This soup, oddly enough, especially loves children. It has a rather delicate and pleasant taste, perhaps that is why, eaten with great pleasure.
The vegetable broth can be taken from the previous dish. Bring the broth to a boil, put carrots and onions chopped in small cubes.
Wash the beets, clean and rub on a grater with fine strips. Pour water into the pan, bring to a boil, add grated beets and boil for 5 minutes.
A special difference between BIGUS and Solyanka is a proportion of cabbage and meat products. There should be 1.5 times more meat products in BIGUS than cabbage, that is, 1 kg of cabbage, meat and meat products should be used 1.5 kg. Sausage proportions.
Hungarian ghhlyash soup comes from folk traditions. A nutritious, hearty dish can warm on cold evenings if, in addition to ground sweet pepper, we also add a bunch of its sharp variety.
It has long been prepared in all kitchens of the world, soups and stews that can be attributed to light dishes. Soup is a very useful food that can quench hunger for a while.
Ukrainian borsch is a dish that can satisfy hunger for a long time, and give the body a lot of strength for the whole day, so it is so popular in our country and cook it all. The taste of borscht in each housewife is different, but almost everything withstand the main rule – in a saucepan with a borsch, the spoon should stand, or bend very slowly, then it will be satisfying.
The recipe is brought to our country from the UK. People who visited there tried him and did not remain indifferent. Therefore, they decided to convey the way to prepare this delicious dish.
Boil a beef broth. About one hour after the start of cooking, put the carrots and onion, having previously cut their cross steal from one end, as well as parsley root.
Any mistress dreams of quickly, tasty and benefit to feed the family. But I really want the meat semi -finished product to retain all its beneficial properties and at the same time be not pumped up with flavors and flavor enhancers.