Thank you. This was a Russian soup called Borscht. I do not have a video on it yet but you can get a similar recipe here. Natasha's Kitchen natashaskitchen.com › classic... Classic Borscht Recipe (VIDEO)
@@maffies9773 I disagree. I feel it makes the bread soggier. But if you like it like that, more power to you! As long as you enjoy it that is all that matters ne?. :)
Hello, I see the recipe link is different to your video instructions. Which do I use please? The baking for 1 hour on 180 degrees or the recipe link for 25 minutes?
So what now? Everything supposed to be made within the country? You like it or not, that's globalization. Countries produce what they are good at and try to export those and import what's cheaper outside. More the competition better for the consumer. Fight the competition by innovation.
Then please take a minute or two to watch the full video and explain which part makes it a stew. I am always looking for suggestions on improving my curry making skills. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-36g-PE49j_I.html
So it is not a stew! I would be interested to see your recipe to see the amount of spices you use. The reason for more water is to have a slightly thinner gravy for when it is used for bunny chows. The thinner gravy soaks into the bread nicely. When served on rice or roti we use less water.
you will never get decent browning / Maillard reaction if you don't dry your steaks - also, ripping them off the bottom of the pan constantly does not help either . I think you need to work on your technique .
These thin, tenderized steaks are best cooked as shown in the video if you prefer them juicy and medium-rare. However, if you don't mind well-done steaks that are a bit drier, feel free to wait until the steak releases from the grill. Considering the type of steak she is preparing, her technique is appropriate.
This looks delicious and is different from North American salads. I am going to make it. We don’t have peas in brine in America, I will have to use plain peas or try a substitute. I learned a trick, and you didn’t even say it out loud, but I saw you crushing the chopped onions with your fingers before adding to the bowl. Great to release flavor! Thanks for great recipe.
Wow, these turned out really well, delicious, thank you! My batter didn't really rise, not sure why, my yeast is quite new. So since the batter was thicker i just made standard size pancakes which came out great.
