20.05.2020
27
Recipe information
Cooking:
1 hour 30 min.
Complexity:
Easy
Calorie content:
3795.41
Carbohydrates:
244.87
Fats:
272.95
Squirrels:
118.64
Water:
1193.56
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Pork | 500 Column |
| 2. | Beet | 300 Column |
| 3. | Potatoes | 500 Column |
| 4. | Vinegar 9% | 30 Column |
| 5. | Sugar | 20 Column |
| 6. | Bulb onions | 100 Column |
| 7. | Carrot | 100 Column |
| 8. | Parsley (root) | 50 Column |
| 9. | Butter | 100 Column |
| 10. | Sorrel | 50 Column |
| 11. | Greenery | 100 Column |
| 12. | Sour cream 15% | 250 Column |
| 13. | Chicken egg | 3 PC. |
| 14. | Salt | taste |
| 15. | Black pepper | taste |
| 16. | Vegetable oil | for frying |
Cooking
1. Stage
Boil the meat until tender in slightly salted water. Strain the broth.
2. Stage
Grate the beets, add vinegar, sugar and a little broth, stew until cooked.
3. Stage
Chop onion, parsley root and carrots in vegetable oil until tender.
4. Stage
In the broth, put chopped potatoes, beets and fried vegetables, salt and pepper to taste, cook until cooked. Then add sorrel, chopped herbs and sour cream, cook for another 3 minutes.
5. Stage
Serve with finely chopped boiled eggs and meat.