Description
Delicious, quick to prepare dish. My family is one of my favorite soups.
Ingredients
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Brisket
250 g
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Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Pepper
1 piece
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Cucumber
0.333 can
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Vegetable oil
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Spices
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Greens
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Sour cream
Cooking
Potatoes cleaned, cut into cubes and cook.
Carrots cleaned, cut into quarters or cubes and add to potatoes.
Bacon cut into cubes and fry in vegetable oil.
Smooching pickles and onions cut into cubes, and add to brisket.
Smooching pickles and onions, fry bacon until it will turn brown. Cut the peppers in cubes and add to brisket. The cleaned tomatoes from the skin, melchin and add to the vegetables with the brisket. Add to all this cucumber pickle, and parched.
All sent in the pot with the potatoes and carrots, add the herbs, spices, and salt, and bring to a boil. Note: salt should be added given the fact that the pickles too salty – not perezalit.
Ready! Portions when serving add sour cream.
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