Level: Scoolinary Team

So lovely to see your version of Borsch it’s clear you put a lot of care into it. The deep color of the broth is beautiful, and the dollop of cream with chives on top adds a really appetizing contrast. You might try serving it in a slightly deeper bowl to highlight the texture of the broth and ingredients even more.
What surprised you most about the process? Did the final flavor turn out as you expected?
Congrats on taking on such an iconic recipe! 👏🥄

The soup was really nice, what surprised me the most was the flavour, as I have only ever eaten tinned beetroot in my life, I was expecting a more pickled sharp taste, but instead it was delightful, very earthy and bold.
I even stepped out of my comfort zone and tried the bonemarrow, which, surprisingly was not that bad…….I dont eat a lot of red meat as it grosses me out and offal is just one of those things that freaks me out but this added a certain richness tot he soup.

Level: Scoolinary Team

That borscht looks incredible, Chef — the deep, rich red is so inviting, and the way you’ve topped it with a dollop of sour cream, chives, and what looks like a sprinkle of horseradish makes it both authentic and beautifully plated.

Was there a particular step in the Traditional Ukraine course that made the biggest difference to the depth of flavor you achieved?