Напишите коротенькое сочинение на английском языке про любое блюдо(не обязательно русское)-происхождение,способ приготовления

Originally borsch was a peasants’ soup, which was cooked in a stoneware jug in a Russian stove. For the most part peasants were rather poor, so in ordinary days they cooked borsch without meat at all. They just boiled some beet kvass in a jug, added vegetables, such as beet, carrots, cabbage, turnip and parsley, and then put the jug into the stove, where the soup simmered for a long time. Sometimes to make borsch more substantial, they added some lard into it.

I think that borsch can be rightfully considered the symbol of Russian and Ukrainian national cuisines. When foreigners come to a Russian restaurant, first of all, they order two dishec: pelmeni and a plate of this wonderful, hot, deep-red soup with a piece of rye bread. There is a great variety of methods of borsch cooking: in every region people use their own culinary subtleties that make this dish really special and delicious. Borsch can be cooked with or without meat, from a bone broth, with pork, beef or chicken, with lard or mushrooms, with fresh or sour cabbage. Finally, it can be cold or hot. But one fact is undisputable: this soup is the most popular first course on the territory of Russia and Ukraine.