Original text of the recipe: “Quantities for 6 people: ½ kg of beef, 2 eggs, 1 slice of bread, 3 onions, 3 ties of green, pepper, salt, 1 kg of bors, 1 carrot, 1 parsley, 1 celery.
The minced meat is mixed well with onion, cut short and stiff, the bread crumb, soaked and squeezed a little, eggs, green, salt and pepper. Small mites are made, always wetting cold water.
Season and onion, finely chopped, boil with a little water. When the vegetable is boiled, add the borscht. Boil another boil and put the beaters to boil, to a low heat. At the end add the green cut. Who wants to make the borsch with sour cream and egg yolk to make it more nutritious and tasty. ”
Source: Household News. House and Mass of Our Health, Elisabeta Ciortan and Xenia Nicolau, 1940
500 g of beef
2 eggs
1 slice of bread
3 onions
a little bit of oil
1 dairy link
1 parsley link
1 link leustean
a little pepper
a little salt
1 carrot
1 roots of parsley
1 celery
1 l bors
Carrot, parsley root, celery and 2 onions cut in small pieces and boil
The meat is thrown through the chopping machine
One onion is cut into solzisori and it is in a pan with a little oil and a little water
Slice the bread soak in the water, remove the core that you lightly squeeze out of the water
Prepare the composition of the peanuts as follows: stir well the minced meat with the onion, the squeezed bread, the eggs, the chopped leaves of a few parsley and a few dill, a little salt and a little pepper.
Make up the perch by taking a little of the above composition with your hand soaked in cold water and forming the appropriate perch
When the vegetable and onion are boiled add the borsch and let it boil then place the perch
Finally, add the rest of dill, parsley and leustean, all chopped and suited to salt
Serve
Optionally you can trim the borsch with a egg yolk mixed with a little sour cream and chilled borscht sauce or serve on a separate table, sour cream.
Bors with Mites – a very good bors!
