KIEV, 11 Sep. The recipe for making traditional Ukrainian borscht has not changed for centuries, but you can always add non-traditional products to a dish, for example, prunes, apples or sprat, chef of Ukrainian restaurants Yuriy Priemsky told RIA Novosti. “I don’t think the recipe for classic Ukrainian borscht has changed. (over the past several hundred years — ed.). There are various experiments, but, as for me, they are not very successful. I think the products themselves, grown on GMOs and pesticides, have changed more, «Priemsky said.
The Kremlin chef spoke about Putin's attitude to borscht. At the same time, he said that when preparing borscht, you should not be afraid to add products that you love to the dish. no, meat or fish. If you like prunes or apples, you can use them. I think the main thing is beets and how you stew them, jinx them, «he said. At the same time, Priemsky said that if borscht should be lean, you can make it on fish. «If you want lean borscht, you can make it fishy, add sprat in tomato sauce, a lot of herbs and garlic to the classic recipe,» added the chef.
A chef in the Kuban cooked a record 1101 liters of borscht
