Parsley is a flowering plant native to the Mediterranean. This leafy green herb has a fresh, slightly bitter taste that makes it a great garnish and a great addition to soups and stews. Parsley is widely used in Ukrainian and Polish cuisines.
Wash beef brisket under cold running water and place into a deep pot. Add 7 cups of hot water and 2 cups of beet brew. Bring to a boil, turn the heat down to low and skim off any foam that appears on top. Cover with a lid and keep Read more…
Light, flavorful and easy to make soup. Dill pickles add a nice tartness and barley adds great body. This is a great recipe for a quick and healthy lunch or dinner. Wash chicken breast under running water and place it in a pot. Quickly bring to a boil, remove any 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…
Light and easy vegan borscht. Great for summer months or if you don’t feel like cooking with meat. Start by washing and peeling the beetroot. Place it in a deep pot, cover with 4 cups of cold water, add salt and boil uncovered for 40 minutes. Take cooked beets out 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…
This is a very versatile green borscht recipe. You can make it with beef or pork or skip the meat whatsoever! Spinach is a great healthy addition and the assortment of vegetables used make this borscht very flavorful and amazingly tasty. Place beef bones into a pot, cover with cold Read more…
Very light and flavorful chicken borscht. Fresh bell pepper, cauliflower, kale turnips and of course beetroot. This is a great recipe for a quick and healthy spring borscht. Wash chicken breast under running water and place it in a pot. Quickly bring to a boil, remove any foam that might Read more…
Sort through fresh porcini mushrooms, clean them well and wash under running water. Soak in slightly salted water for 2-3 hours. Leave small mushrooms whole, cut bigger ones into pieces. Cook mushrooms in salted water with peppercorns and bay leaves for 40 minutes. Take mushrooms out of the broth and Read more…
Aromatic and flavorful chicken and vegetable broth is the gem of this recipe. And red pepper, too. Another peculiar detail – this borscht doesn’t call for cabbage, tomatoes and beets. Is this still a borscht? Definitely, this is Moldavian Borscht. Start with washing whole drawn chicken under running water. Place Read more…
Zesty and a little bit tart sorrel, fresh radishes, tomatoes, cucumbers and greens make the best option for a quick summer meal. This borscht is healthy and refreshing – exactly what you need during hot summer days. Cut sorrel into thin strips, place in a pot and cover with salted Read more…