Borscht abroad… Borsch, borsch, vorsjtj, .. Many people have heard, but only a few have tried. And everyone will definitely want to try it! In order for the tasting to be worthy, depending on the country of residence, I begin to think what to exclude (pork, pork skins), how to cut vegetables (I prefer mashed soups) and what to add to give the usual note (hot pepper, olives)… But the very first problem is beetroot! Vegetables are not always and not everywhere available, often seasonal or tasteless in vacuum packaging… So I came to my own version of borscht, which everyone always eats with pleasure, regardless of nationality and territorial affiliation!
I collect borscht recipes, this is one of my hobbies. Autumn is the time of cooking this delicious borscht. It is very tasty and fragrant. Try to cook. The recipe was read by me in the magazine “Deli”. There is a similar recipe on the website, so this is my option.
Borscht vegetarian “Country”. I don’t put cabbage in borscht at all. I don’t like boiled cabbage. If you are cooking meat borscht, then after cooking the broth, the meat is taken out, separated from the bones, cut into small pieces and put into the finished borscht with spices.
My husband called the borscht “Royal”, but I decided to keep this name. Of course, borscht is its own, well-established dish for many families who love and cook it, and I’m not trying to argue and prove something. Just dream up a little on the holiday and invite yourself to taste an unusual and delicious borscht dish.
I am absolutely convinced that borscht tastes absolutely different in summer and winter. I have a summer version. I love to cook it, it turns out very tasty and healthy.
I offer you my own way of cooking borscht. Borscht turns out very tasty if cooked with beans. Your family will be thrilled. Try to cook. You will enjoy its taste.
