Once in Russia very widely used turnips in food, because potatoes-that was not. In the course were turnips, rutabagas and even turnips. Borscht with turnips are very tasty and nourishing. And contain less calories.
Borscht recipes on the site are many and even have one in cauldron. I want to offer an option on the campfire that you can cook outdoors or at the cottage. The number of absolutely all the ingredients you can choose to your taste.
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!