Boyarsky borsch with goose

6

• Time for preparing

  Contents

  • • 0.0.1 3 h
    • 0.0.2 Medium dish
    • 0.0.3 101.21kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  3 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  101.21kcal

• Rating

• Recipe

Delicious borscht are different. In this recipe, borsch cooked at home with goose meat, organically combined with lentils and beets.

Let’s get started!

Ingredients

0/14 ingredients

• Goose meat-850 gr.
• 3 potatoes
• Lentils-100 gr.
• Sauerkraut-300 gr.
• 1 carrot
• 1 beet
• Sugar-1 st. l
• Lemon 1/4 pcs.
• Vegetable oil – 2 tbsp. l
• Salt to taste
• Greens to taste
• Water-2.5 l.
• Onion-1pc.
• Tomato paste – 2 tbsp. l

3 ч3 ч 101.21

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Boil goose in water for 2 hours. Take out the meat broth strain through cheesecloth, freeze chilled meat from bones and to cut.
2. Fry in oil cubes of onions and carrots until light goldenness.
3. We spread the grated beets, tomato paste and sugar.
4. Squeezed out of the juices so that the sticks are not mixed, stir and simmer 7 minutes.
5. Stew cabbage in oil for 15-20 minutes.
6. Put lentils into the boiling broth.
7. After 30 minutes, lay the potato cubes.
8. Cook until the potatoes are cooked and dip the cabbage in the soup.
9. After a quarter of an hour put the fried vegetables in the soup and meat.