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.
The borscht recipe on our website won’t surprise anyone, but I’ll try it anyway… let it not be a structure, but certainly a way of cooking. Try cooking with me. It will be very tasty.
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.
Yes, I know, there are many options for cooking borscht, honestly looking at everything, I want to add my own version. It differs in cooking technology, and the result is a delicious, beautiful, fragrant borscht with fresh summer vegetables.
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.
Without embellishment, this is my favorite soup. That’s how my great-grandmother cooked. Eat it cold, but it is no less delicious when hot. It is prepared very quickly. Try it and you, maybe it will become a favorite for you.
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.
