Originally posted by AtW
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Reply to: Takeaway
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Previously on "Takeaway"
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Dude, where the heck is the beef? It's not borsch without the beef on a bone! Also other important ingredients are missingOriginally posted by Diver View PostBorscht
Ingredients
1kg/2¼lb beetroot
450g/1lb carrots
8 shallots
2 garlic cloves, chopped roughly
1 stick of celery, chopped roughly
1 bay leaf
2 tbsp caraway seeds
enough stock to cover the vegetables with about half a pint left over
salt and freshly ground black pepper
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Close... I bought lots of beetroot yesterday for traditional Russian New Year salad - vinegretOriginally posted by Diver View PostBorscht
Ingredients
1kg/2¼lb beetroot
450g/1lb carrots
8 shallots
2 garlic cloves, chopped roughly
1 stick of celery, chopped roughly
1 bay leaf
2 tbsp caraway seeds
enough stock to cover the vegetables with about half a pint left over
salt and freshly ground black pepper
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Yes.Originally posted by BrilloPad View PostHave we ever seen a witty poll?
http://koenigcw.blogspot.com/2006/03...-me-laugh.html
Oh, poll.
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Borscht
Ingredients
1kg/2¼lb beetroot
450g/1lb carrots
8 shallots
2 garlic cloves, chopped roughly
1 stick of celery, chopped roughly
1 bay leaf
2 tbsp caraway seeds
enough stock to cover the vegetables with about half a pint left over
salt and freshly ground black pepper
Method
1. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
2. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
3. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.
4. Reheat gently, do not allow to boil, serve with the soured cream and Pirags.
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why not program yourself to cook something? maybe blinis on the side?Originally posted by AtW View PostMmmm, nice chinese meal with cold Becks
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