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Borsch from a young beetroot with champignons
1 serving
Add 200 g of champignons, cook in salted boiling water. Chop 800 g of young beetroot, boil in salted boiling water. Brown 3 teaspoons of flour from tablespoons with a spoon of oil, combine with champignons, beetroot and their decoctions, boil. Add a tablespoon of oil, 100g sour cream, salt, juice of grated raw red beets. Warm up without boiling. Pour chopped dill, parsley. Serve sour cream,
Add 200 g of champignons, cook in salted boiling water. Chop 800 g of young beetroot, boil in salted boiling water. Brown 3 teaspoons of flour from tablespoons with a spoon of oil, combine with champignons, beetroot and their decoctions, boil. Add a tablespoon of oil, 100g sour cream, salt, juice of grated raw red beets. Warm up without boiling. Pour chopped dill, parsley. Serve sour cream,
fresh champignons - 200 g, beetroot tops - 800 g, flour - 3 tsp, sour cream to taste, beets - 1 pc., dill to taste, parsley greens to taste, vegetable oil - 2 tbsp. spoons
