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.