Recipe for borscht with kovbasa, porokovy recipe with photos.

Golovna

Description Navy borscht - a herb that is prepared from simple ingredients. Richly in choma tsia persha strava is similar to

Ukrainian borscht , and the main difference lies in the amount of meat. The sheep broth is added, and the smoked meats are added just before serving.

One of the special features of this herb is that the whole weed is wrapped in strips.

Of course, you can experiment and cut all the ingredients manually. Tsikavo is also what naval borscht is called for sailors' food. History shows that sailors prepared such a herb during the hour of a dry voyage, if they could take from them vegetables, smoked and salted meat. The technology for preparing such a herb, like naval borscht, is cumbersome. The wine is practically identical to the preparation of the standard borscht.

Before speaking, there are several varieties of herbs, including Siberian and Moscow borscht.

The basic principles are only found in other ingredients, and the cooking technology remains unchanged.
The basic principles are only found in other ingredients, and the cooking technology remains unchanged.
Now that you are ready to begin cooking, we offer you a simple
pokokovy recipe
pokokovy recipe
pokokovy recipe
z photo.
According to the new preparation of naval borscht, there will be some easy entertainment.
And the grass itself looks juicy and appetizing, which is a must-have for the household.
For lovers of gostroti, add varto
pokokovy recipe
baking pepper

Have a small amount of grass and it will become more piquant.

warehouses

(200 g)

(300-400 g)

(1 PC.)

(300 g)

(3 tbsp.) (1 tsp)(1/2 tsp) After this, you need to add carrots to the frying pan and brush them over medium heat. The hour of lubrication begins to reach seven days, at which time it is necessary to stir the vegetables gradually.

Transfer the carrots to a bowl.

Add two tablespoons of olive oil to the pan.

After heating the oil, you need to add beets to the dishes and extinguish them over low heat.

The hour of extinguishing becomes 10 hvilin. You need to pour water into the saucepan and boil it.

Then add the cabbage to the pan and bring the water to a boil again. After this you can add potatoes to the pan. After this hour, the boiler adds another 10 hvilins.

After this you need to add carrots, parsley and beet into the pan. Then continue cooking for another five minutes. After which one goes into the pan

tomato paste

, and the brew will continue for another 5 minutes. The naval borscht ran out of pepper,

bay leaf

that's strong.

You need to cook the borscht for another 5 minutes, and then add the fire. While the herb is brewing, prepare the smoked meats. They are cut in any manual way.

The grass is delicious

ready.

Navy borscht can be poured into plates, added to the skin portion of smoked meats and served. In Dodatkovo you can have borscht and greens. Delicious!

Cold borscht will become a wonderful herb that cools, sultry summer, if you want to cook only light and non-fat hedgehogs.

An essential ingredient in the soup – boiled cowbass – will help bring out the new taste of the vegetable herb and invigorate the guests.

Fresh fruits – 2 pcs.

Radish – 1 bunch.

Greens: crepe and parsley.

Egg – 3 pcs.

Buryak – 2 pcs.

Potatoes – 4 pcs.

Buryakovy var – 3 l.

Sil, tsukor ta otset.

Preparation

1. Boil the eggs for 7 minutes after the water has boiled.

We cook the beets for about a year until they are ready.

Boil the potatoes until soft, about 40 minutes.

2. Details of the ingredients needed for the soup.

Cut eggs, cucumbers, radishes and cowbass into strips, grate the beet into the middle third.

I cook potatoes in small increments.

The greens are chopped a little.

3. In a large bowl, combine all the prepared ingredients.
Fill with cooled water, add salt, zuccor and ocet.
The prepared herb is placed in the refrigerator.
PORADA: You don’t have to fill the vegetable base with water, but put it in portions into plates and then season it.

4. The finished beet is poured into plates and sour cream is added.

Can be served with boiled potatoes.

The recipe is for 12 servings.

Cooking hour: 20 hvilin.

If you boil eggs and beetroot, the process can be completed in about a year.

If there is not enough salt, it is better to add it directly to the plate.

The recipe allows you to replace the ocet with lemon juice without savoring it.
Serve the bread with horseradish before the beet is ready - then the taste will be more savory.
The best way to prepare this food is to use enamel or tarnished utensils.
Once you have already overdone it, the recipe for this soup is simple and takes a lot of time, and the calorie content of the herb is low.
However, the borscht turns out wonderful, even the combination of vegetables and kovbasi is always a winning option.
Prepare cold borscht with cowbass as often as possible during the sunny summer and delight your loved ones with the delight of the cold on sunny days!
In contact with
It’s a special summer, so I want to please myself and my loved ones with a cold drink.

If the okroshka is already ready, let’s try preparing cold borscht with cowbass.

The recipe is very simple, and the result is delicious and refreshing.

This soup can be enjoyed by those who are about to sit down and cannot handle kvass.
Place them in a deep saucepan and fill with about 2 liters of water.
Bring to a boil and add salt (for the taste), as well as otset.
Cook the beet until cooked.
Let the mixture cool down without removing it from the beet.
Boil the eggs, peel and cut.
Boil the potatoes, cut them into cubes and add to the eggs.
Then, finely chopped cucumbers, cabbage and greens (you can add parsley, crepe, green zucchini, or any other vegetable) are also added to the main mass.
You need to mix everything thoroughly, but do not add salt.
Put a refrigerator in the refrigerator.
Place salad on a plate from the refrigerator.

Fill it with beet broth.

Cooking hour: 20 quilins (However, you can cook up to 50 quilins for the entire process from boiling eggs and potatoes).

Calorie content: 70 Kcal per 100 g of product.

To ensure that the consistency and flavor of the herb do not disappoint, follow the low recommendations.
If there is not enough salt, you need to add it to the middle of the plate. It is not possible to salt the prepared sumish before storing it in the refrigerator, because it is too late to appear in it. If you don't want to add more information, use vikory

lemon juice . Otherwise, you risk wasting that viscous burgundy color of the herb that is so prized by borscht lovers.

Season cold borscht with sour cream.

To add flavor and bitterness, you can add

table horseradish

Before speaking, there are several varieties of herbs, including Siberian and Moscow borscht.

Sometimes the same horseradish is served before the cold borscht on greased wheat bread.
Please don’t vandalize your body with an important hedgehog.
Try this recipe and you will understand that the borscht can never be hot.
The wine is also very refreshing!
Cold borscht requires you to cook the snail, the principle of its preparation is similar to okroshka - the vegetables are cut and mixed together.
Just before the okroshka, selected vegetables are poured with beet broth.
Buryak for vidvar is third on the great third.

Cold borscht can be prepared either as a vegetarian soup (without adding meat) or as a meat soup (in which case you add more boiled meat or cowbass).

Cold borscht is served with sour cream and horseradish.
In the photo: cold borscht served with beetroot and cowbass.
Peel the boiled eggs, finely|mildly| cut and place in a deep container.
Chop the cucumbers and add|add| in amnesty.
Cowbass should be chopped and added|add| in amnesty.
Detail the greens and add them to the container.
Peel the boiled potatoes, cut into pieces and add to the container.
Mix everything carefully.
Do not add salt to the base for the cold borscht, otherwise it will leak from the vegetables.
Cover the container with a lid and put it in the refrigerator.
Cool the beetroot at room temperature under a lid.
When serving, pour a portion of the cold borscht base into a plate.
Pour chilled beet soup over the borscht base.