Fermenting beets for Polish beet soup “barszcz”. Simple recipe: For every 1 quart of filtered water add: 1 Tbsp of rock or sea salt (no iodine) For every quart jar add: As many peels, raw beets as you can fit 2 garlic cloves 2-3 peppercorns and allspice berries 1 bay leaf 20 pounds of raw made 9 quart jars. Sanitize jars and lids. Boil water, add salt. Once dissolved, pour hot liquid over beets. Top tightly with lids and set aside at room temp. They will be ready in about 7-10 days. They can be

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky—but all showcase the beauty of beets. Get the recipe for Big Martha's borscht: bit.ly/4aYfgss | Martha Stewart

Happy Independence Day, Ukraine 🇺🇦 Discover Ukraine: www.tasteatlas.com/ukraine The iconic borsch is probably the most famous Ukrainian dish, also considered the country's national dish. It is a comforting soup made with beetroot, meat or bone stock, and sautéed vegetables. There are many variations - the broth can be made with beef, pork, chicken, or as a vegetarian version. The exact origin of this classic is difficult to trace – although it is predominately associated with Ukraine, as the c