Beet

Lenten borscht, prepared according to the classic recipe, is fragrant and tasty. And also very beautiful - thanks to beetroot juice, which is added at the very end of cooking! In order for the taste of lean borscht according to the classic recipe to

There are at least 25 officially recognized borscht recipes: Chernihiv, Hetman, Poltava; borscht green, cold; with prunes and beans... And you can eat borscht from dawn to dusk - although many prefer the opposite.

This German dish looks like a vinaigrette. But he has a completely different taste, which can be changed at will by choosing herring of different salting.

Here is a very unusual fusion-style soup. Here you can find spices and tahina from the Middle East, Asian coconut milk and beets, which are quite familiar to us.

Serve with cold appetizers of fish and meat.

I love such a delicate and light salad of boiled beets and soft goat cheese, with tender "corn" leaves and pine nuts, with a spicy balsamic vinegar dressing... Both tasty and vitamin. PS 1. Usually for 4 small servings, I take 2 medium maro

Meat vinaigrette can be prepared from any beef, best of all from tenderloin. You can decorate the vinaigrette with meat with slices of soaked apples and lingonberries. The combination of meat with vegetables and soaked berries and fruits will take us

Summer, one might say country version of vinaigrette with horseradish dressing, fresh green peas and fresh cucumbers from the garden

Beetroot goes well with cheeses, but with a spicy dressing you can diversify beetroot salad. You can use baked beets in beetroot salad.

Soaking herring in milk is a well-known culinary technique that makes herring less salty and more delicate in taste. You can also soak fish in white or red wine and various fruit juices.

Everyone knows beets, our original root crop. The famous Little Russian borscht was prepared back in the 16th century, and the boyars drank beetroot juice with might and main - so that the skin of the face was fresh, the figure was slim and the hair

According to the legends, the heroes highly valued the beetroot and dishes from it, as they believed that it gives strength and helps fight various ailments. And in winter, with vitamin deficiencies, such a product is simply necessary.

Our borscht with prunes will be a real find for those who observe fasting or adhere to vegetarian dietary principles. Moreover, this first dish turns out to be unusually tasty and fragrant. Why? Because borsch is prepared on mushroom broth, and prune

The name of this recipe is very similar to the Portuguese bacalhao - dried cod dishes. Only the Greeks prefer to take fresh fish.