Recipes
from the Holy Land, by way of Ukraine
The
Holy Land is a diverse mix of cultures. People from all over the
world have come to live in Israel. And, that was the case with
my host family in Um-El-Fahem. Salah is an Arab but his wife,
Luda, is from Ukraine. As soon as I knew that, I had to ask for
some borscht. It's a specialty across Eastern Europe.
Every region, every city, and every family has their own special take
on the traditional soup.
Boil the chicken until it is done, but I'm not sure how long that is. Let is cool and then dice up the bird.
Peel up your beets, carrots, and onion. Then, dice them up. Heat up 4 Tbs of oil and lightly fry your vegetables for 5 minutes. Pour in five cups of chicken stock and simmer 20 - 25 minutes.
Peel and cube the potatoes. Cut the cabbage into large strips. Add them both to the chicken stock. Bring to a boil and add salt and pepper along with the chicken. Grate (or dice) your tomatoes and add to the borscht. Reduce heat and cook for 15 - 20 minutes.
In the final 3 - 5 minutes of cooking, add a bay leaf. Then, remove from heat. Press the garlic. Add the garlic, dill, and parsley. It's ready to be served.
Traditionally, you add some citric acid/lemon juice to your borscht. It's completely your choice, but you should put a dollop (or more) of sour cream in your soup and stir it up well before you enjoy your Ukrainian treat.
Ukrainian
Borscht
from Luda's kitchen in Um-El-Fahem
from Luda's kitchen in Um-El-Fahem
Ingredients:
| 300
grams chicken 2
beets
5
cups
of chicken stock
4 carrots 1 onion 4 tsp vegetable oil 4-5
potatoes
1/4 head of cabbage 2 - 3 tsp salt |
2
- 3 black peppercorn 2
tomatoes
1 bay leaf garlic to taste 1 Tbs dill 1 Tbs parsley citric acid to taste sour cream to taste |
Boil the chicken until it is done, but I'm not sure how long that is. Let is cool and then dice up the bird.
Peel up your beets, carrots, and onion. Then, dice them up. Heat up 4 Tbs of oil and lightly fry your vegetables for 5 minutes. Pour in five cups of chicken stock and simmer 20 - 25 minutes.
Peel and cube the potatoes. Cut the cabbage into large strips. Add them both to the chicken stock. Bring to a boil and add salt and pepper along with the chicken. Grate (or dice) your tomatoes and add to the borscht. Reduce heat and cook for 15 - 20 minutes.
In the final 3 - 5 minutes of cooking, add a bay leaf. Then, remove from heat. Press the garlic. Add the garlic, dill, and parsley. It's ready to be served.
Traditionally, you add some citric acid/lemon juice to your borscht. It's completely your choice, but you should put a dollop (or more) of sour cream in your soup and stir it up well before you enjoy your Ukrainian treat.