The Washington Post has disclosed the useful properties of Ukrainian borshch.
Voice of America TV presenter Myroslava Gongadze wrote about this on her Facebook page.
"Borshch has officially entered the U.S. market. The Washington Post teaches Americans how to cook it and talks about the useful properties of borshch," she wrote.
The author of the article in the Washington Post about the Ukrainian dish, Ellie Krieger, described it as "luxurious meal."
"Sometimes I shop for groceries with a specific recipe in mind, but more often I head to the market and let the ingredients speak to me. A recent trip there had me loading my bags with a gorgeous array of freshly unearthed root vegetables: carrots, beets, celery root and onions, along with a nice firm head of cabbage. I was in a complete reverie throughout my trek home, imagining all the different dishes I could create with them. But the minute borshch came to mind, it was settled. No dish could bring these ingredients together more synergistically, turning the sturdy, hard-working vegetables into a homey yet luxurious meal in a bowl," the Washington Post columnist wrote.
"This borshch recipe is what I made that evening. It incorporates bite-size chunks of lean beef (I used top round) that is simmered with the vegetables in broth for about an hour, until everything is fork-tender," Krieger wrote.