Ukrainian borscht, the soul of a people on your plate!

With over 3 million cookery books sold, “Simplissime” remains the book of superlatives: declined in a collection of 41 volumes, translated into 12 languages ​​in 20 countries, a true bookstore phenomenon! Its author Jean-François Mallet returns this week with a work dedicated to Ukraine. Borscht is one of the emblematic recipes of this land. Discovery of that of the Dudka family at the microphone of “Bientôt à Table!”

Ingredients for 4 to 6 people

Preparation 10 minutes

Cooking: 1h30

400 gr of stewed meat

1/2 cabbage

4 tomatoes

2 sweet onions

3 cooked beets (300 g)

2 bunches of dill

Salt and pepper

“Moved and worried like everyone else by the war in Ukraine, I wanted to join the current tremendous outpouring of solidarity, through what I do best: cooking! This is where the idea of ​​this very Simplissime Ukraine came from.”

Sear the meat cut into small pieces for 5 minutes. Rinse it and put it in a baking dish.

Add the chopped onions and cabbage. Cover with 2 liters of water and cook for an hour over low heat.

Add the beets and chopped cherry tomatoes and cook for another 30 minutes.

Season with salt and pepper and enjoy with the dill cut with scissors.

Recipe taken from the book “Cuisiner SIMPLISSIME Ukraine” Jean-François Mallet – Practical Hachette. All rights and profits in this book are entirely donated to the benefit of Ukrainian refugees.