Постный борщ для тёщи в афганском казане Full HD 1080p

Hello everyone, this is "Cooking on the Fire"! 🔥 Today, we're cooking a dish for the most important exam in any husband's life. It's a meatless borscht for the mother-in-law! We're using an Afghan cauldron, potatoes, mushrooms, beans, and a secret ingredient: adjika. Let's make sure the mother-in-law is amazed, praises us, and never says we don't cook well again 😉 In this video, I'll show you how to make a rich, thick, and flavorful borscht without meat. I'll also explain why you should add the beets before the potatoes and why you need a spoonful of adjika in a meatless borscht. 🔥 INGREDIENTS: · Cabbage – 300 g (young, crispy) · Beets – 2 pieces (burgundy, grated) · Potatoes – 3 pieces (cut into cubes, so the mother-in-law can catch them with her spoon) · Onions – 2 pieces (cut into cubes, for tears of happiness) · Carrots – 1 piece (large, grated) · Mushrooms – 300 g (fresh, sliced) · Beans – 150 g (soaked overnight) · Tomato paste – 2 tablespoons (for richness) · Garlic – 2 cloves (secret weapon) · Adjika – 1 teaspoon (to make the mother-in-law guess) · Spices: salt, peppercorns (10 pieces), bay leaves (3 pieces), fresh herbs · Sunflower oil – for frying 📝 PREPARATION (step by step): 1. Heat the oil in an Afghan cauldron. Fry the onions and carrots until golden. 2. Add the mushrooms and fry for 5 minutes until they release their juice. 3. The secret step: add the beets! They will give their color to the oil, making the borscht ruby red. 4. Add the potatoes. Fry everything together for a couple of minutes. 5. Add tomato paste for richness. 6. Add spices: salt, peppercorns, and bay leaves. 7. Add a spoonful of adjika for flavor and intrigue. 8. Add the cabbage (a whole mountain!) and the prepared beans. 9. Pour hot water to cover the vegetables. 10. Close the lid and wait for the steam to come out of the valve. Simmer for 40 minutes on low heat. 11. Finally, add garlic and fresh herbs. Let it simmer for 10 minutes. 12. Serve with love and a good mood! 💡 TIPS: · Be sure to soak the beans overnight to ensure they cook quickly and remain tender. · If you don't have an Afghan cauldron, you can use a regular cauldron or a thick-walled pot. The simmering time remains the same. · Add the beets before the potatoes to allow them to release their color and flavor into the oil, preventing the potatoes from turning color prematurely. 👇 SUBSCRIBE: ✔️ Did you like the video? Give it a like! ✔️ Want more great recipes for the fire and stove? Subscribe to the "Cooking Campfire" channel 🔥 ✔️ Share the video with your friends, especially those whose mother-in-law is the strictest critic 😄 Hello everyone, this is "Cooking on the Fire"! 🔥 Today, we're cooking a dish for the most important exam in any husband's life. It's a meatless borscht for the mother-in-law! We're using an Afghan cauldron, potatoes, mushrooms, beans, and a secret ingredient: adjika. Let's make sure the mother-in-law is amazed, praises us, and never says we don't cook well again 😉 In this video, I'll show you how to make a rich, thick, and flavorful borscht without meat. I'll also explain why you should add the beets before the potatoes and why you need a spoonful of adjika in a meatless borscht. 🔥 INGREDIENTS: · Cabbage – 300 g (young, crispy) · Beets – 2 pieces (burgundy, grated) · Potatoes – 3 pieces (cut into cubes, so the mother-in-law can catch them with her spoon) · Onions – 2 pieces (cut into cubes, for tears of happiness) · Carrots – 1 piece (large, grated) · Mushrooms – 300 g (fresh, sliced) · Beans – 150 g (soaked overnight) · Tomato paste – 2 tablespoons (for richness) · Garlic – 2 cloves (secret weapon) · Adjika – 1 teaspoon (to make the mother-in-law guess) · Spices: salt, peppercorns (10 pieces), bay leaves (3 pieces), fresh herbs · Sunflower oil – for frying --- 📝 PREPARATION (step by step): 1. Heat the oil in an Afghan cauldron. Fry the onions and carrots until golden. 2. Add the mushrooms and fry for 5 minutes until they release their juice. 3. The secret step: add the beets! They will give their color to the oil, making the borscht ruby red. 4. Add the potatoes. Fry everything together for a couple of minutes. 5. Add tomato paste for richness. 6. Add spices: salt, peppercorns, and bay leaves. 7. Add a spoonful of adjika for flavor and intrigue. 8. Add the cabbage (a whole mountain!) and the prepared beans. 9. Pour hot water to cover the vegetables. 10. Close the lid and wait for the steam to come out of the valve. Simmer for 40 minutes on low heat. 11. Finally, add garlic and fresh herbs. Let it simmer for 10 minutes. 12. Serve with love and a good mood! --- 💡 TIPS: · Be sure to soak the beans overnight to ensure they cook quickly and remain tender. · If you don't have an Afghan cauldron, you can use a regular cauldron or a thick-walled pot. The simmering time remains the same. · Add the beets before the potatoes to allow them to release their color and flavor into the oil, preventing the potatoes from turning color prematurely.