beet and carrot sticks chop and fry in vegetable oil until tender. Peel the potatoes, cut into cubes, pour 1 liter of boiling water and salt. Cook for 10 minutes in the pan Add the beets, carrots and finely shredded cabbage. Cook for another 5-7 minutes, almost ready to fill with soup sour beet juice, pre-heating it. Put the bay leaf, pepper, cloves. Bring to boil. Before serving put in each plate of finely chopped fresh herbs and sour cream.
You can prepare the Borscht and beans, pre-cooked or canned.
Note — pickled beets:
beets (5-6 pcs) wash, peel, chop coarsely and put in a jar. Cover with cold water. Keep warm 2 weeks. When zakisnet, drained and put in the refrigerator. It turns out very tasty dressing for borscht.
Translated by site: wday.ru
01.02.2016
01.02.2016
01.02.2016
01.02.2016