Description
Delicious soup broth with pork heart, without frying. Soup always add sugar, I love borscht, sweet and sour. Today I added cane sugar TM Mistral Demerara.
Ingredients
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Heart
350 g
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Beets
1 piece
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Carrots
1 piece
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Red onion
1 piece
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Onion
1 piece
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Green bell pepper
0.5 piece
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Tomato paste
1 Tbsp
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Lemon
2 slice
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Garlic
2 tooth
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Potatoes
1 piece
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Cabbage
250 g
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Peppers red hot chilli
0.25 tsp
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Bay leaf
1 piece
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Olive oil
2 Tbsp
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Parsley
1 Tbsp
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Salt
2 tsp
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Brown sugar
2 Tbsp
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Black pepper
10 piece
Cooking
My heart cut into pieces, season water with salt to taste and cook to readiness. Take out of the broth, filter the broth and then cook on the soup. Cut the cabbage finely.
Carrots three on a grater, finely chop red onion.
Beets also RUB on a grater, bell pepper cut into dice.
Potatoes also cut into cubes. All the vegetables put in a pan in the boiling broth.
Cook the vegetables until tender.
To make the soup not lost the beautiful color, along with the tomato paste I put in it 2 slices of lemon, thinly sliced. Cook together with vegetables.
For 5 minutes until tender spread peppers, minced garlic, Bay leaf, dried parsley, vinegar and olive oil. Vinegar is not necessary to pour, if you have enough acid from the lemon. I always add. Here I podlasia soup to taste. I love soup sweet and sour.
In a saucepan pour oil, heat and put onion, roughly chopped, give it.
Heart boiled cut pieces and send to the onions. Add the heart with a bow in replytype plates soup.
Bon appetit)))
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