Ukrainian borsch in bread with "Gift from the chef"

Description

Many Housewives know the traditional recipe for borscht. But how to keep in the finished dish the most useful elements of products, to cook it for 30 minutes and submit the original and with the original snack - today I will share with you.

Ingredients

Olive oil

30 g
Cabbage

400 g
Potatoes

200 g
Beets

200 g
Carrots

150 g
Onion

100 g
Pepper

150 g
Tomato juice

300 ml
Spices

2 piece
Greens

200 g
Fat

300 g
Garlic

3 piece
Bread

700 g
Chicken egg

1 piece
Sour cream

1 Tbsp

Cooking

So, let's start. Prepare the ingredients for soup.

Put the saucepan on the fire, heated. Put the olive oil, just to warm up. Pour onions and fry for 1 min. (pan acted as a frying pan).

And now spread the layers without disturbing: beets, carrots, potatoes, bell peppers.

Put on top of cabbage. Add 100 gr. water and cover the pan. Cook 2-3 min. on medium heat, until water ring. Then diminish to the minimum the fire and cook 10 minutes without lifting the lid. All the food is cooked in its own juice and not digested vitamins and minerals. After 10 minutes add the tomato juice, and fill with boiling water (optionally separately prepared with boiling meat broth).

Add fresh herbs, Bay leaf, garlic and spices - to taste. VERY GENTLY STIR. And 2 minutes keep the lid on medium heat. Off. The soup is ready. If you want you can add separately cooked pieces of meat. I did not add, as we love a combination of soup and delicious fat, and the meat, in this case - unnecessary. But not for everybody... it is Good to serve 2 hours later, when infusion.

Served the soup with a "Gift from the chef". Recipe on the website I put earlier: http://www.povarenok .ru/recipes/show/546 14/

The final point is the original serving dishes. I bought a loaf of wheat-rye 700 g. Cut out with a knife tip. With a knife cut the bread from inside (on the walls to leave a crumb 1-2 cm). Grease the inside of a raw egg. Foil wrap the edges of the bread and place in the preheated oven for 5-7 minutes. Take out from the oven, shuffling them on the wooden Board and pour the soup.

Cover with bread crust, add the appetizer, and effectively served.

Soup is a real Ukrainian when it is a spoon and eat the cream.

And very tasty butter crust bread "Gift from the chef" and enjoy a hot soup, especially when the window is more than 20 degrees below zero (as we do in Tambov today). ALL A PLEASANT APPETITE!

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