This is a perfect summer borscht for those who doesn’t eat meat. Light and tasty, it will give you energy that will fuel you day! First, you need to choose an oven proof pot. Glass or ceramic pot will work best. Cut your beetroots and onions into thin strips. Mix 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 prune borscht is a fresh take on a summer borscht option. A little sweet thanks to the use of prunes but still has the all-favorite tomato borscht flavor. Start with taking the pits out of prunes. Wash pitted prunes thoroughly, place in a pot, add 2 cups of 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…
Wash beetroots thoroughly and cut the greens off. Cut onions, celery stalks, carrots and beetroots into cubes. Heat some oil on a frying pan and cook until the onion turns translucent. Then add tomato puree and cook for 5-7 minutes. Add water to a pot and bring to a boil. 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…