author olena shterban and what her favorite borscht is, let's see further. olena sherban, doctor of historical sciences, ethnologist and local historian from poltava region, presents 365 borschts in the city library of kremenchuk, in one of the halls equipped as a light house of a village house, with a collection of pots by the author herself. mrs. olena calls this book ethnographic, they say, it is not a culinary guide. not only her recipes, but also other people, participants of the borscht in a clay pot festival, which takes place every summer in the opishnyansk community, where she lives an ethnologist, a woman shares with those present her own recipes, personal culinary magic, you will be shocked, i cook borscht without beets, yes, i can cook borscht without, i cook borscht with beets with different varieties with a mix of beets, pickled and fresh, and raw and different , but... both fried and mashed, but i can say borscht without borscht, the main ingredient in borscht in my opinion is cabbage and garlic. the book has seven chapters, the classification

let's see how the author olena shterban assembled this gastronomic work and which borch is her favoriteolena shterban, doctor of historical sciences, ethnologist and local historian from poltava region, presents 365 borschts in the city library of kremenchuk. in one of the halls equipped for the skylight of a village house, with a collection of pots, the same the author mrs.... calls this book ethnographic, they say, it is not a culinary guide, the publication contains not only her recipes, but also other people, participants of the borscht in a clay pot festival, which takes place every summer in the opishnya community, where the ethnologist herself lives, the woman shares with present own recipes, personal culinary magic, you will be shocked, i cook borscht without beets, yes, i can cook borscht without, i cook borscht with beets with different varieties, with a mix of beets. fermented, and fresh, and raw, and different, but also fried and mashed, but i can say, borscht without beets, the main ingredient in borscht, in my opinion, is cabbage and garlic. the book has seven chapters, cl