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Borscht with fresh peas and smoked pork chop

Borscht with fresh peas and smoked pork chop


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Peel the roots, wash, chop and boil with 4 liters of cold water. When foam forms, it is collected and discarded.

Rinse the peas in some water, after it has been removed from the pods and put it to boil until it boils for a few minutes, then strain it and add it to the pot with the roots.

The smoked pork chop is washed, portioned and added to the soup pot.

When the soup boils, add warm water.

Peel the onions, wash, cut into small pieces and lightly fry in enough oil over low heat.

Wash the tomatoes, cut them into small pieces and fry them in a pan over the onion, then pour them into the soup pot.

Pick, wash, dry and cut the parsley leaves.

Add the natural borscht to the soup, season with salt and pepper and after another boil or two, turn off the heat from the stove.

Sprinkle with chopped parsley, cover the pot with borscht with the lid and serve for 10 minutes.

1

Because the smoked pork chop is also boiled, it will not be necessary to boil it for a long time.

2

Do not cut the smoked ham into small pieces, but cut it into suitable pieces.

3

Do not fry the onion so that it does not become bitter, but only fry it a little, in enough oil and over low heat, so that it becomes transparent and sweet.

4

It is good for the peas to boil separately, before being put in the soup pot, in order to lose its very strong taste.

5

Sprinkle with chopped parsley after turning off the heat on the stove.

6

Serve the soup hot, after letting it "rest" for 10 minutes.


TEO's weight loss regimen

I have a diet from the nutritionist that Teo went to.
The regime is as follows:

GENERAL PRINCIPLES:

Prohibited foods:

  • fatty or breaded pork, beef, lamb (neck, chop, ribs, ham, minced meat, small)
  • all fast food products
  • sausages and salamis
  • all fermented cheeses
  • all sweets
  • all pastries
  • fruit juices
  • any alcoholic beverage
  • dried fruits, hazelnuts, seeds, figs, hazelnuts, olives
  • all appetizer products: pretzels, chips, popcorn, sticks
  • french fries, cheese balls
  • sweet fruits (bananas, grapes, pomegranates, mangoes, pears, plums, cherries)

Foods allowed in limited quantities (max 2 pots per day in this category):

  • bread (one serving = one slice)
  • pasta, rice, polenta (one serving = 1 large cup)
  • flake breakfast cereal (one serving = 1 large cup)
  • dried vegetables peas, beans, (one serving = 1 large cup)
  • boiled or baked potatoes (one serving = one potato)

Foods allowed in any quantity:

  • fresh or frozen vegetables prepared as a salad, grilled, baked or smoked without oil
  • pickles
  • fresh fruit (without sweet)
  • coffee and tea
  • coca-cola light, pepsi light, prigat light
  • mineral or flat water

Caloric ratio 1300 calories divided into 3 main meals and a snack

  • It is mandatory to eat 3 meals a day, as much as possible at fixed hours and with a maximum interval of 6 hours between them
  • There will be absolutely nothing to eat between meals (you can only drink liquids from the category of those allowed)
  • Snacks when recommended can be between meals and will consist of fresh fruit
  • Drink at least 7-8 glasses of liquids daily: plain or mineral water, tea and coffee with sweetener, light drinks
  • Do not consume any fruit juice, not even those without added sugar or freshly squeezed. The exception is tomato juice which is allowed in the amount of one glass per day
  • For coffee you can use fresh skim milk 0.5 fat
  • Alcohol is forbidden


BREAKFAST:

It represents 25% of the daily caloric needs 250 cal

  • a food from the group of slow carbohydrates
  • a protein food
  • fresh vegetables

Slow carbohydrates

  • a pesmet & # 8211 30 cal
  • a slice of fresh or toasted bread & # 8211 80 cal
  • o chifla alba & # 8211 170 cal
  • 40 g cereal flakes & # 8211 150 cal
  • a large cup of milk (0.5) & # 8211 100 cal
  • a small natural Danone yogurt & # 8211 80 cal
  • a small yogurt Vitalinea & # 8211 55 cal
  • a Danone drinking yogurt & # 8211 180 cal
  • the house cheese & # 8211 240 cal
  • cow's cheese & # 8211 weak (1/2 pack of 200 g) & # 8211 90 cal
  • fat (1/2 pack of 200 g) & # 8211 140 cal
  • an egg (boiled, fried without oil or Romanian eyes) - 80 cal
  • 2 slices of fillet muscle, beef pastrami, pork or chicken, smoked chicken breast or turkey ham & # 8211 150 horse
  • a cremwurst & # 8211 150 cal
  • 2 slices smoked salmon (40 g) & # 8211 80 cal

Fresh vegetables

  • a teaspoon of sugar & # 8211 40 cal
  • a cup of cocoa with milk & # 8211 200 cal
  • a spoonful of honey & # 8211 400 cal

It represents 40% of the daily caloric needs

  • a protein food
  • a food from the group of slow carbohydrates
  • vegetables

proteins :

  • lean beef (200 g) & # 8211 400 cal
  • pork muscle 2 slices (150 g) & # 8211 350 cal
  • 1/2 chicken breast (150 g) & # 8211 240 cal
  • o pulpa pui (125 cal) & # 8211 200 cal
  • 2 slices pork or beef liver (150 g) & # 8211 180 cal
  • a portion of chicken liver (5-6 pcs) & # 8211 180 cal
  • a fillet over white (200 g) & # 8211 280 cal
  • preserves tuna in its own juice & # 8211 150 cal

The meat will be cooked only on the grill, boiled or in the oven without the addition of oil and without skin.

Slow carbohydrates :

  • a slice of white bread & # 8211 80 cal
  • a baked or boiled potato & # 8211 100 cal
  • 3 tablespoons cooked rice or pasta & # 8211 100 cal
  • 3 tablespoons polenta & # 8211 100 cal
  • 3 tablespoons beans or peas & # 8211 100 cal

vegetables :

  • an apple salad of fresh vegetables & # 8211 150 cal
  • a serving of beet salad & # 8211 100 cal
  • a pot of frozen vegetables (cooked or stewed without oil) & # 8211 100 horse

The following sauces can be used:

  • a tablespoon of olive oil + 2 tablespoons vinegar + salt + pepper + herbs
  • 2 tablespoons yogurt + 2 teaspoons mustard + 2 tablespoons lemon juice + salt + pepper + herbs

It represents 35% of the daily caloric needs 250 cal


Necessary bulmaci with ciolan

  • 1 smoked or not smoked
  • 2 leeks
  • 1 onion
  • 3 bunches of dill
  • 3 tablespoons sour cream (optional)
  • 3-4 tablespoons of broth or 2 of pasta
  • flour enough to form the sauce & # 8211 2-4 tablespoons
  • 1 dry chopped knife
  • salt pepper


Ciolan dish with potatoes in a cauldron Transylvanian recipe

Potato stew with potato & # 8211 un & # 8222csülkös bográcsos & # 8221 (lb.maghiara). It is a faster option for cooking in a cauldron, dietetic, healthy, without oil or lard (it reaches the fat of the stew) and without frying. We did this because there are many children in our group and even adults do not always like heavy foods.

That every year in the last 7 we met a flour band from many corners of the country and even Europe to enjoy a few days together. We are united by our children who were all born in September 2009, 8 years of virtual stories and more.

Last year I went to another very nice cottage in Izvoare (Harghita County). Here you can read more + photo gallery

This year we managed to break a few days off and we escaped in the nature offered by the Szekler Land that we love so much and where the 5th meeting has already taken place. In the past years I visited the Corund and Zetea-Subcetate area and this year I climbed a bit to Borzont, in a corner of heaven. Crossing Lebanon from Odorheiul Secuiesc or the Bucin pass to Sovata is a locality & # 8211 Borzont & # 8211 right at the foot of the mountain.

I was impressed by the tall fir trees full of cones and the silence that lies once we deviate from the main road. There are many lovely and welcoming guesthouses, all equipped with kitchens and multiple possibilities for outdoor cooking.

Also outdoors I cooked one last year cauldron with pork and peas & # 8211 at the Catlan Festival in Arad.

I booked the Czirjak guest house which was very welcoming and spotlessly clean. The hosts were kind and flexible. I spent 3 dream days there.

Cute kitchen & # 8230 obviously start with the kitchen. I even came in smiling seeing an oil lamp on the table.

Then I discovered various objects that also existed in my grandmother's kitchen: sugar / flour / breadcrumbs containers.

Or supports made of corn cobs on which the hot pots were placed.

Trying to keep children away from & # 8222tehnica & # 8221, this year we chose a less laborious menu to be able to spend as much time with them and to involve them as much as possible in outdoor activities (even those related to cooking ).

Besides the essentials simple langosi (I fried 70 pieces in the cauldron) I did this too ciolan food with potatoes in a cauldron. In the past years I did too ciolan with beans and chicken bell peppers, this year I simplified the menu a bit.

So Savori Urbane moved to Borzont, in Harghita county and with the equipment of a mountain pension but with the indispensable camera with which I documented for you this very good and tasty recipe.

I will write the recipe for 1 kg of potatoes. We used a huge cauldron because we were 20 people.

OBSERVATION: we used boneless smoked ciolan (pre-cooked) and thus shortened the cooking time of the food. If you use whole smoked ciolan (raw) you will have to start boiling it in water for about 1-2 hours (in a cauldron) and then continue with the addition of potatoes, vegetables, etc. in the water in which the ciolan boiled! Don't throw away that good, fragrant water!


Toba house

Ingredient:

  • 2 pork kidneys
  • 1 pork tongue
  • 250 gr pork muscle
  • 500 gr pork pulp
  • 150 gr of bacon in which we also have meat
  • 1 pork ear
  • 1 pork heart
  • 1 pork stomach
  • 4-5 cloves garlic
  • 3 bay leaves
  • peppercorns
  • ground pepper
  • salt

All the filling (kidneys, tongue, muscle, pulp, bacon, ear, heart) is boiled with peppercorns, bay leaves and salt for over an hour. The pork stomach is put in hot water in which I added vinegar and salt, left for an hour, then cleaned of the inner membrane.

The entrails and the meat are left to cool after I took them out of the water, the tongue needs to be cleaned of the skin. Cut them into suitable cubes and add the crushed garlic, pepper, 3-4 tablespoons of the juice in which they boiled and salt. All the filling is placed in the pig's stomach, closing the opening through a seam, boiling for 30 minutes. Do not forget that the drum must be gently pricked with a needle while boiling so as not to break.

After boiling, the drum is removed on a wooden bottom over which a second wooden bottom is placed and a weight on top. It is thus left to cool overnight.


Sunday, August 1, 2010

Ness liqueur

Ness liqueur
Ingredient:

3 tablespoons of ness, 2 sachets of vanilla sugar, 350 ml of refined alcohol, 500 ml of water.
Preparation:

Boil water with sugar and vanilla. Add the nesul. Cold combines with alcohol.

Lemon liqueur

Lemon liqueur
Ingredient:

10 fresh lemons,
1 l absolute vodka (or another without flavors),
500 ml of water,
500 gr sugar.
Preparation:

We wash the lemons well and then wipe them with a towel. Peel them (with a knife or potato tool). The peel should not be very thick (not bitter).

In a larger jar, put the lemon peels and cover them with vodka, put the lid on and leave it for an hour.

The jar must be tightly closed.

After an hour, strain it and put the vodka in a bowl. Then mix the water with the sugar and put it on the fire (it doesn't have to boil just to dissolve the sugar).

When it is ready, add it over the vodka, mix a little and then pour it into a bottle.

We put it in the fridge and it's only good to serve!

White Chocolate Liqueur

White Chocolate Liqueur
Ingredient:

800 ml Megle whipped cream (or Hulala)
200 g powdered sugar
2 vials of vanilla essence
200 g powder for hot white chocolate from Festa (in sachets)
500 ml Vodka
Preparation:

The 200 g of powdered sugar, 200 g of white chocolate powder at Festa, together with the 2 ampoules of vanilla essence, we put them in a pan and gradually add the whipped cream, stirring until it is homogenous. We put the pot on the fire where we will keep it until the composition is slightly heated and the sugar is melted (attention! We do not boil it).

Take the bowl off the heat and gradually add the 500 ml of Vodka, continuing to mix until everything is homogenous. We pour into bottles and let them cool. After two days it can be consumed.

Chocolate liqueur

Chocolate liqueur
Ingredient:

500 g sugar
300 ml water
4-6 tablespoons cocoa (good quality)
300 ml refined alcohol or vodka (if you don't like it too strong)
Preparation:

Mix the sugar with the cocoa, then put warm water to mix better with the cocoa and put it on the stove. Boil for 2 minutes (until the sugar melts). Remove from the heat, allow to cool slightly and add the alcohol.

I usually let it cool well because I don't add alcohol according to the recipe. I put it to taste and if the liqueur is not cold enough, I can't straighten it well enough. This is a quick way to prepare something good if we have unexpected guests.

Coffee liqueur

Coffee liqueur
Ingredient:

coffee, & # 188 vanilla stick, 400g 90 degree alcohol, 200g sugar, 150g water
Preparation:

A 700g bottle is filled a quarter with the best quality ground coffee and vanilla bar, alcohol and water are added to complete (fill the bottle to the brim). It is left to stand for 2-3 months after which it is strained and filtered. Then add a syrup of 200g sugar and 150g water.

Kirr Royal

- Champagne,
- Cassis (currant liqueur)
- Egg whites though
- caster sugar for glazing the cup
Preparation:

First we prepare the cup: we put it in the egg white 1mm, then we pass it through caster sugar and let it dry for a few minutes.

Then put the cassis in the cup, about a finger and complete with champagne.

Jelly with tea

Jelly with tea
Ingredient:

2 lemons, 3 - 4 tablespoons lemon jelly, 3/4 l tea, whipped cream for decoration
Preparation:

Grate the lemon peel. Put the jelly in a bowl and pour over hot tea. Stir until dissolved and then cooled. Put the lemon peel and mix.

Instant Cappuccino

Instant Cappuccino
Ingredient:

For 2 servings:
-1 sachet of instant cappuccino
-1 sachet of whipped cream
-2 teaspoons sugar
-hot water, as desired

For garnish: 1/2 teaspoon cinnamon
Preparation:

Mix all ingredients with hot water.
Pour into baskets.
Then garnish with cinnamon.

Imperial

2 cl Aperitif Angelli Strawberry
2 cl Red Vermouth
10 cl Angelli Cuvee Imperial & # 8211 very well cooled
Preparation:

Mix the shaker ingredients. Put an ice cube in a legless glass and pour the cocktail on top.

Iced Cappuccino

Iced Cappuccino
Ingredient:

For 1 serving:
-2/4 cup cold coffee
-1/4 cup condensed milk
-1/4 cup ice cubes

For garnish: grated chocolate, cocoa powder and cinnamon powder

Mix the ingredients with the mixer or blender until they become like a paste. Pour the mixture into a tall glass.

Garnish with a little cocoa powder, cinnamon powder and sprinkle grated chocolate on top.

Green Eyes

40ml vodka
30ml Curacao blue
90ml orange juice
Preparation:

Mix the ingredients in a medium-sized glass (directly or preferably with a shaker) with ice.

Border with Rubaba

Border with Rubaba
Ingredient:

1 kg of rubaba
100g of sugar
250ml of sect
juice from a lemon
mint leaves
Preparation:

Rubaba is cleaned and cut into pieces. The sect is boiled with sugar. Add the rubaba, which is left to simmer for 10 minutes. Leave to cool and pass with the mixer. Add lemon juice. Put in the freezer for 3 hours. From time to time it is removed and "scratched" with a fork. Serve in cold glasses and garnished with mint powdered with sugar.

Golden Apple

1 teaspoon caramel syrup
50 ml apple juice
20 ml of apple liqueur
45 ml Havana Club 7 years
Preparation:

Put the ingredients in a shaker.
Add ice cubes and shake the shaker vigorously. Serve in a Daiquiri glass.

Strawberry

Strawberries
Sweet sparkling wine
Ice
Preparation:

We put the strawberries in the blender, we blend them well. In a glass of champagne (I used normal glasses, but it has no imp) we put the strawberry juice (about a quarter glass or less, after the eyes) over we put the sparkling wine but not to fill the glass, to leave room for an ice cube :) if there is room left after you put the ice filled with champagne :)

Florida Egg-Nog

Florida Egg-Nog
Ingredient:

1/2 cold milk
1/4 Gin
1 egg yolk
2 tablespoons sugar
lemon peel
Preparation:

Beat all the ingredients in the cocktail shaker.

Flip and Flap

For 1 serving:
-1 tablespoon ground coffee
-200 ml cold milk
-1 egg yolk
-2 tablespoons chocolate syrup
-2 ice cubes

For garnish: grated chocolate and a little chocolate syrup.
Preparation:

Mix the milk, chocolate syrup, yolk and ground coffee with the mixer until foamy.

Pour into a tall glass 1/2 of the mixture obtained. Put the ice cubes, a little chocolate syrup and then the other half of the mixture. Garnish with a little syrup and grated chocolate.

Five o`clock

20 ml red vermouth, 20 ml gin, 20 ml white rum, 20 ml orange juice, ice
Preparation:

Mix all the ingredients in an ice shaker and then pour into the cocktail glass.

Jute espresso

Jute espresso
Ingredient:

-50 ml espresso
-2 doses of instant coffee
-1 cinnamon powder
-1 cardamom powder
-1 teaspoon old
-200 ml milk
-dust cinnamon, for garnish
Preparation:

Dissolve instant coffee in hot espresso.
Add sugar, cinnamon powder and cardamom powder.
Whisk this mixture with the hot milk.
Pour into the glass and sprinkle a little cinnamon powder on top.

Jute espresso

Jute espresso
Ingredient:

-50 ml espresso
-2 doses of instant coffee
-1 cinnamon powder
-1 cardamom powder
-1 teaspoon old
-200 ml milk
-dust cinnamon, for garnish
Preparation:

Dissolve instant coffee in hot espresso.
Add sugar, cinnamon powder and cardamom powder.
Whisk this mixture with the hot milk.
Pour into the glass and sprinkle a little cinnamon powder on top.

Doncafe Ice Gold

Doncafe Ice Gold
Ingredient:

For 1 serving:
-3 teaspoons Doncafe ice gold instant
-1-2 teaspoons of sugar, as desired
-syrup topping, according to preference
-3-4 ice cubes
-whipped cream
Preparation:

Put the instant coffee, topping syrup, sugar and ice cubes in a shaker.

Shake well for at least 1 minute and then pour the resulting mixture into a tall glass jar, decorated inside with topping syrup.

Pour plenty of whipped cream on top.

Daiquiri

5 cl white rum
3 cl lemon juice
2 cl sugar syrup
lemon slices
mint leaves
ice
Preparation:

Rum, lemon juice, syrup made from sugar, ice are put in a shaker, mix vigorously, the mixture is put in a cocktail glass. Decorate with lemon slices and mint leaves.

Cuba Libre

4 cl white rum
Cola
lemon slices
ice
Preparation:

The rum together with the ice is put in a tall glass, the lemon is added and it is filled with cola.

Cosmopolitan

& # 8226 4-5 cl votka
& # 8226 3 cl triple sec
& # 8226 2-3 cl of lamaine juice
& # 8226 4-5 cl cranberry, cherry or sour cherry juice
Preparation:

Combine the ingredients in a shaker for 5 minutes, then strain through the ice into the cocktail glass and garnish with a glazed cherry.

Horn

2.5 kg horns
2.5 kg of sugar
250 ml Rom
250 ml of vodka
2 l double refined alcohol
Preparation:

Wash the horns in more water and remove any remaining tails. Place the washed horns in a plastic bowl and add the sugar over them. Mix them well and put them back in a warm place covered with a towel for 5-6 days. During this time, stir several times in the bowl until the sugar is melted and the fruit leaves the juice.

We put the horns together with the left juice in a glass jar and over them we add 250 ml of Rum, 250 ml of Vodka and finally 2 l of double refined alcohol. We shake the carafe carefully, close it well and let the flavors blend in a cool place for about 3-4 weeks, during which time, from time to time, we stir the "spirits" from the carafe :).

Vodka cocktail with lemons

Vodka cocktail with lemons
Ingredient:

1/2 l vodka, juice from 3 lemons, 4 tablespoons sugar
Preparation:

Mix vodka with the juice of the three lemons and sugar.

The cocktail of lovers

The cocktail of lovers
Ingredient:

8cl. whiskey,
4cl. coffee liqueur,
2dl. milk,
2 tablespoons sugar syrup,
1 tablespoon instant coffee,
2 eggs,
5g. nutmeg,
4 ice cubes
Preparation:

The ice cubes are crushed into pieces and put in a mixer. Add all the other ingredients, except the nutmeg powder.

We mix and pour the obtained content in 2 standing glasses, held approx. 10 minutes in the fridge to be cold when we put the cocktail in them.

Valencian cocktail

Valencian cocktail
Ingredient:

- vanilla ice cream (3 tablespoons)
- natural orange juice (0.25 l)
- Grand Marnier liqueur (200 g)
Preparation:

Put the vanilla ice cream in a glass, over which the orange juice is poured and at the end the liqueur.

If we do not have Grand Marnier, it can be replaced with Cointreau or any other liqueur with the same characteristics.

White Lady Cocktail

White Lady Cocktail
Ingredient:

1/2 Gin
1/4 Cointreau
1/4 Lemon juice
Preparation:

Preparation:
In the cocktail shaker / ice shaker, add all the ingredients and stir until the cocktail cools.

Cocktail Caruso

Cocktail Caruso
Ingredient:

1/3 Gin
1/3 green mint cream
1/3 white vermouth
Preparation:

Beat the ingredients in the cocktail shaker / ice shaker.

Bacardi Cocktail

40ml Bacardi
30ml Green lemon juice
30ml Simple syrup (preferably also green lemons or normal lemons)
5ml Grenadine Syrup
Preparation:

Prepare using a mixer / shaker, with ice.

Clover Club Cocktail

1/2 Gin
1/4 lemon juice
1/4 Grenadine
1 teaspoon egg white
Preparation:

Put all the ingredients in COCKTELERA // SHAKER and beat with ice until the cocktail cools down.

Cherry Chocolate

40ml cherry liqueur
hot chocolate
Preparation:

Preheat a cup (preferably tall, glass), pour the ingredients.

Kashmir tea

a teaspoon of Russian tea, cinnamon, saffron, 2 teaspoons finely chopped almonds, sugar or honey to taste, one liter of water
Preparation:

Pour hot water over the spices and tea. Leave for five minutes. Put a few almonds in the cup and pour hot tea over it. It is sweetened to taste.


Soups, soups, borscht

Who likes Rafaello candy? If you like it, then with.

Cheese paste with garlic

I recommend this healthy and light food, suitable for days.

Meatballs with onion and tomato sauce

Ingredients meatballs with onion and tomato sauce 500 g.

Summer salad with chicken, quail eggs and sauce.

I called it & # 8222Summer Salad & # 8221, because it's kind of.

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Crushed peas

A recipe for a granita, which left me amazed. This crushed pea shows that you don't have to complicate yourself too much to get something extraordinarily tasty. I am deeply amazed by the simplicity of the recipe, and what it results in. You just can't go wrong with that!

ingredients:

  • 300 g fresh peas (you can also use frozen)
  • extra virgin olive oil in abundance
  • 2 tablespoons freshly chopped oregano
  • salt and pepper

Bring salt water to a boil, and put the peas in it (the frozen one is put directly on the ice cream). Leave it to burn for about 3 minutes, until it is a bright green. It drains well! Put it in a food processor and mix for just a few seconds, to crush easily. You can do this and crush it lightly and evenly with the back of a spoon. Mix with extra virgin olive oil do not skimp! Mix oregano, salt and pepper. Put on medium heat, stirring constantly. Hold for about 1 minute, until it sizzles a little. Serve hot.

It is wonderful with any kind of meat. Put the peas on the plate and the meat on top and you have an easy and elegant dish! Good appetite!


Bean stew with Smoked Ciolan

We expect you to visit us on the blog of our hostel Transilvania Hostel in San Jose, Costa Rica: www.transilvaniahostel.blogspot.com, or on the FB page, Transilvania Hostel Costa Rica.






Preparation time:
1 hour (medium complexity)

Ingredient:
750-1000 gr of dried beans
2 onions, 1-2 red hot peppers
2 carrots, 1 potato
1 smoked ciolan
thyme, salt, oil, hot pepper
3-4 cloves of crushed garlic
oil, tomato paste, hot paprika

Preparation: The beans are chosen and soaked in the evening, the next day they will be boiled on the right heat if it is fresh in a maximum of 45-60 minutes, the food is ready, the water is changed 2-3 times, along with the beans, clean and boil a potato, you can add 1-2 hot peppers if you like it spicier, salt and add a little thyme.

Separately, cut the onion, grate the carrots on a fine grater, crush the garlic, cook the vegetables until golden, next to the vegetables we can put the ciolan after we take it out of the boil, about 5-7 minutes, add a little thyme and hot paprika (to taste)

The pre-cooked ciolan will have to be boiled a little separately in another bowl and when we notice that it is boiled enough for about 10-15 minutes, it can be taken out and left to wait for a while, after which it will be placed next to the vegetables in the pan. catch their taste and vegetables the smoky taste.

Ciolanul is good to portion from the beginning in 2-4 smaller pieces to be easy to handle, to eat and not to be in a very large amount on the plate, the excesses are harmful and beans are a heavy food anyway.

Remove the ciolan and the vegetables after they have hardened and add them to the pot where the beans are boiling, try the food to see if you still need it, salt or spices. When it is almost ready, the beans will be moved to another bowl and will be baked for about 15 minutes, then tomato paste will be added.


Video: Vaření s Katkou! - PRAVÝ RUSKÝ BORŠČ!


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