In the name of Borscht

Borscht is one of the things that come on mind (or maybe not) when you think of Russia. And usually people imagine Russian cuisine as very meaty and heavy. Well, they must be right. In spite of that, there are still vegetarians who managed to adjust their lifestyle to local dishes. Just like me.

If you picture this soup as deep red water with plenty of stuff inside, you will be right. Sounds weird, but in fact this has huge success among people who’ve ever tried it.

The best thing about borscht is that it is almost impossible to cook it poorly. So for those who have never ate but want to try it, I put the basic recipe in a brief infographic.

Just one tiny note. The beetroot is not the one that makes most of the taste and flavor — it is a cabbage and tomato sauce.


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