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How to cook borscht – recipe

How to cook borscht – recipe

The east European favorite is a great soup to have in your repertoire

How to cook borscht – recipe.
Pretty in pink: Felicity Cloake’s borscht. Photograph: Dan Matthews/The Guardian

How to cook borscht – recipe

2 Prep the veg

Peel the onion and carrot, and wash the celery and leek thoroughly. Thinly slice the onion. If using raw beetroot, peel it and cut roughly three-quarters of it into small dice, setting the remainder aside for now; if using cooked, dice and set aside for now. Cut the carrot and celery into smallish dice and thinly slice the leek.

3 Start on the base

Felicity Cloake’s borscht 02: prep the veg.

Melt the butter in a large pan over a medium-low heat, then fry the onion until fairly soft and translucent. Add the carrot, leek, celery, raw diced beetroot (if using), allspice berries and bay leaf, and stir to coat in the melted butter. Cook for 10 minutes, adding a little stock if the vegetables begin to look dry.

4 Stock questions

On the subject of stock, borscht is most commonly made with beef stock, preferably the good, gelatinous sort, which will give the soup real richness and body. However, if you don’t eat beef, chicken or vegetable stocks will also be delicious; if using the latter, I’d recommend soaking some dried mushrooms in it first to give it more flavour.

Felicity Cloake’s borscht 03: Add spuds.

5 Add the spuds and stock

Felicity Cloake’s borscht 04: add stock.

Meanwhile, wash and peel the potatoes and cut them into small dice. Add them and all the stock to the pan, bring the whole lot to a merry simmer, then turn the heat down to medium low and leave the soup to bubble away gently for 15 minutes while you prepare the other ingredients.

6 Finish cooking the vegetables

Wash and finely shred the cabbage (you can use any sort you like, or indeed kale or similar; I like to use a white cabbage for its satisfyingly robust texture), peel and crush the garlic, and coarsely grate the remaining raw beetroot, if using. Stir all these vegetables into the pan and cook until everything is tender, particularly the potatoes, which should take about another 10 minutes.


Recipe: – read full description here >>

Prep 20 min
Cook 45 min
Serves 4


300g beetroot (see step 1)
1 small onion
1 small carrot
1 stick celery
1 small leek
50g butter
2 whole allspice berries
½ bay leaf
1.5 liters gelatinous beef stock
 (see step 4), or chicken or vegetable stock
2 medium potatoes, preferably waxy (eg, charlotte or maris peer)
½ small cabbage, shredded
4 garlic cloves, peeled and crushed
2 tbsp cider vinegar
1 tsp sugar
½ tsp ground black pepper
Salt|
Soured cream and fresh dill
, to serve (preferably Polish soured cream, which has a richer flavor)


How to cook borscht – recipe

  • 6L of water and 6 pieces of meat (говяжья грудинка с салом)
  • cook 1.5 hour with 2 onions and 1 carrot (after the water boiled)
  • then prepare vegetables to fry (3 medium onions, 3 beets and 1 big carrot)
  • cut half of medium cabbage
  • 4 small potatoes

 

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Elite Tac Flashlight

Elite Tac Flashlight

The Brightest Flashlight On The Market

Most people have a flashlight at home, but let’s be honest, most flashlights kind of suck.

What most people have is a cheap flashlight with barely any brightness and short runtime. And when they need it, either the batteries are dead, or the light is too weak for the job. That’s a shame because a decent flashlight can be the perfect tool for roadside emergencies, walking in the dark, and even self-defense.

That why James Peterson, a military engineer, decided to create the most powerful flashlight available to everyone. After 2 years of research in military facilities and testing different prototypes, Elite Tac was born.

Elite Tac Flashlight

MEET ELITE TAC

Elite Tac is the first affordable military flashlight available to the public. It features the strongest LED technology around. With Elite Tac, you can light up immense areas and even blind and disorient attackers.

The Elite Tac has 5 different lighting modes for different situations:

Elite Tac Flashlight

Low, medium, and high mode

The strong LED beam could blind someone, be careful when using this mode.

Elite Tac Flashlight use for SOS

SOS mode

If you’re ever in an emergency use this mode to send an SOS signal.

Strobe mode

Use this function to get someone’s attention from far away or to blind an attacker.


Elite Tac Flashlight

A DIFFERENT MODE FOR EVERY SITUATION

The Elite Tac is an all-in-one flashlight that can be used in any situation. Thanks to the impressive LED technology, the Elite Tac is able to put out a stunning amount of light. The casing is made out of military-aircraft-grade aluminum and is resistant to dust, water and shocks.


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Thanksgiving Turkey in oven

Thanksgiving Turkey in oven

EASY THANKSGIVING TURKEY | how to cook and carve the BEST turkey recipe.

Are you ready to make the BEST Thanksgiving turkey?

Trust me, it’s easier than you think! You don’t need to brine and you don’t need to baste. Just a few simple steps and you’ll have a perfectly golden, juicy, and insanely flavorful roasted turkey that’ll impress your family and guests.

Thanksgiving Turkey in oven

I know many people get intimidated by cooking a turkey, but you needn’t worry.

It’s easy! Especially with this no-fail, foolproof, beginner recipe. Just think of it as cooking a large chicken. 😉 I’m also showing you how to carve a turkey on the video today. Bonus!

Thanksgiving Turkey in oven


Thanksgiving Turkey in oven

There’s a TON more info on the turkey recipe blog post (linked below), as well as more Thanksgiving recipes, so make sure to check that out.

I can’t wait to see all your beautiful turkeys and Thanksgiving dinners on social media, make sure to tag me!

🖨 Printable Turkey Recipe: https://downshiftology.com/recipes/th…

🖨 Printable How to Carve a Turkey Guide: https://downshiftology.com/recipes/ho…


Ингредиенты:

– Тушка индейки – 7,5 кг.;

– Сливочное масло – 360 г.;

– Лук репчатый – 3 луковицы;

– Морковь – 2 шт.;

– Сельдерей – 4 стебля;

– Лимон – 1 шт.;

– Куриный бульон – 200 г.;

– Белое сухое вино – 150 г.;

– Чеснок – 7 зубчиков;

– Петрушка – небольшой пучок;

– Тимьян – небольшой пучок;

– Соль по вкусу;

– Перец черный молотый – вкусу;

– Мука (для соуса) – 1 ст. л.