Borscht with eggplant turns out to taste just great. I often cook it on Sundays, and this way we get a holiday. We gather the whole family and eat this dish. Try to cook, you won’t regret it. Enjoy your meal.
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.
My family and I have been in love with Central Asian cuisine for almost 30 years and have been living in Osh (Kyrgyzstan) for 5 years. That’s when I tried this dish. It was prepared by the Uighurs, although the Uzbeks, Kazakhs (batta) have the same lagman. This dish is considered a thick soup.
Very fragrant and delicious soup. You can cook both meat and lean, vegetarian options. Thanks to the large number of different vegetables, the soup turns out very rich.
This recipe makes a hearty, thick broth, with an incomparable taste. Be sure to try, and you’ll thank me a hundred times, I’m sure!!! One condition is that the ingredients do not change!
I promised to post a recipe for this dish. Each hostess has her own recipe, perhaps my way of cooking this delicious first course will be useful to someone.
Dear cooks, I offer you another recipe for soup from Czech cuisine. This is a light and at the same time hearty soup, the preparation of which will take less than an hour, which you will certainly appreciate on these hot days. The soup is very tasty, creamy, just wonderful!
