- Hot Borscht - the more famous version. Served as a hearty soup that can be served as a main, especially when bacon or meat are used in making it. But usually served as an appetiser with a side of dark bread such as pumpernickel.
- Cold Borscht (Chlondik) - famous in Belarusian, Polish and Ukrainian cuisines, and is a relative of Gazpacho, or the Hungarian Cold Tomato Soup...etc. Once the Borscht is cooked, it is cooled, then mixed with sour cream or yoghurt, which turns it into a pinkish hue. Chopped hard booiled eggs are then mixed into it and it is finally garnished with dill or parsley. This version makes for a unique cold soup or shooter aperitif for a cocktail party.
Flavours of Mauritius Fun
Mauritius, which was my most recent Culinary Destination is an absolutely delicious country. & I want you to get a taster of Mauritian flavours, therefore I have brought back a few giveaways which you can see here.
Make sure to check out this link for details on how to win one of these giveaways, please note that the draw will take place, and the winners will be announced on May 31st. When all the Mauritius posts are to be concluded.
Don't miss out and make sure to take part in this Flavours of Mauritius fun!