Borsch Hetman (2)

→ Borsch Hetman (2)

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400 g beef (brisket)

1 pcs. onion

2 pcs. carrot

500 g beet

400 g cabbage

400 g potato

250 g beans

250 g eggplant

60 g sour cream

50 g fat

spices, herbs, salt to taste

Breast and cover with cold water, bring to a boil quickly, then cook on low heat until tender, 30-40 minutes before end of cooking add the onion and carrot. Then remove the meat, cut into chunks, broth, salt and bring to a boil.

Beets cook in the skin, clean, chop sticks. Carrots and onions cut into strips and fry. Pre-soaked beans cook separately. Eggplant cut into slices and fry, cover and put out.

In the boiling broth to put the pieces of meat, sliced potatoes and shredded cabbage and cook for 10-15 minutes. After that, add the beets, carrots and onions browned, cooked beans and stewed eggplant, pre-mashed through a sieve.

Served with sour cream and chopped herbs.

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