Ingredients: 500 g (17,5 oz) beetroots 400 g (14 oz) cabbage 400 g (14 oz) potatoes 150 g (5 oz) haricot beans a sour apple 1 carrot 1 bulb onion 1 parsley root 1 tbsp finely chopped fresh parsley 1 tbsp dairy butter 3 tbsp tomato puree 200 ml quass/kvass 4 tbsp sour cream 1 bay leaf 2 black pepper peas 50 g (2 oz) salo pampushky (Ukrainian doughnuts) Cooking Soak haricot beans in water beforehand (the preparation time is approximately - 12 hours). Wash meat and cut it...
Cold borsch
This kind of borsch is usually served in summer. If you want to refresh yourself and enjoy the Ukrainian traditions of cooking then cook this beetroot and potato soup. Ingredients: 500 g beetroots 200 g potatoes 2 cucumbers 75 g spring onion 2 tbsp sour cream 2 eggs 1 tsp horseradish sauce sugar – to taste vinegar – to taste parsley – to taste dill – to taste salt – to taste Cooking Peel beetroots and cube them. Pour the beetroot with water, add 1 tsp of vinegar and boil the...
Borsch with sour apples
Ingredients: 200 g sour apples 250 g beetroot 400 g potato 300 g cabbage 1 bulb onion 4 tbsp sour cream 3 tbsp dairy butter 1 tbsp vinegar 1 tsp wheat flour some bone broth a bay leaf 1 tbsp sour cream 1tsp vinegar parsley – to taste salt – to taste ground black pepper – to taste Cooking Peel and cube potato. Place it in the filtered and hot bone broth. Bring it to boil. Peel and slice beetroot. Combine it with dairy butter, broth and vinegar. Stew...