/ / Recipe: Oxalic borsch

Recipe for oxalic borsch

  • Sorrel - 300-400 Grams
  • Meat - 300 Grams
  • Potatoes - 300 Grams
  • Bow - 1 piece
  • Carrot - 1 piece
  • Boiled eggs - 3 pieces
  • Cabbage - 300 Grams
  • Salt - 0,5 st. Spoons (to taste)
  • Dill greens, parsley - 50 grams
  • Water - 2 liters
  • Vegetable oil - 1 st. a spoon

Fill the meat with water and cook broth. If you want it to cook faster - cut the meat a little less. We are cleaning potatoes. Cut into cubes, straws - the way you like. Shinkle the cabbage. I was only Beijing. It is cooked faster than white. We clean carrots and onions. We rub the carrots on a grater, finely chop the onions. A little fry in vegetable oil carrots with onions. In a saucepan with broth we put potatoes, and after 10 minutes - cabbage. Add the carrot-onion sauce to the borsch. We cut the rinsed sorrel and send it to the pan. Solim, pepper. Let's puff for 5 minutes. We cut the boiled eggs into cubes, chop the greens finely and send it all into a pot of borsch. Done! It's time to the table!

Servings: 5-6

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