This dish is just a lifesaver for me, a working woman, and for my family, who loves to eat delicious food! It is prepared quickly, delicious, easily accessible from ordinary ingredients and looks delicious! We really like it, try it and you!
This dish belongs to African cuisine. The taste of this rice is sharp, rich and spicy. Cooking chicken in this dish is combined very perfectly. You can safely invite friends to dinner so that everyone can enjoy your talent.
“Pomodoro” in Italian means the Apple of love. And in South Tyrol and Austria, greenhouse sheds for tomatoes are called “Paradise apples”. How much passion and love you will feel if you just say in Italian: “Pomodoro Rosso-bella!”I won’t even translate, otherwise all the romance will disappear… Of course, ripe sweet tomatoes are the language of love in Italian cooking. This frying pan also knows how to speak the language of Dante… even without spaghetti!
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.
Now it has become customary to cook in a slow cooker, and there are not so many recipes, even traditional ones. I decided to cook my favorite borscht in a slow cooker, it turned out even tastier than in a saucepan..If you have a slow cooker, try to cook this soup. It’s very tasty.
Borscht vegetarian “Country”. I don’t put cabbage in borscht at all. I don’t like boiled cabbage. If you are cooking meat borscht, then after cooking the broth, the meat is taken out, separated from the bones, cut into small pieces and put into the finished borscht with spices.
My husband called the borscht “Royal”, but I decided to keep this name. Of course, borscht is its own, well-established dish for many families who love and cook it, and I’m not trying to argue and prove something. Just dream up a little on the holiday and invite yourself to taste an unusual and delicious borscht dish.
I am absolutely convinced that borscht tastes absolutely different in summer and winter. I have a summer version. I love to cook it, it turns out very tasty and healthy.
