Description
How much you can make kvass, not even suspected. Today I reproduced a recipe from the 18th century, tasty our ancestors ate. Look at the story?!
Ingredients
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Beef
700 g
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Potatoes
3 piece
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Cabbage
500 g
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Tomato
2 piece
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Pepper
1 piece
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Carrots
1 piece
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Brew
0.5 l
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Salt
-
Garlic
2 tooth
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Yeast dough
250 g
Cooking
Cook beef broth, better suited to brisket, ribs or other meat on bones. Ready to remove the meat, strain the broth. In 2 l of broth put peeled and sliced potatoes, cook for 10 minutes. Add chopped shredded cabbage. Remove meat from bones, chop, put in a saucepan.
Wash, peel and slice the peppers, carrots and tomatoes.
Add the broth vegetables and cook for 15 minutes.
The nearly finished soup pour into portioned pots, add to each serving with 125 ml. of kvas Borodinskiy, TM Ochakovo.
Season with salt to taste.
Divide the dough into 4 pieces, each formed into a pancake and cover the pot.
Put the pots in a cold oven, turn heat to 180 degrees. At this temperature to simmer the soup for 25 minutes. Watch out not to burn pellet cover, if necessary, cover with foil.
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