Cook Time | 90 minutes |
Servings |
Ingredients
- 750 gram Beef (brisket, ribs-for broth)
- 200 gram Pork ribs (smoked)
- 2 pieces Potato
- 2 pieces Onion
- 3 pieces Celery root
- 500 gram Sauerkraut
- 100 gram Sour cream
- 1.5 tablespoons Flour
- 1 bunch Green Onion
- 1 bunch Dill
- Salt (to taste)
- 1 teaspoon Black pepper
- Sugar (to taste)
- Lemon juice (to taste)
Ingredients
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Instructions
- And onions, flour and remove from heat and set aside. Remove the pot of soup from the heat. From a saucepan with a fork, a skimmer or other auxiliary device, we catch pork ribs on a plate. Cool them a little and remove the meat from the bones, cut the meat into medium pieces. The meat of pork ribs and slices of cooked beef returned to the pot. Put the pan on medium heat.
- And onions, flour and remove from heat and set aside. Remove the pot of soup from the heat. From the pot with a fork, a skimmer device catch pork ribs on a plate. Cool them a little and remove the meat from the bones, cut the meat into medium pieces. The meat of pork ribs and slices of cooked beef returned to the pot. Put the pan on medium heat.
- Pour the flour and mix everything quickly and thoroughly, rubbing the flour. Pour the flour filling into a pot with soup, stir, bring to a boil, straighten the taste, adding salt, sugar, lemon juice, pour a teaspoon of freshly ground black pepper, remove from heat. Fall asleep chopped green onions and dill, cover with a lid and allow to infuse for 25-30 minutes.
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