Vegetarian borscht is not less flavorful, warm, hearty and filling than a meat borscht. Packed with the earthy notes of beets, fresh cabbage, root vegetables and sometimes mushrooms, vegetable borscht is a perfect alternative to a pork of beef soup.
First, go through your fermented cabbage or sauerkraut and cut the big pieces into small ones. If sauerkraut is too sour, soak it in water and then squeeze really well. Bring the water in a deep pot to a boil. Cube the potatoes and add them to boiling water. Cook Read more…
This is a perfect summer borscht for those who doesn’t eat meat. Light and tasty, it will give you energy that will fuel you day! First, you need to choose an oven proof pot. Glass or ceramic pot will work best. Cut your beetroots and onions into thin strips. Mix Read more…
This prune borscht is a fresh take on a summer borscht option. A little sweet thanks to the use of prunes but still has the all-favorite tomato borscht flavor. Start with taking the pits out of prunes. Wash pitted prunes thoroughly, place in a pot, add 2 cups of Read more…
This borscht is one of the most popular summer soups in Ukraine. It is light, fully-flavoured and so easy to cook. Some people call this borscht Grandma’s Borscht. First, peel potatoes, put them into a pot and cover with cold water. Quickly bring to a boil, turn the heat down Read more…
This light, but fully flavoured borscht is great for summer months. Fresh veggies give this borscht a nice bright flavor and you can enjoy it even if you are watching your calories. For this recipe you will need all parts of beetroot – greens and roots. Cut the greens and Read more…
Wash beetroots thoroughly and cut the greens off. Cut onions, celery stalks, carrots and beetroots into cubes. Heat some oil on a frying pan and cook until the onion turns translucent. Then add tomato puree and cook for 5-7 minutes. Add water to a pot and bring to a boil. Read more…
This is one of the oldest versions of borscht, the one Ukrainian forefathers used to cook a few centuries ago. If you like authentic recipes, you definitely need to try this one, starting with making your own beetroot brew. Bring beetroot brew to a boil, place little shallots into the Read more…
Shred or coarsely chop the beetroot, carrots and onions. Heat oil on a skillet, place shredded vegetables there and cook on medium heat for 10-15 minutes stirring often. Add tomato puree and cook 5 more minutes. Bring water to a boil and add cubed brussel sprouts and potatoes. Cook for Read more…
Shred or coarsely chop the beetroot, carrots and onions. Heat oil on a skillet, place shredded vegetables there and cook on medium heat for 10-15 minutes stirring often. Add tomato puree and cook 5 more minutes. Bring water to a boil and add cubed brussel sprouts and potatoes. Cook for Read more…
Cut your carrot, onion and parsley root in halves, place into a pot, add cold water and bring to a boil. Simmer on low heat for 1 ½ hours. Add salt and whole allspice 30 minutes before turning the heat off. Strain the broth. Cut beetroot into thin strips and Read more…