Cook at home

Borsch with pork in the multivark. Each hostess can cook borsch. But there are hundreds of recipes for borscht. We offer to try to cook borsch with pork in a multivar ... Ingredients Cabbage - 350 g Potatoes - 4 pcs. Onion - 1 pc. Carrots - 1 pc. Beet - 1 pc. Tomato paste - 120 g Sunflower oil - 100 g Pork - 400 g Laurel leaf - 1 pc. Salt - to taste Pepper to taste Greenery - to taste Water 2.5 liters Cooking process Probably, every housewife borscht cook quite often. Preparing this dish is not too fast, although you can find ways to simplify and speed up cooking. One such option is borsch refueling, the recipe of which is present on our website. Well, and one more way to make cooking borscht more simple, in my opinion, is a multivarker. Why? A very convenient function of the multivark is the delayed start function. So, if you load all the necessary components into the cup of the multivark, further preparation can take place without our participation, even in...

Soup "Pistu". Vegetable soup from French Provence, which got its name in honor of the sauce of the same name, very similar to pesto . COOKING TIME: 60 minutes NUMBER OF PORTS: 8 servings CALORIUM: 269 kcal Ingredients Zucchini - 450 g Beans (stringed) - 260 g Peas (green) - 250 g Beans (dry) - 200 g Macaroni (small) - 100 g Onions - 2 pcs. Carrots - 2 pcs. Tomatoes - 1 pc. Garlic - 7 denticles Basil (fresh) - 1 beam Oil (olive) - 100 ml Bay leaf - 2 pcs. Cheese (Parmesan) - to taste Thyme (fresh) - to taste Pre-soak the beans for the night. Drain in the morning water, put the beans in a saucepan, add the bay leaf and pour about 1.5 liters of fresh water to cover all the beans. Cook the beans for about an hour, adding water if necessary. When the beans are ready, remove it from the fire and set aside, without draining the water. Cut the onions, carrots, zucchini and chop six cloves of garlic. In a large saucepan, heat three tablespoons of olive o...