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Acasa

Bors pescaresc

— capete si cozi de peste 1,400 kg
— morcovi 0,200 kg
— ceapa 0,200 kg
— telina radacina 0,100 kg
— leustean verde 0,050 kg
— marar verde 0,050 kg
— bors 1,500 litri
— pasta de tomate 0,050 kg
— patrunjel radacina si pastirnac 0,100 kg
— rosii proaspete sau conserva 0,800 sau 0,400 kg
— patrunjel verde 0,050 kg
— sare

Capetele si cozile de peste se curata, se spala. Morcovii, patrunjelul radacina, pastirnacul, telina si ceapa se curata, se spala si se taie marunt. Borsul se fierbe si se strecoara. Leusteanul, mararul si patrunjelul verde se curata, se spala si se taie marunt. Rosiile proaspete se curata, se spala, se oparesc, se decojesc si se taie felii. Pasta de tomate se dilueaza in 75 ml apa.
Morcovii, telina, patrunjelul radacina, pastarnacul si ceapa se fierb in apa clocotita cu sare. Cind legumele sint fierte, se adauga pasta de tomate si bors. Dupa circa 5 minute de fierbere, se adauga capetele si cozile de peste si se continua fierberea. Se adauga rosii, marar vercle, leustean verde, jumatate din cantitatea de patrunjel verde si sare.
Borsul se serveste in bo1, supiera sau cana, cu patrunjei verde deasupra.

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