We’re about to introduce you to the magical world of Khachapuri, a Georgian masterpiece that’s part bread boat, part cheese heaven, and totally yummy! In this tutorial, we’ll guide you through the art of crafting this savory sensation, complete with three kinds of melted cheeses, a luscious garlic confit topping, and a traditional egg right in the middle. Say goodbye to ordinary cheese bread and dive into the extraordinary – it’s time to master the Garlic Butter Khachapuri!
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Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
