The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mostly the main ingredient of the green borsht is a sorrel, which gives it a bright green colour. Nevertheless, the other herbs as parsley, dill and bay leaf are also added. One might use any meat broths either chicken, or pork. However the pork stock can be too greasy for borsht because it is considered to be a light dish.
It is peculiar that the sorrel and other herbs can be substituted by stinging nettle. So the dish will have inimitable taste and smell. Traditionally the green borsht is served first seasoned with sour cream and a half of a hard-boiled egg.
Ingredients
Chicken breast 300 g
Potatoes 4 pieces
Onions 1 pieces
Ground black pepper 1 pinchs
Salt 2 pinchs
Fresh stinging nettle 2 bunch
Carrot 1 pieces
Bay leaf 1 pieces
Egg 3 pieces
Vegetable oil 3 tbsp
Smetana (sour cream) 2 tbsp
Stages of cooking
1
Rinse the chicken breast. Put it into the pot with 3 liters of cold water. Add the allspices, bay leaf, and pinch of salt. Bring to the boil and cook for 35-40 mins over a low heat. Remove the foam occasionally.
2
Dice the onions. Grate the carrots coarsely.
3
Fry the carrot and onions in the preheated pan with vegetable oil.
4
Peel and dice the potatoes.
5
Boil the egg hard; dice it.
6
Pull the meat out when the broth is ready. Add the potatoes and cook for 15-20 mins.
7
Rinse the stinging nettle in the gloves. Trim the roots off, and cut the nettle coarsely.
8
As soon as potatoes are ready, add the stinging nettle and cook for 5 mins more.
9
Add the browned onions and carrots, diced eggs; season with salt and pepper to taste. Cook for 1-2 mins more.
10
Борщ должен настояться и немного остыть. Подавать со сметаной.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Many people tend to associate the stuffed goose with a holiday. Firstly, because this dish looks festive and imposing, secondly, it is very delicious and mouth-watering. The recipe itself is very simple; however it requires lots of time and preparation because the goose should be marinated from night to soak in necessary amount of spices. There are
Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter.
You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones contain
Easter cake is a traditional Ukrainian dish that formerly was cooked only for great holidays. Today this rich leavened bread is baked only for Easter, and from here derives its name.
Easter cake's distinctive feature is that it consists of many eggs and fats. The dough is rather heavy, and therefore, it should be kneaded for a long time. Kneading s
The Chicken Kiev is one of the most famous Ukrainian dishes – an indispensable position in world restaurant’s menus.
The origins of Chicken Kiev are very tangled. Every country tries to claim their rights onto inventing this exquisite and unusual dish. The French, German, Russian, and even American cuisine tried to authenticate their authorship of
