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Welcome to our KZbin channel! In this video, we invite you to experience an unforgettable culinary journey with our authentic 18th-century Hetman Borscht recipe. Prepare yourself for a taste sensation like no other! Step back in time and discover the traditional flavors of the past as we uncover the secrets of this centuries-old recipe. Our expert chefs have meticulously recreated the Hetman Borscht, a dish that was highly cherished in the 18th century. As we delve into the historical significance of this hearty soup, you'll learn about the culinary customs and techniques that have been passed down through generations. From the selection of fresh ingredients to the meticulous preparation process, we spare no effort in capturing the true essence of this traditional dish. The rich flavors of tender meat, aromatic vegetables, and traditional herbs and spices blend together perfectly, creating a symphony of taste that will transport you back to a bygone era. The Hetman Borscht is a true masterpiece that reflects the cultural heritage of our ancestors. But this recipe isn't just about authenticity - it's also about indulging in a dish that is both delicious and nutritious. Discover the health benefits that come with each spoonful, as we highlight the nutritious ingredients that make up this flavorful soup. Whether you're a culinary enthusiast, history buff, or simply someone looking to try new flavors, this recipe is sure to satisfy your cravings and captivate your senses. Join us on this gastronomic adventure and prepare to be amazed by the unique and unforgettable taste of our Authentic 18th Century Hetman Borscht! Don't miss out on any future episodes dedicated to exploring more historical recipes and culinary treasures. Hit that subscribe button and ring the notification bell so you can stay updated with our latest delicious adventures.
To prepare "Hetman's borscht" we need:
• Pork brisket - 800g
• Bulb onion - 2 pcs.
• Red beets (beetroot) of medium size - 2-3 pcs.
• Eggplant - 1-2 pieces.
• Carrots - 1-2 pieces.
• Celery root - 1/2 pc.
• Parsley root (small) - 3-4 pcs.
• Parsnip root (medium size) - 1 pc.
• White beans - 80-100g
• Potatoes - 4-5 pieces.
• White cabbage - 300-350g
• Garlic - 1-2 cloves
• Black pepper (peas) - 5-6 pcs.
• Bay leaf - 1-2 pieces.
• Dill greens
• Parsley greens
• Sunflower oil - 3 tbsp.
• Water - 3.5l-4l
• Salt, pepper - to taste
• Sour cream - to taste (when serving)
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