Description
This soup taught me how to cook mother-in-law, and she adopted this recipe from my grandmother. Traditionally they cook it on Easter, so I took it and now I cook it once a year, on the eve of the holiday. The soup is very tasty, nourishing and satisfying! I advise you to try!
Ingredients
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Pork ribs
1 kg
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Beets
1 piece
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Potatoes
4 piece
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Sorrel
1 coup
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Chicken egg
2 piece
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Carrots
1 piece
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Onion
1 piece
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Vegetable oil
2 ml
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Salt
1 Tbsp
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Allspice
5 piece
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Sugar
1 Tbsp
Cooking
Put a pot of water on the fire. Meanwhile, chop pork ribs and fry them in a frying pan until Golden brown.
After roasting omit ribs, sweet pepper in hot water, bring to a boil and cook for 1.5 hours.
Meanwhile, pour remaining pan fat in Palocco, wash the pan and the fat do zazharku of carrots and onions.
Closer to the readiness of the ribs, and this is after about an hour, rinse sour beets. I zachislili direct plastinkami that was then easier to cut into strips.
When ready broth, add the beets, cut into strips, and a handful of grated on a coarse grater carrots. Cook the beets until skin discoloration, the time slicing the potatoes.
Drop into soup and potatoes while it cooks, prepare Basil (if fresh, fine, coarse cut). I didn't have fresh, so I added frozen.
In a mug whisk the eggs and add them to the hot broth, continuing to whisk. And so add the broth several times, and then pour it into the mug's contents to the soup, stirring it carefully. Next, we report the sorrel and sauté. Salt, zaharim to taste. Proverjaem 2 minutes, turn off and insist to cool.
Our soup is ready! Pour it on plates, tucking sour cream. Bon appetit!
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