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.
The borscht recipe on our website won’t surprise anyone, but I’ll try it anyway… let it not be a structure, but certainly a way of cooking. Try cooking with me. It will be very tasty.
This simple and healthy soup is so delicious and beautiful with its dark red color that it can be served on a festive table for sincere company. Tomato is probably the only vegetable that becomes even more useful as a result of heat treatment. It is during the cooking process that tomatoes reveal their nutritional elements. 200 grams of tomato sauce contains a quarter of the recommended daily intake of vitamin A and half of the need for vitamin C. Tomatoes are also a good source of antioxidants.
Borscht with mushrooms and zucchini is something incredible. Borscht turns out to be thick and rich, useful. It turns out incredibly delicious, so delicious that they cooked, ate, and three days later the family asked to repeat the recipe “for an encore”.
At the beginning of spring, it’s time to switch to lighter food. And to avoid vitamin deficiency, I advise you to add to all dishes with fresh vegetables and herbs, if you cook such a cheerful and beautiful soup from fresh vegetables. No one can resist trying at least a spoonful of this miracle.
Lagman is a dish that everyone should try. And don’t put the whole vegetable garden in this dish. Minimum ingredients. Maximum flavor. A rational approach. Try cooking this.
I made lagman. This, of course, is not a classic recipe, but we prepare it that way. Served as a first course. Seasonal vegetables are used in lagman. The dish turns out juicy, bright in taste and appearance.
Lagman is a well-known dish, and there are not so many recipes for its preparation. For me, not only the taste is important in the recipe, but also the simplicity of cooking. My version seems to me just very tasty and not difficult to prepare. I hope you enjoy it.
My family and I have been in love with Central Asian cuisine for almost 30 years and have been living in Osh (Kyrgyzstan) for 5 years. That’s when I tried this dish. It was prepared by the Uighurs, although the Uzbeks, Kazakhs (batta) have the same lagman. This dish is considered a thick soup.
