Jelly kvass

Description

Crisp, cold and hearty soup perfect with a sour taste and a burning mustard. Instead of mustard, you can take the hell, is also tasty.

Ingredients

Cooking

All the meat is washed, feet scrape, and if you want to put it all in the pan. Add water, once it boils, cook for 1 hour, removing the foam.

Then add onion, garlic 2 cloves and carrots. Cook 2 hours on slow fire.

Prepared meat out onto a plate and cool to lukewarm.

Strain the broth through a sieve and 5 layers of cheesecloth. Bring to a boil, add salt and turn off the heat.

Meat dismantle hands on fiber, add to each container of garlic grated on a fine grater and greens.

Pour the hot broth so that it completely covers the meat. Remove and cool in the fridge overnight.

Frozen jelly put in a bowl, mash it a little with a fork, add kvass to taste and mustard. Serve immediately. Bon appetit!

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