Chowder in Suzdal


     400 g potato
     250 g beef
     1 onion
     bay leaf
     Salt and pepper

Method: Harezhte flesh meat in small pieces of 15-20 grams. and cook for 10-15 minutes. Potatoes cut into strips. In a clay pot, place the meat, pour the broth into three quarters, put the potatoes and bay leaf. Put the pot in the oven for 30-35 minutes. Harezhte onion rings and fry it in hot oil until golden brown. For 3-5 minutes until cooked stew put into it fried onions. Put a pot on the dinner plate and serve. Soup is best eaten with a wooden spoon.

reference to the original

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13 April (March 31 Old Style)