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Poltava borscht with galushki
1 serving
In a boiling broth, when the bird is cooked to the floor, put spices. Cut the beets into straws, salt, spray with vinegar, add fat from the broth, sugar, tomato puree and simmer in a pan until floor cooked. Carrots and parsley, shredded with straws, are lightly fried in fat. Season the stock with chopped potato cubes, chopped cabbage and cook for 10-15 minutes, then add beets with onions, crushed lard, parsley greens and bring to readiness. Taking it off the fire, let the borscht brew 10-15 minutes. Serve with sour cream, galushki, sprinkle the borscht with herbs.
In a boiling broth, when the bird is cooked to the floor, put spices. Cut the beets into straws, salt, spray with vinegar, add fat from the broth, sugar, tomato puree and simmer in a pan until floor cooked. Carrots and parsley, shredded with straws, are lightly fried in fat. Season the stock with chopped potato cubes, chopped cabbage and cook for 10-15 minutes, then add beets with onions, crushed lard, parsley greens and bring to readiness. Taking it off the fire, let the borscht brew 10-15 minutes. Serve with sour cream, galushki, sprinkle the borscht with herbs.
potatoes - 6-7 pcs., white cabbage - 0.5 heads, carrots - 1 pc., beets - 1 pc., parsley root to taste, black pepper to taste, salt to taste, bay leaf - 1 pc., chicken - 300 g, goose - 300 g, sugar to taste, lard - 40 g, onions - 1 pc., sour cream - 0.5 cups, tomato puree - 1 tbsp. spoon, vinegar 3% - 1 tsp
