Turşu Sıyık (AZARBAYCAN)

Turşu Sıyık (AZARBAYCAN)

Meat juice- 40 gr
rice- 30 gr, head onion
24 gr, green onion- 26 g
carrot- 40 gr
spinach- 50 gr,
sorrel- 50 gr,
molten fat- 15 gr,
coriander or mint- 10 gr

METHOD
Sour pestil – 50 gr, salt, pepper. Rice is cooked in broth, then fried onion and carrot are added. Then washed and chopped green onion, cooked with spinach and sorrel. To be ready, add a little sour pomegranate, pepper and salt. When we give it to the table, it is decorated with greenery.