I propose to cook a delicious hearty borscht. It will not only be everyone’s favorite hearty dish, but also healthy, vitamin-rich, bright and beautiful – we will cook using healthy food technology in a Zepter pot.
In this recipe we will use chicken meat. The soup turns out to be very tender and delicious. It can be eaten in the morning, afternoon and evening. Just enjoy the taste.
I love this simple borscht, today I decided to cook it according to the rules of the Zepter, and in a Zepter dish. The result just amazed me: I got a fragrant, delicious, bright borscht with all the useful vitamins stored in it.
There is a lot of borscht on the site. In cool-dank – rainy weather, borscht is just a salvation from the cold. When else to cook borscht, if not in summer, when there is such abundance! When you can add unusual vegetables, when tomatoes are fresh and delicious, the greens are fragrant! Try to cook.
And today we have borscht. And you? Yes, the most ordinary borscht, a standard set of products, but there is something unusual in it. I’ve tried a lot of borscht recipes, but I always come back to it. Of course, the set of products varies, that is, paprika, celery, beans, tomatoes, eggplants are added… Invariably one thing: mashed potatoes, lemon juice and sugar.
Everyone in my family loves borscht. It is difficult to spoil it, but it is also difficult to bring something new. It’s always borscht. But after trying this option, I was just pleasantly surprised. All the colors of ordinary borscht began to play in a completely new way. The taste was bright and rich. Try to cook.
In the spring, I try to switch to greenery. In addition, spring greens are harvested for the future. But it is necessary to go to such a transition in small steps. Served with borscht, there is also meat in it. Borscht will turn out very tasty.
Cooking borscht is very simple. Borscht turns out to be low-calorie. You can eat it in the morning, for lunch and dinner and not think about extra pounds. Try to cook, and you won’t regret it. Very tasty.
I accidentally saw this recipe on a Polish culinary website called “Little Borscht”. I cooked and decided to share with you this not quite an ordinary recipe, but rather an approach to its preparation.