Borsch with a nettle | First Courses | National kitchen | Tourist Kobrin

Borsch with a nettle

Way of preparation

Nettle — 500 g, a sorrel — 500 g, rice — 40 g, margarine table — 40 g, sour cream — 60 g, a tomato mashed potatoes — 60 g, carrots — 80 g, parsley — 40 g, onion — 40 g, eggs — 2 pieces, potatoes — 400 g.

Nettle to pripustit and wipe. To put mashed potatoes in the boiling water or meat broth and to bring to boiling, then to add sorrel leaves, potatoes cut in cubes, rice, the browned korenye, onions, a tomato mashed potatoes, salt and to cook to readiness. When giving to add boiled eggs and sour cream.  

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