Composition:
Kupaty (sausages), pork, pork ribs ,brisket, tubers parsley, celery, onion, garlic, herbs, dry mushrooms, black pepper, a handful of wheat flour, sour cream.
Cooking:
1. Cut into small pieces pork sausages, cut in half ribs.
2. Separately cook the mushroom broth from the pre-zakochanych in the evening in the water dry barako.
3. In a deep frying pan (with a lid, it need not immediately) on the open fire in the boiling fat and fry the meat until cooked. In the last minute add the finely chopped onion, salero, the roots of parsley, all chopped to Upsala.
4. After roasting, pour the meat and vegetables a small part of the mushroom broth, cover and simmer until tender.
5. Fry the flour on a separate dry pan.
6. To shift the baked products from the pan into the pan with the mushroom broth, bring to boil, season with roasted flour, cook for 10 minutes in order to praptasya sauce ingredients. Add spices, salt, pepper.
7. Give vikii excess moisture to make a thick broth.
8. After turning off the heat, add the finely chopped garlic or herbs. Stir, cover for 15 minutes.
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