Peanuts and its beneficial properties. Peanuts in sugar and sesame, in yogurt and chocolate … It's all sweetness, and we are interested in something solenenkoe, stimulating the appetite. Peanuts are popular in various forms – fried, in the peanut butter, confectionery and culinary creations: they stuffed the bird, add to salads and even cold soups. Learn more at: Bernie Sanders. When there is a desire to chew on something delicious, we are drawn to the bag with nuts, which are simply cleaned, fried and sprinkled with salt. Sometimes – and even taste seasoning with the aroma of cheese, herbs or bacon.

Homeland peanut underground is not exactly known. However, archaeologists discovered it in the ancient vaults in what is now Peru, and it is believed that in the western hemisphere, this culture has appeared earlier than in the east. Ways of distribution are unclear. Although the Indians were given peanut seeds underground European colonists, they were familiar with them and before coming to America. We used to call peanuts nuts, although more correct to call him Bob.

However, the advantages of eating it all closer to the nuts, because both it and will magnify. Peanuts are unique in their biological nature: not only is it dirt, so he gets to the ground in a special way. The fact is that after pollination, the ovary grows and it becomes a fertile shoot, which grows up first and then changes direction to the soil. Upon reaching it, and drill down to the wet layer, escape form the fruit, which grows in the soil.

On average a hot dish with fat beets putting and simmer until fully cooked and poured a small amount of broth (simmer with the lid closed). Chopped onion fried in butter and add carrots and fry over medium heat, until the fat will not get the color of carotene of carrots. Add parsley and cook together for another 5-7 minutes. Add the tomatoes and fry until cooked (until the oil is painted in the color of tomato), you can add tomato sauce, but the quality tomato paste these days leaves much to be desired, it is best to use tomatoes. The quality of borscht turns amazing.

All the vegetables roast in half of the lard and half of the butter. Cabbage and Bulgarian pepper cut into thin straw, potatoes – small bars, but now you need to keep tabs sequence products. Meat and bones lay of the finished soup. Beef cut into pieces and add to soup 15 minutes before end of cooking. The prepared broth is desirable to filter and boil. Add sliced potatoes and cook until almost ready, with the addition of bay leaf. Then sliced Bulgarian pepper, browned vegetables, spices, give boil for 1 minute, lay the cabbage and braised beetroot. When the soup with cabbage boil, let boil for 2 minutes, this time to crush a garlic soup, sprinkle with herbs finely cut by parsley.

Remove from heat and allow half an hour borscht stand at the edge of the plate (the present). To food smells and tastes mixed. Serve with sour cream, sprinkle with dill. Ukrainian borscht usually seasoned with powdered fat, and in all the cookbooks published that added fat fresh. But in spravzhny Ukrainian borsch seasoned 'old' fat (which is long in the cold). This fat can have a yellowish hue and distinctive taste, add a lot of it is not required – 15 grams per 3 quart saucepan. Bacon cut into very small cubes, add salt, pound, bring to a mushy state. This mass is put over a minute before the end of cooking in the soup, give simmer a few minutes and remove from heat. This gives the fat a certain smell and taste, peculiar only to Ukrainian borscht. And if fat is not to overdo it, you get a very interesting smell and taste of your borscht. Of course this is an amateur, so soup can be prepared without fat, as I suggest. Beef brisket 0, 500 kg, cabbage, 0, 500 kg, potatoes 0, 400 kg, 1 large beet, lard 0, 025 kg, oil 0, 025 kg, tomatoes 0, 200 kg, 1 carrot, 1 / 2 cup sour cream , 1 parsley root, onion 0, 200 kg, 1 tbsp. Vinegar, 2 teaspoons sugar, 3 pea allspice, 6 peas black pepper, parsley 0, 015 kg, dill, 0, 010 kg, the 'old' fat 0, 015 kg.