Liquid borscht on sour cream

Beautiful and unusual serving of delicious borscht - in a mug! Very tasty borscht. It is done very easily. Usually this borscht is drunk directly from a mug. I always serve it

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Composition / ingredients

Servings:

Pork (or pork bones for broth)

200

Beetroot (average)

Sour cream

Flour

Cumin

to taste

Bay leaf

Vinegar

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 35 % 8 g

Carbohydrates 43 % 10 g

133 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 1 h

Step 1:
In a medium saucepan, cook the broth, although you can cook this borscht just on water. Then remove the bones or meat, strain the broth. In a mug with water (about half a glass of water), mix the flour so that there are no lumps, add sour cream there and stir. We put sugar. Pour all this into the broth, bring to a boil, add cumin, lavrushka.
Step 2:
Separately cook the beetroot, rub it on a coarse grater, sprinkle with vinegar or lemon juice.
Step 3:
At the very end, add the beets to the pan and you can also add chopped greens. Bring to a boil, but do not boil too much, otherwise the color of the borscht will change. Pour into mugs and drink. But there is another way (my favorite) to eat this borscht, so do my parents. Cook the potatoes separately, or if you have potatoes left from lunch from yesterday, you can use slices, you can also puree. Pour hot borscht into a plate and add potatoes there, you can even eat cold and so