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Peasant borscht
1 serving
In the meat broth, lower carrots, parsley and celery roots, chopped into straws, as well as bean pods, cut into 3-4 parts. Then narrowly, "noodle, " shinku cabbage. When the borscht boils, add tomatoes cut into wedges and sautéed in fat with a little broth. We boil another 5-6 minutes. Then we shift the pan from the heat, salt, pepper borscht to taste, add greens, let it brew for 25-30 minutes and season with sour cream. Before that, you can pour a couple of glasses of kvass into borscht. The side dishes to the second dishes can be different, but better still, potatoes are boiled or fried, they serve as an excellent addition to hot dishes.
In the meat broth, lower carrots, parsley and celery roots, chopped into straws, as well as bean pods, cut into 3-4 parts. Then narrowly, "noodle, " shinku cabbage. When the borscht boils, add tomatoes cut into wedges and sautéed in fat with a little broth. We boil another 5-6 minutes. Then we shift the pan from the heat, salt, pepper borscht to taste, add greens, let it brew for 25-30 minutes and season with sour cream. Before that, you can pour a couple of glasses of kvass into borscht. The side dishes to the second dishes can be different, but better still, potatoes are boiled or fried, they serve as an excellent addition to hot dishes.
carrots - 4 pcs., parsley root - 4 pcs., celery root - 4 pcs., salt to taste, pepper to taste, sour cream - 400 g, beef - 1.6 kg, greens to taste, green beans - 75-80 pcs., fat - 350 g, kvass to taste
