Dutch · Stovetop
Dutch sauerkraut and potato mash
Potatoes, tangy sauerkraut, browned onions and bacon make a hearty mash to serve with sausage. Cooking the potatoes separately makes their texture easier to control.
Ukrainian · FROM THE FDR RECIPES KITCHEN
Ukrainian borscht with beets and cabbage
A generous pot of beet, cabbage and potato soup, finished with garlic and dill. This version starts with ready-made stock so you can make it on a weeknight; rye bread and a spoonful of sour cream turn it into dinner.
Make it at home.
Ingredients
Step by step
Step 1
Warm the oil in a large soup pot over medium heat. Cook the onion and carrot for 8–10 minutes, stirring, until softened. Stir in the tomato paste and cook for 1 minute.
Step 2
Add the beets, 1 tablespoon lemon juice and a ladle of stock. Cover and cook gently for 10 minutes, stirring occasionally.
Step 3
Pour in the remaining stock and bring to a simmer. Add the potatoes and cabbage. Simmer gently for 25–35 minutes, until both the beets and potatoes are tender.
Step 4
Stir in the garlic and dill. Taste before adding salt, pepper and the remaining lemon juice; use enough acid to brighten the broth without making it sharply sour.
Step 5
Take the pot off the heat and let it stand for 10 minutes. Serve with sour cream and bread.
Kitchen guide: Make dinner ahead without losing the good texture
About this recipe
A measured, stock-based home adaptation of archive article 118. The archive credited Ukrainian travel websites; its historical and etymological claims are not repeated. Optional sour cream and bread are not part of the soup yield.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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