Borshch is a Ukrainian beet soup. It could be described as a national soup of Ukraine. Filled with beets and other vegetables from a typical Ukrainian garden, it is a hearty soup which could be found on almost every dinner table. Here is one of more than 500 versions of borshch recipes.

How about a plate of Ukrainian borstch? Nothing can warm your heart and stomach better than this traditional soup meal.
Ask Anastasia Web Lubov to make it for you!

Ingredients:
1/4 pound salt pork, diced
1 large leek, thinly sliced
1 medium onion, sliced
1 celery or parsley root (about 6 ounces), peeled and cut in thin strips
3 beet (about 1/2 pound), peeled and shredded
1/2 head cabbage (about 1/2 pound), thinly sliced
2 quarts water
1 1/2 pounds cooked meat such as kielbasa (Polish sausage), ham, beef, or pork, diced
1 can (8 ounces) whole tomatoes
1 c rye flour kvas
2 tb flour
1 ts salt
1/2 ts pepper
1 1/2 ts lemon juice or vinegar
1 c whipping cream or dairy sour cream horseradish (optional)

Fry salt pork until golden in a 5-quart kettle. Add leek and onion. Fry until onion is transparent. Add celery root, beets, cabbage, water, and meat. Cook until celery root is crisp tender; about 25 minutes. Add tomatoes and kvas, mix. Cook over medium heat for 30 minutes. Make a smooth paste of butter and flour; stir into the simmering soup. Cook and stir until soup thickens. Add salt, pepper, and lemon juice; mix. To serve, spoon a small amount of cream and horseradish into each bowl. Ladle hot soup into bowl and stir to blend with the cream and horseradish.

Ingredients:
2/3 cup vinegar or vodka
1 beef round rump roast, boneless, or round tip roast (3 pounds)
1 cup all-purpose flour
1 ts salt
1/4 ts pepper
1/4 cup butter, melted
1 large onion, quartered
1 cup bouillon or meat stock

Stuffing:
1 ts butter
2 medium onions, minced
1/4 cup fine dry bread crumbs
1 egg, beaten

Heat vinegar to boil in a large casserole or skillet. Add meat, turning to scald all sides. Drain meat. Discard vinegar. Mix flour, salt, and pepper. Coat meat with seasoned flour. Reserve 2 tablespoons seasoned flour. Brown meat in butter in a Dutch oven or heavy skillet. Add quartered onion and bouillon. Cover; simmer 2 hours, or until meat is tender.
Slice meat about 1 inch thick. Then slit each slice, making a pocket. For stuffing, melt butter. Saut? minced onion until transparent. Stir in bread crumbs and 1 tablespoon seasoned flour. Remove from heat. Stir in egg. Stuff crumb mixture into pockets in meat. Close and skewer with wooden picks. Tie together with string in original roast shape. Return to Dutch oven. Sprinkle with remaining tablespoon seasoned flour. Cover; cook over medium-low heat for 30 minutes.

Cottage cheese fritters

Ukrainian syrnyky, or cottage cheese fritters, is a traditional Ukrainian dish. These tasty little pancakes are usually topped with jam or sour cream.
Your sweet Anastasia Web Lubov from Mariupol will please you with the perfect syrnyky for breakfast or lunch!

Ingredients:
1 lb of cottage cheese
1/2 glass of sugar
3 eggs
2 glasses of flour
2 oz of melted butter
1 glass of sour cream
a little salt

Whisk eggs with salt and sugar into thick froth. Add minced cottage cheese and 1.5 glasses of flour. Knead thoroughly. Put the dough onto the board sifted with flour, and form a thick roll. Slice it into pieces as thick as a finger. Put each slice into flour, and make its form like a cutlet with a knife. Fry in butter in a frying pan at the medium heat, both sides.
Serve with sour cream.