How to cook Ukrainian Borscht?
A dish of the 5 best soups in the world according to CNN
As the home country of beetroot borscht, Ukraine boasts great diversity of the soup's regional variants, with virtually every oblast' having its own recipe. Differences between particular varieties may regard the type of stock used (meat, bone, or both), the kind of meat (beef, pork, poultry, etc.), the choice of vegetables and the method of cutting and cooking them. For example, although the typical recipe calls for beef and pork, the Kyiv variant uses mutton or lamb as well as beef, while in the Poltava region, the stock for borscht is cooked on poultry meat, that is, chicken, duck or goose. The use of zucchini, beans and apples is characteristic of the Chernihiv borscht; in this variant, beetroots are sauteed in vegetable oil rather than lard, and the sour taste comes solely from tomatoes and tart apples. The Lviv borscht is based on bone stock and is served with chunks of Vienna sausages.
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