Excellent soup with sauerkraut and bulgur from Mistral. Delicious, rich. Bulgur-steamed and crushed wheat grain (as wheat grain,but larger and steamed).
Cabbage soup is my favorite soup in the world. There are many recipes for this wonderful soup, but I offer you my signature one, in which cabbage has been cooked for many years. According to this recipe, the soup is obtained with a pleasant light sourness and a whole bouquet of flavors.
Delicious, thick, hearty soup. Traditional Slovak, Polish and Ukrainian sauerkraut soup is a traditional dish on the Christmas table. I really liked it, especially after a walk in the cold, it warms up perfectly!
In fact, it’s something like pate. The name terrine comes from the form in which it is baked. Oblong shape with a lid. So I baked it in the usual oblong shape and covered it with foil. The guests liked the dish!
Delicious sour cream sauce will make even such a “skinny”, low-fat fish like pike perch, appetizing and tender. If you are not using walleye fillets, shorten the cooking time and boil the potatoes in a uniform until soft.
I decided to try this recipe, so to speak, to make sure it’s delicious or not. The food is undoubtedly delicious, very satisfying. In cold form, he liked it much more, and potatoes go very well with tomatoes.
The idea of making soup was born spontaneously. Before that, I cooked one of the family’s favorite dishes – fish stewed with lots of onions and carrots. This has become the main tomato fish soup. White semi–sweet (not dry – acid is enough without it) wine gives the taste a little piquancy.
