How to make
Clean and wash the partridges, portion them and saute them in heated oil. Add the cleaned and washed mushrooms, onions, sprinkle with paprika and pour on the warm broth. Leave it to come to a boil on a moderate stove.
Separately, parboil the sorrel and nettle in salted water, chop them and saute them in butter. Add the peeled and chopped tomato to the leafy greens and continue boiling.
Once the meat softens, pour the vegetable mixture into it, sprinkle with savory and leave it to cook until fully ready.
In the remaining butter, braise the flour, dilute with a little broth while stirring nonstop and add it to the dish. Stir and after 2-3 min. remove from the stove. Add the chopped garlic.
Upon serving, sprinkle the partridge porridge with chopped dill.
