Moldovan borscht
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ingredients
1200 g beef 100 g oil 250 g carrots 240 g onions 70 g parsley 80 g dried mushrooms 200 g bread yeast 1 dl cream to taste salt to taste pepper
Lapsha (pasta)
200 g flour 2 g egg a little salt
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1. Wash the veal and cut into pieces. Cook until half done. 2. Then add the passiré onions, carrots cut into slices and bring everything to a boil. 3. Finally, add the prepared fox (pasta) and let it continue to cook. 4. Before finishing the borscht, add the strained and boiled bread yeast, mushroom broth and strained mushrooms, cut into slices, add salt to taste and bring to the boil. 5. When serving, sprinkle the borsch with chopped parsley and add the cream. 6. Lapša.
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