Description
The parents in the country have grown nice beet, huh? Leaves she is still young, full of all kinds of nutrients. From such beets and its leaves for a very long time making a summer soup. Share my recipe with You, dear cooks! It may be prepared in meat broth and vegetable option.
Ingredients
-
Meat
1.5 kg
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Potatoes
2 piece
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Beets
10 piece
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Seasoning
3 Tbsp
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Vegetable oil
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Salt
1 Tbsp
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Greens
-
Sour cream
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Bay leaf
2 piece
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Vinegar
1 Tbsp
Cooking
Boil the broth from the meat for 60 minutes. I boil in a 5-liter saucepan. To remove the meat from the broth and leave to cool. For those who do not eat flesh, for whatever reason, just to boil water. Salt. To cut off beet tops leaves (of course, to wash).
Leaves cut into...
... and put in the broth. The broth the whole time boiling on a small fire.
Thoroughly rinse the beet tops with young svekolku.
Tops and a nice beet, huh finely chop...
... and saute in vegetable oil for 5 minutes, adding 1 tbsp of Apple cider vinegar.
While the beets are cooked, peel the potatoes, chop and drop into the broth.
Then add in the broth borscheva filling Pani kasi.
Put the meat, separated from bones and cut into pieces.
Bring the soup to a boil, put the Bay leaf. It acquired the intense red color, looks delicious. Cook at slow boil for another 15 minutes.
Serve with sour cream and greens who kind of prefers. I chopped dill, parsley and Basil.
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