3, 480–496. 
https://doi.org/10.1111/joac.12170

Oskirko, O. P. (2017) “Nominations of borscht in Eastern Podillia dialects”. Scientific Bulletin of the International Humanitarian University 30, 1, 39–41.

Otamas, I. H., V. O. Anishchenko, L. A. Ovsiankina, I. A. Afanasyeva, and A. Bieliatynskyi (2022) “COVID-19 Pandemic: development of digital technologies that provide connection, collaboration and lifelong learning”. Journal of Learning for Development 9(3), 455–474. 
https://doi.org/10.56059/jl4d.v9i3.688

Pohuliaiev, O., S. Karpika, I. Shyshkin, I. Hryhorchak, and I. Naida (2025) “History of the formation of ethnic minority organisations at the beginning of Ukraine’s independence”. Salud, Ciencia y Tecnología4, 1223. 
https://doi.org/10.56294/sctconf20251223

Prost, M., A. Piermattéo, and G. Lo Monaco (2022) “Social representations, social identity, and representational imputation: A review and an agenda for future research”. European Psychologist 28, 1, 24–34. 
https://doi.org/10.1027/1016-9040/a000489

Schwartz, H. (2012) “An overview of the Schwartz theory of basic values”. Online Readings in Psychology and Culture2, 1, 11–20. 
https://doi.org/10.9707/2307-0919.1116

Selyukh, A. (2022) “UNESCO declares borsch cooking an endangered Ukrainian heritage”. Northern Public Radio. Available online at 
https://www.npr.org/2022/07/01/1109319174/unesco-declares-ukraine-borsch-ukrainian-heritage. Accessed on 04.09.2025.

Shparaga, T. and I. Smishchenko (2019) “Ukrainian borscht as an applicant for inclusion to the UNESCO intangible heritage”. Geography and Tourism54, 32–40. 
https://doi.org/10.17721/2308-135x.2019.54.32-40

Smithsonian Center for Folklife and Cultural Heritage (2023) “A brief history of borshch”. Available online at 
https://www.si.edu/es/object/brief-history-borshch:posts_8a6457e3e2b44d772eece97ab0fd7094. Accessed on 04.09.2025.

Ulunova, H., L. Spivak, and O. Starynska (2022) “Language in professional communication and national identity of Ukrainian civil servants-bilinguals”. Journal of Language, Identity & Education24, 1, 179–193. 
https://doi.org/10.1080/15348458.2022.2091570

Yanovska, S., P. Sevostyanov, and R. Turenko (2023) “Psychometric indicators and adaptation ch. Osgud’s method ‘semantic differential’ (Ukrainian version of the method)”. Visnyk of V. N. Karazin Kharkiv National University. Series Psychology74, 24–30. 
https://doi.org/10.26565/2225-7756-2023-74-03

Back to Issue

Choose new content alerts