Cooking Class: Ukrainian Borshch and Cabbage Rolls

beets

🥗Healthier: golden beets

💰Cheaper: canned beets

Golden beets are lower in sugar and canned beets save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity with fewer calories.

Bake the beet for one hour or boil it for one hour until ready for grating.

Dice the potatoes and boil them for 20 minutes, adding salt to the water for better taste.

Slice the cabbage and add it to the boiling potatoes after 10-15 minutes.

Dice the onion and fry it in oil for 2 minutes over medium heat.

Grate the baked or boiled beet and add it to the fried onion.

Add 2 tablespoons of tomato paste and 1 teaspoon of sugar to the mixture and mix well.

Peel and grate the garlic cloves and add them to the frying pan with the onion.

Prepare the cabbage leaves by cutting off the thick side and boiling them in water for a few minutes, or longer if using fresh cabbage in spring or summer.

Grate raw potatoes and mix them with almost cooked potatoes, adding salt and pepper to taste.

Prepare the filling for the cabbage rolls by mixing grated raw and cooked potatoes with fried onion and garlic.

Roll the mixture in cabbage leaves to form cabbage rolls and place them in a baking dish.

Add water to the cabbage rolls and bake them for one hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary