I share with you, my good friend, my recipe for vegetable borscht. My family likes it. Maybe your house won’t give up on this. Borscht turns out very tasty.
I will try to surprise you with borscht today.. Well, it would seem, a well-known dish, why then put it out again? I’m going to take a chance. For years I have been collecting various secrets of its preparation and, finally, this recipe appeared. I hope it will be useful for young housewives in order to win their beloved men. Don’t be afraid of a lot of steps and photos. In fact, everything is much simpler.
Sweet and sour taste is most characteristic of dishes that appeared in the east of China, in coastal areas. It is this taste that we associate with our beloved Chinese cuisine. I invite you to try this soup, it is quick to prepare, but extremely tasty in result.
Everyone in my family loves borscht. It is difficult to spoil it, but it is also difficult to bring something new. It’s always borscht. But after trying this option, I was just pleasantly surprised. All the colors of ordinary borscht began to play in a completely new way. The taste was bright and rich. Try to cook.
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.
A hearty, refreshing okroshka with the addition of mushrooms, I used boiled morels. Perfect okroshka on white kvass, cooked according to traditional recipes.
Not quite a classic version of okroshka, but the taste turns out to be quite interesting. When you cook okroshka with meat, there is always a lack of juicy notes, which in this version are added salted mushrooms and kvass with horseradish.
A traditional dish of Russian cuisine familiar to everyone. You can cook it both on weekdays and on holidays. I offer you a recipe for okroshka with pickled mushrooms. The dish turns out to be very tasty and healthy.
