100 rokiv tomu vpered At Home

Cucumber мoroznyk

Inspired by the work of Olga Franko, we came up with Moroznyk, namely juicy and cucumber, just as the lady described in her poem of the same name. We combined it with duck and classic ingredients

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Borshch 1686

One of the most interesting borscht recipes we came across is white borscht with three types of fish and parsnips! This recipe showed us how versatile this dish is and what types of borscht the Ukrainian elite of those times loved!

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Borshch without meat

We use two main principles to cook our borscht. Firstly, we add Transcarpathian plum lekvar – a slightly overcooked plum jam. It gives the borscht a sweeter taste. Then we add freshly squeezed beetroot juice, which gives the borscht a richer taste and color. Complementing these components with a smoked taste, we make our borscht taste the best.

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Borshch with meat

We use two main principles to cook our borscht. Firstly, we add Transcarpathian plum lekvar – a slightly overcooked plum jam. It gives the borscht a sweeter taste. Then we add freshly squeezed beetroot juice, which gives the borscht a richer taste and color. Complementing these components with a smoked taste, we make our borscht taste the best.

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