(new Image()).src = 'https://capi.connatix.com/tr/si?token=99650baa-88e6-4358-9f7f-1b525fc62810&cid=0c5e1bb9-6367-42db-b7f6-319c21dce2d4'; cnx.cmd.push(function() { cnx({ playerId: "99650baa-88e6-4358-9f7f-1b525fc62810", mediaId: "3032639c-9c5d-4c8d-9134-41d2678da1cf" }).render("6cccd05f5ef9465a82106204a4353c22"); });
abadasd
scxdfvgcfsdfdsaf
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.
How useful was this post?
Click on a star to rate it!
Average rating 4.5 / 5. Vote count: 171
No votes so far! Be the first to rate this post.
©2024 First Media, All Rights Reserved.