Composition / ingredients
Cooking method
1. My brisket, cut into pieces, put in a saucepan and pour water. Carrots and onions are cleaned, washed. We put one onion to the meat, as well as half of the carrots (neither onions nor carrots need to be crushed) and send the pan to the fire. When the broth boils, remove the foam, salt, reduce the heat and cook for about 40 minutes.
2. Meanwhile, peel the potatoes, cut into cubes. Cabbage is crushed in a blender, millet is washed a couple of times in clean water.
3. We put the prepared ingredients into the broth: cabbage, potatoes and millet. Cook for about 15 minutes.
4. Rub the remaining carrots on a grater, and cut the onion into cubes. We put it in a frying pan, pour vegetable oil and fry until the carrots are soft. Tomatoes are washed, cut into small slices and sent to fried vegetables, stew for 2 minutes and spread in cabbage.
5. And now it's the turn of spices: add bay leaf, pepper, citric acid and sugar. We cook the cabbage for the final 5 minutes, after which we insist under a closed lid for 15 minutes.
Pour in portions and serve on the table)
Bon appetit!
Caloric content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Millet groats - 335 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Pork brisket - 155 kcal/100g
