Guild Blue Nations United | Lv.90 | Recruiting!

In-game name*: Telorfind

Highest combat level class*: Assassin 81 lvl

Discord name and tag*: Telorfind#6659

What is your timezone?*: Odesa (UTC +2)

Weekly activity[1]*: 3-4 days in week, 2-3 hours minium

Previous guild affiliations* (if any): No

Are you interested in guild wars?*: Yes

Have you ever been in a war?: No

What aspect of the guild are you most interested in? (warring/community/events/etc..)*: community, events, dungeons, raids.

Please tell us something about yourself!: My name is Rodion. I am 20 years old. I am student.

How did you find IBT?: EdSays write me and give link on this theme. I want find fine guild for community and fight in events and dungeons.

 

In-game name*:StefanGamer_BG

Highest combat level class*:102 mage

Discord name and tag*:TheMythical#5209

What is your timezone?*:EEST

Weekly activity[1]*:1-5 hours a day everyday

Previous guild affiliations* (if any): dont remember

Are you interested in guild wars?*:yes

Have you ever been in a war?:no

What aspect of the guild are you most interested in? (warring/community/events/etc..)*: community

Please tell us something about yourself!:

How did you find IBT?:

 

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Hello, please join IceBlue Team [IBT]

 

Join IBT today!

 

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Join IBT uwu

 

HUNGARIAN GULYÁS (GOULASH)
1.5-3 hours This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the vegetables!
INGREDIENTS

• 3 tablespoons oil or lard
• 5 medium onions, diced
• 2 1/2 teaspoons salt
• 2 1/2 liters (2 1/2 quarts) water, plus a few extra spoonfuls
• 3 tablespoons Hungarian paprika (sweet)
• 1/2 teaspoon black pepper
• 1 tablespoon caraway seeds
• 1.5 kg (3 1/4 lbs) beef, chopped into bite-sized pieces
• 2 cloves of garlic, chopped
• 5 medium carrots, sliced into bite-sized rounds
• 2 medium parsnips, sliced into bite-sized rounds
• 2 large potatoes, cubed
• 2 tomatoes, diced

INSTRUCTIONS

1. Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
2. Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
3. Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
4. Add the rest of the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
5. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
6. If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.

 

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