Description
Delicious borsch
Ingredients
-
Broth
2 l
-
Sauerkraut
100 g
-
Beets
1 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Sunflower oil
3 Tbsp
-
Minced meat
100 g
-
Vinegar
1 tsp
-
Tomato paste
2 Tbsp
-
Greens
-
Potatoes
1 piece
-
Sugar
1 Tbsp
-
Yolk egg
1 piece
Cooking
In the finished beef broth put cabbage, previously wrung from the brine. 15 minute boil and add diced potatoes. Cook for 5 minutes.
Beets grate on a coarse grater, fry in 2 tbsp oil, add the tomato paste, vinegar and sugar. Pour 3 tbsp of water and simmer for 25 minutes
In a separate pan fry the grated carrot and onion (I had red)
Season the mince with salt and pepper. Roll into small meatballs and roll them in flour.
The broth to the cabbage and potatoes, which roasted 5 minutes, add the meatballs and cook for another 10 minutes. Then add fried carrots and steamed beets and cook for another 6 minutes. Season with salt to taste. Serve with sour cream and greens.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.