ukraine

Editor’s Note:

Anna made this Editor’s dream come true, her family’s traditional Ukrainian Borscht recipe Ukrainian life – expressly for Life Recipe Magazine. to Ukraine, it’s more than a national dish, it’s “…addition to UNESCO’s action for Ukraine. war in Ukraine, UNESCO has initiated a series the fields of culture, education, as well as the accordance with UNESCO’s mandate. This initiative of the Intergovernmental Committee for the Cultural Heritage is consistent with this commitment populations affected by war. Tap UNESCO for and beautiful dish:

Borscht

In Ukraine, we have a funny rule about the consistency of the borsch – only if the soup spoon can stand in your pot – this is a truly borsch!

Traditionally, we add to the served borsch 1 spoon of sour cream and a little bit of chopped garlic. Borsch is even more tasty second day after you cooked it, really.

We say “SMACHNOGO!” to each other before eating.

Ingredients

3.5 liters water and/or meat broth

2 red beetroots (beets)

2 carrots

2 onions

6-7 potatoes

½ cabbage

3 soup spoons of tomato paste

1 can haricot beans sour cream (1 generous teaspoon atop each served bowl) fresh garlic to taste

Link To Easy Conversion Chart

method servings 6-8

1. Boil the red beetroots before adding to the borscht.

2. Separately, bring water/meat broth to a boil in a large soup pot.

3. Add cubed potatoes and sliced white cabbage.

4. Next, we need to sauté (fry a little bit) the sliced carrots and onions.

5. To the sauté pan, add the tomato paste and mix.

6. Fold the sauté into the borscht.

7. Slice the red beetroots.

8. Add the beets and the haricot beans to the borscht.

9. Salt, pepper … and it is ready.