The number of ingredients designed for 3 liter pot. Meat wash, fill with cold water and cook for an hour and a half. Carrots cut into cubes or grate on терке.Измельчить лук.Морковь onion and fry in vegetable масле.Свеклу cut into strips and fry in vegetable масле.Добавить vinegar and tomato paste, slightly diluted with water, mix well and simmer for 8 минут.Нашинковать капусту.Кубиками cut картофель.Через an hour and a half to pull the flesh; in the boiling broth, add potatoes. Посолить.Мясо chop and add to бульон.Когда the water boils, add the cabbage and cook on low heat 5 минут.Затем add the beets, cook for another 10 минут.Добавить onions and carrots and cook until tender (when beets will become soft). For 5 minutes before the end of cooking add продавленый through чеснокодавку garlic and Bay лист.Подавать Ukrainian borsch made with sour cream, a pleasant appetite!
The number of ingredients designed for 3 liter pot. Meat wash, fill with cold water and cook for an hour and a half.
Carrots cut into cubes or grate on терке.Измельчить лук.Морковь onion and fry in vegetable масле.Свеклу cut into strips and fry in vegetable масле.Добавить vinegar and tomato paste, slightly diluted with water, mix well and simmer for 8 минут.Нашинковать капусту.Кубиками cut картофель.Через an hour and a half to pull the flesh; in the boiling broth, add potatoes. Посолить.Мясо chop and add to бульон.Когда the water boils, add the cabbage and cook on low heat 5 минут.Затем add the beets, cook for another 10 минут.Добавить onions and carrots and cook until tender (when beets will become soft). For 5 minutes before the end of cooking add продавленый through чеснокодавку garlic and Bay лист.Подавать Ukrainian borsch made with sour cream, a pleasant appetite!
Chicken grudka300 gYaytsa kurinye1 sht.Griby belye200 GLUK repchatyy50 gPanirovochnye suhari50 gSol5 gMaslo slivochnoe10 gKrahmal kartofelnyy20 g