03.06.2020
69
Recipe information
Cooking:
2 hour
Complexity:
Middle
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

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.

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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Stage. Before serving, let the borscht infuse for 15 minutes. Serve with half boiled egg and sour cream.

7. Stage

Bon Appetit!!!