This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.
Long time ago, I was sure green borsch is unique for Ukrainian cuisine. In reality, a similar dish exists in many cuisines all over the world. For regions with four-season climates, a soup with local greens is a must. Like for red, there are many variations of green borsch in Ukraine. This recipe is one of my variations with a strong ox tail stock. Use any stock of your choice, or even water. Adjust the toppings to you taste and diet. Sorrel and other greens are the main hero in this soup, they create the flavor and pack it with spring goodness!
Kharcho (ხარჩო) is a traditional Georgian meaty soup or stew. It is usually made with beef or chicken, but can also be made with other meats and poultry. Depending on the region, its consistency may vary. There are many recipes, many variations. What similar characteristics make them all “kharcho”?