- snipe - 4 pieces
- carrot - 1 piece
- parsley root - 1 piece
- cabbage color - 700-800 grams
- onion - 1 piece
- breadcrumbs - 1/2 cup
- sour cream - 1 glass
- nutmeg - 1 pinch
- salt and pepper black ground - - To taste
Thoroughly rinse the previously prepared snipe, then cut them along, grate with salt and pepper and put in a clean pan. Then send the ground parsley root, carrot and several whole bulbs. Pour water in such a way that the game was half-filled. The bird must be constantly poured with broth and turned over to the ready state. In the finished bird add a glass of sour cream, crackers, walnuts. Then everything is boiled and removed from the fire. Cabbage is disassembled and boiled in slightly salted water for 10 minutes, and then discarded in a colander. Put the carcasses on a dish, lay cabbage around, pour all the sauce that turned out during cooking, and decorate with greens.
Servings: 4