Español
Français
Português
Русский
简体中文
繁體中文
日本語
한국어
العربية
Türkçe
Қазақ
Deutsch
Italiano
Українська
Borsch i
1 serving
put chopped beets with straws in a saucepan, add a little broth, fat, vinegar and simmer until tender (1-
1. 5 hours), cut carrots, parsley into straws, cut onions into half rings and sauté with tomato puree. with passaged vegetables, combine with beets and continue to simmer 10-15 minutes. In a boiling salted broth, put fresh cabbage cut into straws and cook, after 5-10 minutes put stewed beets along with vegetables, passaged flour and bring to readiness. at the end of cooking, season borscht with pepper, bay leaf. when serving, put sour cream and dill greens. borscht can be served with meat, sausage, ham, sausages
put chopped beets with straws in a saucepan, add a little broth, fat, vinegar and simmer until tender (1-
1. 5 hours), cut carrots, parsley into straws, cut onions into half rings and sauté with tomato puree. with passaged vegetables, combine with beets and continue to simmer 10-15 minutes. In a boiling salted broth, put fresh cabbage cut into straws and cook, after 5-10 minutes put stewed beets along with vegetables, passaged flour and bring to readiness. at the end of cooking, season borscht with pepper, bay leaf. when serving, put sour cream and dill greens. borscht can be served with meat, sausage, ham, sausages
lamb bones - 500 g, beets - 2 pcs., white cabbage - 500 g, onions - 1 pc., Carrots - 1 pc., parsley root - 1 pc., Tomato puree - 2 tbsp. spoons, fat - 3 tbsp. spoons, or margarine - 3 tbsp. spoons, flour - 1 tbsp. spoon, sour cream - 4 tbsp. spoons, vinegar - 1 tbsp. spoon, sugar - 1 tbsp. spoon, salt to taste, black pepper to taste, bay leaf to taste, greens to taste
