Composition:
● water (3 l),
● potatoes (5 PCs.)
● carrots (3 pieces)
● beets (4 PCs.)
● parsley ( ½ ),
● cabbage (200 g),
● cibula(2 PCs.)
● garlic (3 cloves),
● butter (2 tbsp),
● vegetable oil (2 tbsp),
● tomato paste (2 tbsp),
● flour (1 tbsp),
● sugar (½ tablespoon),
● salt, spices to taste,
(all root crops of medium size).
Cooking
In a saucepan (3 l) pour 2/3 of water and put on fire. Clean 2-3 potatoes and 1 beet and throw it fully. Immediately add the pepper. Peel the beets and carrots. Beets grate on a coarse grater, carrots cut into slices. Half of beet, shredded carrots and, if available, is the root of parsley to throw into the pot. Add 1/2 tablespoon of sugar.
The second half of the beets and carrots to fry it in butter ghee (NOT butter!), while cooking, add spices. Abarnou and sliced potatoes are put into water if the beets and carrots in the pot almost ready. When the potatoes are almost ready, add the cabbage – fresh (or pickled or both) and we have beet-carrot mixture.
Chop the onion, fry in butter, add a little flour and fry on until Golden brown. Add the tomato paste, broth from the pan, all razmeshati and pour the mixture into the pan. To get out of the pan whole cooked potatoes and beets. Pesach potatoes, beets RUB on a grater and add to the pot.
Where to enjoy
The Agriturismo “Lesnye Dali”
Alexey Sukhorukov
+375 (29) 330-55-47
lesdali@bk.ru
Minsk region, Logoisk district, D. Mokraje, d. 8
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