Borscht with lentils on bone broth R2DHB

In the beginning, there were about three kilograms of pork bones: pieces of the spine, femur, shoulder blade piece, etc.

Actually, there wasn’t much meat on them, but there were brains and a lot of cartilage inside. And a piece of hide.

To put the bones in the pressure cooker, I had to use a multifunctional power tool (aka Renovator). To saw through the brain bones.

The bones were cooked in a pressure cooker for 80 minutes. The output was about 2.3 liters of broth. 70 grams of fat was removed. It can also be used for roasting roots

Next in the order of the bookmark:

Bone broth 2200 g,

(was listed in the calorie calculation as chicken)

Lentils 350 g,

It is boiled until half cooked.

bell pepper 250 g,

cabbage 1100 g,

Previously or in parallel, the roots and onions are fried

onion 200 g,

carrot 370 g,

turnip 230 g,

fat 60g,

sunflower oil 25 g,

beetroot 400 g,

It is prepared in the microwave for dry cooking

Tomato paste 200 g. 62 kcal

For the spice – Tom-Yam paste.

Total weight 5385 g.

Taking into account the uzharivaniya zaminusoval 500 grams.

Total 4900 g.

According to the Fat Secret, it turns out:

B – 3.37

W – 2.15

Y – 8.39

K-65

In general, yummy.

• onion 200 g
• carrot 370 g
• turnip 230 g
• beetroot 400 g
• bell pepper 250 g
• cabbage 1100 g
• fat 60g
• sunflower oil 25 g
• Lentils 350 g
• Chicken broth 2200 g
• Tomato paste 200 g.