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Borsch – Ukrainian Beetroot Soup

A healthy and delicious Ukrainian dish.

Borsch, Ukrainian Beetroot SoupIngredients for about 10 servings:
½ head white cabbage – cut or shredded
4 carrots - grated
1/3 of a large beet or 1 small - grated
2 red bell peppers – cut
2 green bell peppers - cut
4-5 cloves garlic – sliced small
2 onions - chopped
7-8 potatoes - diced
¼ cup of oil
2 cups of tomato sauce
2-3 liters of water
bay leaf
sour cream

Preparation time
: 2.5 hours

Difficulty: ☺☺


Peel and grate beets and carrots, chop the onions. Heat the oil in a large skillet over medium-high heat. Add chopped onions and start frying, stirring occasionally, until half done. Add the grated beet and carrot and cook, stirring, until vegetables are softened. Add tomato sauce to frying mixture.

Meanwhile, clean and dice potatoes, and boil with salt in a large pot. Cut cabbage and peppers. When potatoes are almost soft, add cabbage and peppers, then the fried mixture. Bring to a boil, reduce heat, cover and simmer on a low heat for about 30 minutes, until vegetables are done. Add garlic, bay leaf and parsley. If the soup is too thick, add more water. Season with salt and pepper.

Serve hot – with sour cream and garlic toast.

  • Use gloves to clean beets and carrots, to avoid having yellow hands.
  • Use mixer to grate vegetables – it will be cleaner, easier and faster.
  • You can julienne the vegetables instead of grating.



Cooking Terms – Julienne

YouTube - How to Julienne...