The borscht
By VicentaLakin
One meal -- if you really want to eat it or not, if you don't want to eat it for a few days on the fourth day of the weekend, you don't know if you've had a “disease” or if you've been sweating like rain, or if you've really had a real headache, and you've got a real problem with sleep healing, or if you've got an energyy borscht and a little fried toast that you've had to eat before the night, then you think about whether you're going to sleep or eat a popsicle. I don't normally cook salt until I return
Recipe Recommendations
- beef brisket 1000KG
- stew
- Cooked beef brisket 200g
- baby carrots
- celery 4 trees
- purple-skinned onion half a
- garlic 3 petals
- geranyl 2 tablets
- ketchup 30g
- salt 5g
- black pepper a little
- sour and salty
- stewed
- an hour
- simple
Steps for The borscht
1
A FRESH COW RINSE, RINSE, WASH
2
A CASSEROLE, STEW, COLD WATER, AND LIGHT FIRE IN 40 MINUTES
3
Prepare borscht material
4
Carrot onion slices, celery slices, garlic slices
5
It's hot, it's hot, it's hot, it's hot in olive oil, it's hot in ketchup, it's hot in onions, garlic, and it's smelly
6
Join the carrots
7
Putting water in the right amount of water, burning the fire and spreading the fire for 20-30 minutes
8
Salt. Black pepper will do