Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a distinctive sour flavor which results from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. It offers major health benefits and they go far beyond fresh cabbage.
The tastiest vegetarian borscht ever! Unlike a traditional Ukrainian borscht, which is deep ruby red color, this borscht is lightly golden thanks to the use of golden beetroot. First, choose a good pan with thick walls and thick bottom. Place a piece of butter on the bottom of the pan Read more…
As authentic as it gets! This borscht recipe has been known for centuries, as Ukrainians are known for making their own fermented cabbage (a.k.a. sauerkraut) for winter. This is a perfect opportunity to make the same borscht that our forefathers were making for centuries. Wash beef bones under running water Read more…
A classic red borscht recipe with pork. Very traditional Ukrainian borscht, since pork is widley used in Ukrainian cuisine. Place pork bones into a deep pot, cover with cold water and slowly bring to a boil. Remove all the foam that starts to appear and cook on low for 2 Read more…
First, go through your fermented cabbage or sauerkraut and cut the big pieces into small ones. If sauerkraut is too sour, soak it in water and then squeeze really well. Bring the water in a deep pot to a boil. Cube the potatoes and add them to boiling water. Cook Read more…
Wash dried porcini mushrooms under cold running water, place into a pot and cover with water. Add halved onion and bring to a boil. Cook for 2 hours on low heat. Add salt 30 minutes before the broth is done. Strain the broth and save it. Wash the mushrooms again Read more…