BORSCH (150G) WITH CHICKEN LIVER AND POMEGRANATE SALAD (150G) AND WHOLE WHEAT BREAD (40G)

RatingDifficultyBeginner
Yields3 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 ½ Cabbage
 1 Carrot
 1 Onion
 1 Beet
 2 Potatoes
 1 tbsp Tomato paste(no additives)
 1 tbsp Sour cream
 Salt taste
 Peppertaste
 50 g Lettuce
 60 g Chicken liver
 1 tbsp Pomegranate (grains)
 20 g The apples
 ½ tsp Balsamic vinegar
 40 g Whole wheat bread
 1 tbsp Olive oil

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Borsch:
1

Add boiled potatoes to boiling water;

2

Cut beets into slices or grate and add to potatoes;

3

Cut onions, carrots into cubes, sauté in a pan greased with olive oil;

4

Add tomato paste. Put out 53Minutes. And add to the water with potatoes and beets;

5

Chop cabbage and add to borsch and cook until tender;

6

Salt, pepper to taste. In the finished dish, you can add a spoonful of sour cream;

Salad :
7

We clean the liver, dry it with a paper towel. In a heated pan with a portion of olive oil, fry the liver until half cooked;

8

When the liver is almost ready, add apples cut into strips and simmer it all together until the liver is fully cooked. Sprinkle everything with balsamic vinegar a couple of minutes before the end;

9

We spread the liver with apples on a plate, put lettuce, slices of tomatoes and pomegranate on top. Pour the rest of the olive oil. Salt and pepper to taste.

Ingredients

 ½ Cabbage
 1 Carrot
 1 Onion
 1 Beet
 2 Potatoes
 1 tbsp Tomato paste(no additives)
 1 tbsp Sour cream
 Salt taste
 Peppertaste
 50 g Lettuce
 60 g Chicken liver
 1 tbsp Pomegranate (grains)
 20 g The apples
 ½ tsp Balsamic vinegar
 40 g Whole wheat bread
 1 tbsp Olive oil
BORSCH (150G) WITH CHICKEN LIVER AND POMEGRANATE SALAD (150G) AND WHOLE WHEAT BREAD (40G)

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