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Borsch ukrainian ii
1 serving
Beets are cut into straws, vinegar, fat, sugar are added and stewed until tender. Carrots and parsley, chopped with straws, onions, cut into wedges, are browned with fat. Potatoes cut into wedges, chopped cabbage are put into the broth and boiled for 10 - 15 minutes, then stewed and browned vegetables, toasted flour, bell peppers, spices are added and boiled until tender. The finished borscht is seasoned before serving with garlic, ground with greens and spig. When vacating, sour cream is added to borscht and sprinkled with finely chopped herbs. Garlic pampushki served separately
Beets are cut into straws, vinegar, fat, sugar are added and stewed until tender. Carrots and parsley, chopped with straws, onions, cut into wedges, are browned with fat. Potatoes cut into wedges, chopped cabbage are put into the broth and boiled for 10 - 15 minutes, then stewed and browned vegetables, toasted flour, bell peppers, spices are added and boiled until tender. The finished borscht is seasoned before serving with garlic, ground with greens and spig. When vacating, sour cream is added to borscht and sprinkled with finely chopped herbs. Garlic pampushki served separately
beef - 40 g, beef bones - 100 g, beets - 60 g, white cabbage - 80 g, potatoes - 100 g, carrots - 20 g, parsley roots - 8 g, onions - 15 g, garlic - 1.5 g, tomato puree - 20 g, wheat flour - 3 g, speck (spig, stove) - 5 g, lard - 5 g, sugar - 5 g, vinegar 3% - 5 g, pepper - 0.01 g, bay leaf - 0.01 g, bell pepper - 10 g, sour cream - 10 g, parsley greens - 4 g, dill - 4 g
