The borscht soup (Russian, Ukrainian, Polish, Barszcz) is a crumb originating in Ukraine. The borsch soup is mostly beet-based and is often cooked with potatoes, carrots, spinach and beef, butter, etc., and is therefore purple red. In some places tomatoes are used as primary and beet-based supplements. There's orange borscht and green borscht with ketchup. Later, it was influenced by the extraction of raw materials and local tastes that gradually resulted in the emergence of a uniquely characterised borsch soup with sweet, sweet and fragrance, fat and untidy, smooth and smooth mouths。
Volcanic potatoes: 2 potatoes, suitable milk, 1 spoon of green beans, 1 spoon of corn, 1/3 of red pepper. Toner: ketchup, sweet sauce, starch, salt, sugar and water. Production: Potato washes out of skin slices, 10 minutes after water evaporates, extracts pressure into mud, pours into a suitable milk mix, takes a basin, piles up the mashed potatoes like a mountain, puts all the sauces in the pot with green corn and peppers, and small and medium fires slowly mix to stick and pour the juice on the mashed potatoes。
