Description
Not yet ended the season of greenery, I decided to cook green borscht in the pot Zepter. And the result we really liked. Thanks to Zepter cookware, all products are cooked without water in their own juices, retaining flavor and nutrients. And since I use herbs and vegetables from his garden, I can be calm for the health of their loved ones.
Ingredients
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Rib of beef
400 g
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Onion
200 g
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Carrots
200 g
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Potatoes
200 g
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Sorrel
300 g
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Dill
20 g
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Parsley
20 g
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Bay leaf
1 piece
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Allspice
3 piece
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Black pepper
0.125 tsp
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Chicken egg
4 piece
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Sour cream
Cooking
Onion cut into cubes, carrots grate on a grater. Spread on the bottom of the pan Zepter.
Potatoes clean, cut into cube, put on the carrots.
Meat on top of vegetables.
Cover the pan with a lid, put on medium heat. When the arrow of the controller will reach the middle of the green field, reduce the heat to low and cook for 20 minutes.
Then open the lid, stir the contents of the pan, pour 2 tablespoons of water, because the tightness of the pots was broken and part of the moisture has evaporated. Moisture to replenish. Cook for another 10 minutes.
Greens to wash, chop, add to pan, cook another 2 minutes. Then open the lid, add hot water, adjusting the thickness of the soup.
Once the soup starts to boil, remove the pan from the heat and leave for 20 minutes. Thanks to accumulating the bottom of the soup will continue to be prepared without a heat source.
Eggs for the soup can be cooked along with the vegetables in the pan, previously well washed them. But I used another way. In the Zepter pot to pour a glass of water, lay eggs. The casserole cover, put on medium heat. When the arrow of the controller will reach the middle of the green field, to remove the skillet from the heat and leave for 5 minutes.
Serve the soup with a half egg and sour cream. Bon appetit!
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