First Course (Light morning breakfasts) excludes delicious and nutritious second (Lunch) dishes. Recipes for the first soups and broths are probably known by every cook. But even if you are lucky and you cook the most delicious and fragrant soup in the world, you will not serve it every day. You will need a variety of light dishes from the available ingredients, the ability to improvise with the methods of cooking, laying and decorating dishes.
Therefore, we recommend that you bookmark this section, where the preparation of the first dishes with step-by-step photos is revealed in detail and fascinatingly. The basis for a light breakfast (First Course) is most often broths (for example, beef-chicken, fish, mushrooms), although milk or fermented milk products are sometimes used. But it is also worth paying attention to what the ingredients may be. Basically, the dishes use easily digestible ingredients that have undergone good heat treatment, preferably cooking or baked. The essence of the first breakfast is that you or your guest can not feel the thirst of hunger before lunch, so the best ingredients are those that are able to stay for at least 2 hours in the stomach (Carrots, potatoes, beets, zucchini, and other long-digested vegetables). Additionally, you can use various types of cereals, such as semolina, pearl barley, corn flakes, rice, and other cereals with various ingredients.
There are a lot of recipes for baking borscht on the Internet, and there are only a few recipes for cooking borscht using them. Want to offer your own version. Borscht turns out to be very tasty and healthy.
I took the recipe of this wonderful borscht from the book of TV presenter Ruslana Pysanka “Culinary temptations of Kievan Rus”. Borscht is obtained with a pleasant sourness and will be useful after a festive feast.
It’s cold outside now, I suggest you cook a very unusual borscht with zucchini and eggplant stewed in the oven. Borscht turns out to be thick, rich, velvety, perfectly warming in the winter cold. Try to cook.
This is my signature recipe for borscht, and I consider it the best for myself. Borscht turns out very tasty, thick and rich. My family loves him. Try to cook it, and you will be satisfied.
We were very cold, and immediately wanted something hot and satisfying. And what could be better than borscht in this weather? Only borscht with a lid! Thick, rich, with a light aroma of fire – it will not leave anyone indifferent!
Each family has its own recipe for cooking borscht. According to this recipe, my great-grandmother, great-grandmother, and now my mother and I cooked borscht. And interestingly, this borscht is eaten by my husband, who does not eat vegetables (well, except potatoes).
When posting the recipe for borscht, I thought – I probably need to have the courage to post the next version of this dish on our website! Do not judge strictly – I have weighed all the pros and cons and made a decision! We cook this borscht all summer in the country, right on the fire, very useful and really summer!
