American actor Ebon Moss-Bakrak, who played Richie Jerimovich in the TV series “Bear,” has shared a recipe for Ukrainian borscht that his late mother-in-law, Lydia Yemchuk, taught him. The recipe was included in The New York Times’ feature on the dishes the actors of the popular series cook in their everyday lives.
It is noted that Ebon Moss-Bakrak’s borscht has a rich, saltier-than-sweet taste.
The recipe involves only vegetables – no meat or meat broth. The dish is based on cabbage, beets, onions, carrots, garlic, water, and lemon juice. Among the main features of the recipe is the long roasting of cabbage and onions. As moisture evaporates from the vegetables, the natural sugars caramelize, giving the borscht a deeper flavor.
After adding carrots, garlic, and beets, the vegetables are stewed and then cooked until soft. At the end, lemon juice is added to the dish, replacing the traditional vinegar and helping balance the flavors.
Another important stage is to let the borscht infuse. Moss-Bakrak himself leaves the dish in the refrigerator overnight. The next day, the taste of the borscht becomes richer and more harmonious, and on the second or third day it reveals itself even better.
Borscht is recommended to be served both hot and cold – with sour cream and fresh dill. If the dish is chilled, you can also add a fresh cucumber and a boiled egg.
