A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used fresh or dried; dried bay leaves tend to have a slightly stronger flavor. They can be used whole or ground. They add a great flavor when added so broths, soups and stews.
There is a special recipe in our Borscht collection that symbolizes the end of the year, holiday cheer and Yule time. This borscht is traditionally cooked around Christmas and the combination of all ingredients and spices fills the air with warm aromas and makes the season even more festive. Soak Read more…
This vegetable borscht with pumpkin is perfect for fall! It’s pumpkin season so this borscht recipe is exactly what everyone needs in October. Start with peeling beetroots, carrots and onion. Shred beets and carrots nicely, chop your onion into small cubes. Heat the skillet on a stove, add 2 tablespoons Read more…
Cut fresh cabbage into long strips or into squares. Place into a deep bowl. Add shredded carrots, bay leaves, whole allspice and mix well. Mix water and salt together to create salt solution. Transfer your cabbage mix into a glass or ceramix jar or bowl and add your salt solution. Read more…
The tastiest vegetarian borscht ever! Unlike a traditional Ukrainian borscht, which is deep ruby red color, this borscht is lightly golden thanks to the use of golden beetroot. First, choose a good pan with thick walls and thick bottom. Place a piece of butter on the bottom of the pan Read more…
This is an easy and light borscht recipe that is so quick to make. What is important, this borscht is cooked with beans, so it is very nutritious, healthy and tasty! Start off by placing the beans into a bowl and covering them with 2 cups of water. Let the Read more…
First, bring water in a pot to a boil, remove from heat and cover the pot with a lid. Heat butter in another pot, add cubed beetroots along with chopped beetroot greens, onions, carrots, celerty and parsley root, parsnip, baby potatoes, green onions, nettles, orache, tender elder leaves, soaked dandelion Read more…
As authentic as it gets! This borscht recipe has been known for centuries, as Ukrainians are known for making their own fermented cabbage (a.k.a. sauerkraut) for winter. This is a perfect opportunity to make the same borscht that our forefathers were making for centuries. Wash beef bones under running water Read more…
Easy and light summer borscht. Baby beetroots have sweeter flavor and taste and the use of beet greens makes this borscht recipe stand out. Wash beef bones under running water and place them into a deep pot. Cover with cold water and slowly bring to a boil. As soon as Read more…
Peel whole potatoes and place into salted boiling water. Add peeled yellow onion, 1 bay leaf and boil for 10-15 minutes. When potatoes are done, pour the water and take onion and bay leaves out. Dry potatoes a little. To do so, simply leave them in the pot with no Read more…
Finely chop fresh green cabbage and shred a carrot. Transfer into a big bowl, add bayleaf and peppercorns, mix well. Mix water, sugar and salt until dissolved. Take a glass jar or deep clay pot and pack the cabbage mix in hard, add water with salt and sugar. Cover with Read more…