What is Russian table without Borscht? I want to offer you the option of cooking borscht. Now, after the new year holidays and “suddenly” winter came, I want something hot and thick. Borscht is very tasty.
In this borscht we use only young vegetables and fresh young greens. Very tasty and full of vitamins soup. Suitable for children and adults. Try to cook.
On the Internet, a lot of recipes for borscht roasting, and recipes for borsch with their use-units. Want to offer your own version. Borscht is very tasty and healthy.
The recipe for this wonderful borscht I took from the book of TV presenter Ruslana Pysanka “Culinary temptations from Kievan Rus”. The borscht turns out with a pleasant acidity and have handy after the holiday feast.
It’s cold outside now, I suggest you cook a very unusual borscht with zucchini and eggplant stewed in the oven. Borsch is thick, rich, velvety, perfectly warm in the winter cold. Try to cook.
This is my signature recipe for borsch, and I consider it the best for myself. Borscht is very tasty, thick and rich. In my family his like. Try to cook it, and you will were happy.
Very nice borscht. Bright color, velvety structure, sweet-sour taste, I really like this light borscht! I invite you to try. You will like it.
We are very cold, and immediately wanted something hot and hearty. And what could be better than borsch in this weather? Only the borscht with a lid! Thick, rich, with a light aroma of fire – it will not leave anyone indifferent!
Each family has its own recipe for borscht. According to this recipe, my great-grandmother, grandmother, and now my mother and I cooked borsch. And what is interesting, this borscht for both cheeks eats my husband, who does not eat vegetables (well, except potatoes).
The most common recipe for classic borsch, but one secret: it was not cooked on the stove, and languished in the oven. Try to cook.