Head salad braised in sour cream

1 serving


Rinse the heads, cut along in two and scalded with boiling water to remove bitterness. Pour the cut heads into the sauté pan cut down, bending the leaves, pour with concentrated meat broth, add sour cream, sautéed onions, carrots, cut into circles, and simmer, closing with a lid. At the end of the extinguishing, add flour browning, diluted. Broth, and bring to a boil, then season to taste. Let go on a platter or frying pan, watering with the sauce obtained when braising and sprinkling with chopped egg.