Reţeta zilei de miercuri. Borş de iarnă
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Urmărește-ne pe Discover
Dintotdeauna, zemurile au fost considerate o binefacere pentru stomac. Calde sau reci, dese, drese, concentrate, cu pâine sau „goale”, cu legume ori simple fierturi, ele n-au dezamăgit niciodată. De aceea le iubim, le respectăm şi le servim, ca „felul întâi”, la masă. Înaintea tuturor altor mâncăruri.
Pentru „Borşul de iarnă” al preotesei Floarea Ion din Boboc (Buzău) ai trebuinţă de: 3-4 cepe, 2-3 morcovi, o ţelină (rădăcină şi frunze), pătrunjel (rădăcină şi frunze), o felie de dovleac plăcintar, o legătură de leuştean, două-trei linguri de orez, o jumătate de litru de borş, sare, piper; facultativ: 3 linguri de untdelemn.
Citeşte reţeta integral pe ANTENA SATELOR.
