Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Pork | 500 Column |
| 2. | Sorrel | 2 beam |
| 3. | Water | 2.5 L |
| 4. | Vegetable oil | 10 Ml |
| 5. | Potatoes | 3 PC. |
| 6. | Carrot | 1 PC. |
| 7. | Bulb onions | 1 PC. |
| 8. | Boiled eggs | 2 PC. |
| 9. | Black pepper | taste |
| 10. | Salt | taste |
| 11. | Sour cream 20% | for filing |
Cooking
1 . Stage
Cut the meat into small pieces, rinse well and fill with water, cook for about 1.5 hours.
2 . Stage
Finely chop the onion, and grate the carrots. Fry in oil until the vegetables are brown.
3 . Stage
Wash the sorrel well and chop it.
4 . Stage
Peel the potatoes, cut into cubes and send to the pot for meat, cook until the potatoes are ready.
5 . Stage
Then add the frying pan to the pan, salt and pepper to taste, cook for another 5 minutes. Then add sorrel to the borsch, bring to a boil and remove from heat.
6 . Stage
Before serving, let the borscht infuse for 15 minutes. Serve with half boiled egg and sour cream.
7 . Stage
Bon Appetit!!!