Prune is a dried plum of any variety. Prunes have a high sugar content which allows them to be dried without fermenting. They are also high in fiber, vitamins and minerals.
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…
A new twist on the all favorite green beet soup. Dandelion greens add an interesting flavor, plus they were widely used in previous centuries by Ukrainian forefathers. So, this borscht recipe is like touching the roots.Wash beef bones under cold running water and place into a deep pot. Add water 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…
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 them into a deep pot, add an onion cut in halves, add cold water and bring to a boil. Reduce heat to low and let the broth simmer for 2 ½ hours. Add salt when the broth is almost done. Strain Read more…