Español
Français
Português
Русский
简体中文
繁體中文
日本語
한국어
العربية
Türkçe
Қазақ
Deutsch
Italiano
Українська
Borsch green
1 serving
grind beets, coat until tender with salt, sugar, vinegar. lightly fry the roots and onions, mix with flour. lower the potatoes into the boiling broth, cook for 10-15 minutes, add the stewed beets, roots and onions fried with flour, chopped, washed and chopped spinach and sorrel, spices, cook everything until tender. put meat, sour cream, chopped cool eggs, herbs in plates with borscht
grind beets, coat until tender with salt, sugar, vinegar. lightly fry the roots and onions, mix with flour. lower the potatoes into the boiling broth, cook for 10-15 minutes, add the stewed beets, roots and onions fried with flour, chopped, washed and chopped spinach and sorrel, spices, cook everything until tender. put meat, sour cream, chopped cool eggs, herbs in plates with borscht
pork - 500 g, beets - 250 g, potatoes - 500g, carrots to taste, parsley roots to taste, onions - 1 pc., spinach - 300 g, sorrel - 300 g, flour - 1 teaspoon, eggs - 2 pcs., sour cream - 100 g, sugar - 1 tsp, vinegar - 1 tbsp. spoon, butter - 60g, pepper to taste, bay leaf to taste, greens to taste
