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Traditional borscht recipe

In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, traditional borscht recipe oatmeal, are used to make soups. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In Silesia, a type of sour rye soup known as żur śląski is served in a bowl, poured over mashed potatoes.

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