Cooking borscht is very simple. Borscht turns out to be low-calorie. You can eat it in the morning, for lunch and dinner and not think about extra pounds. Try to cook, and you won’t regret it. Very tasty.
I accidentally saw this recipe on a Polish culinary website called “Little Borscht”. I cooked and decided to share with you this not quite an ordinary recipe, but rather an approach to its preparation.
Borscht is the first dish of Russian, Ukrainian, Belarusian and Polish cuisine, the main ingredient of which is beetroot. Today I’m cooking borscht with meat and mushrooms. It will be very tasty. Try to cook.
I offer you a fragrant and rich soup with hunting sausages and young cabbage. For all cabbage lovers. You will fall in love with him from the first spoon.
Girls, I would say briefly: incredibly delicious borscht. Very bright and saturated. It can be cooked both in meat broth and in a lean vegetarian version. Both options are very good. Today I cooked it with meat.
Borscht with mushrooms and zucchini is something incredible. Borscht turns out to be thick and rich, useful. It turns out incredibly delicious, so delicious that they cooked, ate, and three days later the family asked to repeat the recipe “for an encore”.
I often cook this soup, and it’s a pleasure to cook it in a Zepter dish, because it is cooked in it without water and oil, which not only simplifies the cooking process, but also preserves all the useful substances.
Each hostess, of course, has her own recipe for cooking borscht. I would like to share with you one of my recipes. Maybe you will like it and you will use it. Rich color and taste.
