by other ingredients, chef mikhail arakelov means products that housewives are unlikely to put in a potriental seasonings. the main thing here is not to overdo it, but when a real professional is at the stove, or rather at the cauldron, then ... the soup is complicated, this is most likely the author's idea, well, prune borscht in general is kind of not the author’s or what , i just wanted to add mushrooms there, powdered porcini mushrooms, because i think it ’s unusually tasty, when there are vegetables, when there are sweets, sourness from prunes, and tartness from porcini mushrooms, it will be just like that rich, strong tasty wrinkle. rethinking familiar recipes for famous ural dishes is precisely the main task of the gastronomic festival of overdoing it, such a tradition of cooking something that we eat almost every day, but was invented in a completely new way in the ussr. they brought it from outside, this is the place intersections and here is the place of the weld, and the indigenous one is only local products. this year, the gastronomic festival will last in syssert until mid-