And I always thought that Lazarev only eats salads, but apparently she makes dumplings with cabbage like my grandmother. I wonder if Uspenska really adds something unusual to borscht, because in our house it's always just beets and sourdough. Have you tried any of these "secret" recipes?
I tried the cabbage pierogi version they described and it really does taste like the ones my Polish neighbor used to make, extra dill in the filling. Never would have guessed Lazarev spends time rolling dough on Sundays. Has anyone here actually tried Uspenskaya’s “secret” beetroot addition?
