Borsch

Russian borscht is a traditional first course for the people of our country. This soup should be rich and filling, so choose meat on the bone. To preserve the bright color, add the beetroot fry only at the very end of cooking. The finished borscht go

A fragrant and hearty borscht that will save your time. This recipe uses pre-boiled beets rather than fresh ones. This simplifies the cooking process.

The national dish of Slavic cuisine is, of course, borscht. This dish is cooked all over the world and is often associated with either Russia or Eastern European countries. This borscht recipe is quite unusual and original. To prepare it, you will ne

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

We are sure that everyone in your household will like this delicious lean borscht with beans. And even to convinced meat-eaters, because the dish turns out to be unusually satisfying! If you want to reduce the calorie content of the soup and make it

This is a very summer version of borscht. And, frankly, it is better to cook it with water or vegetable broth, and not with beef. A very important ingredient is baked (baked, not boiled!) Beets. It will give borscht the right flavor and richness. And

Let the fans of Ukrainian borscht with donuts and bacon mashed with garlic forgive me. It's not him. And not Poltava, boiled in poultry broth. Not Navy with smoked ham and not Siberian with beans. This is my borscht, boiled-overcooked a hundred t

A dish from the main menu of the cafe Kompot