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As soon as the first spring greenery appears, a real culinary marathon begins for sorrel, lasting until the middle of autumn. It is used to prepare both pies and first courses, including sorrel soup with egg in chicken broth.
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Light, refreshing, classic cold beetroot soup – a great way to satisfy hunger in the summer heat. Although not only in summer, it can be made at any time of the year ...
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Gazpacho - a cold Spanish soup with pureed tomatoes is prepared quite simply and quickly. There are many variations of this refreshing soup, but all of them have in common ...
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Lithuanian cold borscht - an excellent refreshing first course, especially in demand in the summer heat.
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The aroma of smoked pork ribs gives a special flavor to the pea soup. When served, the pea soup with smoked ribs can be complemented with crunchy croutons or toast.
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