This borscht was taught to me by my mother-in-law, and she borrowed this recipe from her grandmother. Traditionally, it is prepared for Easter, so I took it and now cook it once a year on the eve of the holiday. Borscht turns out to be very tasty and satisfying. I advise you to try it!
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”.
Lagman with gravy is a Uighur noodle roast. Be sure to try marinating the meat according to the recipe, it turns out very tender, just melts in your mouth. Also an important ingredient is celery, which gives lagman the main flavor.
It is so called because it is made from chicken breast. It turned out that chicken fillet makes a very tasty dish. But such a delicious dish can be made from any meat or poultry… Serve as a first and second course!
A hearty, refreshing okroshka with the addition of mushrooms, I used boiled morels. Perfect okroshka on white kvass, cooked according to traditional recipes.
Dear chefs! I offer a simple and, at the same time, with a new note, a recipe for okroshka. Picnics with kebabs are a tradition! But sometimes in nature I want something cool with a slight sourness. Today we will cook okroshka without using salt, which we will replace with Kikkoman soy sauce.
I always cook classic okroshka. And I also tried okroshka with chicken liver for the first time, and believe me, it’s very tasty and interesting! Grain mustard gives a piquant note to this dish.
