Description
The winter season is in full..., the snowfall we have every day. Warm up a thick, hearty soup with spicy additives. The next day he even tastier.
Ingredients
-
Pork
625 g
-
Beets
500 g
-
Carrots
1 piece
-
Onion
1 piece
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Cabbage
360 g
-
Bulgur
2 Tbsp
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Peppers red hot chilli
1 piece
-
Potatoes
2 piece
-
Tomato
2 piece
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Water
2.5 l
-
Celery root
1 tsp
-
Cumin
1 pinch
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Dill
2 pinch
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Salt
-
Rosemary
1 pinch
-
Bay leaf
2 piece
-
Sour cream
-
Vinegar
2 Tbsp
-
Sugar
1 Tbsp
-
Lemon juice
1 Tbsp
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Garlic
-
Vegetable oil
4 Tbsp
Cooking
If there is meat on the bone-take it or ribs. I "lean" a piece of pork more than 600 g (like meat from a soup!).
For the broth we throw a Bay leaf (come here residues-chips), salt, dried celery, cumin, dill, rosemary.
Cover with water 1.5 l and then boil for 2 hours.
Strain the broth.
The meat is safely cooked.
To run it on fiber. You can add it to the plate who loves.
At this time, prepare the vegetables. Finely chop the onion, carrots grate.
Fry, stirring occasionally to avoid podgorista.
Raw beets to grate.
Fry separately in vegetable oil, then add the sugar and Apple cider vinegar.
Pour 2-3 tbsp of the broth and simmer on low heat.
Divide potatoes in half and toss into the broth. Too late to get out and mash with a fork.
Shred cabbage finely.
Roast the beets crumble the tomatoes without skin or canned, or tomato paste.
Hold a couple of minutes on the fire and shift into the broth.
Cabbage come.
And podgoricka.
Instead of the usual beans I added the bulgur.
From TM"Mistral".
But where will we get the sharpness! Open a jar of pickled green peppers, take one.
While it is enough and half-decide. Grind.
Send in the soup.
Add water to desired thickness and cook after boiling for 30 minutes.
In the end, add the garlic and a squeeze of lemon juice-a spoon.
It is desirable to infuse under the lid, but can and immediately remove the sample.
Left to offer sour cream to the soup.
Have lunch and warm up!
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