How to Cook Appetizing Rye bread toasts to Ukrainian Borshch

Rye bread toasts to Ukrainian Borshch. Once broth is boiling, add cabbage, cover and bring to a boil. Rye bread tends to soak up the broth better without making the bread go mushy. The deep, hearty flavour of the rye bread also compliments the complex earthiness of the beets in borscht.

Heat some butter on the skillet and fry them on one side. Take the bread out of the skillet to cool down. Meanwhile, cut the onion into half circles and shred the cheese, if needed. You can cook Rye bread toasts to Ukrainian Borshch using 3 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rye bread toasts to Ukrainian Borshch

1. Prepare 2 clove of of garlic.
2. It's 2 slice of of rye bread.
3. It's 3 tbsp of oil.

Place the dough on a cookie sheet, either greased or dusted with flour. Meanwhile, cut the onion into half circles and shred the cheese, if needed. Place the onion on the fried side of the bread, add a piece of bacon on top, cover with cheese and place the toasts back onto the skillet. Cover the skillet and cook the toast on low heat until the cheese starts to melt.

Rye bread toasts to Ukrainian Borshch step by step

1. Pre-heat skillet and put oil in it..
2. When the oil is hot, put breat to fry. Add oil if there's little of it. The bread should get a nice crispy crust..
3. Fry bread till it's crispy on middle temperature, not to burn it. Then turn on the other side, but don't add oil not to make too oily. Fry till it's crispy..
4. Take out on a napkin to remove oil and serve on the plate with cloves of garlic..
5. Rub garlic onto the crispy bread, and eat) Tastes well both cold of hot the way you prefer. Bon appétit!.

Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise. Depending on a season, borscht can be served hot or cold, with cold varieties often being light or vegetarian. Sometimes as a starter but often as a meal by itself, it is normally served with Smetana (home-made sour cream), sourdough bread or dark rye bread and or "pampushki" (delicious hot rounds buns with chopped garlic). In Poland, people eat so-called "white borsch" based on sourdough made from rye flour, with boiled egg and sausage instead of beetroot. This can be made in a blender or a food processor to save time.