that’s right, this is just an architectural monument of the city of pere, the house of klavdia tokarevalaudia tokareva? actually in fact, as such, she wasn’t a directly significant person for the city of perm, yeah, she wasn’t, she just built, let’s say, a beautiful house in the center, that’s what she got used to, in the meantime, add a couple of teaspoons of sugar to the frying, what’s borscht without a sweet tooth, pour in a little vinegar, because what is borscht without a rich red color, it is vinegar that helps preserve it. well, now, finally , we begin to put all our preparations into boiling meat broth, cook until done and taste, although wait, there’s still a final touch, no, not sour cream, kefir, with herbs and garlic, such a deep taste, it seems not greasy, and not runny, that’s how it should be, i feel the sourness. for me, this is the main difference from all other borscht, by the way, about spelled, i just see it here, i ate three spoons, i’m already full, which can touch you to the depths of your soul, well, right there, it gives me goosebumps, for example . , such lands