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。
There is a fragrance in the rouette, which is now scattered across the North and the South. It is called a fragrance chicken. Some call it a rooster, but its most common name is yellow chicken. The chickens are made of chicken legs, made of potatoes, peppers, mushrooms, etc., nutritionally rich, comfy, fresh and smooth meat, and fragrance. In restaurants, there's a sense of achievement when it comes to table in the form of a small casserole, with a bowl of rice, a hot meal, and a sense of satisfaction, especially when it comes to "clean bowls of light". When I used to be a chicken, I made my own sauce, and it was no trouble, with soy sauce, ointments, sugar, salt. I made this yellow chicken with half a Wen Chang chicken today, and I used the new yellow chicken sauce
