Ukrainian borscht recipe with photos
Borscht is a traditional beetroot soup, one of the most popular Ukrainian dishes in the world – I believe it is at the same level of popularity as Ukrainian varenyky or salo. I can say that borscht became a kind of a business card of Ukraine. I don’t know exactly how to spell it in the most appropriate way. It can be written as borsch, borshch and the most popular borscht. In Ukrainian it looks like this: “борщ”.
Actually, we have some varieties of borscht recipes: lenten borscht we cook on Christmas Eve, we may cook borscht with or without tomatoes, with beans or mushrooms, with meat bullion or without meat at all. Finally, we may slice or rub beets, but still there are some classical things that make this dish tasty, popular and interesting for all of us.
So, let’s cook borscht.
Ingredients for borscht
800 g of beet
400 g of potatoes
150 g of cabbage
Continue reading Classic Ukrainian Borscht Recipe
Lenten borshch with “vushka” is a traditional western Ukrainian dish cooked exactly for the Holy Supper.Vushka are a kind of dumplings, like ravioli or potstickers, with lenten mushrooms stuffing. Lenten transparent borshch may be sometimes dressed with garlic but do as you like.Some time ago this festive borshch was soured with beetroot sour adding peculiar slightly sour taste.It is used lemon juice or vinegar with this purpose now.
One more ingredient being added to Christmas borshch is broth of mushrooms used as stuffing for vushka. It supplements borshch with special flavour and taste.
For borshch (for 3 l water):
Continue reading Lenten Borshch with Vushka for the Holy Supper
Tomato soup (or as called in Western Ukraine: Pomidorova zupa) is a soup cooked with tomatoes and some other vegetables. It is delicious and quite interesting, and we usually serve it with sour cream. There are several options how to cook this soup. In Western Ukraine it is often cooked with rice, but today we are going to eat this soup with minute pasta. This is the variant of the soup that I like.
1 chicken leg or breast (for broth)
1 kg tomatoes
Continue reading Tomato soup