It is so pleasant to please the members of household with light, fragrant soup in the summer hot afternoon. Borsch with a sorrel – a fine dish for hot day. Besides only in the summer the sorrel grows in big abundance.
It is required to you
- Broth;
- Potatoes — 8 pieces;
- Carrots — 2 pieces;
- Onion — 2 pieces;
- Tomato paste – 2 tablespoons;
- Flour — 1 tablespoon;
- Sorrel (bunch);
- Greens (fennel
- parsley
- I zet. onions);
- Salt;
- Bay leaf;
- Egg — 2 pieces;
- Black pepper.
Instruction
1. Cook broth. This borsch can be cooked on any meat soup, on vegetable broth and even on water. This recipe is calculated on 4 liters of already ready any broth.
2. Peel two potatoes. Boil broth and in the boiling broth lower two whole potatoes. You cook on the slowest fire.
3. Make fried vegetables. For this purpose peel onions. Small chop it a knife. Wash up carrots, clean and grate. In a frying pan well warm vegetable oil and brown in it onions and carrots. Add 1 tablespoon of flour. Well mix everything. Add tomato paste. Mix, salt and pepper to taste. Leave fried vegetables to pine on small fire within 5-10 minutes.
4. Peel the remained potatoes. Carefully wash up and cut in cubes or bars of identical size. Put the crushed potatoes in the boiling broth. Add bay leaf. When pieces of potatoes are boiled, catch two whole potatoes from broth. Accurately knead them in puree and add back to broth.
5. Add the prepared fried vegetables to borsch. Catch bay leaf.
6. Well wash up greens and a sorrel, slightly dry. Small crush a knife parsley, fennel, a sorrel and green onions. Add to borsch.
7. Boil eggs. Clean and crumble small cubes. Then add them to borsch. It is possible to shake up a fork crude eggs and to pour in borsch a thin stream. At the same time it is necessary to stir slowly carefully borsch.
8. Leave borsch a little to potomitsya on a plate. Enjoy your meal!