We prepare a delicious red borsch. Red borsch with chicken. Delicious beetroot soup without cabbage.

For cooking pampushkas

A delicious soup with a little energy value from our ezoic customer. We tried and can recommend everyone. Be happy with your low-calorie recipes. The listed raw materials are intended for preparation of a large borsch pot - about 8-10 doses. Of course, you can make borsch only half the amount.

Place cabbage in a large pot and cook with butter pie or beef. In addition, in a saucepan, we light the onion with a little oil. Add sliced ​​carrots or grated carrots. Drain the red beet, keep the varnish for later use. Red beet with carrots. Finally, add a small jar of tomato paste. When the cabbage softens, add the bay leaf, fresh spice and frozen mixture from the frying pan and pour the beetroot lacquer. The density of the soup is determined by yourself, depending on your taste.

If someone likes sour food, they can add a little vinegar. Let the soup cool down a little and mix the low-fat white yogurts. In cold, really cold soups, mix the purses with purple powder. To taste, we can mix 2 dry rice rice bags into the soup.

For those who want to cook soup from meat - boiled beef, cut into pieces and put in soup. If you do not use meat or maso, this soup is also very good for vegetarians. The soup has a very low calorie content, the soup plate is about 65 kcal. In the table this amount should be sufficient for a dose of 8 soups, a large pot. Vegetable solutions do not contain as much protein as mass infusions. But they contain less fat and improve the use of carbohydrates and a number of bioactive substances from vegetables due to boiling.

Soup can serve as a starter. In diet, then as a lunch or a second dinner. This reduces the energy density throughout the day's diet and eats well. After eating borsch, foods with higher protein content, such as low-fat cottage cheese or lean meat, should be served proportionally. In the application can be vegetables or a small part of legumes.

It is also possible to use the frozen mixture under the tenderloin, and these raw materials are simply cut into cubes to finely chop the onions. In a larger pot, dissolve 3 tablespoons of butter or fat and season with carrots, celery, and then add the onions and potatoes, leave it for 3 minutes until the onion turns golden, do not stir. We slowly and adequately take the flames and dust with flour and quickly raise it so that it is not cloddy. The warmest, warmest, coldest, would knock us down. Add salt or even better masox, and then raw as a soup. If we think that the soup is thin, so now we need to thicken the broth, stirring a little smooth flour with a bowl of pot in the cup, stirring well and pouring the broth back into the pot after mixing. Be careful not to blink there at once. After a little shaking and shaking and depending on how thick it is, let's add a little more or leave it. When it happens that it is too dense, we simply add water. Taste, is there enough salt, or if it is. Bake firmly. Let's stop for about 10 minutes. If we make a bean soup, then at this stage we add the usual vinegar.

• On a coarse grater we cut carrots and celery, and especially potatoes.
• Once we have this package, we slowly pour out the water with stirring.

Garlic can be clamped in soup, just leaving the carnation, depending on how spicy you want it to be and how it pleases you.

After cooking it can be pulled out of the pot. Cut all the root crops to finely chopped or grated on a coarse grater, cook faster and leave more flavor. Carrots, parsley and celery, as well as garlic and full onion, after half an hour of cooking the meat, add to the pot and boil for another hour. When meat is cooked with vegetables, the red beets are peeled and cut into cubes, put in a bowl. Then prepare the cabbage - remove the stem from the center, cut cabbage into slices and place in another bowl. We will cook potatoes, but we do not do this yet. Approximately 15 minutes before the meat is boiled, we heat the fat-free saucepan. Then we put the beans on the ground beets and rehearse so that we can drop it with the vinegar. We mix beetroot, we should not burn it. At the same time, peel the potatoes and cut them into cubes, put them in a bowl. We will add water to the kettle. The meat is prepared, first we remove the vegetables, then the meat - we put it on the plate to cool it. Turn the big temperature below the pot. Place the broth in the broth, which will be: pepper, 2 spices and a whole cumin. Add the following raw ingredients: fried red beet - cook for a total of 25 minutes, cut cabbage - cook for a total of 20 minutes, and potatoes - cook for a total of 10 minutes. If there is little water, add fresh boiled pots. Meanwhile, the meat cooled, taken and cut into small pieces. When the borsch is over, we can add chopped fresh parsley, or coriander, or even dill. Then individual portions can be impregnated with sour cream.

• Wash beef in cold water   and put it in a large pot.
• Once the foam starts to form, we remove it and discard it.
• Meanwhile, rinse the carrots, parsley and celery, peel the onions and garlic.

For seasoning, cook 2-3 cloves of garlic, 1 small tomato paste, 1 tablespoon of vinegar, 1 teaspoon of sugar, a bay leaf, a new spice, whole balls of black pepper, salt, ground black pepper.

He will also forget the butter, sour cream and fresh parsley. We cook meat for almost any time, the boiling time depends on the type of meat that we use. Cut the cooked meat into cubes. Cut the carrots and parsley, peel the beetroot and wipe everything on a coarse grater. Pour 1 teaspoon of oil in a pot, quickly bake the vegetables, pour a little water and stir occasionally until the vegetables become soft.

Add the tomatoes, add the tomato puree and cook for a short time

Wash the tomatoes and cut into slices. Peel the pepper and cut a piece of peeled onion.

Peel the potatoes and cut into cubes

  At the end of the soup, treat the taste with vinegar and sugar or add other spices, if necessary. Ukrainian borsch   and financial difficulties. The highest item is, of course, meat, for which we expect 70 kroons. All vegetables will cost about 50 CZK, spices, confectionery   and tastes for 15 CZK. We will not forget a pot of sour cream - about 15 CZK. Six really good portions of borsch will cost us about 150 CZK.

And she took off her husband. We started with blessings and newly-made saints, and they had their advice. We're driving through Anthony Mayne. This is not a classic diet, but a pure course that helps people with health problems. The first week is cruel - vegetables, vegetables and vegetables. In the hotel you will find the exact breakfast, lunch and dinner. Between these methods there is a lot of food. You can have fruit for morning snack, for day vegetables. Ideal for choosing products according to blood type.

What is important is that no one is hungry. The diet is great for people who have the pleasure of freeing the saints and delivering their body to a vitamin Bose. Gradually, in a few weeks a week, it should teach you the right eating habits and recommend suitable foods.

It goes without saying that if you take Maine as a one-off diet, you can not take a knife in the corner for a month, dig a bitch with dumplings and cabbage and chop it to crack. He also wants to think about it later. Slicing their person, so be sure to prepare delicacies that are not as healthy.

One of the dishes that we really enjoy is the variation of the classic borscht. This is a vegetable option, without meat and beef. Borsky was one of the products that I thought I did not like. However, his vegetarian version convinced me otherwise.

We pour a little oil on the bottom, on which onion is fried in medium pieces. After a while, after about three minutes, we will add carrots, celery and parsley to small bones. Pour water with water and parsley to dip vegetables. We cook about 20 minutes, for a temporary swab. Add a few bells that we baked or cooked before. You can cook a full oven, and then store them in the refrigerator. With a reel, then we're just bloody, just five minutes, and we can take it.

Lovely decorated with small bread. Classic borsch   mainly due to the fact that there is no meat in it and does not contain a mass recipe. However, even vegetable options, you can add a little cabbage and a few drops of vinegar. Just try it as you taste it.

What is the secret of Christmas? Two weeks before Christmas, my grandmother puts the leaven in a stone pot. Yet the preparation of the starter is not complex and does not take much time. You can say that the leaven is properly made one. To prepare a leaven, we must, of course, stock up. The best will be an ecological one, from your own garden or from a friend dealer in the bazaar. However, if we use vegetables from the store, we must thoroughly clean them in advance.

Beet Kishima in a dish that will not react with acid. Therefore, it is better to choose a ceramic or ceramic pot or a large jar. The plate should be evaporated and thoroughly dried. 1, 5 tablespoons, a head, 2-3 bay leaves, 4 balls of English grass. . Boil the water with salt and let cool. Beets are cleaned and cut into thin slices or cubes. Add laurel leaves, pepper and crossed over the head.

Cover the dish with a clean cloth or gauze and leave for 5-7 days in a warm place. The cooling process can be accelerated by adding to the beetrock a dark peel or acid with or. If white spots appear on the surface, take them with a spoon and discard them. In a week's leaven must be ready. Strain through a dense strainer or gauze and distribute the burnt bottles. The leaven can be stored after about 2 weeks.

Also: The ideas of the kitchen are at your fingertips

To prepare borsch, mix the leaven with vegetable or mushroom broth, salt, pepper, a pinch of sugar and marjoram to taste. We suggest step by step to make the eye of the borscht. See how to prepare the borscht ear for a Christmas party. Grzegorz Dembinski, Poland Press-group.