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Green borscht with a sorrel

Now the sorrel season, but I took canned. Because it was in the fridge.

We continue to cook on the fire. This time we cooked pilaf under the strict guidance of chef Svetlana.

My first cooking in a cauldron. At the XXI century.

Spring has come.

The situation is the same as with a «Rollton».

Absolutely.

With a beef for today.

Minsk Paŭnočny station.

Another day, another lunch, another pond.

I just went for a walk at lunch and took some photos.