Borsch with greens and peas

25

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Simple dish
    • 0.0.3 94.37kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 30min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  94.37kcal

• Rating

• Recipe

Summer version of borsch. The soup turns out light, with unobtrusive taste, and, despite the presence of meat, does not overload stomach, which in heat is very important. Take note of another from the options for family dinners and cook it in the country or houses.

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Ingredients

0/10 ingredients

• Beef Pulp – 400 g
• Carrots – 1 pc.
• Onions – 1 pc.
• Beets – 1 pc.
• Sorrel – 1 bunch
• Boiled eggs — 3 pcs.
• Parsley / dill – 10 branches
• Salt / pepper – to taste
• Canned peas – 6 tablespoons
• Sour cream-100 gr.

1ч 30мин1ч 30мин 94.37

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Steps

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1. Boil the meat on the second broth. That is, we put meat in water, We wait when it boils and merge with the foam. Pan with meat rinse, fill with clean water and cook meat on it until full readiness 1.5 hours.
2. 25 minutes before the meat is ready, take it out, cut and return into the broth, chopping carrots and onions into it.
3. Then we spread the grated beets into the broth, we wait when it boils.
4. Add the peeled and chopped potatoes, cook until potato readiness 10-15 minutes. Salt, pepper.
5. We put peas in soup, boil for 5 minutes.
6. We spread the sorrel chopped by noodles and chopped greens. Bring to a boil and turn off.
7. Total 65 minutes the meat is cooked in splendid isolation, 25 minutes in vegetable companies. The soup is ready. Serve with sour cream and egg.