Max and I decided to rest and go to a remote village. So remote that mobile connection was lost at all. Simply relaxing would be boring, so we prepared a series of videos where we cook in the village. Last time Max prepared Chanakhi, and today we suggest a national dish of our country - Ukrainian Borscht (Borsch)!!
In ancient times, people prepared Borscht (Borsch) in a special pan called Banyak [ba'niak] or Chavun [tʃa'vun]. We found the same pan for our video recipe (it is more than 70 years old, by the way).

How to cook Ukrainian Borscht (Borsch):
1. So, cut the ribs into portions and put the broth to boil.
2. Cut onions, grate red beets, carrots, and apples. Cut the tomato. Chop the blue cabbage.
3. Put the chopped onion to the broth immediately.
4. Pour a little oil into a preheated pan and start frying the beets. Add apple cider vinegar, soy sauce, and a little tomato paste. Then add the carrots, apple, and tomato. Add pepper, salt, and fry until semi-cooked.
5. Add potatoes, beans, blue cabbage, and bay leaf to the broth.
6. When the potatoes in the broth are ready, put our roast there, let it boil for a few minutes. Add fresh herbs and garlic.
7. It's high time to remove the Borscht (Borsch) from the heat. Give it a few minutes to infuse and you can taste it with sour cream and green onions.
8. Elderly people share that borsch is more delicious the next day after cooking. But we didn't have the patience to wait that long, and we tried it right away. Though, it remained for the next day.
Easy simple borscht recipe

Bon appetit!

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Who are we? Two friends who admire outdoor campfire cooking. We decided to film the whole process and post it on YouTube. Sure to find like-minded chefs here, who are fond of primitive cooking at the outdoor kitchen. We prefer cooking all recipes in the wild forest - grilling and campfire food is our passion! You're definitely going to enjoy this cooking channel, as we use organic homemade ingredients while preparing easy-to-do dishes.

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