Vinegar is a water based solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume.
This is an easy and light borscht recipe that is so quick to make. What is important, this borscht is cooked with beans, so it is very nutritious, healthy and tasty! Start off by placing the beans into a bowl and covering them with 2 cups of water. Let the Read more…
If you strive to cook borscht (or any soup) with very clear stock, use the stock clarification method from this recipe. This technique not only ensures that you will get a crystal clear broth, but will help you make your borscht even tastier! Place beef bones in a pot and Read more…
All the goodies packed in one borscht! Beans, golden-fried onions and carrots, potatoes, spinach… Add beetroot infusion and meatballs and you have a masterpiece for borscht. First, wash the beans under running water and place them in a bowl. Cover with water and let them soak for 5-8 hours. Boil Read more…
An unusual, yet very historically accurate and simple borscht. This recipe uses the best ingredients: brisket for great broth, celery and parsley root for great flavor and a lot of beetroot. Meatballs are added in the end. Place brisket in a deep pot and cover with cold water. Add roughly Read more…
Classic Ukrainian beetroot borscht with beans. Bone-based broth, aromatic root vegetables and cabbage – this is a recipe for success and a great way to hit it off with Ukrainian cuisine. Wash beef bones under running water and place in a pot. Cover with cold water and quickly bring to Read more…
Honey agaric mushrooms are very interesting in flavor and texture. They are small and crunchy, which adds a new twist to this green borscht. Plus, this recipe calls for golden beets instead of red ones so it’s definitely a borscht you need to try! Wash honey agaric mushrooms thoroughly, place Read more…
Thick and decadent – this borscht combines the best ingredients and has a wonderful flavor thanks to smoked ham and various greens. Wash pork bones under running water and place into a pot. Cover with cold water and slowly bring to a boil. Remove the foam when it starts to 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…
Quick and easy spring borscht! No meat, just healthy root and green vegetables, eggs and sour cream – this borscht is perfect for spring time. Start by cutting carrots, parsley root and yellow onion into small cubes. Then cook these vegetables on a skillet with oil for 10-15 minutes on Read more…
Want to make classic green borscht but can’t find fresh spinach and kale greens? No problem! This is a variation of green borscht recipe calls for canned spinach and kale greens so you can make this healthy green soup any time of the year. You can use beef bones or Read more…