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.
This is a very flavorful and light borscht that is very common in the Southern parts of Ukraine. The use of fresh tomatoes, fresh bell peppers and khmeli suneli spice mix make this recipe outstanding. Make it for your family – they will love it! First, divide whole chicken into Read more…
This borscht hits all the marks for great summer dish. It’s fresh and zesty thanks to sorrel, it’s light and packed with vitamins and minerals. There’s no meat used in this borscht, however boiled eggs make a great source of protein. Try this one and you won’t be disappointed. Start Read more…
Perfect, creamy and rich borscht. An interesting turn on the classic borscht: make the cream of it and serve with a boiled egg. No meat. Start off by blanching the tomatoes. Cut an X-shape on the bottom of the tomatoes, place them in a boiling water for 2 minutes, then Read more…
This borscht is a perfect option for vegetarians and those who do not consume meat. Lots of veggies and hearty roots will make this borscht your favorite wintertime soup. If you are using tomatoes for this borscht, start by cutting them into 2-4 parts. Place tomatoes in a little pot, Read more…
Beef based broth, stewed aromatic vegetables and and sour cream. What can be better on a cold winter day than this savory and full flavored red borscht? Only this borscht with bacon toasts. Place brisket in a pot with very hot but not yet boiling water. Then add unpeeled onion, Read more…
Divide your chicken into several parts and place them into a pot. Cover with cold water, add salt and bring to a boil. Remove any foam that might appear when the broth starts boiling. Cook chicken in a broth for 1-2 hours until a fork will pierce the thigh easily. Read more…
Cut the duck meat into bite sized pieces and sprinkle with liberal amount of black pepper. Cut bacon into squares and place into a large skillet or a deep pot. Fry on medium high heat until bacon starts producing liquid fat. Add duck pieces and keep frying until duck turns Read more…
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 would be a basic borscht with mushrooms recipe if it didn’t call for using baked beetroot. Baking beetroot first adds sweet and rich flavor to this borscht, making it the best comfort food for winter. To start, wash dry porcini mushrooms under cold running water, place them into a Read more…
This borscht takes its roots from northern parts of Ukraine, where beech mushrooms are abundant. They give this borscht a distinctive flavor, which cannot be otherwise achieved by using regular white mushrooms. First, wash one beetroot thoroughly and place it in a pot, cover with water, bring to a boil Read more…