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Potroace soup

Potroace soup

We clean the entrails, wash them and scald them. We boil them in 2.5 l of water. We clean the vegetables and finely chop them. We also boil the rice - separately.

Heat the onion a little, then add the vegetables and cook them together. Put them over the meat after it has half boiled and continue cooking. We take the foam as many times as needed.

When the entrails and vegetables are almost cooked, add the tomato juice, cabbage juice or borscht (pre-cooked) and rice. Let it boil for another 5-10 minutes, then add the larch and salt.

Serve hot with green parsley.

Optionally we can put sour cream.

Good appetite!

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