In a word, Ukrainian food is rich. Rich in ingredients, rich in flavor, and rich in tradition. Despite the caloric meals, restaurants throughout L’viv celebrate the cuisine without holding back or tampering with its authenticity. People enjoy sitting down to a plate of potato pancakes with sour cream or feasting on those famous pastries. And why not? This issue of Cooling Your Jets applauds the no-holds-barred approach to dining with a Ukrainian dinner recipe fit for the rich at heart. Here is the recipe for Borsch.
How to prepare Borsch
Fresh beets give this classic Ukrainian soup a deep ruby hue, making it almost too pretty to eat. Almost.
Serves 6
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
1 lb. beets, peeled and cut into small chunks
2 tablespoons olive oil
1 large Spanish onion, sliced into half-moons
2 large carrots, peeled and shredded
5 cups vegetable stock
1 head Savoy cabbage, shredded
kosher salt
1 lemon, juiced
Freshly ground black pepper
1 small bunch of fresh parsley, finely chopped for garnish
Sour cream, for garnish
Directions
In a large sauce pot, sauté beets, onion, and carrots in olive oil until tender, about 5 minutes. Then, bring the vegetable stock to the boil in a separate pot. When the vegetables are tender, add the stock and shredded cabbage and simmer for 20 minutes. Season to taste with salt, pepper, and lemon. Ladle into serving bowls and garnish with parsley and a dollop of sour cream.
