Ingredients
1 onion
2 cloves garlic
apple 1
2 carrots
1/2 head sugar beet (small)
1 slice chervil
2 cup (400 ml), strong broth
1/2 cup (100 ml) sauce stew
1 tsp (5 g) mustard or chutney
pinch of cinnamon
pinch of grated nutmeg
pinch of pepper
pinch of sugar
pinch of citric acid
2 tbsp (20 g) pickles
1/2 tea cup . (100 ml) wine
salt
Method
Finely chopped vegetable ingredients and sauté the apple with a pinch of salt in the broth, which is added gradually. Once the vegetables have softened, triturated through a sieve. To the resulting puree is added spices mixture of pickles (finely chopped and drained), wine sauce and stewed meat. Boil the sauce and served with braised meat, thinly sliced and served with rice.
Containers:
Difficulty
Average
Tested
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