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Traditional Ukranian borsch

Borschtsch Recipe

Prep Time: 30 Minutes
Prep Time: 160 Minutes
Total time: 3 Hour 10 Minutes
Servings: 6 People


Homemade beef broth
  • 500 g beef meat (or chicken)
  • 1 onion
  • 2 carrots
  • 1 1/2 l water
  • 2 bay leaves
  • 3 allspice berries
  • 2 tbsps sea salt
  • 5 peppercorns
  • 500 g beef meat (already cooked)
  • 1 kg white cabbage
  • 4 beetroots
  • 4 carrots
  • 4 onions
  • 3 garlic cloves
  • 1 tbsp tomato purée
  • 1 l beef broth
  • 2 l water
  • 2 bay leaves
  • 200 g crème fraîche
  • fresh herbs
  • salt and pepper


1. Prepare the broth: Wash the beef. Peel the carrots, onion, celeriac and wash them as well.
2. Cut carrots and celeriac into pieces (bite-size) and quarter the onion.
3. Quickly sauté the carrots and onion in the pot. Add the beef, celeriac, water and seasoning into the pot and let simmer for 2 h with the lid on.
4. For the stew: Peel and wash the carrots, beetroots and onions. Grate carrots and beetroots finely and cut the onions into small pieces.
5. Wash the cabbage and slice into strips. Peel and cut the garlic. Brown onions, garlic and carrots in a huge pot and add tomato purée.
6. Now add cabbage and beetroot and stir up gently. Add the broth without the meat as well as 2 l of water.
7. Throw in the bay leaves. Let simmer for 20-30 minutes.
8. While the stew is cooking, cut the cooked beef meat into small pieces and set aside. Chop up the herbs finely.
9. Add 1-2 tablespoons of the meat on to a soup plate and add the stew. Let the meat heat up in the soup and add a tablespoon of creme fraiche.
10. Decorate with some of the fresh herbs.
Try to prepare the broth the night before if you have the time. Switch to chicken if you want to make it the same day and only have little time at hand.
You can also serve some crispy bread straight out of the oven with some fresh garlic rubbed on it.

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