Borsch with pork rib

Two different types of Ukrainian Salo: with black pepper and choban spices, — get on a plate with fermented cabbage, marinated crackly cucumbers and soft tomatoes with garlic, aromatic toasts of black bread. It decorates with garlic, greens, and Crimean onion, and of course, gets with Cossack mustard.

At first eggplant, mushrooms, sweet pepper and tomatoes baked at brazier, after that vegetables sautéed with butter, garlic and chili pepper. Served with brynza cheese and onion, decorated with fresh chili pepper, cilantro, and pomegranate seeds.

Flavorful pork ribs, caramelized in BBQ sauce. At first, we cook the ribs on the brazier to the crust, that’s why they have unique smoked aromatic. Then we add sesames, a sprig of rosemary, and the best hot appetizer for beer is done.