Once this wonderful soup was born in Provence. Bouillabaisse. Many people tell stories about its origin, but it is believed that the most correct version is about French sailors who fished in the Mediterranean Sea. After a hard day’s work, they needed a hot and nutritious dinner, and for this they put in a large saucepan all the leftovers of fish and seafood that are unsuitable for sale or left over from yesterday, and cooked soup using the most Mediterranean ingredients, such as saffron, olive oil, red hot pepper, tomatoes…..
This salad is a must-have dish on our festive table, because it is one of our first joint, “family” recipes. A simple but delicious and satisfying salad.
I warn you right away that I am a fan of beetroot salads and sweet and sour options. A very unusual combination. But if you like it, then such a light salad will become a regular guest on your table.
I looked through today’s recipe book and, having stumbled upon this salad with unusual combinations of products, decided to try to cook. It turned out to be an interesting salad, but I think it’s for an amateur.
A very interesting dish, you can say, two in one. For the first you will get a tender, delicious soup, and for the second rice. Try it, you’ll like it.
Absolutely simple dish, but with a twist, or rather with cranberries! In any home kitchen, there is always a strong fork of white cabbage, and with a minimum of products at hand, in cooperation with cabbage, you can create countless salads and snacks. The flavor combinations are so successful that this salad can become one of your favorite dishes.