Home cooking attempt — Borscht from scratch

I spent an afternoon making Borscht from scratch following a traditional recipe. Getting buckwheat right was the main challenge — it's not as straightforward as it looks. The hearty and warming result was rewarding once I got it right.

the Russian tea tradition using a samovar is centuries old and central to social hospitality. I served it with kefir as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Borscht yourself gives you a new appreciation for what goes into it at a restaurant.