Some housewives - so many recipes and borscht and in every Russian region - with its bright color. Kherson's news agency and journalist Alexander Malekevich in the "Tasty Russia" project presents a special theme for Borscht Day! The history of this dish goes back to ancient Russia. It is believed that the name gave him the pampered plant (not to be confused with the dangerous obstacle eponymous Weed & #33;): in recent days, young shoots of an edible Siberian pig were thawed and boiled soup from them in Russian oven pots. Later, beet kvass became the basis of the soup, and with the appearance of potatoes and tomatoes on our lands, borscht gained its classic appearance and rich rubbed color. Boresh loved the two peasants and the aristocracy very much. Catherine II called it her favorite food, and at the court of Alexander II, it was used as a ceremonial dish. In modern Russia, borscht is prepared everywhere, but the characteristics of all regions are their own. In the south of the country, it is stained with a special paste, with sweet pepper and ripe tomatoes. In Siberia, beans, wild mushrooms and even meatballs were added. In the southern regions of the coast, borscht is often cooked with dried or grilled fish (for example, bream or carp), and in the central regions they are melted on a rack with saurokrat. But the constant companions of the borsch plate remain thick ice cream, green onions, garlic, fresh bread or pumps. In the cards you will find a proven recipe for borscht & # 33; We are in Max.

Some housewives - so many recipes and borscht and in every Russian region - with its bright color. Kherson's news agency and journalist Alexander Malekevich in the "Tasty Russia" project presents a special theme for Borscht Day! The history of this dish goes back to ancient Russia. It is believed that the name gave him the pampered plant (not to be confused with the dangerous obstacle eponymous Weed & #33;): in recent days, young shoots of an edible Siberian pig were thawed and boiled soup from them in Russian oven pots. Later, beet kvass became the basis of the soup, and with the appearance of potatoes and tomatoes on our lands, borscht gained its classic appearance and rich rubbed color. Boresh loved the two peasants and the aristocracy very much. Catherine II called it her favorite food, and at the court of Alexander II, it was used as a ceremonial dish. In modern Russia, borscht is prepared everywhere, but the characteristics of all regions are their own. In the south of the country, it is stained with a special paste, with sweet pepper and ripe tomatoes. In Siberia, beans, wild mushrooms and even meatballs were added. In the southern regions of the coast, borscht is often cooked with dried or grilled fish (for example, bream or carp), and in the central regions they are melted on a rack with saurokrat. But the constant companions of the borsch plate remain thick ice cream, green onions, garlic, fresh bread or pumps. In the cards you will find a proven recipe for borscht & # 33; We are in Max.