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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":525,"pronunciation":556,"substitutions":557,"slug":574,"title":575,"shortTitle":576,"nativeName":577,"romanized":578,"countrySlug":579,"baseServings":580,"prepMinutes":581,"cookMinutes":582,"difficulty":583,"course":584,"diet":587,"mainIngredients":588,"images":589,"keywords":599,"publishedAt":606,"updatedAt":606,"authorSlug":607,"summary":608,"localeSlug":574,"alternates":609},[394,397,400,403,406],{"answer":395,"question":396},"Two things destroy the colour: heat and lack of acid. Beetroot pigment (betanin) breaks down when boiled for a long time, and it holds its red far better in acidic conditions. The fix is to cook the grated beetroot separately with vinegar or lemon juice, add it to the soup near the end, and keep the pot below a rolling boil from that point on.","Why did my borshch turn brown instead of red?",{"answer":398,"question":399},"Versions of beetroot soup are cooked across Ukraine, Russia, Poland, Belarus, Lithuania, Moldova and Romania, and no single country invented soup with beetroot in it. What is formally recognised is the Ukrainian tradition around it: in 2022 UNESCO added the culture of Ukrainian borshch cooking to its list of intangible heritage in need of urgent safeguarding. That recognises a living practice and its regional variants, not exclusive ownership of the ingredient list.","Is borshch Ukrainian or Russian?",{"answer":401,"question":402},"In much of Ukraine, yes — white beans are standard, especially in the west around Lviv, and they add body and protein that make the soup a full meal. Plenty of households leave them out, and both versions are traditional. If you skip the beans, add an extra potato so the soup keeps its substance.","Do beans belong in borshch?",{"answer":404,"question":405},"Yes, and there is a centuries-old Ukrainian precedent for it. Replace the meat broth with a strong stock made from dried porcini and root vegetables, double the beans, and finish with garlic pounded into unrefined sunflower oil instead of salo. Skip the sour cream to make it fully vegan, or keep it if you eat dairy.","Can I make borshch vegetarian?",{"answer":407,"question":408},"It is called zaprazhka or zatovkha, and it does two jobs: the pounded fat enriches the broth and carries flavour, while the raw garlic goes in uncooked so it stays sharp and aromatic. Adding garlic at the start of a two-hour soup leaves you with nothing; adding it at the end off the heat is the whole point.","What is the salo and garlic paste at the end for?",[410,411,412,413,414,415],"Skim the broth properly in the first ten minutes. The grey foam that rises is what makes borshch cloudy, and once it is stirred back in you cannot remove it.","Grate the beetroot rather than dicing it — grated beet releases colour and sweetness into the whole pot instead of hiding it inside cubes.","Add acid to the beetroot pan, not to the finished soup. Beet pigment holds its red in acidic conditions and fades in neutral ones, so the timing genuinely matters.","Once the beetroot goes in, keep the pot at a bare tremble. A rolling boil dulls the colour to brick brown within minutes.","Taste for the sweet-sour balance at the end and adjust in small steps: a pinch of sugar if it is too sharp, a teaspoon of vinegar if it is flat and sweet.","Make it a day ahead if you can. Borshch is one of those soups that tastes noticeably rounder on the second day, and the garlic mellows into the broth.","🍲","Borshch is a thick beetroot soup, not a beetroot puree — a beef or pork broth carrying cabbage, potato, beans, carrot and grated beetroot, soured with vinegar or beet kvas so the colour stays deep ruby instead of turning muddy brown. It tastes sweet-sour and meaty at once, with a hard edge of raw garlic that arrives at the very end. Every Ukrainian household makes it slightly differently and every one of them is convinced theirs is correct, but the structure below is the common backbone: build a real broth, cook the vegetables in the order of how long they need, sweat the beetroot separately with acid, and never boil it hard afterwards. It is a whole meal in a bowl and it improves overnight.","Borshch is old enough that its name outlived its original ingredient. The word is generally traced to borshchivnyk — common hogweed — a wild plant whose fermented stalks made a sour green soup long before beetroot took over the pot. Beetroot came later, and with it the colour everyone now associates with the dish. That layered history is why borshch exists in dozens of forms across the region: green borshch with sorrel in spring, cold borshch in summer, mushroom borshch for fasting days, and the red beef-and-cabbage version that stands for the whole family.\n\nThe dish is genuinely shared across Eastern Europe — Poland, Belarus, Russia, Lithuania, Romania and Moldova all have their own versions and their own claims, and pretending otherwise would be dishonest. What is specific and documented is the Ukrainian relationship to it: in 2022, UNESCO inscribed the culture of Ukrainian borshch cooking on its list of intangible cultural heritage in need of urgent safeguarding, an emergency listing made while the war put the practice, its cooks and its regional variants at risk. Russia objected to the framing. The listing does not declare who invented soup with beetroot in it; it recognises the living Ukrainian tradition around it, which is a different claim and a fair one.\n\nInside Ukraine, borshch is regional to an almost comic degree. Poltava borshch is made on goose or duck. Chernihiv adds courgette and sour apple. Lviv leans on beans. Odesa versions can include tomato and even fish. Some cooks swear by beet kvas fermented specially for the pot; others use a spoon of vinegar and a grated sour apple and get there faster. What almost nobody skips is the finish: a mortar of salo pounded to a paste with raw garlic and dill, stirred in off the heat, and pampushky — small garlic rolls — served alongside to be torn and dunked. Borshch is also the standard test of a Ukrainian kitchen. Ask someone how they make it and you will get a recipe, an opinion about their mother-in-law, and a strong position on whether beans belong.","Borshch keeps 4 days refrigerated and most Ukrainians think day two is the best it gets. Reheat gently to just below a simmer; boiling it hard dulls the colour and turns the cabbage soft. It freezes for 3 months, though the potato goes slightly grainy on thawing — if you are freezing deliberately, leave the potato out and add freshly boiled cubes on reheating. Always add sour cream to the individual bowl, never to the pot, or it will split when reheated.",[421,422,423,424],"The beetroot is cooked separately with acid, which is the only reliable way to keep the finished soup ruby rather than brown.","Real broth from bone-in beef, not stock cubes — the body of the soup comes from meat and time, not from thickeners.","Includes the traditional salo-and-garlic finish, plus a workable substitute for cooks who cannot get cured pork fat.","Vegetables go in on a schedule so the potato is tender, the cabbage still has bite and nothing turns to pulp.",[426,427,428,429],"Large heavy pot (5 l or more)","Box grater","Frying pan","Mortar and pestle or a small food processor",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},18,30,7,9,720,27,380,[439],"Pampushky — hot garlic rolls torn and dunked — with a bowl of cold sour cream and extra dill on the table.",[441,444,447],{"name":442,"description":443},"Postniy borshch (Lenten borshch)","Built on dried mushroom stock instead of meat, with extra beans and no sour cream. Not a modern vegan invention — it is the version Ukrainians have cooked through fasting periods for centuries, and it is genuinely good.",{"name":445,"description":446},"Zeleniy borshch (green borshch)","A spring soup with sorrel, spinach and hard-boiled egg instead of beetroot and cabbage. Sour, light, pale green, and confusingly still called borshch.",{"name":448,"description":449},"Poltava borshch with halushky","Made on goose or duck broth and served with soft flour dumplings dropped into the pot at the end.",[451,457,461,466,470,475,478,482,486,490,493,497,499,502,505,510,514,517,521],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},700,"beef-shank","bone-in beef shank or short rib","g","For the broth",{"qty":458,"name":459,"unit":460,"group":456,"noScale":8},3,"cold water","l",{"qty":462,"ref":463,"name":464,"unit":465,"group":456},2,"bay-leaf","bay leaves","piece",{"qty":467,"ref":468,"name":469,"unit":465,"group":456},8,"black-pepper","black peppercorns",{"qty":471,"name":472,"note":473,"unit":455,"group":474},100,"dried white beans, soaked overnight","or one 400 g tin, drained — see substitutions","For the soup",{"qty":458,"ref":476,"name":477,"unit":465,"group":474},"potato","medium potatoes, in 2 cm cubes",{"qty":479,"ref":480,"name":481,"unit":455,"group":474},350,"cabbage","white cabbage, finely shredded",{"qty":462,"ref":483,"name":484,"unit":465,"group":485},"beetroot","medium beetroot, peeled and coarsely grated","For the beetroot pan",{"qty":487,"ref":488,"name":489,"unit":465,"group":485},1,"carrot","carrot, coarsely grated",{"qty":487,"ref":491,"name":492,"unit":465,"group":485},"onion","onion, finely chopped",{"qty":462,"ref":494,"name":495,"unit":496,"group":485},"tomato-paste","tomato paste","tbsp",{"qty":462,"name":498,"unit":496,"group":485},"unrefined sunflower oil",{"qty":487,"ref":500,"name":501,"unit":496,"group":485},"vinegar","white wine vinegar",{"qty":487,"name":503,"unit":504,"group":485},"caster sugar","tsp",{"qty":506,"name":507,"note":508,"unit":455,"group":509},50,"salo (cured pork fat), skin removed","or fatty smoked bacon — see substitutions","To finish",{"qty":511,"ref":512,"name":512,"unit":513,"group":509},4,"garlic","clove",{"qty":511,"ref":515,"name":516,"unit":496,"group":509},"dill","dill, finely chopped",{"qty":518,"ref":519,"name":520,"unit":455,"group":509},200,"sour-cream","thick sour cream, cold",{"qty":522,"name":523,"unit":524,"group":509,"noScale":8},null,"salt","to taste",[526,530,534,537,542,546,550,553],{"tip":527,"text":528,"title":529},"Start in cold water, not hot. It draws more flavour out of the bones and brings the scum up where you can remove it.","Put the beef shank in the pot with the cold water and bring slowly to a simmer. As it heats, grey foam will rise — skim it off patiently for the first ten minutes until the surface runs clear, then add the bay leaves and peppercorns and a good pinch of salt.","Start the broth",{"text":531,"title":532,"timerSeconds":533},"Drain the soaked beans and drop them into the pot. Cover partially and simmer at a lazy bubble for about 1 hour 45 minutes, until the beef pulls away from the bone with a fork and the beans are creamy all the way through.","Simmer the meat and beans",6300,{"text":535,"title":536},"Fish out the beef, discard the bone and bay leaves, and pull the meat into rough bite-sized pieces. Return it to the broth. You should have roughly 2.5 litres of liquid; top up with hot water if it has reduced further.","Lift out and shred the meat",{"tip":538,"text":539,"title":540,"timerSeconds":541},"The vinegar goes in here, not in the soup. This is what locks in the ruby colour.","Heat the sunflower oil in a wide frying pan and soften {qty:onion} of chopped onion with the grated carrot over medium heat for 6–7 minutes, until translucent and just starting to colour. Stir in the grated beetroot, tomato paste, vinegar and sugar, add a ladle of broth, and cook covered on low for 15 minutes until the beetroot is tender and stains the pan a strong red.","Cook the beetroot separately",900,{"text":543,"title":544,"timerSeconds":545},"Bring the broth back to a simmer, add the potato cubes and cook for 8 minutes, then add the shredded cabbage and cook 5 minutes more. The potato should be tender at the point of a knife and the cabbage should still have a slight bite.","Add the potato and cabbage",480,{"text":547,"title":548,"timerSeconds":549},"Scrape the entire beetroot mixture into the pot and stir once. Let it come back to a bare tremble — small bubbles at the edge only — and cook for 5 minutes, no longer. From this point a hard boil will turn the soup brick brown.","Combine and stop boiling",300,{"text":551,"title":552},"While the soup settles, chop the salo finely and pound it in a mortar with the garlic cloves and half the dill until it becomes a rough, sticky paste that smells aggressively of garlic. Stir it into the pot off the heat and clamp the lid on.","Pound the salo with garlic",{"text":554,"title":555,"timerSeconds":541},"Let the borshch stand off the heat for at least 15 minutes so the garlic and fat disperse through the broth. Taste and correct the sweet-sour balance with salt, a splash more vinegar or a pinch of sugar. Ladle into bowls, add a spoon of cold sour cream and the remaining dill at the table.","Rest, then serve","BORSHCH",[558,562,566,570],{"note":559,"swap":560,"original":561},"Bacon brings smoke that salo does not have, but it works. The oil version keeps the finish meat-free and is what Ukrainian cooks use on fasting days.","60 g fatty smoked bacon, finely chopped, or 3 tbsp unrefined sunflower oil pounded with the garlic","Salo (cured pork fat) for the garlic finish",{"note":563,"swap":564,"original":565},"All three are traditional somewhere in Ukraine. Smoked pork gives a darker, heavier soup; duck is the Poltava style.","Pork ribs, a smoked ham hock, or duck legs","Beef shank",{"note":567,"swap":568,"original":569},"Tinned beans save four hours of soaking and cook far too fast to go in early — hold them back or they collapse.","A 400 g tin of cannellini or borlotti beans, drained and added in the last 10 minutes","Dried white beans",{"note":571,"swap":572,"original":573},"Beet kvas is the old-school choice and gives a rounder sourness; any of these will hold the colour.","Beet kvas, lemon juice, or a grated sour apple","White wine vinegar","ukrainian-borscht","Ukrainian Borshch (Beetroot, Cabbage and Bean Soup)","Ukrainian Borshch","Борщ","Borshch","ukraine",6,35,150,"medium",[585,586],"soup","main",[],[483,480,453,476,519],[590,593,595,597],{"alt":591,"src":592},"Deep red Ukrainian borshch in a bowl with shredded beef, cabbage and beans, topped with sour cream and dill","\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero.jpg",{"alt":591,"src":594},"\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero-1x1.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fukrainian-borscht\u002Fhero-4x3.jpg",[600,601,602,603,480,604,605],"borshch","borscht","beetroot soup","ukrainian soup","smetana","unesco","2026-08-20","dishroute-kitchen","The UNESCO-listed Ukrainian soup: beef broth loaded with beetroot, cabbage, potato and beans, kept ruby with a splash of vinegar and finished with garlic-pounded salo and cold sour cream.",{"en":610},"\u002Frecipe\u002Fukrainian-borscht",{"items":612,"total":619,"page":487,"limit":884,"hasMore":885},[613,646,674,703,734,769,797,824,850,860],{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"romanized":616,"countrySlug":579,"region":618,"baseServings":511,"prepMinutes":619,"cookMinutes":432,"difficulty":583,"course":620,"diet":622,"mainIngredients":625,"images":629,"keywords":639,"publishedAt":606,"updatedAt":606,"authorSlug":607},"banosh","Banosh (Hutsul Cornmeal Porridge with Brynza)","Banosh","Бануш","Carpathians",10,[586,621],"side",[623,624],"gluten-free","nut-free",[626,519,627,628],"cornmeal","mushrooms","feta",[630,633,635,637],{"alt":631,"src":632},"Bowl of creamy Hutsul banosh cornmeal porridge topped with fried mushrooms, crumbled sheep cheese and cracklings","\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-1x1.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fbanosh\u002Fhero-4x3.jpg",[614,640,641,642,643,644,645],"hutsul","carpathian","cornmeal porridge","brynza","sour cream","ukrainian mountain food",{"slug":647,"title":648,"shortTitle":649,"nativeName":650,"romanized":649,"countrySlug":579,"baseServings":511,"prepMinutes":651,"cookMinutes":652,"difficulty":653,"course":654,"diet":655,"mainIngredients":657,"images":659,"keywords":669,"publishedAt":606,"updatedAt":606,"authorSlug":607},"deruny","Deruny (Ukrainian Lacy Grated Potato Fritters)","Deruny","Деруни",20,25,"easy",[586,621],[656,624],"vegetarian",[476,491,658,519],"eggs",[660,663,665,667],{"alt":661,"src":662},"Stack of golden Ukrainian deruny potato fritters with lacy crisp edges and a spoonful of sour cream on top","\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-1x1.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fderuny\u002Fhero-4x3.jpg",[647,670,671,672,673,644],"potato fritters","grated potato","ukrainian pancakes","draniki",{"slug":675,"title":676,"shortTitle":677,"nativeName":678,"romanized":677,"countrySlug":579,"baseServings":580,"prepMinutes":679,"cookMinutes":471,"difficulty":583,"course":680,"diet":681,"mainIngredients":682,"images":686,"keywords":696,"publishedAt":606,"updatedAt":606,"authorSlug":607},"ukrainian-holubtsi","Holubtsi (Ukrainian Cabbage Rolls in Tomato and Sour Cream)","Holubtsi","Голубці",55,[586],[624],[480,683,684,685,519],"ground-pork","rice","tomato",[687,690,692,694],{"alt":688,"src":689},"Baked Ukrainian holubtsi cabbage rolls in a pink tomato and sour cream sauce, scattered with fresh dill","\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-1x1.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fukrainian-holubtsi\u002Fhero-4x3.jpg",[697,698,699,700,701,702],"holubtsi","cabbage rolls","stuffed cabbage","ukrainian","minced pork","sour cream sauce",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"romanized":708,"countrySlug":579,"baseServings":511,"prepMinutes":709,"cookMinutes":651,"restMinutes":710,"difficulty":711,"course":712,"diet":713,"mainIngredients":714,"images":718,"keywords":728,"publishedAt":606,"updatedAt":606,"authorSlug":607},"kotleta-po-kyivsky","Kotleta po-Kyivsky (Chicken Kyiv with Herb Garlic Butter)","Kotleta po-Kyivsky","Котлета по-київськи","Kotleta po-kyivsky",40,90,"hard",[586],[624],[715,716,512,515,717],"chicken","butter","breadcrumbs",[719,722,724,726],{"alt":720,"src":721},"Golden breaded chicken Kyiv cut open with green herb garlic butter pouring out onto the plate","\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-1x1.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fkotleta-po-kyivsky\u002Fhero-4x3.jpg",[729,730,731,732,700,733],"chicken kyiv","kotleta po-kyivsky","garlic butter chicken","breaded chicken","chicken kiev",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"romanized":739,"countrySlug":579,"region":740,"baseServings":741,"prepMinutes":742,"cookMinutes":743,"restMinutes":744,"difficulty":711,"course":745,"diet":747,"mainIngredients":748,"images":752,"keywords":762,"publishedAt":606,"updatedAt":606,"authorSlug":607},"kyivskyi-tort","Kyivskyi Tort (Kyiv Hazelnut Meringue Cake)","Kyivskyi Tort","Київський торт","Kyivskyi tort","Kyiv",12,60,130,1440,[746],"dessert",[656],[658,716,749,750,751],"cocoa","milk","flour",[753,756,758,760],{"alt":754,"src":755},"Slice of Kyiv cake showing two nutty meringue layers filled with pale buttercream and coated in cocoa 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