Description
Duncan is a small town on the don, where I spent my summer childhood. A city in Central Chernozem, a stick in the ground and slide it bloom as joked my dad. So perhaps the soup did not only my grandmother, but cook and mother, so I rarely cook it. Want to know how?
Ingredients
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Green onions
1 coup
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Dill
1 coup
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Salt
1 pinch
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Cucumber
3 piece
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Chicken egg
3 piece
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Beef
500 g
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Brew
1 l
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Sour cream
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Mustard
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Potatoes
4 piece
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Vegetable oil
1 Tbsp
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Salt
Cooking
Onion and dill chop, add a generous handful of coarse salt stone
IMPORTANT: to mash these with a wooden pestle ( I have it in the country, wielded a wooden shovel)
The onions and fennel need to be friends with salt and herbs let the juice out. Sometimes grandma was grinding the herbs with the egg yolk, but it's not like some little picky.
Cucumber cut into small cubes, add to the pot. Most of the cucumber rubbed on a grater.
Followed by boiled eggs, diced
Then beef. IMPORTANT: meat must be tenderized, literally to chew lips. Cut the meat cubes or disassemble the fibers.
IMPORTANT: to properly mix. To salt herbs now made friends with the rest. Knead from the bottom up and two minutes. Let stand at least 15-20 minutes.
Didn't miss anything? No potatoes!? And it never existed in the hash. The potatoes were served separately... in the pan. Peel the potatoes, slice them and fry until Golden brown in vegetable oil.
At the bottom of the plate put a tablespoon mustard (to taste), then cut the soup and pour ice white kvass. On top of the sour cream (or without it, who he loves)
Bowl of ice hash, fiery crispy pan fried potatoes and here it is, the hash of my childhood.
It is divinely tasty. Bon appetit!
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