The borscht
By VicentaLakin
The borscht tastes good and nutritious, and it's a sour sweet appetizer in the summer. The family version of borscht can be adapted to the family's preferences. The only constant is sour sweet. It's now the tomato season
Recipe Recommendations
- beef tendon 500 grams
- potatoes 300 grams
- tomato 600 grams
- Ox heart cabbage 150 grams
- onion 160 grams
- oil 25 ml
- yellow wine 30 ml
- salt 7 grams
- ginger slices 10 grams
- octagonal a little
- shallots a little
- chicken essence a little
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for The borscht
1
Get the sauce ready
2
Cow sprouts, fresh water, tomatoes, potatoes, cabbage and onions
3
I'll get my beef out of the water and get it cleaned up
4
Put the tomatoes in boiling water and get the skin
5
I'll cut the beef, the onions, the veal, the tomatoes and the potatoes. Okay
6
Hot pots pour oil
7
It's a 7-point heat drop in the potato turquoise and then two grams of salt and a change of color. Out
8
I'll add gingerbread, onions and horns to the scent
9
It tastes like roast beef
10
Add yellow wine
11
Let's start with the tomatoes
12
And then pour the oxen and the onions into the fragrance
13
Join the fire and burn the cap and make a little stew for an hour
14
Then we'll put the potatoes in the fire and then we'll burn them soft
15
Try salting
16
Put out the fire when you join the chicken
17
It's cold and hotThe borscht Make Tips
1. The final addition of potatoes with salt and so on makes the potatoes taste better and do not boil. 2. Tomatoes have to choose the ripe ones. The skin makes the soup better