I present to your attention the Ukrainian borscht according to my grandmother’s recipe. The recipe has not changed since time immemorial, only I have been using it for about 20 years and am not going to experiment with it. We cook and enjoy the taste.
I suggest you try my borscht, but not simple, but pureed. I will also share with you my culinary secrets. I’m inviting you to lunch. I’m sure you’ll like it.
This borscht is very much loved in our family. I hope that the cooks will also like the recipe. Pickled cabbage gives a special taste to this borscht. Try to cook.
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!
In this recipe we will use chicken meat. The soup turns out to be very tender and delicious. It can be eaten in the morning, afternoon and evening. Just enjoy the taste.
Cabbage is often cooked with smoked meats or simply with pork. I suggest cooking this time with chicken. Come visit the fragrant cabbage soup. You will like this dish.
Lagman is a dish that everyone should try. And don’t put the whole vegetable garden in this dish. Minimum ingredients. Maximum flavor. A rational approach. Try cooking this.
A hearty, refreshing okroshka with the addition of mushrooms, I used boiled morels. Perfect okroshka on white kvass, cooked according to traditional recipes.
