The most favorite dish is borscht. Perhaps the most important ingredient in this dish is beets. It gives it a bright beetroot color and rich taste. Next comes cabbage, carrots, beans, potatoes and other vegetables to taste. But it is worth remembering that a real Ukrainian borscht must be cooked in meat broth and must contain pieces of pork, lamb or beef.
Varieties of this dish can be found in Russia, Poland, Belarus, Lithuania, Romania, Czech Republic and Moldavia. But the homeland of borscht, as we are used to seeing it, is Ukraine. It was there that the recipe for this dish was born and gained immense popularity.
I like to eat borscht with sour cream, although it is not necessary, as well as with garlic donuts, as is customary in Ukraine. In addition to soft fragrant donuts, I also eat borsch with rye bread, sprinkling with finely chopped garlic.
In summer, when you don't want anything hot, cold borscht refreshes perfectly. Almost all the ingredients are added raw: beets, dill, onions, garlic, parsley. Everything is filled with fermented milk products, which makes it look like okroshka. You can eat it with boiled eggs and potatoes.
To make the borscht tasty and rich, it must be properly cooked. First, the broth is boiled as the basis for the whole dish. Then, beets are prepared separately, which should be ready before adding to the broth. Other vegetables are added later. It is advisable to throw greens into borscht at the end, so it will have a fresh, "spring" taste.
Have you tried borscht? Can you cook it?