We know the beautiful Dilbar Fayziev as a leading "good morning." Dilbar loves not only tasty to eat, but also cook, and her young man Paul is photograph. And they together discover new countries, culture and cuisine of different nations. As a result, their interests led to the creation of a blog "on a spoon" (@po_lozhke). The guys publish dishes recipes that are selected while traveling and then prepare themselves. The best of them will share every week with us. Do not miss exclusive recipes from Dilbar and Pasha.
"I often prepared something for myself, but with the advent of Pasha in my life I began to devote more time cooking. And our first dish became borsch. I remember, we are then very tired of the restaurant dishes, the noise of the cafes and, of course, wanted something home. In addition, he just returned to Moscow from a long trip to the States and managed to miss soups. I do not eat meat and borscht beastful, my favorite supported me the changes to the traditional borscht recipe, despite its meat science. And now, finally, trying a spoon of borscht, he said: "This is divine!" Well, of course, after such words I want to cook again and again!
I will share a recipe with you too.
Gentle borsch with cauliflower.
Ingredients:
By 6 servings:
- 1 Large onions;
- 2 large carrots;
- 2 large tomatoes;
- 1 small cauliflower
- 2 small beets;
- 8 medium potatoes;
- garlic (6-7 teeth)
- laurel leaves (10-12 pcs.);
- salt (to taste);.
- black peas (20 pcs.);
- Oregano (pinch).
We put a saucepan on the stove, pour water, bring to a boil. Throw into the water the purified bow of the whole (it is only for giving the taste to our boors, so it is necessary to pull it in the end).
We rub the carrots and tomatoes on the grater, throw everything into the pan. Cut the cauliflower over the boutons and also add to broth. Potatoes cut in half and together with garlic we send to be cooked to the rest of the vegetables.
Then spices! In order not to catch pepper pepper while eating, put it in a special tea bag, tie it with a knot and throw it into the broth (at the end of it with a bulb pulling and throwing out, they will fulfill their task). Add salt to taste. Lavra leaves and oregano (so else called souls, sold in the dried and crushed form, gives boost the unique fragrance). We are convinced that potatoes and cauliflower were welded. And go to the final action - it remains to grasp the main heroine of borsch in a small grater - beets, throw it into a saucepan, cover with a lid and leave on low heat for 2 minutes. Turning off the fire, leave a borsch under the lid for another 10 minutes. He is imagining and acquired a saturated beet color! And all, you can serve borsch with sour cream, finely chopped dill and garlic.
Bon Appetit!