Cuisine: Russian
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
Young beets with bright colors to clean, wash, chop with shanks and stew in vegetable oil until tender. Add tomato paste, stir well in a frying pan, simmer. In stock ready kipyashy lower beet. Boil 2-3. Lower to the same pre-boiled beans. Salt to taste, slightly sweetened. Serve sour cream.
INGREDIENTS
young beets with leaves - 1 pc.
meat broth - 1 cup
cooked beans (canned) - 1 tbsp. Spoon
vegetable oil - 1 tsp.
tomato paste - 1/2 tsp.
sour cream - 1 tsp.
