Cured pork fat, or lard, is cured fat from the back of the pig. It’s a thick layer of fat directly below the skin of a pig. Lard is cured with a salt box method and and mixed with salt and sometimes fresh herbs or spices.
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…
A perfect, rich and savory Ukrainian borscht. Served with sour cream, brisket and chopped dill it’s the epitome of the hearty and flavorful beet soup. Soak the beans in the cold water for 5-8 hours. Drain the water, place soaked beans into the pot, add fresh water and boil for Read more…
January is one of the coldest months in Ukraine so this particular borscht is very popular in winter. It’s rich in flavor, thick and hearty, which makes it a perfect soup for cold snowy days. What’s interesting about this borscht is that you don’t need potatoes for this recipe. Start 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…
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…
Very thick and flavor packed borscht! It is not heavy because the recipe calls for a diet type of meats such as lamb or turkey. The twist is adding fresh tomatoes when serving. Take your bone-on lamb or turkey and wash under running water. Place the meat into a pot, Read more…