Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.
Ingredients for the beet kvass
- 3-5 beets (very well scrubbed)
- Lukewarm water
- Salt (1-2 tbs per liter of water)
- Optional:
- 1 tbs sugar
- Parsley
- Dill
- Coriander seeds
- Parsnip
- Garlic
- Dark Rye Bread
Ingredients for the borsch
- 1 head of cabbage
- 2 pounds (1kg) peeled beets
- 2-3 pounds (1+ kg) Pork Ribs with the bone
- 1/2 pound (225g) Salo (pork fat)
- 2 diced yellow onions
- Smetana
Read more about Ukraine: Food and History
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