Borshch with meat

We use two main principles to cook our borscht. Firstly, we add Transcarpathian plum lekvar – a slightly overcooked plum jam. It gives the borscht a sweeter taste. Then we add freshly squeezed beetroot juice, which gives the borscht a richer taste and color. Complementing these components with a smoked taste, we make our borscht taste the best.