The taste of this soup is almost no different from pea soup, but its great advantage is that, unlike peas, red lentils do not need to be soaked and then boiled for a long time.
The basis of the broth is boiled and smoked pork ribs, I do not recognize any other pea soup in principle). The soup turns out to be very thick, in principle, for both the first and the second.
Excellent soup with sauerkraut and bulgur from Mistral. Delicious, rich. Bulgur-steamed and crushed wheat grain (as wheat grain,but larger and steamed).
I love cabbage soup and puree soups with sauerkraut, but this soup exceeded all expectations! So delicious that there are no words to describe it. Of course, you will have to tinker a little, but the taste will pay off all your efforts.
Very tasty ribs! Yummy, I love the combination of meat and fruit! This is a great recipe! It will be useful both for a festive table and for going out into nature. Everyone will be happy.
The site has many recipes for ribs baked in the oven. But it was with this marinade that I found. My husband said that if these ribs are cooked as a barbecue, they will be very tasty.
Why do we marinate barbecue meat? Personally, I have two reasons – to make the cooked meat soft, very tasty and tender and to discover new tastes and get fresh impressions (well, I am very curious by nature). They do not like acidic components in the marinade, such as vinegar, lemon juice (the acids contained in the marinade components change the structure of meat and destroy connective tissue cells), so they are always on the lookout for new components. Well, why not try the Coca-Cola marinade?!
I bought fresh chilled ribs three weeks ago, in the morning. By the evening it turned out that no one would eat them that day! He must have been frozen. Today I decided to cook them. I was afraid it would be too harsh, especially since I marinated for only 30 minutes! But it turned out just fabulous!! Soft, tender, juicy! I suggest you try this wonderful recipe!
This borscht was taught to me by my mother-in-law, and she borrowed this recipe from her grandmother. Traditionally, it is prepared for Easter, so I took it and now cook it once a year on the eve of the holiday. Borscht turns out to be very tasty and satisfying. I advise you to try it!
