Among the first courses, the main place is occupied by borscht. Among the local varieties there are Galician borscht with ears, Poltava borscht with dumplings, pyryatinsky lean with beans and fish, polessky with mushrooms, naddnepryansky with millet, Volyn with cherries or prunes and many others. In addition, each hostess prepares borscht according to her own special recipe. This is a traditional Ukrainian dish, which was eaten at least not every day and served both at parties and at weddings. Well-cooked borscht in the oven did not get boring, and the second day was even tastier than the first.
Among the first courses, the main place is occupied by borscht. Among the local varieties there are Galician borscht with ears, Poltava borscht with dumplings, pyryatinsky lean with beans and fish, polessky with mushrooms, naddnepryansky with millet, Volyn with cherries or prunes and many others. In addition, each hostess prepares borscht according to her own special recipe. This is a traditional Ukrainian dish, which was eaten at least not every day and served both at parties and at weddings. Well-cooked borscht in the oven did not get boring, and the second day was even tastier than the first.
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