The History of Ukrainian Borshch

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Ingredients for the beet kvass
3-5 beets (very well scrubbed)
Lukewarm water
Salt (1-2 tbs per liter of water)
Optional:
1 tbs sugar
Parsley
Dill
Coriander seeds
Parsnip
Garlic
Dark Rye Bread

Ingredients for the borsch
1 head of cabbage
2 pounds (1kg) peeled beets
2-3 pounds (1+ kg) Pork Ribs with the bone
1/2 pound (225g) Salo (pork fat)
2 diced yellow onions
Smetana

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Subtitles: Jose Mendoza | IG @worldagainstjose

PHOTO CREDITS
Kvass: By Samotny Wędrowiec – CC BY-SA 3.0, https://en.wikipedia.org/w/index.php?curid=45325082
Hogweed: CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=132843
Borschchagivka: By Master.HD – Panoramic view [125° FOV, WNW-NE], CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=12208663
Green Borscht: Off-shell, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons

#tastinghistory #UKRAINE #borsch

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