20.05.2020
37
Recipe information
Cooking:
2 hour
Complexity:
Easy
Calorie content:
1018.59
Carbohydrates:
129.38
Fats:
43.24
Squirrels:
35.74
Water:
263.65

Ingredients

Title Value
1. Meat 500 Column
2. Beans 100 Column
3. Sauerkraut 500 Column
4. Beet 200 Column
5. Carrot 1 PC.
6. Bulb onions 1 PC.
7. Parsley (root) 50 Column
8. Garlic 30 Column
9. Butter 50 Column
10. Bay leaf 2 PC.
11. Flour 25 Column
12. Salt taste
13. Black pepper taste

Cooking

1. Stage

Boil the meat until cooked in 5 l. water, remove from the broth and cut into pieces.

2. Stage

Boil pre-soaked beans until tender.

3. Stage

Put cabbage, boiled beans, grated beets and carrots, chopped onions, chopped parsley root in the broth and cook for 25 minutes.

4. Stage

Fry flour in butter and add to borsch.

5. Stage

Add the garlic, bay leaf, let through the press, salt and pepper to taste, bring to a boil. Turn off the heat, cover and let it brew a little.

6. Stage

Serve with greens and sour cream.