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Pork broth soup with fresh borscht

Pork broth soup with fresh borscht

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The meat is washed and boiled. Vegetables, onions, peppers are cleaned, washed and finely chopped. Tomatoes are scalded, peeled and cut into small cubes. After we have finished chopping the vegetables, we boil them over the meat, which has already boiled for 30 minutes. We also chop the chopped tomatoes in the soup and let them boil until the meat is cooked. Add the borscht and salt to the soup 15 minutes before turning off the heat, the noodles and beaten eggs well with a little soup, add them 3 minutes before taking the soup off the heat.

After turning off the heat, add the chopped larch and leave under the lid for 5 minutes.

Pork broth with pineapple

Pork broth with pineapple from: pork broth, thyme, cloves, leeks, pineapple juice, ginger, orange jam, brown sugar, honey, cinnamon, pineapple.


Glaze ingredient:

  • 1 cane pineapple juice
  • 1 tablespoon grated ginger
  • 1 tablespoon orange jam
  • 1/2 cup brown sugar
  • 2 tablespoons honey
  • 1 tip of cinnamon knife

Dressing ingredient:

Method of preparation:

Rinse the broth well, then place in a deep bowl. Cover with water, add leeks, cloves and fresh thyme. Bring to a boil, then reduce the heat to low. Boil for about 30 minutes.

Drain and set aside. Preheat the oven to 180C. Wrap the brush in aluminum foil, and place in a tray.

Cook for 20 minutes for every pound of brine. From time to time, if necessary, add water to the pan.

Prepare the icing, in a pan add all the ingredients, bring to a boil for about 5 minutes. Stir until the sugar melts.

Remove the brush from the oven, cut from place to place and stick the cloves, then with the help of a fork, stick the pineapple slices. Grease with icing. Bake again for 10 minutes.

Repeat the glazing and cook for 10 minutes, the process must be repeated at least 3 times.

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