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Bean borscht with cabbage

Bean borscht with cabbage



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Wash the beans and leave them to soak in cold water in the evening.

The next day we boil it in 2-3 waters.

We can boil more and we can keep it in bags in the freezer after which we can use it when we need it and we are short of time.

When it is almost cooked, add an onion, grated or diced carrot, pepper, celery, parsnip and diced parsley root + finely chopped cabbage.

After they have all boiled, heat the other finely chopped onion in 2-3 tablespoons of oil, add the broth and quench with a little water, leave for a few minutes.

Meanwhile, prepare the flour, which we mix with 2-3 tablespoons of water, so that it does not become lumpy and pour it over the hardened onion, fill it with water and let it boil for 10 minutes, after which we will put it over the boiled beans.

Let it boil for a few more minutes and add the borscht or cabbage juice to taste.

Match the taste of salt, pepper, a little thyme and remove from the heat.

Season with finely chopped celery and larch leaves.

It goes great with a red onion or a hot pepper.

Good appetite!!!!!




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Bean borscht

1. Choose the beans and put them in the evening until morning to soak in 1-2 l of warm water. In the morning, remove from the water and bring to a boil in some water to remove toxins.
2. After the beans have boiled, put them in a sieve to drain and cover with a lid.
3. Separately, clean the other vegetables, cut into small pieces and fry together with the smoked chest for a few minutes. Add the beans, 4 l of water and bring to a boil over medium heat. Towards the end, add the tomato juice, borscht and season to taste with salt, pepper and paprika.

1 / 5 - 1 Review (s)

Preparation for Noodles with cabbage, fasting or sweet, Transylvanian recipe

Everything is extremely simple and in half an hour we sit at the table if we use fresh cabbage. Boiled cabbage boils a little harder, it will take about 1 hour.

I invite you to see the video recipe here:

The first time, cut the cabbage as finely as possible. The sauerkraut is washed and drained well, then left in cold water for about 30 minutes, to desalinate and leave a little sour.

Add as much salt as you can with 4 fingers to the cabbage and knead very well. Set aside to soften.

Cut the onion into cubes and fry in oil, leave for about 4-5 minutes, stirring often, only until it becomes slightly translucent. Then add a little water and let it simmer until soft. It takes about 10 minutes. Now add the well drained cabbage, mix, add pepper and add a little more water. Let everything simmer under the lid. From time to time a little more water is added to stifle. You can do everything and fried, without water, it will be very tasty, but harder for the liver. You will need to use more oil, about 60-70 ml. It will take about 20 minutes for it to soften.

A SECRET:

Use freshly ground pepper. It will give a special scent. Depending on the taste, you can also add paprika or hot peppers or a few slices of red hot pepper.

Immediately after adding the cabbage, bring the water to a boil for the pasta. They are boiled in salted water, according to the instructions on the package. Mix the cooked and drained pasta with the cabbage, leave it covered for 10 minutes with a lid, to harmonize well, then bring it to the table & # 128578

If you are not fasting, you can add a few slices of browned smoke, at first, with onions.

Don't forget the secret ingredient: sprinkle abundantly with love and with 2-3 smiles.

That's all, simple and good, nothing sophisticated. Just good & # 128578

Good appetite and increase in tasty and healthy cooking, Gina Bradea, of course & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Noodles with cabbage, fasting or sweet, Transylvanian recipe


Method of preparation

First of all, the portioned smoke is boiled in a bowl with water and when the fork enters the meat easily, it is removed without throwing away the water, then it is fried a little.

The beans kept in the evening in the water to swell, the next day they are boiled for 30 minutes, drained and then rinsed, they are boiled again, adding water from the smoked boiling water and when it starts to boil, add the cleaned, washed, finely chopped vegetables. or the roots given on the large-mesh grater

Leave it to boil with a lid and when the beans have cracked, add the tomatoes, pepper paste, smoked with oil, fill with a cup of water, after a few boils add the borscht, season to taste, add and thyme sprig, larch then stop the fire and serve.


Russian borscht recipe with beetroot

  • 2 medium potatoes
  • 2 medium ripe / boiled beets
  • 1 red onion
  • 2 carrots (purple in my case, but you can also use regular carrots)
  • 1/4 cabbage (white or red)
  • 1 bay leaf
  • 2 l vegetable soup
  • 2 tablespoons olive oil
  • 250 ml tomato juice (mine is prepared at home)
  • salt (pepper to taste)
  • apple cider vinegar / borscht / lemon juice to taste
  • sour cream (optional)

How to fill the house bag old traditional recipe

How to fill the house bag with a traditional, old, Moldovan recipe. How to fill the bag with a little? How to make natural borscht in the house from scratch, without hoods? How to make homemade borscht with hoods? What is the borscht made of for souring soups? What is borscht and how is it prepared in Moldova?

This recipe also comes from our dear Mya Benea (from Galati), a devoted fan of our blog and a reliable help in Urban Flavors Group from Facebook (in which we invite you to register HERE). Mya delighted us with several great recipes prepared and photographed by her & # 8211 you can find them here.

This time Mya offered to show us how to make Moldovan borscht, as she learned from her mother and grandmother. That is, directly from the source. A natural and healthy bag.

Here's how it's done a delicious homemade chicken noodle borscht.

Because in our country (in Transylvania and Banat) soups are traditionally not soured with borscht but with sour cream and / or lemon, possibly with tomatoes or cabbage (or juice from other pickles), we received advice from Mya necessary to prepare a real Moldovan borscht. Everything is explained step by step and illustrated with many intermediate images & # 8211 as you are used to.

Mya is a perfect housewife who cooks goodies for her family every day. Of course, she also prepares the borscht at home, not being interested in the chemicals in the envelope or in the supermarket borscht. It shows us in the following how to make real homemade borscht, only from corn and bran (without yeast), that is & # 8222 how to fill the borscht & # 8221 & # 8211 this being the grounded expression in Moldova.

The zero variant provides for a slow fermentation while the one with hoods (starter) will be a faster one. Once you have the hustle, things will go smoothly and you will be able to fill the house borscht as often as you want.

It will show you how to prepare homemade borscht from scratch (without stumps or stumps & # 8211 ie without & # 8222starter & # 8221) and how you can keep stews from them for future borscht batches.

Here is the recipe she sent. The result is approx. 3.5 L of homemade borscht, sour and fragrant. You will find both the zero and the version with hoods.


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Boil the cow's breast in 2 l of cold water with a teaspoon of salt. Let it boil, over medium heat, for an hour, so as not to disturb the soup. Grate through the grater with large holes, vegetables and onions and cook for 2 minutes in two tablespoons of oil. Then, put them in the soup together with the beans broken into pieces. After 30 minutes, add the peas. When the meat and vegetables have boiled well, put the potatoes cut into small cubes, the peppers you cut into thin slices and the tomatoes (without skin) cut into 2 cm thick slices.

Let the soup boil for another 15 minutes, to soften the potatoes, then add the borscht and salt to taste.
Let the borscht boil for a few more minutes, then take it off the heat and garnish it with larch and parsley.


How is this soup or borscht made from pork bones?

What meat do we put in the bone soup?

You can also put long or wide bones (femur, scapula) left over from the deboning of a pig's leg or back. And the neck (spine) is very suitable. I chose a piece of pork breast flour with ribs.

To boil faster I decided to cut the piece into smaller pieces: I cut the ribs long. It can be seen that they have a little fat, exactly as much as they need.

I chose a large pot (about 6 L) in which I boiled the meat in cold water, with 2 teaspoons of salt.

I let it boil for about 45 minutes, during which time I collected the foam formed on the surface, until the juice remained clear. I added water from time to time.

During this time I took care of vegetables and greens.

How do we prepare vegetables for soups?

I washed and peeled the roots and then cut them into small cubes, as equal as possible. That's the thing that eats the most time. So are onions and peppers. I cut the potatoes a little bigger, into cubes with a side of 2 cm. I put the carrots aside from the rest of the vegetables.

I escaped more easily with cauliflower, beans and peas because I had them in the freezer, ready.

From my mother I learned to cook carrots for soups. So I took another pan and placed the diced carrots in it and sprinkled them with a tablespoon of oil. I simmered them for about 5 minutes on low heat, stirring occasionally. It should not brown, but only soften a little, develop its beautiful color. The beta-carotene (pigment) in carrots is fat-soluble, meaning it dissolves in fat & that's why a little oil is added.