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Pork rib soup

Pork rib soup

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  • 200 gr smoked pork ribs
  • 250 gr fresh pork ribs
  • 4 carrots
  • 1 onion
  • 1 parsley root
  • 1 celery root
  • 1 red fat aedei
  • 2 potatoes
  • 2 eggs
  • 200 gr sour cream
  • 1 bunch of parsley leaves
  • 1 teaspoon dried tarragon
  • salt pepper
  • 200 ml household bags

Servings: 8

Preparation time: less than 120 minutes


In a 8l pot, boil the meat. Peel the onion, carrots, parsley and celery and chop finely. Chop the bell pepper. When the meat is half cooked, add the chopped onion, the chopped vegetables and the chopped pepper. .Let it boil a little then add the diced potatoes.Let it boil until they are all cooked.Add salt and pepper to taste, 200 ml of homemade borscht, and make a dressing of 2 egg yolks with sour cream add in the soup. Put the egg whites in the soup. At the end put the chopped parsley leaves and a teaspoon of dried tarragon. Let it boil and turn off the heat. Serve hot.

  • 1 kg fork bone
  • 1 medium onion
  • 1 carrot
  • a small celery root (or a celery stalk)
  • 1 bell pepper
  • 2-3 potatoes
  • 1 small zucchini
  • 100 g green beans
  • 400 g diced tomatoes
  • juice from a lemon or 200-300 ml of borscht
  • 2 eggs
  • lovage
  • thyme
  • salt to taste

Wash the meat well and put it to boil in a pot with a teaspoon of salt and enough water to cover it with two fingers. Let it boil until the meat is almost cooked, frothing whenever necessary, so that the soup remains clear.

Meanwhile, wash, clean and chop the vegetables. If you have, you can also add parsley or parsley root, they will give a wonderful taste to the soup.

Add the vegetables and a tablespoon of salt, cook for another 15 minutes until soft, then add the tomatoes and lemon juice or borscht (heated) and continue cooking for another 5 minutes.

At the end we add beaten eggs, stirring constantly to form rags, dried thyme and larch.

serve pork and vegetable soup with hot peppers and fresh bread. Delicious, good appetite!

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Ingredients Meatball Soup

  • 600 grams of lean, minced meat
  • 2 onions
  • 6 tablespoons rice
  • 2 eggs
  • 1 teaspoon grated sweet paprika
  • 3 carrots
  • 1 pepper
  • 1 thread of parsnip
  • 1 small celery
  • 1 parsley root
  • optionally, 1 gully or about 150 grams of small bunches of cauliflower
  • 4 liters of skim chicken or beef soup, or, in its absence, water
  • 1 large tomato
  • 200 grams of sour cream with at least 20% fat
  • greens: parsley, green dill, larch (all or your favorite)
  • salt pepper
  • to taste: vinegar, lemon juice or borscht for sour

Perisoare soup, preparation

1. Carrots, peppers, parsnips, celery, parsley, gulia and 1 onion are cleaned, washed well and cut into suitable cubes. Put the vegetables in a pot, pour 4 liters of cold skim soup and bring to a boil. Optionally, you can replace skimmed soup (from beef or chicken bones) with water. If we do it only with water, it is important to put a lot of vegetables in this juice. We need to get a concentrated vegetable soup, which is the basis of our meatball soup.

Another option would be to cook all the vegetables in 2 tablespoons of oil, adding water / soup only after that. This process, however, unnecessarily brings in the final preparation some more calories (1 tablespoon of oil = 100 calories). The fat stars that look so appetizing in a soup will form anyway, the meat itself containing enough fat. Because in my house the soups are not eaten much without being creamed with sour cream, I consider that I have to keep the juice with fewer calories, so I avoid hardening the vegetables.

2. Separately, boil 500 ml. of water in a saucepan. When the water boils, add 3 tablespoons of rice (keep 3 tablespoons of rice) and cook for 2 minutes. Drain the rice and rinse under running cold water.

Other Romanian Soup Recipes

Meatballs with or without rice?

In restaurants, rice is never added to meatballs. The reason is that meatballs are prepared from large quantities of meat, boiled separately and stored in the refrigerator in the juice in which they were cooked. When you order a portion of soup, remove these hairs from their juice and heat them quickly in the so-called "basic soup", which is usually made of vegetables and bones.

If the meatballs contained rice, it would bloom as long as the meatballs were kept and they would break. So, if you want to keep the meatball soup for longer, you can use this trick. Next, I will describe how I make meatballs, at home, for a soup that will be consumed soon.

Preparation and modeling of meatballs

3. Minced meat, pre-cooked rice, the two egg whites (the yolks are kept separately), the second finely chopped onion (as big as a grain of rice), 1 handful of finely chopped green parsley, 1 teaspoon of sweet paprika, salt and pepper knead well.

4. From this composition the meatballs are formed, preferably as small as possible, so that they can be taken in a spoon. I don't make them bigger than 3 cm in diameter, because I don't like to have big pieces in meatball soup, but that's a matter of taste.

Meatball soup, boiling meatballs in vegetable soup

5. When the water and vegetables start to boil, add the remaining three tablespoons of rice, well washed, then the meatballs and match the taste of the juice with salt. Let it boil for about 20 minutes, then put in the soup and peeled and cut into small cubes.

6. Boil for another 2-3 minutes, then turn off the heat and add chopped greens (dill, green parsley, larch), keeping 1-2 tablespoons for sprinkling at the time of serving. Cover with the lid, & # 8222 arresting & # 8221 all the flavors in the soup pot, leaving the greenery added to the serving to visually invigorate our meatball soup.

How to make soup?

In some areas of the country, all soups, including meatball soup, are eaten untreated. In Moldova, especially, there is a custom of souring these juices with borscht, in which case the preparation will be called "borscht", in our case, obviously, meatballs.

In my area and especially in my house, I don't really eat unripe soups, so until the meatball soup, already finished at point 6, cools down a bit, I beat the sour cream with the yolks in a large bowl and 2 tablespoons cold water, then dilute it by adding a pinch of hot soup, stirring vigorously. Add one polish at a time of hot juice until the mixture in the bowl heats well.

After the mixture in the bowl has heated up, pour it into the pot, mixing with the remaining juice.

The taste of salt, pepper and sour matches (it can also be soured on a plate, according to everyone's preference) and the meatball soup is ready to serve:

Serve hot, bringing pickled or fresh hot peppers to the table. It is a very tasty soup full of flavors. Great appetite!

Did you like this recipe?

Ingredients Transylvanian pork soup

500 gr pork (pork leg or breast if you want it fatter)
70 gr of rice
1 large carrot
1 large onion
1 piece celery
1 piece of parsnips
1 small parsley root
1/2 bell pepper
200 ml sour cream
1 tablespoon grated flour
1 tablespoon chopped tarragon
1/4 bunch of parsley
juice from 1/2 lemon (or vinegar)
2 tablespoons oil
salt pepper

Preparation Transylvanian pork soup

  1. Cut the pork into cubes and cook over medium heat for 45 minutes in 2 l of cold water. In the first 15 minutes of boiling the soup is foamed.
  2. In the hot oil add finely chopped onion, carrot, celery, parsley root and parsnips given on a large grater, plus diced pepper. Cook over low heat for 10 minutes, until vegetables are slightly softened.
    * celery, parsley and parsnips had a total of 100 gr
  3. Add the vegetables to the soup, plus pepper and 1 teaspoon of salt and cook for another 15-20 minutes. Then turn the heat to low so that the soup does not boil.
  4. During this time, the rice is boiled separately and then drained.
  5. Rub the cream with flour and then dissolve with 5 tablespoons of hot soup, added one at a time. Then pour the cream slowly into the soup pot, stirring constantly so as not to cheese.
  6. Add the chopped tarragon and lemon juice to taste (I put 2 tablespoons of lemon juice) and let it simmer for another 10 minutes. He likes salt.
    * I used tarragon in vinegar to sour the soup, instead of lemon juice you can use tarragon vinegar you can also use fresh tarragon that you burn and then chop it.
  7. Add the rice and finely chopped parsley to the pork soup and turn off the heat.

1. Boil the meat with vegetables

2. Season the soup with sour cream

What is the kaizer (Kaiserfleisch)?

The name Kaiser (kaizer) comes from the German language and means "emperor". Kaiser is the Germanic adaptation of the Latin "caesar". The full name is Kaiserfleisch (in German) & # 8211 "king's meat" & # 8211 meaning the best piece of meat worthy of the king's meal. We are talking about the flanks of the pig (the sides) in the area of ​​the chest and ribs.

The meat is layered with layers of fat and is cut (by butchers or skilled people) in the form of long, rectangular plates. If the ribs are also preserved (perfectly cut with a saw) then we are talking about ribs with meat. On the back the kaiser has a shell.

The name "homemade ham" is vague but grounded and applied chaotically to many homemade smoked dishes. There is a total confusion between what we call in Transylvania and Banat ham (ie smoked ham, bacon or ham & # 8211 see here) and what the locals and some Moldovans call ham & # 8211, ie smoked bacon, which in our country is called cliché or bacon (the recipe here).

So with the "peasant ham": almost all smokers are called that in these areas. Whether they are made of pork breast, neck, bacon or smoked meat.

Here you find it Montana type smoked pork tenderloin recipe, here's the chop or fillet muscle and here the nape of the neck smoked. We also have a floury neck recipe stained with red wine and garlic (Italian style) & # 8211 see here.

The principles of cooking homemade kaiser or smoked ribs are simple: nicely shaped pieces of meat (with or without ribs) are kept in a dry stain for 7-10 days, after which they are dried, smoked and hung in the pantry when matured. This homemade kaiser is eaten as such, as a dry and smoked raw, thinly sliced ​​natural sausage. With it we make great Transylvanian dishes and jams (I'll leave you the recipes at the end). It is not wrong if we boil it before consumption, but it will result in something completely different: a boiled sausage that must be kept in the refrigerator and consumed in a few days.

We also have a recipe for boiled (non-smoked) kaiser prepared with red onion peels & # 8211 see here.

For the homemade kaiser recipe I used a 1.5 kg piece of pork breast. You can multiply the salt and spices depending on the amount of meat used.

Pork soup & # 8211 11 delicious recipes

noodles with egg - if you don't want pasta, you can replace it with 3 diced potatoes and put them to boil with the tomatoes.

lemon juice - for sour (or a little borscht, vinegar)

How to prepare peasant pork soup

Boil the pork bones in 3-4 l of water with a little salt.

Let it simmer for about an hour, always frothing.

Meanwhile, clean and chop the vegetables, onions, peppers, donuts - cubes, celery on a large-mesh grater, carrot thin slices (after cutting it in half lengthwise), peel the tomatoes and chop them on a wooden chopper .

First add the carrot and onion to the soup, let it boil for 10-15 minutes (also on low heat) then add the rest of the vegetables (except for the tomatoes) and the bay leaf.

Let it boil for another 10 minutes then add the tomatoes. Meanwhile, remove the pork bones from the pot, leave them to cool and debone them. Add the meat from them to the soup.

Add the chopped tomatoes, leave for another 5 minutes and add a handful of noodles.

Match the taste of salt and pepper, add the paprika.

In a bowl, mix the cream with a teaspoon of larch paste (if you don't have it, you can put chopped green larch), green parsley, lemon juice, and take with the hot soup polish, homogenizing and bringing the mixture to a temperature close to the soup. . Pour it into the soup pot and bring to a boil.

Grind the garlic and put it in a strainer. Add a little chopped thyme. Take the polonium from the hot soup (about 3-4 times) and pour it over the crushed garlic, holding the strainer over the soup. It just has to give a special taste to the soup, don't add it to the pot.

2. Transylvanian pork soup

Ingredients Transylvanian pork soup

500 gr pork (pork leg or breast if you want it fatter)

1 small parsley root

1 tablespoon chopped tarragon

juice from 1/2 lemon (or vinegar)

How to prepare Transylvanian pork soup

Cut the pork into cubes and cook over medium heat for 45 minutes in 2 l of cold water. In the first 15 minutes of boiling the soup is foamed.

In the hot oil add finely chopped onion, carrot, celery, parsley root and parsnips given on a large grater, plus diced pepper. Cook over low heat for 10 minutes, until vegetables are slightly softened.

Add the vegetables to the soup, plus pepper and 1 teaspoon of salt and cook for another 15-20 minutes. Then turn the heat to low so that the soup does not boil.

During this time, the rice is boiled separately and then drained.

Rub the cream with flour and then dissolve with 5 tablespoons of hot soup, added one at a time. Then pour the cream slowly into the soup pot, stirring constantly so as not to cheese.

Add the chopped tarragon and lemon juice to taste (I put 2 tablespoons of lemon juice) and let it simmer for another 10 minutes. He likes salt.

You can use tarragon in vinegar to sour the soup, or instead of lemon juice you can use tarragon vinegar you can also use fresh tarragon that you burn and then chop it.

Add the rice and finely chopped parsley to the pork soup and turn off the heat.

3. Moldovan pork soup

Ingredients Moldovan pork soup

700 g pork (with little fat on it)

400 g ripe tomatoes - peeled

How to prepare Moldovan pork soup

Lightly chop the chopped onion together with the sliced ​​carrot, or cubes - according to preference. Then we put the meat cut into cubes to harden, only until it changes color and becomes white.

Then move the contents of the pan to a pot of hot water and let it boil together with a parsley root, larch leaves, finely chopped tomatoes (discard their seeds) and broth.

When the meat is almost cooked, add the diced potatoes.

When they are all cooked, pour the pre-cooked cabbage juice and let them boil together for another 5 minutes.

Serve hot soup with green parsley and a little sour cream.

4. Pork soup with potatoes

Ingredients pork soup with potatoes

400-500 gr pork with bone (bones)

2 peppers (one yellow and one red)]

1 can diced tomatoes in tomato juice

3 cubes of concentrated beef

How to prepare pork shard with potatoes

I washed the meat well and kept it in a little cold water, then I cut it into small pieces. I cut the carrots into thicker slices and the fried onion. I put the meat, onion and carrots in the pot to harden with a little oil.

After they hardened, I added half the water and let it boil for 20-25 minutes, until the meat was cooked.

In the meantime I cleaned the potatoes and cut the pieces, the chopped peppers, the chopped cabbage and after the meat was cooked I added them all to the pot, I put and canned the tomatoes, the 3 cubes of beef, a little salt, pepper and I added enough water to be the consistency of a soup.

I let it boil for another 20 minutes, until the potatoes and cabbage were ready.

Taste and if necessary add delicately vegetables or salt to taste. When it is ready, add the tarragon and the finely chopped green parsley and add 2-3 more boils.

5. Pork bone soup

Ingredients pork bone soup

How to prepare pork bone soup

Wash the meat and bring to the boil. After boiling, throw away the first water! Meanwhile, boil the diced onion, carrot, celery, pepper and parsnip, then add the rice. After the vegetables are cooked, add the pieces of meat, wait about 10 minutes and then add the borscht, delicacy, salt, hot pepper and finely chopped larch. Let it boil for a while and the soup can be served!

6. Pork soup with cream and tarragon

Ingredients pork soup with cream and tarragon

Preparation of pork soup with cream and tarragon

Pork soup with tarragon and sour cream is a traditional food that can be served at any event. First wash the pork and cut into cubes. Put it to boil in 4 l of water, take the foam as many times as needed. After an hour, add the chopped vegetables and let them boil for another 20 minutes. Add the washed rice in more water, vegeta and pepper to taste. Turn off the heat when the rice is cooked, mix the sour cream with the yolks, finely chopped tarragon and vinegar and place over the soup.

7. Pork and chicken soup

Ingredients pork and chicken soup

700-800 g pork fork bones

5 guinea pigs (from chicken legs)

How to prepare pork and chicken soup

Boil the pork bones, froth a few times and then add the chicken balls (well cleaned).

Wash, clean, chop the vegetables.

Remove the bones, strain the soup and bring the vegetables to a boil over low heat.

Put the bones back to boil with the vegetables (and salt)

Before adding the vegetables, strain the soup because all the foam is not taken well with the help of the foamer.

Towards the end of cooking, add the borscht, and after 15 minutes, the soup is ready. A little greenery (parsley, larch) and a hot pepper…

8. Pork and beef soup

Ingredients pork and beef soup

600-700 g lean pork

How to prepare pork and beef soup

For the beginning, the beef bones are boiled. During this time, wash the vegetables, chop. The meat is washed, cut into cubes.

After the bones have boiled well, I like to strain the soup, even if I take the foam a few times, it seems to me that it is not clear enough. After straining it, I put the bones back, I add the pork, I take the foam (it's less this time), then I add the vegetables: onions, carrots, celery, parsnips, potatoes and I boil the peppers towards the end. After they have boiled the vegetables, they remove the beef bones, “polish” what is left on them, remove the marrow and put the result back in the soup. At the end, add the lemon juice (or anything else that adds sourness, borscht) and let it simmer for another 10 minutes.

What floats on top, the small white or gray pieces are exactly what I wrote above, I like to put them in soup, it seems to me that they give a special taste. Who doesn't like it, takes out the bones after they have cooked the vegetables and throws them away.

At the time of serving, add greens (optional) parsley or larch, I had celery leaves.

9. Pork meatball soup

Ingredients pork broth soup

600-700 gr pork (or beef or mixed)

How to prepare pork tenderloin soup

We put the vegetables in a pot in which we put water to boil and leave them on the fire for about 40-50 minutes. leave for about 30-40 minutes. Towards the end, sour with borscht or lemon salt, make a few egg yolks (I forgot this time) and add the greens.

10. Pork soup with vegetables

Ingredients pork soup with vegetables

1 cup frozen green peas

1/2 teaspoon hot pepper paste

How to prepare pork soup with vegetables

Vegetables, clean, wash and cut into cubes. Onions should be finely chopped.

Saute the onion roots, pepper in oil for 4-5 minutes in a large pot.

Add the meat cut into cubes, chopped dill, 3-4 liters of water and salt.

I boiled it in the pressure cooker for 30 minutes from the moment it started to bandage.

I then put the pot under a stream of cold water

I opened the safety valve carefully and then removed the cover.

I put chopped tomatoes, green peas, celery and I boiled another.

At the end I soured the tomato paste diluted with water and pepper paste.

Serve the soup seasoned with green parsley.

11. Pork soup recipe with cream and garlic

Ingredients pork soup with sour cream and garlic

Preparation of pork soup with cream and garlic

The meat is cut into thin strips and boiled. Finely chop the onion and fry in a little oil. Add the boiled meat, chopped hot pepper and three liters of water. Then add the grated carrot with small holes, finely chopped pickled donut, bay leaves, vinegar and rice. Season and leave on the fire. When the rice has boiled, add the cream mixed with the flour. Season if necessary and let it cook for another two minutes. Turn off the heat and add the garlic given through the press and the chopped parsley.

How to make a peasant pork soup Hungarian recipe?

How to boil pork bones?

I boiled the pork bones in kukta (miracle pot, pressure cooker) but you can also put them in a large, roomy pot, along with a white onion, a red one and garlic cloves, with salt, cumin and pepper. boabe. Boil in the kukta for about 30 minutes from the moment it starts to pheasant (go into boiling mode).

If you boil the bones in the classic pot, you will have to froth the soup periodically. The bones are left to boil until the meat falls off them (1.5-2.5 hours). Under no circumstances do we scald the meat, we do not throw the first water because you will throw all the flavor of the soup in the sink.

After boiling, strain everything. Choose the meat from the bones. Peppercorns and cumin seeds also remain in the sieve. We really like the taste of peppercorns and cumin, I'm not stingy when I add them to the water.

When do you put vegetables and greens in the soup?

In the meantime I cleaned and washed the vegetables and greens and left them in a bowl of cold water.


Foodblogger at Savori Urbane. #savoriurbane

Put the strained soup on the fire and add to it all the above vegetables cut into large pieces or chopped into cubes. I also add the other two whole onions because we like it that way (so I can take them out of the soup at the end). If you like chopped and / or hardened onions, you can add it like this. Add the meat removed from the bones. The last addition is the pea because it boils very quickly.

We also taste the soup to see if it needs more salt, we also add the tomato juice and the parsley leaves, keeping some chopped leaves for the end. Let it boil until the vegetables are cooked, about 15-20 minutes. You can also add larch or celery leaves. You can also add peppers.

The tastiest Kaizer from pork breast, ribs, bacon! A simple recipe!

Homemade kaizer, prepared from pork breast, without chemicals or preservatives. A traditional meat-based appetizer recipe for a festive meal!


- coarse or sea salt

-1-2 teaspoons ground black pepper


1.Take a glass bowl or any other bowl and sprinkle salt on the base.

2. Cut the meat into 2 not too large pieces. Season the meat very well with salt, massaging it on all sides. Use coarse salt or sea salt.

3. Cover the dish with a 4-layer cloth or gauze.

Advice: Use sterile cloth or gauze the sterile one will smell of medicine.

4. Store the meat in the refrigerator for 3 days. Every day, morning and evening, turn the meat on all sides. Remove the juice accumulated at the base of the bowl. If you think it is not salty enough, then sprinkle with more salt.

5. After 3 days, take the dish out of the fridge and check that the meat looks good. Then wash each piece very well under cold water. After washing the meat well, transfer it back to the bowl and let it sit in cold water for another hour.

6. After 1 hour, remove the meat from the bowl and very well wipe it with paper towels to remove all the moisture.

Advice: Do not leave the meat on a paper towel, as it will soften and take on the meat.

7. On each piece put the grated or grated garlic. Massage very well so that the garlic penetrates the meat. Sprinkle with ground black pepper and season with pepper mixture. Massage the meat on all sides.

8. Put the meat in a cling film and put it in the freezer for 0.5-1 hour. The kaizer can be consumed. If you want to keep the meat longer, then keep it in the freezer. It is easy to cut and tastes impeccable.

Pork ribs with vegetables

Costita as my husband likes and vegetables as I like. I combined them and it turned out a very good food, consistent and not too greasy because of the vegetables. I can tell you that the vegetables are from my own production (that is, from my parents :)).

  • 1,500kg pork ribs
  • 1 / 2kg carrots
  • 4 onions
  • 1 / 2kg tomatoes
  • 3-4 peppers
  • a thread of thyme

Cut the ribs into slices and fry them in a tablespoon of lard.

Take it out on a plate, and add the vegetables. Sliced ​​carrots, finely chopped onion and diced peppers. Stir and let it fry a little. Add the meat, top with water, add the thyme sprigs and let it boil covered with a lid.

After half an hour we add the chopped tomatoes (I also put cherry tomatoes, this year I had plenty in the garden).

Let it cook for another 10 minutes and then drop for 10 minutes without the lid.

We served it with potatoes but I think it goes great with polenta and a glass of red wine :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Ingredients for the pork soup recipe

  • 500 g pork (I used meat for goulash)
  • 3 medium carrots
  • 2 sprigs of green onion
  • 60 g green peas
  • 80 g celery
  • Half a pepper
  • 4 medium potatoes
  • 3 bay leaves
  • A tablespoon of salt
  • Pepper
  • 1 tablespoon sweet paprika
  • 5 tablespoons broth
  • 5 tablespoons oil
  • Thyme
  • Green parsley

How to prepare the recipe for pork and vegetable soup

To start, clean and slice the vegetables according to your preference.

Put onions, carrots, peppers and celery in a pot, then add the oil and a tablespoon of paprika.

Fry lightly until the vegetables begin to soften, then add the meat. Let them fry for another 5 minutes, then add water. I added 3.5 liters.

Add the bay leaves together with the thyme, broth and salt, then let it boil until the meat is almost cooked.

Add the potatoes and green peas, as the potatoes boil faster.

Boil until all vegetables and meat are cooked.

At the end add pepper, salt and parsley, to taste.

It can also be served with sour cream. We serve it like this together with a hot pepper.

The participant asked us not to post the picture with her.

The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Dorina Sabau can be found here.

The average grade given by the jury for this recipe is 8.75. He receives 1 point ex officio because it is recipe no. 15 in the competition, so the final grade is 9.75.

Video: BBQ Ribs. Άκης Πετρετζίκης (June 2022).


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