“Let’s make soup, not war”, incites the famous Ukrainian chef Levgen Klopotenko, who teaches his followers to prepare a typical winter soup: borscht. Let’s look at the recipe.
There are many ways to recognize and support a foreign country: one of them is through food. Cooking foreign recipes triggers a mechanism of deep connection and comparison and exchange of new traditions and flavors. With these words, Levgen Klopotenko shows his followers how to make soup typical ukrainian soup: the borsch. Here he is recipe.
“Get to know Ukraine better with this dish”: a recipe for borscht, a typical beetroot soup
There the kitchen it has always been the beating heart of every country, representing its inherited history and traditions and renewing itself over time. It is through cooking that you can get to know a people deeply.
In this regard, the Ukrainian chef Levgen Klopotenkoprogram winner Masterchefturned on appeals to his followers: supporting a country also means sitting at the table and sharing the same aromas and flavors.
#BorschtNotWar is a campaign promoted by the chef and invites everyone to recreate the typical borscht beetroot soup, spreading Ukrainian culture. Thus, his star restaurant in the center of Kyiv has become a refuge for Ukrainian citizens in these days of war and siege.
The cook prepared all the food in the refrigerator and when finished proceeded to cook hot meals that were easy to transport with whatever the suppliers could provide.
Chicken, soup, soup, sometimes just vegetables, Levgen Klopotenko mobilized by calling all his colleagues. “We cook borscht and continue to support Ukraine with our food.”
“To my international friends. Now you know everything about the war in our country, but try to get to know us better. Why do we fight so much for our country? Start with our dishes and the most authentic flavors. Cook, taste, excite and share.”
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Borscht: typical Ukrainian soup with winter vegetables, recipe
This soup is one of the most popular dishes in the country. As the chef notes, it’s a soup made from winter vegetables: beets, cabbage, onions, potatoes, carrots, and sometimes beef, pork, lamb, chicken, or turkey.
It is a traditional dish of humble and rural origin, but served at the most important ceremonies. Beetroot gives the soup a bright color, at the same time spices for example: fennel, bay leaf, garlic, salt, sugar and black pepper add flavor. Let’s look at all the necessary ingredients:
- 250 grams of white cabbage;
- 3 potatoes;
- a carrot;
- 1 beet;
- 1 onion;
- half sweet pepper;
- 200 grams of canned peeled tomatoes;
- 2 tablespoons of tomato paste;
- 3 black peppercorns;
- 2 cloves;
- 2 bay leaves;
- 3 cloves of garlic;
- 4 tablespoons of oil;
First, start with the vegetables: peel and chop the onion and potato, chop the sweet pepper (remove all the seeds and core first), beetroot and carrot. To allow the beets to cook quickly, it is better to cut them into very small pieces or use pre-cooked ones.
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Pour a little extra virgin olive oil into a pan and fry the beetroot, carrot and onion with salt and pepper for 15 minutes. Add the chopped tomatoes and adjust the acidity with half a teaspoon of sugar.
Add coarsely chopped cabbage, potatoes and two liters of water (or vegetable stock). Cook the soup for 40 minutes. When cooked, add garlic and dill for freshness.