Borscht ranks first in the ranking of traditional soups. The taste of borscht with fresh white cabbage is rich and fresh. It is enough to warm up borscht for consumption, you can do it in a microwave oven, it is ideal for a quick delicious lunch or dinner. If desired, it is possible to add chicken or other boiled meat.
Sour cream and a piece of Borodino bread grated with garlic are ideal for borscht. Bon appetit!
Ingredients: Beetroot (50%), white cabbage (21%), potatoes (14%),carrots (12%), onions (9%), tomato paste, vegetable oil, spices, salt.
Country of origin: Germany
Pickled borscht with a slight sourness. Borscht made from fresh cabbage is more popular in summer, and borscht made from sauerkraut is more suitable in winter. It is more saturated and dense. Borscht is served hot with fresh herbs and sour cream.
Ingredients: Beetroot (60%), potatoes (19%), sauerkraut (12%), onions (7%), carrots (6%), tomato paste, vegetable oil, spices, salt.
Countrty of origin: Germany
A hearty home-cooked lunch in a convenient "camping" format. Pieces of pork, crumbly buckwheat, a little butter and a pinch of salt are simple, healthy and delicious. A closed jar can be stored for up to 3 years at temperatures up to 25 ° C. Such a long shelf life is ensured by sterilization at high temperatures.
Ingredients: Buckwheat (40%), pork (33%), drinking water, onions, table salt, carrots, vegetable oil, spices.
Country of origin: Germany
