Borsch with meat in Polish (Kapushnyak)

Ingredients
300 g smoked pork
1 bunch roots soup
30 g of dried mushrooms
300 g sauerkraut juice +
1 onion
salt
15 g margarine
1 tbsp (10 g) flour
100 g salo
Borsch with meat in Polish (Kapushnyak)
Photo added on
Photo author
PassionFlower
Method
Meat and mushrooms are covered with 1.2 liters of water and boil until soft. Shortly before that, add the cleaned, chopped roots for soup. Sauerkraut is finely cut and boil in a little water until soft. Strain meat broth is poured over the sauerkraut. Salo is cut into cubes and onions cut finely and fry gently in salo. Add the flour. Soup thickened with flour roux and taste. Root soup and mushrooms cut into strips and put in the soup.
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Difficulty
Average
Tested
0 users
Author
vg
05 Apr 2003