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Potato borscht, with smoked neck

Potato borscht, with smoked neck

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Peel the carrots, parsley and celery, wash, cut and boil with 3 liters of cold water. When foam forms on top, it is collected and discarded.

Meanwhile, prepare the other ingredients. Onions are cleaned, washed, finely chopped and simmered in enough oil so that they do not burn, but only soften and become sweet.

Wash the tomatoes, cut them into small pieces and fry them over the onion.

The capsicum is washed, cleaned of seeds and stalks, cut into juliennes and hardened over the onion and tomato. Leave the vegetables on low heat, simmer until the capsicum is soft.

The smoked nectar is washed, thinly sliced ​​and boiled in a pot.

The potatoes are cleaned, washed, diced and boiled in a pot.

Add the hardened vegetables to the pot and cook for another two or three minutes, until the potatoes are almost cooked.

Pick, wash and finely chop the parsley leaves.

When the potatoes are almost cooked, add the borscht, for two more boils and season with salt and pepper, then turn off the heat from the stove, sprinkle with chopped parsley, put the lid on and let it “rest” for another 10- 15 minutes.

After this time, borscht can be served with red onions or hot, fresh or pickled peppers.

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  1. Tredan

  2. Columbo

  3. Arashik

    Your opinion will be useful

  4. Manning

    You hit the mark.

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