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Comments for recipe „Barszczyk czerwony”

dorotaibasia

(2012-12-02 14:41)

nie czepiam się:) ale po dodaniu zakwasu buraczanego nie powinno się zagotowywać a jedynie mocno podgrzać, nie straci wtedy swojego pięknego rubinowego koloru

Anioł_

(2012-12-03 15:58)

dorotaibasia , oczywiście masz rację należy podgrzać na małym ogniu 

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