ADVERTISEMENT
Red leaven-upboard
Wash and peel the carrots and parsley thoroughly.
Pour cold water into a saucepan, add the carrots and parsley, garlic, pepper grains, laurel leaf, some Jamaican chilli beans, 4 quartered beets. I cook it for about 1.5 hours.
When the vegetables are soft, I add beet leaven (it is important to add leaven to the taste, I pour about 900 ml of leaven).
I peel two beets, I grape them on a big-mesh grater and I add them to the broth.
Season with salt and pepper to taste.
Pour cold water into a saucepan, add the carrots and parsley, garlic, pepper grains, laurel leaf, some Jamaican chilli beans, 4 quartered beets. I cook it for about 1.5 hours.
When the vegetables are soft, I add beet leaven (it is important to add leaven to the taste, I pour about 900 ml of leaven).
I peel two beets, I grape them on a big-mesh grater and I add them to the broth.
Season with salt and pepper to taste.
ADVERTISEMENT
Pages: 1 2
