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@4k4m551: anti sumbat, bersih total, bebas sumbat, anti sambat. #creatorsearchinsights #bersih #senesa #antisumbat #tiktokterbaru2026 @TikTok Indonesia @bunga'onlineshop

4K4M51
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Wednesday 19 August 2026 09:15:27 GMT
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🇺🇦 Borscht | Soups So Good It Can Cure Any Sickness Ep. 7 INGREDIENTS: Beef Stock: - beef bones & shanks - 1 celery stalk, chopped - 1 large carrot, chopped - 1 onion, chopped - 10 garlic cloves - 2 bayleafs - Enough water to fill the pot - Salt & pepper to taste Borscht: - 1 large carrot, shredded - 1 beetroot, shredded - ⅓ cup of cane vinegar - 1 onion, chopped - Oil for sauteing - 2 tbsp of tomato paste - 1 large potato, chopped into bite sized chunks - 1 cabbage, sliced - Boiled beef slices - 1 tbsp of sugar - Pepper Toppings: - Sour cream - Dill INSTRUCTIONS: - Start by making your stock by roasting beef bones and shanks in an oven at 220°C for 30-40 minutes. - Place these into a dutch oven or a deep pot, and add your chopped vegetables along with some bayleaves. Add water and simmer for 2-3 hrs (you can use pressure cooker to shorten cook time) - In the meantime, shred carrots and beetroots and set aside. In a hot pan, saute onions until softened and add the beetroot and carrots. Add vinegar and tomato paste. - Into a separate pot goes your beef stock along with some potatoes, boiled meat, and cabbage. ladle in your beetroot mixture and season sugar and pepper. - Serve with a dollop of sour cream, dill and enjoy! #asmrcooking #asmr #Borscht #Soup
🇺🇦 Borscht | Soups So Good It Can Cure Any Sickness Ep. 7 INGREDIENTS: Beef Stock: - beef bones & shanks - 1 celery stalk, chopped - 1 large carrot, chopped - 1 onion, chopped - 10 garlic cloves - 2 bayleafs - Enough water to fill the pot - Salt & pepper to taste Borscht: - 1 large carrot, shredded - 1 beetroot, shredded - ⅓ cup of cane vinegar - 1 onion, chopped - Oil for sauteing - 2 tbsp of tomato paste - 1 large potato, chopped into bite sized chunks - 1 cabbage, sliced - Boiled beef slices - 1 tbsp of sugar - Pepper Toppings: - Sour cream - Dill INSTRUCTIONS: - Start by making your stock by roasting beef bones and shanks in an oven at 220°C for 30-40 minutes. - Place these into a dutch oven or a deep pot, and add your chopped vegetables along with some bayleaves. Add water and simmer for 2-3 hrs (you can use pressure cooker to shorten cook time) - In the meantime, shred carrots and beetroots and set aside. In a hot pan, saute onions until softened and add the beetroot and carrots. Add vinegar and tomato paste. - Into a separate pot goes your beef stock along with some potatoes, boiled meat, and cabbage. ladle in your beetroot mixture and season sugar and pepper. - Serve with a dollop of sour cream, dill and enjoy! #asmrcooking #asmr #Borscht #Soup
#في هذا اليوم
#في هذا اليوم

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