Vegetable and bean borsch (Pisnyi borshch) from Sour Cherries and Sunflowers: A Taste of Home | Recipes from Eastern Europe and Beyond (page 127) by Anastasia Zolotarev

  • parsley
  • potatoes
  • Show all ingredients...
  • Serves : 8-10

  • EYB Comments

    Can use white or red cabbage. See recipe for optional add-ins.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cured pork fat (Salo); Fried hand pies: mixed greens and egg filling (Smazheni pyrizhky 1); Fried hand pies: cabbage, carrot and onion filling (Smazheni pyrizhky 2); Fried hand pies: potato and mushroom filling (Smazheni pyrizhky 3)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use white or red cabbage. See recipe for optional add-ins.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.