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Borscht, a deep red beet and cabbage soup, is popular all around Ukraine. The recipe might slightly differ by regions, but the main ingredients still remain the same – cabbage, beets, potatoes, onions, garlic, sour cream, and dill. Depending on a season, borscht can be served hot and cold, with cold varieties often being light or vegetarian.
After two weeks now of the Orthodox Lent, or “Velyky Post†as our Ukrainian countrymen call it, you’re no doubt in need of some creative dishes that still follow the ascetic rules. And, remember, there’s still four more weeks to go of avoiding all sorts of our favorite foods – meat, Continue reading ‘Beat the bland!’
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