Beet bags

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Wash and clean the vegetables: onions (small cubes), peppers (cubes), carrots, celery and parsnips (clean and put on a large grater), cut the leeks normally. Put the vegetables in the pan in which the oil was put and cook a little, then add 1 glass of water, put the lid on the pot and continue cooking for about 10 minutes.

When the vegetables have softened, add 3-3.5 liters of water. Let it boil for another 10-15 minutes, then add the beets that have been cleaned and chopped into cubes, continuing to boil.

Leave it to boil for 20-30 minutes, add the Magic borscht, the tomato sauce and the larch, bring to a boil.

You can serve that in the next pictures you will add the jar of yogurt and decorate it with very thin slices of beets.

Good appetite is good both cold and hot.

Beetroot borscht

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a bunch of green parsley, salt to taste

500 ml. Bag of wheat bran

2-3 tablespoons tomato paste

Method of preparation

Peel the potatoes and cut them into cubes, wash them well and put them in a bowl with cold water so that they do not turn black until we have prepared all the necessary vegetables. Peel a squash, grate it and cut it into cubes. they are well cooked, we add the tomato paste, the sour borscht, but we taste that the soup and salt do not become very sour if we need more, we let it boil and we stop the fire. It is served with hot peppers and is a very easy to prepare recipe, very delicious and very cheap. For those who do not fast, this goodness can be served with sour cream. Good appetite!

The recipe "Red beet borscht" is part of the project "Discover Romanian culinary traditions" developed at the restaurant "The clever cook" by the public relations agency, Russenart Communications and is received from COLLADA Pension, (owner: DAN CORLATAN), Gura Humorului, Suceava County (Bucovina).

The product “Red beet borscht” can be tasted at a promotional price, between February 25 and March 3, 2013, daily, between 4 pm and 9 pm, at the restaurant Bucătărasul cel dibaci, str. Olteni no. 3, sector 3, Bucharest (P-ta Unirii area - P-ta Sf. Vineri).

Ingredients and preparation

-bake 4 red beets in the oven
-finely chop an onion and a carrot and half a kg of potatoes
-make a salad of two eggs and a cup of sour cream
- put the vegetables to harden, add the pepper paste and the tomato broth one tablespoon each
-boil in 3 liters of water
-after boiling the vegetables, add them to the noodles
-add 1 liter of borscht a little
-Put it aside and add the salt, put it on the fire for another 2 minutes
-to remove from the heat add the cooked red beets, cleaned and given through the grater with small mesh
-Add larch to taste

The healthiest BEET BAG, for all liver and iron diseases

Beetroot, an extraordinary aid to health, is a nutritious food and a medicine with multiple therapeutic applications. Easily digestible, beetroot regulates liver function, being extremely effective in treating viruses, anemia, low immunity, neurosis, demineralization, tuberculosis or cancer. The active substances in beetroot have the quality of helping to eliminate (through the colon, sweating and diuresis) toxins from food, air, water, various packaging, detergents, etc., accumulated in the body and which can cause diseases from more diverse, from allergies, to rheumatism, and from decreased immunity, to Alzheimer's.

Beetroot borscht - Recipe

Beetroot borscht cleanses and strengthens the internal organs, being recommended in all liver and iron problems. Ingredient 1 kg. sliced ​​beets 1 bunch of parsley 1 bunch of dill 1 bunch of larch 1 head of garlic 1 teaspoon of yeast or a handful of corn Preparation Put all the ingredients in a jar or clay pot, cover with water and leave to soak in a cool place away from light. When the liquid is sour, it is filtered and the vessel is refilled with water. The borsch that results the second time is weaker, but just as healthy.

From the first beet borscht obtained, 2 glasses per day are administered, and from the borscht obtained the second time, 4 glasses per day are administered. Beets treat liver and iron diseases Do you have problems with manhood? Here's a clever way to solve the problem! Even the deepest wrinkles disappear in just 3 days. In parallel with this beetroot borscht cure, people with hepatitis are advised to consume 2 glasses of tea obtained daily from marigold flowers and armory seeds. Beet borscht can be consumed throughout the year, being recommended as a general cleanser of the body, as well as to prevent liver and iron diseases. It can be stored for several days in the refrigerator in tightly closed bottles. A beetroot dish and also a traditional Romanian recipe is this beet borscht: Traditional beet borscht - Recipe Beet borscht prepared according to the following recipe is successfully recommended for convalescents, after colds, the weak or with chest diseases, as well as for waking up from a hangover. Preparation A small red beet, about 200 grams, is cut in half. One of the halves is finely chopped and boiled together with the onion, carrot, parsley, potato and celery root, finely chopped. After an hour of boiling, finely chop the other half of the beets, which are boiled separately, just enough to boil, in a cup of bran borscht. After boiling the beets in borscht for a very short time, a liquid of an intense color is obtained, which is filtered and added to the vegetables that are already boiling. Turn off the heat, add salt and oil to taste, and finely chopped greens. Thus, a sour beet borscht is obtained, of an intense red color, very rich in betalaine and other pigments with exceptional healing effects.

ingredients beet bag:

  • & frac12 kg beets
  • carrot (200g)
  • parsley (200g)
  • onion (200g)
  • a medium-sized potato
  • 2-3 tablespoons of oil
  • borsch
  • lovage
  • parsley
  • salt

Method of preparation:

Grate the vegetables and onions and heat them in oil for 2 minutes. Then, add 1 & frac12 liters of hot water and let them boil for 30 minutes. Add the beets that were grated through the grater with large holes, the diced potatoes and let them boil until they are all soft. After noticing that they have softened, add the borscht, filling the liquid so that the soup is not too thick. Match the taste with salt and let it boil for a few more minutes. At the end, add the leaves for flavor. The borscht does not straighten. We can serve it cold.

This beet bag it is easy to prepare, fast and very fragrant.

Russian chicken and beet borscht is a dish specific to the Slavic ethnic groups and is for many the equivalent of Romanian horseradish soup. Sour, fresh and invigorating, the recipe is ideal in the cold period.

1. Prepare the ingredients

  • Portion and wash well 600 g of chicken LaProvincia according to preferences. You can use chicken breast, thighs or wings.
  • Chop the cubes 1 large onion, 1 parsley root, 1 large carrot, 2 medium red beets, 2 potatoes, 1 bell pepper and 2 cups sweet cabbage cut into strips.

2. Start cooking

  • Put the sliced ​​chicken in a deep soup pot and add 4 liters of water.
  • Leave the pot on the fire until it starts to boil and froth well. Leave the meat on the fire, frothing constantly.
  • Add the chopped vegetables when the pot stops frothing and the meat is almost cooked.
  • Leave everything on medium to low heat for 25-30 minutes or until vegetables and meat are well penetrated.
  • Match the taste with salt and pepper , he adds 200 ml of tomato juice and 500 ml of borscht.

3. Flavor the borscht

  • Add the fresh greens to the pot. ½ bunch of parsley, bunch of dill and ½ bunch of larch finely chopped knife.
  • Mix well in the pot, put the lid on and turn off the heat. Let the borsch sit for 5 minutes.
  • Put cream on the plate. Good appetite!

Russian chicken and beet borscht is prepared in 70 minutes and has a low degree of difficulty. As utensils, you need:

Fasting recipe: Beet bags

Here is a quick, delicious and fasting recipe: Beet bag.


2 not too large beets, 2 potatoes, a carrot, parsley, an onion, noodles, greens, salt, 2l water, 300 ml borscht.

For those who do not fast an egg, 2-3 tablespoons sour cream,

Method of preparation

Peel a squash, grate it and squeeze the juice. After 5 minutes, add the peeled and thinly sliced ​​potatoes and salt. When the potatoes have started to soften, add the noodles. After a few minutes, pour the boiled borsch separately and strain it. Let it boil together for another 10 minutes. Sprinkle with finely chopped larch and parsley, remove from the heat.
Stop a little raw beets over which pour boiling water. Leave until the water has reddened well and add to the soup.

Those who do not fast can straighten the pot with yolk and sour cream after the soup has cooled a little.

- 2 cups of sliced ​​or diced beets
- 2 cups of water
- 2 tablespoons sugar
- salt, pepper, cinnamon (optional)
- 3 tablespoons of vinegar or a quarter cup of borscht (boiled beforehand - bring to a boil)
- 4 eggs
- chopped parsley
- sour cream

Mix beets, sugar, salt, pepper and cinnamon, if you have decided to use it.

Bring to the boil and then simmer for 12 minutes.

Add the borscht or vinegar and bring to the boil again.

In each plate, put a well beaten egg - do not worry, a polish beet borscht boiling will instantly cook the egg.

Put a juice polish beetroot borscht, mixing well. Add the pieces of beets and you can put sour cream and a little parsley on top, some even put the pieces of hard boiled potato.

Beet Borscht - Recipes

Some call it beet soup, but I prefer to call it beet bag, maybe that's how we in Moldova were taught to sour all borscht soups :) and we call them all borscht. It will be good, it will be bad, who cares, it's about the song. Beet borscht is very healthy, it is also fasting and if you use good quality ingredients, you can't go wrong and you will get an absolutely perfect borscht to warm your soul and satisfy your hunger.

Ingredients for the Beet Borscht recipe

  • 1/2 kg of organic red beets
  • 1 carrot
  • 1 parsley root
  • 1 large onion
  • 2 small potatoes
  • 3 tablespoons oil
  • lovage
  • green parsley
  • salt
  • 1 tbsp vegeta de casa
  • little bags

Preparation for the Beet Borscht recipe

Peel the carrots, onions, parsley and potatoes. Wash and dry them. Finely chop the onion and simmer in oil. grate the vegetables and add it over the onion. Mix and then add 1 liter and a half of warm water. Bring to the boil, then reduce the heat and simmer for 30 minutes. Peel a squash, grate it and squeeze the juice. Add these to the pot of vegetables, sprinkle some homemade vegetables from organic vegetables, fresh and made in autumn, whose recipe you can find here and simmer until all is tender.

At the end, sour with a little borscht and let it boil.

Add finely chopped larch and green parsley, 5 minutes before removing the pot from the heat.

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