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Dina Borshch

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Instagram ·createaplatewithdina
Followers151K
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What kind of content does Dina Borshch make?

Dina Borshch brings a vibrant and approachable energy to her culinary creations on Instagram. Her feed is a visual feast of accessible, plant-based recipes, often featuring colorful produce and simple, step-by-step instructions. Dina's warm and encouraging tone makes cooking feel fun and achievable for everyone, from novice home cooks to seasoned foodies looking for fresh inspiration.

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I made the Viral Dot Cake at home with just 2 ingredients. I used store bought sheet cake & sprinkles. Thats it. Super easy way of making this viral dessert. #dotcake #cake #viralrecipe #easydessert
If you love Mexican street corn, you need to try these Mexican Style Corn Ribs. They’re buttery, smoky, loaded with flavor, and probably the most fun way to eat corn all summer. Perfect for BBQs, cookouts, taco nights, or an easy summer side dish. Ingredients: For the Corn: * 3 large ears corn, husks removed * 4 tablespoons butter * 1 tablespoon avocado oil * 2 garlic cloves, minced * 1 teaspoon garlic salt * 1/2 teaspoon Johnny’s All Purpose Seasoning Elote sauce: * 3 tablespoons sour cream * 1 tablespoon mayonnaise * Juice from 1/2 lime * 1/4 teaspoon cumin * 1/4 teaspoon garlic powder * 1/4 teaspoon smoked paprika Toppings: * Cotija cheese * Tajín * Fresh cilantro Directions: 1. Cut the corn in half crosswise. Stand each piece upright and carefully cut straight down the middle. Lay each half flat side down and cut lengthwise again so each piece of corn becomes quartered into rib-style strips. Be careful and slowly rock the knife back and forth since the corn can be tough to cut through. 2. Bring a large pot of heavily salted water to a boil. Add the corn ribs and boil for 5 minutes. Transfer to a baking sheet and pat dry. 3. In a small bowl, combine melted butter, avocado oil, garlic, garlic salt, and Johnny’s seasoning. 4. Toss the corn ribs in the garlic butter mixture until fully coated. 5. Grill on medium-high heat for about 5 minutes per side, or until charred and slightly curled. 6. Mix together the sour cream, mayonnaise, lime juice, cumin, garlic powder, and smoked paprika. Transfer to a small zip-top bag and drizzle over the grilled corn ribs. 7. Finish with cotija cheese, Tajín, and fresh cilantro. #corn #cornribs #mexicancorn #sidedish #summerrecipes
My easy go-to dinner when I don’t feel like cooking are these loaded BEEF NACHOS with homemade nacho cheese sauce 🤌🏼 Perfect for busy weeknights and comes together so quick. Taco Meat: * 1½ lbs lean ground beef * ½ onion, diced * 1 tbsp oil * ½ tbsp tomato paste * 1 taco seasoning packet * ½ cup water * Salt to taste Nacho Cheese Sauce: * 12 oz evaporated milk * 1 cup Colby Jack + 2 cups mild cheddar, freshly shredded * 3 tsp cornstarch * ½ tsp garlic powder * ½ tsp onion powder * ¼ tsp smoked paprika * 1 tbsp jalapeño juice Guacamole: * 2 avocados * Lime juice * Salt Pico de Gallo: * 3 Roma tomatoes * ¼–⅓ cup onion * Cilantro * Juice of ½ lime * Salt Extra: * 1 bag of tortilla chips Directions: 1. Cook onion and ground beef until browned. Drain grease if needed. Stir in tomato paste, taco seasoning, water, and salt. Simmer a few minutes. 2. Heat evaporated milk over low heat until hot, but not boiling. Stir in garlic powder, onion powder, and smoked paprika. Toss shredded cheese with cornstarch, then slowly add it into the warm milk a little at a time over very low heat, stirring constantly until smooth and creamy. Don’t let the heat get too high or the cheese sauce can turn grainy. Stir in jalapeño juice. 3. Mash avocados with lime juice and salt. Mix together pico ingredients. 4. Layer tortilla chips with taco meat, homemade nacho cheese sauce, pico de gallo, guacamole, sour cream, jalapeños, and cilantro. #nachos #beefnachos #nachocheese #easyrecipe #dinnerideas
This is the type of STEAK SALAD your family will ask for all summer long 🥩🥗 It’s fresh, flavorful, packed with grilled steak, and tossed in a homemade chimichurri for the perfect easy summer dinner. Ingredients: For the steak salad: * 1 lb steak (I used top sirloin) * oil for the steak * 1 1/2 tsp flaky salt * black pepper, to taste * 1 ear corn * 1/2 English cucumber, diced * 1/2 (15 oz) can great northern beans, drained and rinsed * 1 cup cherry tomatoes, halved * 1 shallot, thinly sliced * 1/2 red or orange bell pepper, sliced * 2 small avocados, diced For the chimichurri dressing: * 1/4 cup parsley, finely chopped * 3 tbsp cilantro, finely chopped * 2–3 garlic cloves, minced or grated * 1/3 cup olive oil * juice of 1/2 lemon * juice of 1/2 lime * 1 tbsp red wine vinegar * salt and black pepper, to taste * pinch of red pepper flakes, or more to taste Directions: 1. Pat the steak dry, drizzle with oil, and season both sides with flaky salt and black pepper. Set aside while you prep the salad. 2. Add the cucumber, beans, tomatoes, shallot, bell pepper, and avocado to a large bowl. 3. Brush the corn with a little oil, season lightly with salt, and grill alongside the steak until the corn is lightly charred and the steak is cooked to your liking. Let the steak rest for a few minutes before slicing into cubes. Cut the kernels off the corn and add them to the salad. 4. In a small bowl, mix together the parsley, cilantro, garlic, olive oil, lemon juice, lime juice, red wine vinegar, salt, black pepper, and red pepper flakes. 5. Add the cubed steak to the salad, pour over the chimichurri dressing, and toss everything together. #steaksalad #steak #salad #steakdinner #easyrecipe

Who is Dina Borshch’s audience?

Dina Borshch's audience likely consists of individuals interested in her niche content, demonstrating a strong intent to engage with her creative output. Given her substantial Instagram following, we can infer a highly engaged community actively seeking inspiration and connection. While specific engagement rate (ER) is unknown, a creator of this size on Instagram typically aims for an ER above the platform benchmark of 1.5%. This suggests a potentially high-quality audience receptive to tailored content and brand collaborations.

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