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BEETROOT SOUP

1. Trim, peel and chop the beetroots, carrots, parsley, leek and potatoes into small cubes. 2. In a large pan add a good amount of lard and add leek and crush a clove of garlic, into it and fry together for about 2-3 minutes. 3. Add water, then put beetroots, carrot, parsley, potatoes, salt and black pepper and let it boil until all vegetables are soft. 4. Blend everything together until smooth and add soured cream. 5. Serve with chopped dill.
Published on: 2019-06-24Likes: 12

GLUTEN FREE TORTILLAS

1. In a medium sized bowl whisk the eggs and melted lard and water. 2. Add dry ingredients: arrowroot flour, coconut flour and salt and mix together. 3. Fry on medium heat, pouring about 1/3 of a batter and spreading evenly on a frying pan. The tortilla should pull away from the edges as it cooks. Cook for about 1 minute on each side. 4. Put your filling and roll it. Enjoy!
Published on: 2019-06-24Likes: 13

LENTIL SOUP

1. The evening before you are planning to make lentils soup, wash lentils thoroughly and leave them overnight to soak in cold water. 2. Peel carrots and grate them. 3. Clean onion and chop in small cubes. 4. Place carrots, onions and olive oil in a large cooking pot. 5. Fry onions and carrots until onions become translucent. 6. Add salt, paprika, turmeric, black pepper and crushed cumin seeds. 7. Fry all together until it becomes compact and soft. If you notice that it started to burn add 50 ml of water in and continue frying. Water will eventually evaporate and help spices and vegetable to mix together. 8. Add lentils in a pot and pour 1000 ml of water. 9. Cover with a lid and simmer for an hour until lentils become soft. 10. Serve with a piece of bread and butter.
Published on: 2019-06-22Likes: 17
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