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.
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!!!