Fruit Raspberries White wine gluten free lactose free breakfast Carrots Beets Kids Lemons Citrus Sh

Ingredients (result - a large soup pot): 2.5 liters of water with beef bone approx. 1 kg 2 bay leaves, allspice, some 5 medium-sized potatoes, peeled and sliced 3 carrots, peeled and sliced 3 celery stalks, into small pieces sazgriezti 0.5 kg cooked beetroot (beets are uncooked if they cooked with plenty of water, cutting off their place to start page - otherwise, during boiling beets lose their beautiful bright stoves red color!), grated on the 'coarse' slicers few sprigs of fresh thyme or dried juice of puscitrona 2 tbsp. Worcester sauce 1 tbsp. sugar salt to taste for serving - sour cream and greens (pictured - and cress sprouts) stoves
Preparation: boil water into a piece of meat, add the bay leaves and allspice. Boil water, Skim off any foam when they appear (may be even several times). stoves The meat is boiled apt. 1 hour (if time can be safely cooked in the 2h, it will only benefit the broth!), While formed a beautiful broth and the meat itself 'bounce' from the bone. Then take it out of the pot and set aside. Removed from the broth bay leaf and pepper. The broth is added to the chopped vegetables and thyme and continue to boil for 5 minutes. Then put in a pot and grated beets. Again, expect the broth begins to boil. Added at the end of lemon juice, sugar and salt. Cook for another few minutes. Šķirduma removed from the sprigs of thyme. Served with Galina, who remained of the cooking broth and cut into pieces. Add the cream and spoon tipped with greens.
English 'Worcestershire sauce' (http://en.wikipedia.org/wiki/Worcestershire_sauce) stoves - sold down Stockmann is also Rimi. I like 'Lea & Perrins' product. This sauce is perfectly complemented by the Solanki and other soups.
Yes, the pot!
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Apply the new Twitter blogdāvanai ofDobelesDzirnavn - celebrating my blog anniversary of 4-together! Also on other news: http://t.co/rpHD6TvxYp November 7, 2014 19:37 Pačukstēšu that tomorrow the blog will be able to log on again blogdāvanu. "Linda's Kitchen" will be celebrating its 4th anniversary and will also change the content of the blog! November 6, 2014 8:13lindasvirtuve
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