Russian soup
- 800 g of meat
- onions 2
- carrot 2
- parsley 1
- Potatoes are 10 pieces
- turnips 1
- Pearl barley 100 g
Svrit broth. Separately cook roots, potatoes and pearl barley. All roots, peeled, cut into thin strips, pour the boiling water, let stand for 5 min., Drain, put the roots in a pan, add a pat of butter, pour 1 cup broth and simmer in the oven, close the lid. Finely chop the onion, fry and add to broth. When roots utushatsya half, add to them as sliced potatoes and cook all together until done. Pearl barley rinsed in several waters, cover with cold water so that it covered the rump. Season with salt and place over high heat. When the water boils, make small fire, and pouring boiling water if the water boils, cook grits until done, throw away in a colander and rinse with cold water. Writing to drain the water. Prepared side dishes to fill strained broth, add the sliced meat into portions, put the soup and boil.
See more:
Borscht in Russian
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