Ingredients: 300 g bacon 400 g beetroots 250 g cabbage 200 g potatoes 100 g carrots 20 g parsley 1 bulb onion 700 g bone broth 1 tbsp animal fat 3 tbsp tomato puree 1 tbsp flour 1 tbsp vinegar 4 tbsp sour cream 1/2 tbsp sugar salt – to taste sugar – to taste Cooking Cut the bacon into medium pieces and boil it in a bone broth. Peel and slice the beetroots. Stew them with fat and vinegar in a small amount of broth. Peel carrots and...
Borsch (Kyiv recipe)
Ingredients: 250 g beef 250 g mutton 1/4 cabbage head 4 potatoes 1 big beetroot 0.5 l (litre) beetroot kvass 2 tbsp beans, boiled 2-3 tomatoes 2 tbsp sunflower oil 1 tbsp salo, finely chopped 1-2 bulb onions 1 carrot parsley twig 1 tbsp celery, finely chopped 3 bay leaves 1/4 tbsp ground red pepper 1/2 clove of garlic sour cream Cooking Put beef in boiling water and pour it with beetroot kvass. Boil the broth. Wash, peel and cut a beetroot. Then cut mutton finely and stew it...
Classic Ukrainian borsch (beetroot soup)
Borsch – is one of the most ancient and popular Ukrainian dishes. There is no profound information about its origin till XV century, but such dish had been cooked years before. The first mention about borscht were dated by Cossack times. According to Ukrainian legend, that the first-ever traditional borscht was made during the two-month siege of Cossacks fortress, which had been occupied by Turkish army. The main ingredient of borscht is beetroot. This traditional Ukrainian vegetable allows the soup to have bright red color and sweetish taste. It is obviously to add cabbage and tomatoes in borscht,...