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Sunday 30 August 2026 21:36:32 GMT
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🌟 second annual natsu matsuri in kansas city! 🌟 yukari kc held their annual japanese summer festival in merriam, ks this past weekend and we had so much fun stopping by! the merriam marketplace was packed with amazing vendors, delicious food, and live performances! 🍙 vendors & performers are tagged in my ig 🥰 #natsumatsuri #kansascity #yukarikc #japanesesummerfestival
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Borscht🇺🇦🍅 The soup which becomes only tastier on the next day❤️ Ingridients: (the amount varies depending on the volume of water you use and your veggies preferences) •Water – 1.5-2 l.🧊 •beef on the bone – 400 g🥩 •potatoes – 2 pcs. (average)🥔 •beetroot – 2 pcs. (average)🍠 •carrots – 2 pc.🥕 •red ball pepper 🫑 •onions – 2 pcs. (average)🧅 •fresh white cabbage – 300 g🥬 •tomatoes puree – 1 jar🥫 •sunflower oil – 4-5 tbsp. l.🌻 •lemon half and 1 spoon of sugar to add to a beetroot🍋 •salt, bay leaf, herbs - to taste.🧂 •beans(optional)🫘 🍲Recipe: 1.First boil the broth. Pour 1.5-2 liters of water into a saucepan. Add the pre-washed meat and put over medium heat. You may add bay leaf or vegetables(onion, carrots, celery) to make it more flavourful. Add some salt. As soon as the broth boils, cover with a lid and cook over low heat until meat is tender. While boiling remove the foam. 2.In the meantime, prepare the roast. Clean beets, carrots, ball peppers and onions. Grate beets and carrots on a medium grater. Dice the onion. Cut the ball pepper. 3. Heat vegetable oil in a pan on medium heat, pour onions and carrots into it, fry for 5 minutes. Add ball pepper, cover with the lid and let it sit for a couple of minutes to let the veggies soften. Add tomatoes purée, mix altogether, add salt and spices. Then add HALF of beets (it can be sprinkled with citric acid or splashed with fresh lemon juice - so the borscht will be really red)(add a spoon of sugar to compensate the sour taste of a lemon). Fry the vegetables for another 5 minutes. 3. Now cook the borscht itself. Take the meat out of the broth. Separate the meat from the bone and cut into cubes. Return the meat back to the broth and add potatoes. Boil until potato is ready. Add the roast, shredded cabbage and the rest of beetroot. Stir the borscht, put chopped or grated garlic and finely chopped herbs, cover with a lid and cook everything for another 5-7 minutes. If possible, let it rest for some hours - the longer time it stays - the more flavourful it becomes. Serve borscht with sour cream and herbs. #borscht #borsch #ukranianfood #ukraniansoup #beetrootsoup #redsoup #pinksoup #beetrootrecipe #souptok #soupideas #vegetablesoup #veggiessoup #beefsoup #beefbroth #cooking #dinner #comfortingfood
Borscht🇺🇦🍅 The soup which becomes only tastier on the next day❤️ Ingridients: (the amount varies depending on the volume of water you use and your veggies preferences) •Water – 1.5-2 l.🧊 •beef on the bone – 400 g🥩 •potatoes – 2 pcs. (average)🥔 •beetroot – 2 pcs. (average)🍠 •carrots – 2 pc.🥕 •red ball pepper 🫑 •onions – 2 pcs. (average)🧅 •fresh white cabbage – 300 g🥬 •tomatoes puree – 1 jar🥫 •sunflower oil – 4-5 tbsp. l.🌻 •lemon half and 1 spoon of sugar to add to a beetroot🍋 •salt, bay leaf, herbs - to taste.🧂 •beans(optional)🫘 🍲Recipe: 1.First boil the broth. Pour 1.5-2 liters of water into a saucepan. Add the pre-washed meat and put over medium heat. You may add bay leaf or vegetables(onion, carrots, celery) to make it more flavourful. Add some salt. As soon as the broth boils, cover with a lid and cook over low heat until meat is tender. While boiling remove the foam. 2.In the meantime, prepare the roast. Clean beets, carrots, ball peppers and onions. Grate beets and carrots on a medium grater. Dice the onion. Cut the ball pepper. 3. Heat vegetable oil in a pan on medium heat, pour onions and carrots into it, fry for 5 minutes. Add ball pepper, cover with the lid and let it sit for a couple of minutes to let the veggies soften. Add tomatoes purée, mix altogether, add salt and spices. Then add HALF of beets (it can be sprinkled with citric acid or splashed with fresh lemon juice - so the borscht will be really red)(add a spoon of sugar to compensate the sour taste of a lemon). Fry the vegetables for another 5 minutes. 3. Now cook the borscht itself. Take the meat out of the broth. Separate the meat from the bone and cut into cubes. Return the meat back to the broth and add potatoes. Boil until potato is ready. Add the roast, shredded cabbage and the rest of beetroot. Stir the borscht, put chopped or grated garlic and finely chopped herbs, cover with a lid and cook everything for another 5-7 minutes. If possible, let it rest for some hours - the longer time it stays - the more flavourful it becomes. Serve borscht with sour cream and herbs. #borscht #borsch #ukranianfood #ukraniansoup #beetrootsoup #redsoup #pinksoup #beetrootrecipe #souptok #soupideas #vegetablesoup #veggiessoup #beefsoup #beefbroth #cooking #dinner #comfortingfood
Partie 119 | #islam #muslim #musulman #rappelislam #rappel
Partie 119 | #islam #muslim #musulman #rappelislam #rappel

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