Rooster borsch

-3 carrots
-1 parsnip
-¼ Celery
-2 bell peppers
-2 tomatoes
-1 onion
-1 or 2 potatoes
- noodles
-1 parsley bunch
-1larch bunch
-salt and pepper
-1 liter of borch
Method of preparation:
You boil the rooster meat for 1-2 hours. You put in a big pot the chopped vegetables (the carrot,
the parsnip, the celery and the onion) and you boil them over low heat. You cut the potatoes in
little cubes and then add them and 2 liters of water in the pot. Then add the boiled meat, with the
water it boiled in. When the potatoes almost boil, you add the noodles and after 5-10 minutes, you
add the borch. Optionally you can add canned kapia pepper and tomatoes. After the soup boiled,
you add savory, salt, pepper, and at the end you can add the green vegetables chopped. You can
serve the soup with fresh parsley, spicy paper and sour cream.
Good appetite!