Time to cook: 45 minutes
Dedicated to the memory of Pokhlyobkin. William Vasilyevich, God rest his soul, was a great dreamer and inventor. Often his general statements turned out to be details, but I am truly grateful to him for his "Cuisines of our Nations". It was with this book that my fascination with cooking went from "of learning a new recipe, I have to try it" to the stage of - "Why is it cooked this way and not that way?". Maybe it was just a coincidence - but the book, written in the style of "First the general principles of cooking a dish, then the particular instances of the same dish", laid very well in the subcortex of my then very immature teenage brain ))))
It was all the more surprising because of all the piles of recipes in that book, only one single one has stuck in our family without change. All right, almost no change.
This is a recipe for borscht.
And so today, paying tribute to this man, I present you my video - a recipe for Ukrainian borscht by Pokhlyobkin.
Ingredients and taste: Lard, Black Pepper, Garlic, Potatoes, Sugar, Butter, Vinegar, Onions, Parsley, Carrots, Water, Bay Leaf, Cabbage, Tomato Paste, Salted, White Cabbage, Roots, Beetroots, Borscht, Broths and Soups, Hot Soups
Read more: Ukrainian borsch