Description
To be honest, I wasn't planning to post this recipe knowing that the website borsch recipes abound. But to my amazement, canned fish found only one recipe. But it differs from mine. The only similarity that this recipe I got from my grandmother (her 36 years as dead), and the soup constantly cooking and love very much.
Ingredients
-
Beets
1 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Cabbage
250 g
-
Sugar
1 Tbsp
-
Salt
3 tsp
-
Seasoning
-
Dill
1 Tbsp
-
Parsley
1 Tbsp
-
Green onions
1 Tbsp
-
Chicken egg
3 piece
-
Sprat
370 g
-
Beans
1 cup
-
Vegetable oil
0.5 cup
-
Potatoes
7 piece
-
Water
3 l
Cooking
Boil water and put the peeled potatoes (whole), beet (whole), beans. Bring to boil and cook on a slow fire until tender.
Carrot grate, onion cut into half rings.
In a pan heat oil. Add the onion and fry until Golden brown.
Add carrots, salt, sugar, spices. The fire abated and cook, stirring occasionally, 10-15 minutes.
Our sauté add cooked potatoes. Mash it.
Boiled beets to cool and RUB on a grater.
In the broth add the sauerkraut. Cook for 10 min.
Add our dressing with crushed potatoes. Mix well, allow to boil.
Add the pilchards. Bring to a boil.
Add the beets. Cook for 5-7 minutes.
Boil eggs, chop. Add to the soup.
Add Bay leaf, dried herbs ( original must be fresh, but I didn't have it at hand). Keep on heat for 2-3 min. And disable.
Our soup is ready.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.