Borsjtj- the winter soup red as blood and as the ❤️ is UCRAINIAN





It might be what you think “the Russian soup’ - it was actually founded in the UCRAINE in the 4-800’s and spread there during the 16th century - note at a time when kings and rulers just seized what land they wanted with arms. In these sad days, let’s cook Borsjtj and here is my recipe on this cheap, winter healthy soup with lots of symbolics to it... I don’t buy ready made broth, I use vineagar and apple juice instead. 

You can clean the vegetables really well and use them with Peels, for more antioxidants left and less food waste. A little rougher taste. Might as well get used to this now.... 

Ingredients:

3 large beetroots

3 cm celeriac 

3 cm white cabbage 

One onion 

1 dl vinegar 

1 dl apple juice

Water

Butter

Herbal salt to taste

Crème fraîche to taste

You need: 

grater or cutting machine, pans 

Instructions:

- clean and or peel, cut and grate all vegetables on machine or with grater

- fry in butter

- pour over the liquids 

- cook slowly for 30 minutes, add water if needed 

- taste off with herbal salt

- serve with crème fraîche


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