How to Pressure Can SOUP
HOW TO CAN soup using your pressure canner, step-by-step instructions. Canned soup will save you money on groceries and can be used to make quick meals.
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Canning Utensil Set
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Preserving with Pomona’s Pectin on Amazon
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Established in 2015 and now nestled in the foothills of North Carolina, Guildbrook Farm is a modern mountain homestead in pursuit of developing a more self sustainable way of life. From planting, growing, canning and preserving our own food to managing our forests and land resources, our life long journey demonstrates preparedness, DIY projects, strategies and ideas that you can practice to help increase your own self sufficiency and balance with the land. Follow along as we continue to develop a little homestead in the mountains of Appalachia.
Baba's Incredible Ukrainian White Bean Pate
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Cooking Ukranian Winter Borsch
Marita and her mother, Alla, make authentic Ukrainian winter borsch. Alla joined us from her kitchen in Brooklyn, where she makes a variety of delicious, bright colored, vegetable soups based on recipes passed down from her grandmothers. Her contemporary spin on borsch has turned this old-country dish into a sophisticated crowd-pleaser!
8 servings
Preparation: 1 hour
1 large cup navy beans, soaked overnight (canned is fine)
3 potatoes peeled and cut in 1-inch cubes
1 small onion chopped
½ red onion chopped
½ stick of butter or vegetable oil
3 small beets shredded
1 carrot shredded
1 red pepper shredded
2 portobello mushrooms, cut in small cubes
2 bay leaves
1 head of fresh cabbage, shredded
1 jar of tomato sauce
1 bunch of chopped dill
1 bunch of chopped parsley
5 garlic cloves chopped
1-2 lemons
1 Tbl salt
Sugar to taste
1. Allow beans to soak overnight. Rinse and boil for 30 minutes in salted water.
2. Fill 6 qt pot with water and add potatoes and onions. Bring to a slow boil, then simmer on low heat.
3. Heat butter or oil a little at a time in a large sauté pan. Add shredded beets, red pepper, and carrots (in that order) stirring each vegetable for about 2 minutes before adding the next one. Vegetables should retain some crunch. Add them to broth.
4. Saute mushrooms and red onion and add to broth.
5. Add bay leaves, shredded cabbage, salt and pepper to taste. Stir for a few minutes. Pour tomato sauce into the broth.
6. Add herbs and chopped garlic cloves
7. Continue to cook on medium heat until the broth comes to a boil. Then cover and set to simmer.
8. Adjust salt and pepper to taste. Add lemon juice to taste balancing with sugar. The soup should taste sweet and sour.
9. Turn off heat and allow borsch to rest for 15 minutes before serving.
10. This borsch should be served hot. It tastes better on the second day, although it is also good to eat right away. Most people add sour cream to their plate.
The Best Classic Borscht Soup(Beetroot Soup)without Meat | Russian Red Borscht | борщ рецепт
The Best Classic Borscht Soup(Beetroot Soup)without Meat | Russian Red Borscht | борщ рецепт
Easy and fast! Super easy recipe. A delicious and easy recipe that your whole family will love. Easy, quick and incredibly delicious! please write in comments box! I hope you like it and try it. Don't miss a recipe! if you like this video please subscribe to our channel. I have more delicious recipes for you. plz like, share and subscribe for encouragement.
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#chefgrandmacooking
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Ингредиенты.
-2 литра воды
-400 г картофеля
-200 г капусты
-1 столовая ложка масла
-1 нарезанный лук
-1 тертая морковь
-1 столовая ложка масла
-250 г свеклы
-1 столовая ложка лимонного сока
-2 столовые ложки томатной пасты
-Соль по вкусу
-1/2 чайной ложки черного перца
-2 лавровых листа
-2 зубчика чеснока
-1 столовая ложка сметаны
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Watched this video;.
Russian Chicken Soup (secret ingredient of Semolina) | Куриный Суп с Манными | Healthy soup recipe
Рекомендую всем приготовить эту вкуснятину. очень очень вкусно пальчики оближешь. лучшая благодарность -Подписка на канал и группы в соцсетях, оценка видео, репост и комментарий!