History of borscht begins in ancient Rome, where a large amount of beets and cabbage were specially grown for its cooking. Today this dish is presented in the national cuisine of Eastern Europe: Russia, Ukraine, Belarus and Poland.
Borscht is made of mushroom or meat broth and includes a lot of ingredients: beets, cabbage, carrots, celery, parsley, garlic, potatoes, tomatoes, etc. There are more than 40 recipes for borscht!
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