Borsch (red-beet soup)
Beef - 500 gr.
Potatoes - 250 gr.
Cabbage - 150 gr.
Beetroot - 200 gr.
Carrots - 100 gr.
Onion - 100 gr.
Water - 2.5 l.
Tomato paste - 1.5 tbsp
Vinegar (better to use 6%) - 0.5 tsp
Garlic - 2 hops.
Bay leaf - 2 pcs.
Oil - 3 tbsp
Cover meat with water and cook for 1.5 hours.
Then cut meat into small pieces, add to broth.
Shred the cabbage into thin strips.
Mince the onion.
Grate carrots on medium grater.
Beet cut into thin strips.
Cut potatoes into cubes.
Fry beets in oil.
Add vinegar and tomato paste (if the paste is thick, add a little water) and simmer for 5-7 minutes.
Fry the onion in oil.
Add carrots and fry.
In the boiling broth add potatoes, salt.
When the broth boils, add the cabbage. Cook on medium heat for 5 minutes.
Add beet and cook for another 10 minutes.
Add the onions and carrots.
Add the bay leaf, parsley root. If needed, add salt and pepper.
Add the garlic, squeezed through masher.
Remove from heat, let stand for 15-20 minutes.
Pour on plates, add the sour cream and sprinkle with herbs.
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