Ukrainian (April 2022)

In April 2022, we met at Christiane's place to enjoy delicious Ukrainian-inspired food. The weather was perfect, allowing us to sit outside.

Christiane served Borscht.

The recipe is from a German cookbook. Quantities are given in the original measures and converted as well.

Ingredients

1.5 l (1.8 gl) water
1 TL (1 tsp) salt
1 Msp (1 pinch) black pepper
500 g (1.1 lb) beef chuck
100 g (0.25 lb) pork belly
500 g (1.1 lb) white cabbage
500 g (1.1 lb) red beets
1 EL (1 tbsp) red wine vinegar
1 parsley root (I did not have one and skipped it)
1/4 celery root
1 large onion
1 small leek
1/8 l (4.2 oz) sour cream
1 EL (1 tbsp) chooped parsley

Steps

• Bring water with salt and pepper to a boil. Add the meat to the boiling water and bring to a bubbling boil. Remove any foam that forms during the first 30 minutes.
• Remove outer leaves from the cabbage, quarter, remove stalk, cut into strips, rinse.
• Peel the beets. Cut all except one into strips. Grate the remaining beet, mix it with the vinegar and set aside.
• Peel the parseley and celery root, cut into small cubes.
• Peel and roughly chop the onion.
• Clean the leek and thinly slice the yellow part only. Discard the green part or keep it for another purpose.
• After 40 minutes, add the vegetables - not the beet mixed with vinegar - to the meat. Cook on low heat for another 50 minutes.
• Remove the meat, cut it into bite-size pieces and add it back into the broth. Add the beet mixed with vinegar.
• Serve garnished with a dollop of sour cream and some chopped parsley.

Kim made Pampushki.

Anali made Yabluchnyk.

Cross buns and strawberries brought by Sara rounded out our meal.