20.05.2020
55
Recipe information
Cooking:
40 min.
Complexity:
Easy
Calorie content:
3574
Carbohydrates:
131.8
Fats:
343.4
Squirrels:
83.1
Water:
494.8

Ingredients

Title Value
1. Pork bones 500 Column
2. Potatoes 300 Column
3. Carrot 100 Column
4. Bulb onions 100 Column
5. Parsley (root) 50 Column
6. Pickles 150 Column
7. Melted fat 100 Column
8. Brine 300 Ml
9. Flour 50 Column
10. Sour cream 15% 250 Column
11. Parsley (greens) 50 Column
12. Salt taste

Cooking

1. Stage

Cook the broth from the bones, discard the bones, and strain the broth.

2. Stage

Put chopped potatoes in the broth.

3. Stage

Chop the onion and parsley root, grate the carrots and fry in fat. At the end of frying, add chopped cucumbers.

4. Stage

Dilute the flour with brine and add to the vegetables, hold it on the fire for a while, then pour into a pot and pot.

5. Stage

Cook until the potatoes are ready, salt to taste and add sour cream, cook for another 5 minutes and turn it off.

6. Stage

Add chopped parsley.