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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
