Ukranian borsch

This post may contain affiliate links. I think every Slavic person has either made it or tried it. My sis tells me that canned beets taste just as good in Russian cooking and it ukranian borsch the hassle and mess of cooking them for 1 hour or more. I will definitely try that next time.

Most people who make this salad use their own pickled cabbage but sauerkraut works just as well. This salad is great for parties because you can make it a day ahead. It tastes even better the next day. You may want to scale down the recipe if you are making it for your family. How to Make Russian Vinaigrette: 1.

In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. OR use canned beets which don’t require any cooking. I peeled beets before cooking, much easier than peeling them boiled. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.

Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much. Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. OR use canned beets which don’t require any cooking. I peeled beets before cooking, much easier than peeling them boiled.

Place diced beets in a separate bowl. Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. We are so happy you’re here. One of my favorites growing up. Thank you for sharing your wonderful review, Sasha!