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 borscht is very filling and nutritious despite being strictly vegetarian. Beans are a great source of protein and mushrooms add an awesome flavor! To start, place your beans in a deep bowl and cover with a glass of water. Leave them soaked for 5-8 hours. Boil them in the Read more…
This borscht recipe is very peculiar. It calls for the use of white mushrooms and sauerkraut, a classic combination if Northern Ukrainian cuisine. Hearty, flavorful and very comforting thick soup for long winter evenings. To start, thoroughly wash dried porcini mushrooms and place them into a pot. Cover with 8 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 thick borscht with duck or goose is a perfect hearty meal for cold winter days. It’s also a great choice of soup for everyone who doesn’t consume pork or beef. You can make this borscht with bone based broth or, for a lighter version, start with water. Here’s how Read more…
This borscht calls for using duck bones, skin and fat. If have bought the whole duck, cut the meat off of the bones and save it for another dish. Cut the duck fat off and save it for frying the vegetable liaison. Wash duck bones and skin under warm running Read more…
This borscht is cooked in a clay pottery, so select a good deep clay pot beforehand. Cut beetroot, carrots, parsley roots, parsnip, leeks and yellow onion in small cubes; cut fresh green cabbages into 1 inch squares. Cut meat and bacon into bite sized pieces and place everything into a Read more…
This full-bodied and flavorful borscht served with boiled potatoes is a nod to classic Lithuanian cuisine. Wash beef bones under cold running water and place into a pot. Cover with water and slowly bring to a boil. When it boils, skim off any foam that appears, turn the heat down Read more…
Wash beef bones under warm running water and place into a pot. Cover with water and slowly bring to a boil. When it starts to boil, skim off any foam that appears, turn the heat down to low and cook the broth for 4-5 hours. 40 minutes before it’s done, Read more…
Wash dried porcini mushrooms under cold running water, place into a pot and cover with water. Add halved onion and bring to a boil. Cook for 2 hours on low heat. Add salt 30 minutes before the broth is done. Strain the broth and save it. Wash the mushrooms again Read more…
Wash baby beetroot thoroughly and cut the stalks and green leaves off. Peel the beetroot, place into a pot, cover with water and bring to a boil uncovered. Cook on high for 30 minutes. Take boiled beetroot out, cool it and cut into strips. Strain beetroot broth. Cut beetroot stalks Read more…