Hutsul white borscht - a basic recipe

 

Hutsul white borscht is not similar in taste or color to the usual Ukrainian one with red beetroot, but it is also very tasty. Today we will tell you how to cook white borscht, and also tell you what guslyanka is and how to make it at home.

Ingredients for a 3-liter saucepan:

Smoked pork or veal ribs - 400-500 g.

White beet (sugar or young fodder) - 3 pcs. medium size

Guslianka or unsweetened yogurt - 350 g.

Place the ribs in a saucepan and cover with water. When it boils, boil for 5 minutes and drain the water.

Peel the beets and chop them into straws on a vegetable slicer. If by hand, it is more convenient to cut crosswise into thin circles, and then chop into strips. The thinner the straw, the faster it will cook.

Add chopped beetroot to the ribs, season with salt and pepper. You can add one onion cut into cubes. Pour water 2-3 cm above the vegetables, boil and reduce the heat to medium, cook for up to 30 minutes.

When the beets are cooked, the white borscht is almost ready. Season it with a sour milk product, mix well and pour it into a tureen. When serving, a rib and beetroot broth are placed on a plate, garnished with parsley.

Guslianka - the recipe is simple

Ideally, Hutsul white borscht is served with such a sour milk product as Carpathian guslyanka, otherwise they say - Hutsul yogurt. It can be replaced with simple unsweetened yogurt, or you can make it yourself in advance. This final touch will add even more flavor to your dish.

To prepare it, you need to boil milk, cool it a little and pour it warm into a jar, the walls of which are greased with sour cream. Do not close the jar, wrap it with a terry towel or a woolen handkerchief, put it in a warm place for 12-14 hours.

information taken from: https://www.unian.ua/recipes