2. Pair up with your friend and discuss your interests. A: ...
B: Sure. We are like-minded people and we share our interests.
A:..
B: Of course we want to know everything there is to know about...
A:...
B: Yes, it's incredible! Furthermore, we made a firm decision to continue our research.
A:...
B: I was thrilled at this prospect, wouldn't you?
A:..
B: Luckily, there is the Internet and we can write each other as often as we want.
I think that borsch can be rightfully considered the symbol of Russian and Ukrainian national cuisines. When foreigners come to a Russian restaurant, first of all, they order two dishec: pelmeni and a plate of this wonderful, hot, deep-red soup with a piece of rye bread. There is a great variety of methods of borsch cooking: in every region people use their own culinary subtleties that make this dish really special and delicious. Borsch can be cooked with or without meat, from a bone broth, with pork, beef or chicken, with lard or mushrooms, with fresh or sour cabbage. Finally, it can be cold or hot. But one fact is undisputable: this soup is the most popular first course on the territory of Russia and Ukraine.