Everyone knows that borscht comes from Ukraine! I recently found a recipe of an original Ukrainian borscht and made it. It was very delicious with a great aroma. From that point on I’ve only been making borscht using this recipe.<\/p>\n
Ukrainian Borscht<\/em><\/strong><\/p>\n 500 g of meat (pork or beef) Wash the meat, cut it into small pieces. Pour some cold water into a pot, salt and cook the meat until it is almost ready. Cut the potatoes into squares and put it in the meat bullion. Cut the beet into strips and fry it with some oil. Cut the onion and the carrots into squares and add them to the beet. Fry until everything is golden-brown. Add some tomato paste and grated tomatoes (without the skin) to fry as well. After a little bit add a cup of bullion. Cut the pepper into squares and add them as well. Stew everything for about 10 minutes. Now back to the bullion. Cut the cabbage into straws and put it in the bullion. After the bullion is boiling, add the mix of fried veggies and tomato paste. Add a lot of greens as well. Cook everything for about 5 minutes and then add a small piece of pork fat (I didn’t add any pork fat but the borscht was still amazing) and a squeezed glove of garlic. The borscht is ready. Serve it with some sour creme and cro\u00fbtons (or bread).\u00a0Bon app\u00e9tit!<\/em><\/p>\n How do you greet one another at Christmas time?<\/p>\n We celebrate Christmas and say to everyone \u00a0Hristos Rozhdaetsya! Slavimo yogo! <\/em><\/strong>It means,\u00a0<\/em><\/strong>Christ is born, Glorify Him!<\/em><\/strong><\/p><\/blockquote>\n <\/p>\n Read about how all travelers to the Eastern Bloc nations have similar experiences in the piece called Ever Been to Russia?<\/a><\/strong><\/p>\n
\n2-3 potatoes
\n1 beet
\n2 onions
\n2 carrots
\n2 tbsp of tomato paste
\n2-3 tomatoes
\n1 red or green pepper
\n1\/4 of cabbage
\nsome greens
\na small piece of pork fat
\na glove of garlic
\nsome salt<\/p>\n