The first dishes are soup, borsch, saltwort, soup with pickled cucumbers and many other soups, cooked which, you not only deliciously feed friends and relatives, but also pleasantly impress all of your culinary talents. The first dishes are relevant at any time of the year, they are cooked every day. Some soups will warm and sate on a cold winter or autumn day, others will create a spring mood, and still others will give a pleasant freshness on a summer day. In this book you will find very interesting, at times unexpected recipes for first courses, which you want to cook again and again. And most importantly all the ingredients are available to everyone and the recipes are easy to prepare.
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I have grown fond of cooking since childhood and now I work in a restaurant as a cook. In each recipe, I invest a part of my soul. I can call my work a real art. Most of the invented recipes I put in different books with detailed descriptions. I represent the kitchen, the basis of which is the love of good food, to the food that gathers people close to the Sunday table, the food that makes you languish in anticipation of the pie from the oven, the food that remains in your memory for a long time.