Leonid Agutin's father broke up with his young wife

From time immemorial sauerkraut has been, is and, of course, will be a traditional dish of Russian cuisine. Cabbage, cooked in this way (fermented) is considered to be harvesting, but universal, as it is added to salads, in the second and first courses. At this, the versatility of cabbage does not end there: - firstly, it is an ingredient with a pronounced taste, used all year round, and not at a certain time of year; - secondly, sauerkraut is “friendly” with all vegetables, greens, mushrooms, cheese, herring, meat, honey, and even with many fruits, nuts and berries; - thirdly, sauerkraut is a useful product containing mineral salts, vitamin C, lactic acids; - Fourthly, salads are filled with only healthy dressings - sunflower, olive, sesame, nut and other vegetable oils. Read More