A famous restaurateur revealed the secret of a good cooler.
When it gets warm, it's time to replace the chili with something good, a bit cooler. Keep cool in the heat.
Cold soup recipe and what not to do to keep it full of flavor
A famous restaurateur instructed the viewer on the important aspect of making cold soup. She stated that the essence of good taste is the freshness of products, and above all the right size of the pieces that we put in the soup. Magda Gessler informed that the greatest barbarity for the cold soup is to use a grater to grind the vegetables and vegetables used in the recipe.
INGREDIENTS 2 portions
100g boiled or marinated beetroot
100g fresh cucumber
10 onion leaves
a pinch of fresh dill
1 egg s & oacute; l for flavor FOR SERVING
400 g of boiled potato
dill, chopped, to taste
Step 1/3 Finely chop the vegetables: cucumber, beetroot, onion leaves and dill. Mix them all in a large bowl.
Step 2/3 Pour kefir over the vegetables, season with salt to taste, mix and set aside for a few minutes (the longer the mixed vegetables stand, the tastier the soup will be).
Step 3/3 Pour the soup into bowls, cut the boiled egg into pieces into bowls. Cold soup is served with hot boiled potatoes with dill.
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Katrine Johns has been a reporter on the news desk since 2013. Before that she wrote about young adolescence and family dynamics for Styles and was the legal affairs correspondent for the Metro desk. Before joining The Gal Post, Katrine Johns worked as a staff writer at the Village Voice and a freelancer for Newsday, The Wall Street Journal, GQ and Mirabella. To get in touch, contact me through my firstname.lastname@example.org 1-800-268-7128