The History of Ukrainian Borshch

For a limited time only, get up to $100 off your first 4 boxes! Follow my link to take the taste palate quiz to see your personalized matches. For signed copies of the TASTING HISTORY COOKBOOK: Changing Hands (US Only): Diesel Bookstore (US & International): Other US Options: *If you have already preordered in the US, directions on how to get a signed copy will come soon. Support the Channel with Patreon ► Merch ► Instagram ► Twitter ► Tiktok ► TastingHistory Reddit ► Discord ► Amazon Wish List ► Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 UKRAINE: FOOD AND HISTORY: Ingredients for the beet kvass 3-5 beets (very well scrubbed) Lukewarm water Salt (1-2 tbs per liter of water) Optional: 1 tbs sugar Parsley Dill Coriander seeds Parsnip Garlic Dark Rye Bread Ingredients for the borsch 1 head of cabbage 2 pounds (1kg) peeled beets 2-3 pounds (1 kg) Pork Ribs with the bone 1/2 pound (225g) Salo (pork fat) 2 diced yellow onions Smetana **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS Kvass: By Samotny Wędrowiec - CC BY-SA 3.0, Hogweed: CC BY-SA 3.0, Borschchagivka: By - Panoramic view [125° FOV, WNW-NE], CC BY 3.0, Green Borscht: Off-shell, CC BY-SA 4.0 , via Wikimedia Commons #tastinghistory #UKRAINE #borsch