Borsch with sauerkraut


Photo: Dmitry Bayrak / dbstudio
Ingredients
Beef broth1.5 literBeet1 pieceWhite cabbage100 gramsSugar1 tspRefined vegetable oil4 tbsp.Bulb onions1 pieceCarrot1 pieceTomato Paste1 tbsp.Paprika1/2 tspPotatoes2 piecesBay leaf1 pieceParsley1 tbsp.Celery1 tbsp.Dill1 tbsp.Garlic1 clove7 gramsPepper4 grams
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:50 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Borsch with sauerkraut - a great option for an autumn lunch. Sauerkraut gives this dish a spicy taste and aroma.

Cooking method:

My beets, clean and finely shred. Put the beets with cabbage in a saucepan and simmer under the lid with the addition of butter and sugar until they are soft. To prevent the vegetables from burning, periodically mix them and pour in water or broth.

Fry the diced onion in a frying pan, after 2-3 minutes we pour the chopped carrots to sleep.We steam on a quiet fire, stirring for 10 minutes, at the end add tomato paste and paprika.

Put boiled potatoes into boiling broth, boil again and boil for 12 minutes. Fill the broth with stewed beets with cabbage and browned vegetables, throw the bay leaves. Let it boil for three minutes and remove from the fire. P

we shower with fresh greens and chopped garlic, mix and leave to stand under the lid for 10 minutes.

Strengthen the color of the finished borsch can beet extract, made from finely grated raw beets and a pair of spoons of broth.


Date: 09.10.2018, 12:38 / Views: 64271

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