Description
A great variety of Russian main first course.
Ingredients
-
Brisket
1.5 kg
-
Onion
3 piece
-
Sorrel
3 coup
-
Tomato
1 piece
-
Potatoes
6 piece
-
Carrots
1 piece
-
Butter
15 g
-
Vegetable oil
15 ml
-
Carnation
5 piece
-
Allspice
9 piece
-
Bay leaf
3 piece
-
Chicken egg
3 piece
Cooking
To start, select meat. For cooking any meat broth is the perfect veal breast. Chop it into 3 pieces and fill with cold water to get rid of excess blood. After 30-40 minutes, drain off water.
Re-washed meat fill with water and drop the onion with peel, to produce a clear and not cloudy broth. Cook to boiling at maximum power.
When the broth is boiling, remove the formed foam. Diminish the power plate to 1/3.
After 1.5 hours of cooking, omit spices and salt.
Meanwhile, let us prepare the filling. To do this in a heated pan melt the butter, add the vegetable oil and passeruem under the cover of the chopped onion.
Attached to it grated carrot ...
... and finely chopped tomato from which you previously removed the skin (to do this, make a small incision in the skin and pour over boiling water, the skin is easily removed with a boning knife). Add a little broth and 1/3 for power plate simmer for 15 minutes.
Meat removed from the broth, separated from the bones, chop finely.
The filtered broth into another pot through a sieve.
Potatoes peeled and holes in the same pieces and drop in boiling broth.
Thoroughly rinse the sorrel, remove the stalk, finely chop (approximate frequency step is not more than 1 cm), also drop into boiling broth.
Eggs, beat with a fork or whisk, stir the broth in a circle, we let the whipped mixture. Then let the cut meat.
10-15 minutes and soup is ready.
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