The real winter has come to Ukraine. In this freezing climate, the perfect dish for dinner is a bowl of warm Ukrainian Borshch beetroot soup.
As is known, Borshch is made up of a dozen ingredients. The broth for it can be used with meat or vegetables, and Etnocook recalls that the ancient variant was made without potatoes. The flavor of this soup is rich and varied, for many this is a taste of Ukrainian childhood. A slightly sour taste of Ukrainian Borshch Beet Soup gives a unique impression, which is worth enough for you to try.
I recently received a letter with questions about Ukrainian Borshch recipes from the Canadian reader of Etnocook. They were very interesting and I want to answer because similar questions arise regularly. The author remained anonymous.
This was a question of how to make this world famous Ukrainian soup sour.
My dear friends, it’s that easy! Just add some beetroot kvass when cooked. It can be replaced by lemon juice. Some people use acid salt (citric acid) or tartaric acid, just a pinch (although I don’t recommend this, as using natural products is a healthier decision). By the way, if you use sour cabbage in your Borshch, it can be enough for a tart flavor.
Have a nice day and tasty Ukrainian soups!