What is a Ukrainian table without borscht? I want to offer you a variant of cooking borscht. Now, after the New Year holidays and the “suddenly” coming winter, I want something hot and thick. Borscht turns out very tasty.
There are a lot of recipes for baking borscht on the Internet, and there are only a few recipes for cooking borscht using them. Want to offer your own version. Borscht turns out to be very tasty and healthy.
I took the recipe of this wonderful borscht from the book of TV presenter Ruslana Pysanka “Culinary temptations of Kievan Rus”. Borscht is obtained with a pleasant sourness and will be useful after a festive feast.
It’s cold outside now, I suggest you cook a very unusual borscht with zucchini and eggplant stewed in the oven. Borscht turns out to be thick, rich, velvety, perfectly warming in the winter cold. Try to cook.
This is my signature recipe for borscht, and I consider it the best for myself. Borscht turns out very tasty, thick and rich. My family loves him. Try to cook it, and you will be satisfied.
We were very cold, and immediately wanted something hot and satisfying. And what could be better than borscht in this weather? Only borscht with a lid! Thick, rich, with a light aroma of fire – it will not leave anyone indifferent!
Each family has its own recipe for cooking borscht. According to this recipe, my great-grandmother, great-grandmother, and now my mother and I cooked borscht. And interestingly, this borscht is eaten by my husband, who does not eat vegetables (well, except potatoes).
