Lemon is a citrus plant. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste.
Easy no meat Bulgarian borscht. It’s flavorful and light, full of vitamins and minerals. The twist? It is served with cheese! Start by washing your beetroot thoroughly. Place it in the deep pot, cover with water and bring to a boil. Cook on medium high heat for 1 1/2 hours Read more…
This is a great recipe for everyone who loves vegetable soups. Light, flavorful and on the sweet side thanks to pumpkin and raspberries. Make this borscht for lunch and you will not be disappointed. Make it a cream borscht and give it a new twist! Peel you beetroot and pumpkin. Read more…
Wash your dried porcini mushroom thoroughly, place in a deep pot, add cold water and bring to a boil. Turn the heat down and let the broth simmer for 2-2 ½ hours. Add salt when the broth is nearly done. Strain the broth. Take out the mushroom and use them Read more…