Guvech is a simple and hearty dish, it can be served either independently or as a side dish. The dish belongs to the Moldavian, Bulgarian and Romanian cuisine. Guvech is prepared both with meat and only from vegetables. Today I offer a lean version with beans and rice. Vegetables can be combined to taste.
A delicious, flavorful and simple dish from the Moldovan cuisine. Beans are a side dish, an appetizer, and a main dish. It is good in warm and cold form.
This soup will not leave anyone indifferent! Mushroom assortment fills the soup with unusual flavors, and corn grits give a good density. The colors of the soup resemble an autumn forest clearing. So the summer has passed…
And no matter how we cook poultry, turkey or chicken, fried remains in the first place. Simple and fast, and just change the addition, and on the table a new dish. I recommend it.
Appetizer of pickled mushrooms with a filling of cottage cheese with dill and hot cucumber for strong drinks.
A simple and quick recipe, which even a novice cook can do, is prepared from just 2 main ingredients in 15-20 minutes. Of course, it is difficult to call this recipe a full-fledged cake, since many people are skeptical about cakes without baking, but why not prepare a pleasant sweetness quickly and simply when guests are already on the doorstep or just have a desire to please their household with a delicious dessert?
Moldovan meatballs – hearty, delicious and juicy meatballs with a fragrant sauce.
I have a special feeling for Apple baking. In autumn, you want to wrap yourself in a blanket, pour fragrant tea and enjoy this aroma – the aroma of Apple pastries. I want to present you a very tender and flavorful cheesecake. Be sure to try it, you will love it!
This light soup with fragrant mushrooms is a great first course in the cold season. Tomatoes give a slight sourness! Tomato soup is always beautiful, delicious, and healthy. This soup is a real treat for those who observe the fast!
A beautiful, hearty and delicious snack that will decorate the festive table. I usually use chicken liver for cooking. Pancakes are more tender. Beef liver can also be used. Only to do this, it must first be soaked in milk.