Description
Even before the Boy was a dispute about who and how to cook green soup... it Turned out that nobody here makes the green borscht as it is prepared from us. I then phoned all her friends, acquaintances, relatives and husband... we All cook green soup is so and not otherwise. The process is long, but the result is worth it... All the first hot food we are preparing for a long time, as if parched, the taste was more saturated and richer.
Ingredients
-
Meat
250 g
-
Onion
2 piece
-
Pasternak
1 piece
-
Water
2.250 l
-
Chicken egg
3 piece
-
Beets
2 piece
-
Potatoes
900 g
-
Carrots
3 piece
-
Vegetable oil
50 ml
-
Tomato paste
0.5 l
-
Salt
1 Tbsp
-
Spices
-
Sorrel
1 coup
-
Parsley
1 coup
Cooking
First you need to boil eggs and beets. To do this, pour 3 of the eggs with water so they were covered completely.
1 beet ( I small), cleaned, cut into rings and put in the bowl of a double boiler. Turn the mode Control, 20 minutes, 100 degrees.
Eggs dipped in cold water, cool, clear. Beets, too, will have to wait.
Cook the broth. Meat ( I have pork legs), pour 1 liter of water. Add 1 peeled onion, 2 peeled carrots, parsnips and root parsley. The control, 35 minutes, 100 degrees.
Meanwhile, peel the potato, cut it into small pieces. A few potatoes cut into large slices.
The roots of the broth out, add the potatoes and 1 liter of water. The control, 120 degrees, 35 minutes. When potatoes comes to a boil, then salt it.
While cooking potatoes, prepare zazharku in the pan. Onion peel and chop.
Clean the carrots and beets grate on a coarse grater.
Preheat a skillet vegetable oil, onion and lightly fry it.
To the onions add the vegetables, mix well. At this point you can add diced bell pepper. I have this year have ...
Fry on slow fire until soft.
Pour a little tomato juice, stirring well. Optionally add any spices. I love Basil and Provencal herbs.
Simmer until thick roast, stirring occasionally.
Boiled eggs crushed with a fork.
Boiled beets grate on a coarse grater.
When the potato is cooked, then take out the slices of potatoes and RUB them in order them. Add back to the broth.
To the potatoes add fried vegetables and tomato sauce and 250 ml water. The control, 120 degrees, 10 minutes.
5 minutes before the end add the eggs and beets.
Slice well-washed sorrel and parsley.
When multivarka will turn off, immediately add the sorrel and parsley.
Let stand with the lid closed.
And Bon appetit!!! Very tasty and very rich green soup... sorry, but my old camera can not convey a true rich color, and it controls...
Here you can see that the soup has a rich beet color. This soup vystavkina a few hours.
And this is the next day. Here, the color is already quite saturated...
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.