I love cooking

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I don't know if it is savoury or a desert, its a balance. between the two items. I have had it as both. It really depends, Lina will often bring a plate of fish fingers out and a seperate bowl of custard. We then dip the fish fingers in the custard and eat them as a. TV snack whilst watching our 12" B&W portable
 
Highway Man said:
I don't know if it is savoury or a desert, its a balance. between the two items. I have had it as both. It really depends, Lina will often bring a plate of fish fingers out and a seperate bowl of custard. We then dip the fish fingers in the custard and eat them as a. TV snack whilst watching our 12" B&W portable
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Is it actually hollandaise sauce?
 
here is a great recipe

Ukrainian Borscht Recipe​


ukrainian-borscht-recipe-16.jpg


borscht-ingredients-800x1200.jpeg


  • Beef bones or beef broth: As a base, you can use beef broth or even chicken broth. Or pick up some beef bones like oxtail, shanks, short ribs or even pork ribs and make broth with it first. If your bones are not meaty, add some cubed stew beef. Please see below for more info about it.
  • Beets: You want to use red beets because they add the most red deep color to soup. Young beets in fall and summer will also taste more tender and fresh, just a different flavor.
  • Cabbage: Traditionally green cabbage is used but you can also use red cabbage because you won’t see its color in this soup and it tastes exactly the same.
  • Potatoes: Red or yellow potatoes, Yukon golds, russet potatoes or baby potatoes work.
  • Carrots and onion: For bulk and flavor. I use yellow onion but you can use white onion or red onion.
  • Tomato paste: To add more flavor and color.
  • White vinegar and sugar: You can also use any light color vinegar like white wine vinegar, red wine vinegar or apple cider vinegar. Also any sugar or maple syrup works. It’s just to create that sweet and sour taste at the end of cooking.
  • Garlic: Please use only fresh garlic cloves and grate them or press them. Garlic in borscht is a must!
  • Dill: Just like with garlic you have to use only fresh dill and not dried dill weed. Fresh dill is an essential flavor profile in this soup!
  • Bay leaves, salt and pepper
  • Sour cream: For serving.
 
Borscht is good, had it in Berlin. They gave us small glasses of vodka with it.
 
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