These recipes start with beef bones as a base. Slow cooking beef bones makes the broth very thick, flavorful and savory. Fresh green cabbage, potatoes or beans, carrots, onions and of course beets add a variety of flavors to the most popular beetroot soup in the world.
Place beef bones into a deep pot and cover with cold water. Turn the heat on for low and slowly bring to a simmer. Remove any foam that starts to appear on the surface. Simmer the bone broth on low for 4-5 hours. Add salt 30 minutes before the broth Read more…
Place dry beans in the bowl, add 1 ½ cups of water and leave them to soak for 5-8 hours. Transfer the beans with water into a pot and cook until soft and ready. Add salt 5-10 minutes before beans are done. Strain the beans. Place beef bones into a 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 full-bodied and flavorful borscht served with boiled potatoes is a nod to classic Lithuanian cuisine. Wash beef bones under cold running water and place into a pot. Cover with water and slowly bring to a boil. When it boils, skim off any foam that appears, turn the heat down 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 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, gently skim off any fat and foam that appears. Place onion, roughly cut carrots, parsley root and celery root into a pot and simmer Read more…
Place beef bones into a pot, cover with cold water and slowly bring to a boil. When in starts to boil, skim off the foam and simmer on low for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth. Wash beetroot greens thoroughly. Cut the Read more…