Description
When we all site together soups in a culinary weeks, I was surprised to find that such a pickle that loves my family, not on the site. So I decided to cook and show you.
Ingredients
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Broth
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Kidney
2 piece
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Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Cucumber
4 piece
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Greens
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Bay leaf
2 piece
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Black pepper
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Salt
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Sunflower oil
Cooking
The veal broth I made the day before. Then soak the kidneys in cold water. Soaked for several hours, periodically changing the water. Then the kidneys were boiled until tender, at the end of cooking salt. These operations I did not photograph. Onion cut into cubes, carrots grate on a coarse grater and fry in sunflower oil.
Cucumbers I also Trou on a coarse grater (we love it that way), put in a small saucepan, add the brine from the cucumbers so as to cover the cucumbers, put it to stew on low heat under a lid.
The buds crumble into strips and add to fried onion and carrots, continue to cook over low heat under a lid.
Meat broth to finish to boiling and in the boiling put the potatoes.
When the broth with the potatoes to boil, add zazharku with the kidneys and simmer until potatoes are done. When the potato is cooked, add the cucumber in chunks (need to try not to overdo and not to perechislit).
Chop the bunch of dill and parsley
Add to the soup Bay leaf, black pepper. If necessary, salt. Add chopped greens and turn the heat off.
Serve with sour cream. Very tasty!
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