A lemon is a bright yellow citrus fruit known for its acidic juice. Lemons are oval, yellow inside and out and have a bright tangy flavor.
Peel the cucumber and shred it. Leave for 20 minutes and then wring out all the liquid. Peel and chop garlic and dill. Mix grated cucumber, garlic, dill, juice of ¼ lemon and salt in a bowl. Cover and leave in the fridge for at least 1 hour. You will Read more…
This classic green borscht recipe is very popular in Ukraine, where pork is the most widespread choice of meat. Hearty, thick and flavorful, this borscht is the ideal soup for cold winder days. Cut pork ribs, place into a pot, add cold water, cover with a lid and quickly bring Read more…
Bone beef broth, spinach, potatoes and boiled eggs. Clean, lean and simple, yet so healthy and delicious. This green borscht is great for any time of the year and for any weather. Place beef bones and brisket into a pot, add water, cover with a lid and quickly bring to Read more…
This is one of the most authentic and old borscht recipes from the collection. This borscht dates back to 18th century. It is very easy to make and using walnuts adds an interesting touch. Start by cutting potatoes, carrots and parsley root in cubes. Then cut onion in circles and Read more…
This is a great vegetarian borscht recipe. Packed with proteins from beans and oh so flavorful! Want to make it vegan? Skip adding sour cream and enjoy this perfectly healthy no-meat Ukrainian borscht! Start with soaking beans in cold water for 8 hours. Proceed to boiling beans for 2 hours Read more…
Wash short ribs and pork meat under warm running water and place into a pot. Bring it to a boil, reduce the heat to low and leave to simmer. Skim off all the foam that appears and cook for 3 hours. 1 hour before it’s done, add salt, roughly cut Read more…