Clean the roots (carrots, parsley and celery), wash, cut and boil with 4 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water when needed.
Peel the onions, wash and chop finely.
Wash the bell peppers, clean the stalks and seeds, then cut them into cubes.
Peel the potatoes, wash and cut into cubes.
Wash the tomatoes and cut into cubes.
When the roots are almost cooked, add the other vegetables, chopped beforehand.
The greens (dill and parsley) are picked, washed, dried and chopped.
After another two or three boils, add the borscht, for another boil. Season to taste with: salt, pepper, thyme. Sprinkle with dill and chopped parsley, remove the pot from the heat, put the lid on and after 10 minutes of "rest", the borscht can be served. If you want, you can serve it with hot polenta, onions, or hot peppers.
Russian borscht (without meat)
& Icirc & # 539i must:
600 ml sup & # 259 of bones
1 p & # 259trunjel r & # 259d & # 259cin & # 259
1 & # 539elin & # 259
1 p & # 259st & acircrnac
1/2 cabbage & # 259 small & # 259 sweet
1 sfecl & # 259 ro & # 537ie
1 can & # 259 maz & # 259re
4 ro & # 537ii ripe
100 ml sm & acircnt & acircn & # 259
salt & # 537i pepper
chopped green hot peppers (to taste)
Preg & # 259te & # 537ti a & # 537a:
Boil the beef bones in cold water and salt, taking care to collect the foam well. The vegetables are cleaned, washed and cut into small pieces, you put them to boil in bone soup.
Add & # 537i 3/4 of the beetroot clean & # 537ie clean & # 259 & # 539at & # 259, & icircn piece & # 259 large. After letting go of the color, take the beets out.
Boron, boiled separately and frothed, add over the vegetables that have been soaked, together with the rest of the beets, cut like the tet.
Serve the bor & # 537ti grated with sm & acircnt & acircn & # 259 & # 537i # with green hot peppers, chopped m & # 259runt, salt & # 537i pepper.
It is a very tasty and very suitable kind for the hot summer days, both for adults and for children.
Here are some useful tips to help you get started
& ndash In order to keep the blades of the food processor sharp and in good condition, it is cooled in it, so that it can be salted.
& ndash If you can't get rid of the smell of powder from the piece, caramelize it in a small frying pan with sugar and add lemon juice over it. . The pleasant smell of caramelized sugar will cover the smell of caramel.
& ndash To prevent unpleasant odors from the refrigerator, keep it in the middle of the refrigerator.
& ndash To clean dirty pots faster, put a mixture of salt and salt in them and boil them.
Preparation: 40 minutes Boiling: 50 minutes
Re & # 539et & # 259 by Ioana Preda, Bucharest
The tastiest borscht croissant recipe! They are perfect for Christmas!
This recipe is perfect for the Christmas table, so we challenge you to try it.
350 gr white flour
100 ml bag
12.5 g of fresh yeast
100 ml oil
a pinch of salt
1/2 teaspoon grated lemon peel
1 sachet of vanilla sugar
I moan louder
ground walnuts mixed with jam
with a teaspoon of sugar until liquefied and add 1 teaspoon flour and 3-4 teaspoons hot water. Let it grow. In a bowl sift the flour, add salt, grated lemon peel, vanilla sugar, oil, borscht and yeast. I initially put 250 gr of flour, but then I added another 100 gr. We knead a dough quickly, it practically doesn't have to be kneaded just enough to homogenize the ingredients. The dough will be a little fatter but don't be scared, it's the way it should be.
Let it rise covered for an hour, during which time we cut the shit into pieces with the help of a knife that we pass through the flour. When the dough has risen, divide it into 4. Spread each piece as thin as we can. We don't work with flour because we don't need it. Divide into 16, put a piece of shit on each side and roll lightly from the base to the top. Bake in a tray lined with or without baking paper, at 170g C for 10 minutes. Honestly I forgot to look at the baking time but when you see that they start to brown a little at the tips I am ready.
We take them out and hot we pass them through powdered sugar. They are tender and unfold nicely into sheets (the wider the dough, the more sheets they have), as they stay softer and softer.
Wednesday's recipe. Potato borscht, as in Moldova
Romanian fasting recipes! I know that's what you want to know from me! I embroidered today's column precisely on this thought: Romanian recipes, for cooking in the heart of Lent!
In the middle of Lent, no better than a Moldovan borscht, with potatoes, carrots, onions and bell peppers, with boiled tomatoes and beans, with a few tablespoons of oil (to have stars, when you put it on the plate) . Sour, isn't it ?, with… borscht - that's why it's called what it's called! But the "chichirez" in this juice are the greens: larch - ah !, larch! - Parsley, dill and thyme.
The stew is a classic and is made like in the time of the ancestors, and the crucial element is the greenery, which, added generously after the pot was taken off the fire, drives the borscht of flavors crazy.
Will you want to know how to prepare…? Then, sharpen your pencil, give the page of the recipe book and write down the indications:
Fry the onion until golden brown, then fry the peppers with the diced carrot.
Then, also with the fried onion, cook the peeled tomatoes and chopped them with a knife beforehand. After combining the two fry, everything is on the fire until the juice decreases.