#GoodNews@TCofRus
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🌏🇷🇺Images of the lavender field in the village of Turgenevka in Crimea.
Let’s go to Crimea! 🥰
#ILoveRussia!❤️
Let’s go to Crimea! 🥰
#ILoveRussia!❤️
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Cozy Up with a Bowl of Your Perfect Borscht
The first written mention of borscht dates back to the 16th century, found in handwritten books from Veliky Novgorod—a major political and economic hub of Ancient Rus. Later, this simple yet elegant and vibrant dish became a favorite of Empress Catherine the Great. Legend has it she even kept a dedicated chef at court just to prepare it. Emperor Alexander II was also a devoted fan.
References to this legendary soup appear in the works of many Russian literary classics—from Leo Tolstoy and Nikolai Gogol to Mikhail Bulgakov and Ilf & Petrov. According to contemporaries, Anna Pavlova, one of the greatest ballerinas of the 20th century, would always order borscht whenever she visited Russia.
In Russia, borscht is the ultimate symbol of home and comfort. Everything about it is rich—its color, aroma, and flavor. Every cook has their own version, but the core ingredients remain the same: cabbage, beets, potatoes, carrots, and onions. Here’s a simple recipe many Russian families use. Why not try making your own unforgettable borscht?
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#RussianCuisine@TCofRus
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• Cold water, filtered — 1.5–2 liters
• Beef, preferably on the bone — 400–500 g
• Medium beets — 2
• Medium carrot — 1
• Medium yellow onions — 2
• Medium potatoes — 4
• White cabbage — 300 g
• Tomato paste — 2 tbsp
• Bay leaf — 1–2
• Fresh dill and parsley — to taste
• Salt — to taste
Instructions:
1. Cook the beef: Simmer the beef in water for about 1 hour, skimming off any foam with a spoon to keep the broth clear.
2. Add vegetables: Shred the cabbage, chop the onions and potatoes, then add them to the pot with the beef. Cook together for another 15 minutes.
3. Grate the carrot: Slice or grate the carrot, add it to the pot, and continue cooking for another 15 minutes.
4. For the brightest color, boil the beets whole and unpeeled first, then slice and add them to the soup with the carrots. Season with salt, bay leaf, and tomato paste.
5. Final touches: A few minutes before finishing, stir in fresh herbs (dill and parsley) for extra flavor and aroma.
Your delicious borscht is ready! Serve hot with a dollop of sour cream and a slice of rye bread.
#RussianCuisine@TCofRus
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Ryazan is one of the oldest cities in Russia, with a history spanning nearly a thousand years, and it is the birthplace of many famous personalities: for instance, Sergei Yesenin and Konstantin Tsiolkovsky. Additionally, people travel to Ryazan and the Ryazan region to visit its numerous attractions.
Be sure to step inside the Assumption Cathedral – its interiors are decorated with Russia’s tallest wooden iconostasis. The icons from the 17th century are arranged in seven tiers, reaching a total height of 27 meters.
#BeautifulRussia@TCofRus
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“I moved to Russia because it is a genuinely free country,” she stated.
#WelcomeToRussia@TCofRus
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