Split Pea Soup

Today I want to share with you a a delicious and easy-to-do split pea soup recipe.

This recipe I adapted from Impraimis (kuking.net)


The quality of the split pea soup depends on the split peas and water you use. "Soft water helps the peas cook to a puree more quickly. The minerals in hard water prevent the peas from collapsing into a purée when cooked" (Tips for Cooking with Dried Peas - Best Cooking Pulses, Inc.). Important advice is not to add

Borsh (also Borsht)

Hello and welcome to my blog, Guest!
Let me start with the traditional soup of Eastern and Central Europe named BORSH.

Here is the recipe that I learned from my friend Ira and I would like to share it with you.

The method of preparation described below preserves the rich purple crimson color and warming flavors. 

There are many variations of the soup. As to my native country Moldova, the main ingredients are beets and cabbage.

Inspirational Note :)  
In this section of the recipe I am going to mention health benefits of the main ingredient(s) of the dish to make you want to try it ;). So let us talk about beetroot.

"Beetroot is rich in fibre and potassium...