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…
This is a hearty, meaty and thick Ukrainian borscht. The twist? Adding eggplants enhances the flavor and adds an interesting touch to this otherwise classic borscht recipe. Wash beef bones under cold running water. Place them in a deep pot, add cold water and slowly bring to a boil. When Read more…
Cut your carrot, onion and parsley root in halves, place into a pot, add cold water and bring to a boil. Simmer on low heat for 1 ½ hours. Add salt and whole allspice 30 minutes before turning the heat off. Strain the broth. Cut beetroot into thin strips and Read more…