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Pskovsky Hot Vinegret recipe

3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
5 tb vegetable broth
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
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Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth. Sauce: Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes. Serve vinegret with hot sauce.

Cuisine: Russian
Source: Olga Timokhina's collection
Recipe category: Appetizers > Vegetables

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