Ingredients
400 g beef bones
100 g beef
50 g pork bones
100 g pork
100 g skinless sausages
100 g beet
100 g cabbage
80 g aromatic roots (parsley, celery , carrot)
60 g of tomato paste
30 g flour
40 g butter
40 g cream
spices of your choice - black pepper, bay leaf, parsley, salt
Method
From bones and meat is cooked broth, then they out and set apart. In the broth add shredded cabbage into thin strips, saute in butter roots, salt, pepper, bay leaf and boil everything. Beet cut straws and fry in butter. To it add the tomato paste, a little broth, sugar, vinegar and stew until soft. Apart braised beet put in the broth. Season with fuzzy toasted flour and leave again boil. Serve with sliced boiled beef and pork and skinless sausages, cream and chopped parsley.
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Difficulty
Average
Tested
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