This borscht is not substantial enough to serve as a main dish, but is good as a light soup to go with a meal.The meat and vegetables are to be cut into small pieces so they can easily be eaten using a spoon.*Use sour cream or yoghurt to balance the sweetness of the beetroot. The soup tastes better after letting the flavors blend overnight. Recipe by Cookie shiasu

This was the feature dish at Pechika, a restaurant that used to be in Shinjuku Isetan. After a number of tries, I was finally able to recreate it.Wash the beef carefully. Use a good quality soup stock! It's ok to add a lot of cabbage -- even if it overflows from the pot!We eat the whole amount for dinner. We can eat it up because it has so much vegetable. For 4 to 5 servings. Recipe by Yoshibou

My aunty Dorothea grew up in Ukraine and weekends, her house would smell of beef broth she made for Sunday borscht soup. She cooked for eight, plus unexpected guests, used more beef bouillion cubes if she got unexpected dinner guests.She always used beef, beet, potato and cabbage, and then used any thing available from the garden and any kitchen leftovers. Every body got two bowls of soup with a dollop of home made smetana, see recipe in here, or regular sour cream, and as much garlic bread as we wanted.

This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.It'll warm you up!Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

I recently returned from Kazakhstan where I had some really delicious authentic Russian borsht stew. This recipe was my attempt to recreate it and it turned out very close to the real thing. Enjoy!

This beet salad is a very different (read: healthier ;) ) version of the beet salad I knew growing up in Newfoundland. It takes a bit of time in terms of prepping your ingredients (mainly the beets and carrots), but it's worth it.This is a great summer salad to serve with a BBQ, or on its own as a lunch. You can adjust the ingredient amounts for lesser portions- this salad serves approximately 6-10 servings if used as a side dish.

It's Ukrainian traditional soup, made by my mom, granny and now me. In Ukraine, people say - many cooks many tastes, meaning that every person will get its own taste of borshch, despite ingredients are the same)) Usually borshch is cooked on pork broth, but as long as I'm vegetarian, this recipe is on clear water ;) You may cook it on broth if you want!Try to cook it - it's tasty, healthy, and perfect for winter - a lot of vitamins!

This is a Russian and Ukrainian speciality. When I stayed in Russia, I loved this salad and I often ate it. I happened to get beetroot, so I decided to have this for the first time in a while.Cook the beetroot and potatoes whole. You can remove the skin easily after cooking. You can also use onions or carrots. Drain the pickled herrings well. Recipe by Nashi-

I’m sharing this slightly modified and, in my opinion, improved recipe. It was one of the first I uploaded, and I had been meaning to update the photo and tweak it a bit. This is a super quick and healthy recipe. The ham salt and cheese crisp are optional, but they add a fun touch to the dish if you feel like making them. Have a great weekend!

Beetroot is a wonderful and colorful vegetable that is not only delicious but also extremely beneficial for health. Its deep red color and sweet taste make it a popular ingredient in many dishes. Known for its medicinal properties, beetroot is included not only in salads and soups but also in juices.Consuming beetroot not only provides energy to the body but also helps fight various diseases. It is rich in vitamins, minerals, and antioxidants, making it a superfood. Regular consumption of beetroot strengthens the immune system, controls blood pressure, and makes the skin glow. Beet Koshimbir is a traditional Maharashtrian dish made with beetroot and yogurt, offering a delightful sour, sweet, and tangy taste. It is served as a side dish with meals.

#reststyle #goldenapronPoached Pear, the classic French dessert is such a delightfully flavorful, very elegant and impressive. It has a great balance of sweet, spice and fruity flavors, and the deep red colour turns this into a beautiful centerpiece dessert too. I have slightly modified my recipe so that it can be served to kids as well.Poached Pears make a fantastic dinner party dessert and can be prepared in advance. Pears have such a mild flavour that you need to use spice in a considered way to complement their fabulous taste.