This is an easy salad and side dish for the spring and summer. Like many Ukrainian recipes, it has cream and then you add a bit more cream. It’s a rich salad with great garlic and beet flavours.
The Instant Pot speeds up the cooking time on your beets (or in my case, one giant beet). And, you can take advantage of spring garlic if you can find this special springtime treat.
Continue reading “Instant Pot Creamy Beet Salad with dill and spring garlic”
This recipe isn’t a traditional Ukrainian-Canadian recipe. But, it’s all beets so you’re most of the way there. I’ve combined red and golden / yellow beets here but either kinds work. If you’re using both, keep them separated while marinating in the sauce – because red beets make everything red.
These beets can be made a day ahead. With some time overnight in the fridge, they become even more flavourful. A great make-ahead side dish for Easter. Continue reading “Instant Pot Beets with herb pesto”
This is my third recipe for borscht – a little different because this one is made (almost completely) out of canned vegetables. Bonus, there’s almost no chopping with julienne-cut beets in a can. Fast! Easy!
Continue reading “Instant Pot Quick “Canned” Vegetarian-Vegan Borscht”
This version of borscht is meant for the spring or summer. It uses young beets and beet leaves along with fresh, summertime ingredients like dill, fresh peas and fresh broad beans. Don’t have those things? Frozen dill, frozen peas and canned broad beans make great substitutes.
Also, a new technique that makes Instant Pot borscht-making even faster!
Continue reading “Instant Pot Easy Creamy Summer Borscht”
Як ви готуєте борщ? (yak veh ho-too-yet-eh borsch) I’ve been learning Ukrainian with Duolingo. It’s been fun and sometimes frustrating. If you’d like to try it out, you can use this link which would give me a free week of the “pro” version. The other day, the lesson asked me Як ви готуєте борщ? How do you cook borscht?
Here it is. This is a vegan borscht with a lot of flavour, and it’s pretty straightforward. I save time by using pre-cooked beans and pre-cooked onions. A quick steam for the beets makes them easier to peel. And, dill and beet leaves (or swiss chard) adds a fresh flavour in the middle of winter.
Continue reading “Vegetarian / Vegan Instant Pot Borscht”
Beet leaf cabbage rolls may not make a lot of sense but they’re delicious and completely unlike cabbage holubtsi (holubchi, golubchi, golubtsi, whatever). Replacing the cabbage with beet leaves is a summer time treat.
Like many awesome Ukrainian recipes, this one finishes with being baked in cream. So, it needs to be finished in a regular oven because that cream totally curdles in the Instant Pot. A little extra time but totally worth it.
After some research, there are plenty of recipes around called beet leaf holubchi but with bread dough wrapped in beet leaves. My family always makes beet leaves filled with rice and plenty of dill. If you’re used to the bread dough version, try this one out!
Continue reading “Instant Pot Beet Leaf Holubtsi”