The Gold of Ukrainian Cuisine - Borscht
When one spoon is never enough 🥄
Traditional Ukrainian borscht is typically made from
meat or bone stock, sautéed vegetables, and beet sour (i.e., fermented
beetroot juice). Depending on the recipe, some of these components may
be omitted or substituted. The stock is typically made by boiling meat,
bones, or both. The vegetables most commonly added to
borscht are
beetroots, white cabbage, carrots, parsley root, potatoes, onions and
tomatoes. Some recipes may also call for
beans, tart apples, turnip, swede, celeriac, zucchini or bell
peppers.