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The meat is chopped with a knife and placed in a large bowl.
Finely chop the onion and the white part of the leek and sauté for 5-6 minutes in oil.
Add the carrot given through the small grater and the green part of the leek, sauté for another 3 minutes and add over the meat together with the rest of the ingredients.
Leave the sheets for a minute in boiling water, then remove and place in a bowl of cold water. It is left to drain.
Form the sauerkraut and place it in the ceramic bowl in which 2-3 tablespoons of oil have been previously added. The sarmales are formed and placed until the composition is finished.
Add a sprig of thyme and pour the borscht cup, then fill with water until the sarmales are covered.
Set the device to "high" for 7 hours.
Serve with sour cream and hot peppers.