Original borscht recipes: ideas from a famous restaurateur

Ukrainian borsch can be made with dried fish or smoked pear. In summer, borsch can be young or green.

Restaurateur Dmytro Borisov told about this in Vadym Kolodiychuk's program"The Acute Issue" on the OBOZREVATEL TV channel."In a good broth - you can use chicken or beef. I like pork broth," he added.

When asked what a proper Ukrainian borsch is, the restaurateur said: "It is the one that you make tasty. At least from the basic ingredients. These are potatoes, cabbage, beets."

He said that in the summer, when there are a lot of young vegetables and herbs, they can be used for borscht, and then this dish can be called "young" or "green" borscht - "maybe young borscht made from young vegetables, with young cabbage, maybe green borscht."

Borysov spoke about additional borscht ingredients that are not considered classic. For example, in Kherson region, they make borsch with dried fish. "Dried fish adds an Asian flavor-all Asian soups are made with concentrated fish broths," he said. "We make borscht with smoked pear and bake it a little in the oven. It is very tasty," the restaurateur added.

He said that all attempts by neighboring countries to recreate Ukrainian borsch fail. "Our neighbors are trying to squeeze this dish away from us. It may be wrong there. For example, what the Poles call borsch is thin water with nothing inside. This is not borsch. I'm not going to talk about other neighbors at all," Borisov emphasized.