Ciorba de vitel

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2 l apa, 1 l bors, 1 kg carne de vaca, 1 ceapa, 1 morcov, 1 patrunjel, 1/2 telina, 1 mana fasole tucara, 1/4 varza mica, 2 cartofi, 2 rosii, verdeata (marar, patrunjel, leustean), sare, 2 l apa, 1 l bors.

Se fierb bucatile de carne si se ia spuma. Se pune morcov, si o radacina de patrunjel, putina varza si ceapa taiata marunt. Se adauga borsul fiert separat, verdeata si sare. Se drege cu galbenus si smantana.

Sursa: Sanda Marin

consultanta Dan Bradu
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Ma ocup de HavanaCafe.ro in timpul liber, scriu articole interesante despre subiecte interesante legate de turism, calatorii si retete culinare.

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