Tasting History with Max Miller | The History of Ukrainian Borshch @TastingHistory | Uploaded February 2023 | Updated October 2024, 1 day ago.
For a limited time only, get up to $100 off your first 4 boxes! Follow my link bit.ly/BrightCellarsTastingHistory13 to take the taste palate quiz to see your personalized matches.
For signed copies of the TASTING HISTORY COOKBOOK:
Changing Hands (US Only): changinghands.com/book/9781982186180
Diesel Bookstore (US & International): dieselbookstore.com/tasting-history-signed
Other US Options: bit.ly/3GHL7wC
*If you have already preordered in the US, directions on how to get a signed copy will come soon.
Support the Channel with Patreon ► patreon.com/tastinghistory
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Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
UKRAINE: FOOD AND HISTORY: amzn.to/3HIfK5H
Ingredients for the beet kvass
3-5 beets (very well scrubbed)
Lukewarm water
Salt (1-2 tbs per liter of water)
Optional:
1 tbs sugar
Parsley
Dill
Coriander seeds
Parsnip
Garlic
Dark Rye Bread
Ingredients for the borsch
1 head of cabbage
2 pounds (1kg) peeled beets
2-3 pounds (1+ kg) Pork Ribs with the bone
1/2 pound (225g) Salo (pork fat)
2 diced yellow onions
Smetana
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Kvass: By Samotny Wędrowiec - CC BY-SA 3.0, en.wikipedia.org/w/index.php?curid=45325082
Hogweed: CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=132843
Borschchagivka: By Master.HD - Panoramic view [125° FOV, WNW-NE], CC BY 3.0, commons.wikimedia.org/w/index.php?curid=12208663
Green Borscht: Off-shell, CC BY-SA 4.0 creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
#tastinghistory #UKRAINE #borsch
For a limited time only, get up to $100 off your first 4 boxes! Follow my link bit.ly/BrightCellarsTastingHistory13 to take the taste palate quiz to see your personalized matches.
For signed copies of the TASTING HISTORY COOKBOOK:
Changing Hands (US Only): changinghands.com/book/9781982186180
Diesel Bookstore (US & International): dieselbookstore.com/tasting-history-signed
Other US Options: bit.ly/3GHL7wC
*If you have already preordered in the US, directions on how to get a signed copy will come soon.
Support the Channel with Patreon ► patreon.com/tastinghistory
Merch ► crowdmade.com/collections/tastinghistory
Instagram ► instagram.com/tastinghistorywithmaxmiller
Twitter ► twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► reddit.com/r/TastingHistory
Discord ► discord.gg/d7nbEpy
Amazon Wish List ► amzn.to/3i0mwGt
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
UKRAINE: FOOD AND HISTORY: amzn.to/3HIfK5H
Ingredients for the beet kvass
3-5 beets (very well scrubbed)
Lukewarm water
Salt (1-2 tbs per liter of water)
Optional:
1 tbs sugar
Parsley
Dill
Coriander seeds
Parsnip
Garlic
Dark Rye Bread
Ingredients for the borsch
1 head of cabbage
2 pounds (1kg) peeled beets
2-3 pounds (1+ kg) Pork Ribs with the bone
1/2 pound (225g) Salo (pork fat)
2 diced yellow onions
Smetana
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Kvass: By Samotny Wędrowiec - CC BY-SA 3.0, en.wikipedia.org/w/index.php?curid=45325082
Hogweed: CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=132843
Borschchagivka: By Master.HD - Panoramic view [125° FOV, WNW-NE], CC BY 3.0, commons.wikimedia.org/w/index.php?curid=12208663
Green Borscht: Off-shell, CC BY-SA 4.0 creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons
#tastinghistory #UKRAINE #borsch
