Tam jsou desítky variací na boršč, východoevropská řepná polévka. Někteří (jako tento) jsou podáváni horko, jiní chlazeni; některé jsou vyčištěné až hladké, jiné jsou drobné – ale všechny představují krásu řepy. Zakysaná smetana je tradiční topping; jeho tang tempers sladkost řepy. Při odlupování řepy je dobré nosit rukavice, abyste se vyhnuli barvení rukou. Tento recept se objeví v naší kuchařské knize “Martha Stewart’s Vegetables” (Clarkson Potter).
This text is in Czech and talks about the different variations of borscht, a traditional Eastern European beet soup. The author mentions that some are served hot, while others are chilled, and that all of them showcase the beauty of beets. Sour cream is a traditional topping that balances the sweetness of the beets. The recipe includes beets, potatoes, shallots, thyme, chicken broth, and red wine vinegar, among other ingredients. The author advises wearing gloves when peeling beets to avoid staining your hands. The recipe is from Martha Stewarts Vegetables cookbook.
27.04.2023 @ 02:04
This text is in Czech and talks about the different variations of borscht, a traditional Eastern European beet soup. The author mentions that some are served hot, while others are chilled, and that all of them showcase the beauty of beets. Sour cream is a traditional topping that balances the sweetness of the beets. The recipe includes beets, potatoes, shallots, thyme, chicken broth, and red wine vinegar, among other ingredients. The author advises wearing gloves when peeling beets to avoid staining your hands. The recipe is from Martha Stewarts Vegetables cookbook.