English 
Few Words About
Borscht is not just a dish — it’s a story you can taste.
Its rich aroma carries echoes of generations, the warmth of a home-cooked meal, and the care poured into every spoonful. From the Carpathian Mountains to the world’s largest cities, borscht brings people together at one table. It’s not just food, it’s a living tradition passed from heart to heart. Its deep red color symbolizes passion and hospitality, while each ingredient adds its own note to this harmonious melody of flavors. No matter the recipe, borscht always remains a symbol of warmth, unity, and home. Every cook prepares it in their own way, adding special spices or secret ingredients, yet its essence stays unchanged. It’s the taste of childhood, the aroma of family evenings, and the centerpiece that gathers loved ones together.
Its rich aroma carries echoes of generations, the warmth of a home-cooked meal, and the care poured into every spoonful. From the Carpathian Mountains to the world’s largest cities, borscht brings people together at one table. It’s not just food, it’s a living tradition passed from heart to heart. Its deep red color symbolizes passion and hospitality, while each ingredient adds its own note to this harmonious melody of flavors. No matter the recipe, borscht always remains a symbol of warmth, unity, and home. Every cook prepares it in their own way, adding special spices or secret ingredients, yet its essence stays unchanged. It’s the taste of childhood, the aroma of family evenings, and the centerpiece that gathers loved ones together.
Borscht is more than just a culinary creation
— it’s a true art form that knows no borders.
— it’s a true art form that knows no borders.
The Recipe
Ingredients
01
Pork ribs
300g
02
Tomatoes
3 units
03
Potatoes
2 units
04
Beets
1 unit
05
Carrot
1 unit
06
Onion
1 unit
07
Allspice berries
3 units
08
Bay leaves
3 units
09
Cabbage
1/4 of a head
10
Beans
1/2 of a cup
11
Sunflower oil
2 tbsp
12
Parsley
1 bunch
13
Garlic
3 cloves
14
Salt, sugar, pepper
a pinch
15
Water
3 liters
16
Sour cream
to serve
Instructions
Step 1
Take 300 g of pork ribs, wash them, trim off any excess membranes, and cut into segments of one or two ribs. Place them in a pot with water, add 3 allspice berries and 2 bay leaves. Simmer the broth over low heat for 30 minutes
Step 2
Prepare the vegetables: wash and peel the carrot, garlic, onion, and beetroot. Dice the onion, grate the carrot on a coarse grater, and crush the garlic with the flat side of a knife. Heat a pan with sunflower oil, add the carrot, onion, and garlic, and sauté over medium heat for 5 minutes
Step 3
Grate the beetroot on a coarse grater and add it to the pan. Cook for another 3 minutes
Step 4
Add 1 tbsp of tomato paste and 2 ladles of broth to the sautéed vegetables. Simmer for another 5 minutes
Step 5
Peel and dice the potatoes into medium-sized cubes. Add them to the broth
Step 6
Transfer the sautéed vegetables to the pot with the broth
Step 7
Chop 1/4 of a cabbage head and add it to the borscht. Simmer for another 5 minutes. Add 1/2 of a cup of pre-cooked beans
Step 8
Season with salt and pepper to taste. Before finishing, take 3 pickled tomatoes, squeeze their juice into the borscht, and add chopped parsley. Simmer for another 5 minutes and serve with sour cream
Great job! Enjoy your meal 
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