My grandmother often cooked us this delicious green borscht. Now I’m preparing it for my family. The recipe is very simple and the taste is very amazing. Especially if the summer time and all the fresh greens get excellent. Well, if you have frozen vegetables, it’s okay. Try to cook.
Today I decided to cook this dish quickly. The mutton in the store looked delicious. There wasn’t much time before lunch, because I bought noodles in lagman. It turned out not only fast and beautiful, but also delicious!
I have seen lagman’s recipes, but there is no such thing as I learned to do in Kyrgyzstan. In Kyrgyzstan, lagman was a daily dish, but here in Russia, I cook only on holidays. It is well suited to both the first and the second course.
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.
I offer a recipe for vegetable okroshka with peas. It turns out very satisfying and delicious, and peas perfectly complement all the incoming ingredients! Try this dish during Lent – it’s delicious, simple and nutritious!
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.
