na.sinergiasostenible.org
New recipes

Potato borscht with beets

Potato borscht with beets


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Juices have always been considered a boon for the stomach.
Hot or cold more often thicker, concentrated or creams with bread or empty with vegetables or simple soups have never disappointed anyone.
That is why we love them, appreciate them and serve them as - (first course) before all other foods.

  • 6 potatoes
  • 2 onions
  • 1 carrot
  • 1 small celery
  • 3 tablespoons broth (or tomatoes)
  • 1 lgt green parsley
  • 1 lgt leustean verde
  • 1 lgt lobada
  • 1 beet
  • vermicelli
  • salt
  • pepper
  • oil
  • borscht to taste
  • granulated spices

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato borscht with beetroot:

Carrots, celery and loboda, beets and finely chopped onions are boiled in a liter and a half of salted water.

After the vegetables are cooked, add the potatoes, which in the meantime have been cleaned and cut into small cubes.

Finely chop the tomatoes after they have been peeled (or broth)

After the vegetables and potatoes have boiled, add the noodles and then the separately boiled borscht (before) and the greens, ie parsley and larch.

From parsley and larch are kept a few threads that are put in the pot after being fired

It can also be served with sour cream.

Good appetite!



& # 8222Borsul roz & # 8221 & # 8211 my all time favorite!

I don't even know how to start this article, it seems to me that there isn't much to say about this soup, except that it is the best soup I've ever eaten and that, unfortunately, I only discovered it after I first ate at my in-laws' house.

And yet I will continue to tell you that it is a very simple soup to make, all you need is potatoes, beets, sour cream, some vegetables and borscht. It is a borscht, as my mother-in-law calls it, which can be eaten both hot and cold. That's why it seems ideal on summer days. When I come home from work, a "pink borscht" bowl is all I need to re-energize.

I invite you to make this soup at least once, I guarantee you will fall in love. What's more, she has such a beautiful color that I am convinced that even the family's juniors will love her.


Peel and chop the onion, then put it in oil for 2-3 minutes, add the finely chopped bacon and cook for another 2 minutes.

Then the diced potatoes, chopped celery and pepper, carrots and beets given through a large grater. Fill with water (about (1,750 ml), salt to taste and cook until vegetables are done (20 minutes).

Put the tomato paste, then the boiled borscht and beaten eggs, continue cooking for another 5 minutes and we can put out the fire. Add the chopped larch and the soup is ready.

We can also serve it with sour cream, it is delicious. For those who want a fasting option, they can remove the bacon, and the eggs can be replaced with homeless noodles. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Peel and chop the onion, then put it in oil for 2-3 minutes, add the finely chopped bacon and cook for another 2 minutes.

Then the diced potatoes, chopped celery and pepper, carrots and beets given through a large grater. Fill with water (about (1,750 ml), salt to taste and cook until vegetables are done (20 minutes).

Put the tomato paste, then the boiled borscht and beaten eggs, continue cooking for another 5 minutes and we can put out the fire. Add the chopped larch and the soup is ready.

We can also serve it with sour cream, it is delicious. For those who want a fasting option, they can remove the bacon, and the eggs can be replaced with homeless noodles. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


The recipe "Red beet borscht" is part of the project "Discover Romanian culinary traditions" developed at the restaurant "The clever cook" by the public relations agency, Russenart Communications and is received from COLLADA Pension, (owner: DAN CORLATAN), Gura Humorului, Suceava County (Bucovina).

The product “Red beet borscht” can be tasted at a promotional price, between February 25 and March 3, 2013, daily, between 4 pm and 9 pm, at the restaurant Bucătărasul cel dibaci, str. Olteni no. 3, sector 3, Bucharest (P-ta Unirii area - P-ta Sf. Vineri).

Ingredients and preparation

-bake 4 red beets in the oven
-finely chop an onion and a carrot and half a kg of potatoes
-make a salad of two eggs and a cup of sour cream
- put the vegetables to harden, add the pepper paste and the tomato broth one tablespoon each
-boil in 3 liters of water
-after boiling the vegetables, add them to the noodles
-add 1 liter of borscht a little
-Put it aside and add the salt, put it on the fire for another 2 minutes
-to remove from the heat add the cooked red beets, cleaned and given through the grater with small mesh
-Add larch to taste


Ingredients needed beetroot borscht

  • 1.5 kg of pork with bone
  • 2 red beets
  • 2 onions
  • 2 carrots
  • 500 gr. cabbage
  • 1 bell pepper
  • 3 potatoes
  • 4 tomatoes
  • 2 heads of garlic
  • 1 bunch of parsley and 1 bunch of larch
  • 1 hot pepper (optional)
  • 1 liter of borscht or cabbage juice
  • oil, salt


Ingredients needed beetroot borscht

  • 1.5 kg of pork with bone
  • 2 red beets
  • 2 onions
  • 2 carrots
  • 500 gr. cabbage
  • 1 bell pepper
  • 3 potatoes
  • 4 tomatoes
  • 2 heads of garlic
  • 1 bunch of parsley and 1 bunch of larch
  • 1 hot pepper (optional)
  • 1 liter of borscht or cabbage juice
  • oil, salt


1. Wash the beets, peel them and cut them into slices. Put in a large pot with bone, borscht and bay leaves and simmer for 20-30 minutes.

2. Meanwhile, chop the rest of the roots, add them to the soup, as well as the rest of the ingredients. Add more borscht if necessary to cover all the vegetables, and let it simmer for another 30 minutes.

3. Remove the bone from the soup and finely chop the meat on it, then add it back to the soup (meat).

4. If you want a creamy borscht you can use the vertical blender until you get the desired consistency, but some people like to feel pieces of meat and vegetables. Taste the borscht and season to taste with salt and pepper. You can also add vinegar.

Let the borscht rest overnight, the flavors will combine into something delicious!

Polish beetroot borscht is served with a tablespoon of sour cream on top.


1. Wash the beets, peel them and cut them into slices. Put in a large pot with bone, borscht and bay leaves and simmer for 20-30 minutes.

2. Meanwhile, chop the rest of the roots, add them to the soup, as well as the rest of the ingredients. Add more borscht if necessary to cover all the vegetables, and let it simmer for another 30 minutes.

3. Remove the bone from the soup and finely chop the meat on it, then add it back to the soup (meat).

4. If you want a creamy borscht you can use the vertical blender until you get the desired consistency, but some people like to feel pieces of meat and vegetables. Taste the borscht and season to taste with salt and pepper. You can also add vinegar.

Let the borscht rest overnight, the flavors will combine into something delicious!

Polish beetroot borscht is served with a tablespoon of sour cream on top.


Video: НАШУМЕВШИЕ ЯЙЦА ИЗ КИТАЯ. ПРОВЕРКА РЕЦЕПТА


Comments:

  1. Perryn

    In it something is. Thanks for the help in this question, can I can help you that too?

  2. Coletun

    Any other options?

  3. Stefano

    I think you are wrong. I'm sure. I propose to discuss it. Email me at PM, we will talk.

  4. Richmond

    It seems to read carefully but I don't understand

  5. Layne

    I agree with all of the above.

  6. Eldrid

    Perfect option



Write a message