Soup of the Belarusian

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400 g meat with bones

350 g the flesh of beef

2 l water

100 g sausages

3 PCs beets

4 PCs potatoes

1 PCs carrots

30 g parsley root

1 onion - head

100 g tomato puree

40 g fat pork

1 tbsp. wheat flour
what kind of flour should I choose? we'll show

1 tbsp. sugar

1 tbsp. vinegar 3%

50 g sour cream

1 PCs Bay leaf

ground black pepper, salt

Bones with the meat, cover with water and boil the broth.

Shredded carrot, parsley and onion spasseruyte on the fat, then add the tomato and passerelle another 10 minutes

Beets cook separately in the skins, then peel and chop sticks.

The broth put sliced potatoes, bring the broth to a boil, add the beets, passerovannuyu flour, spices, Bay leaf, salt and pepper. Cook the soup for 10-15 minutes, then season with sugar and vinegar. Put sliced cooked meat and sausages, cook for another 5 minutes.

Serve the soup with sour cream.

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