This is a fairly well-known dish that is prepared in every home, in every apartment. Borsch is famous for its vitamin and satisfying quality, as well as a variety of recipes.
It is necessary
- - 1 kg of meat (beef, pork - pulp or bone);
- - 0.5 kg of potatoes;
- - 300 g of fresh cabbage;
- - 200 g onions;
- - 400 g of beets;
- - 2-3 bay leaves;
- - 200 g of carrots;
- - 3 tbsp. tomato paste;
- - 2-3 cloves of garlic;
- - 1 tsp vinegar 6%;
- - pepper;
- - salt;
- - vegetable oil;
- - greens to taste.
- Cooking in a four-liter saucepan.
Instructions
Step 1
Take a saucepan, cover the meat with water, place on the stove and cook for an hour and a half. Take it out and cut into medium slices, add to the broth.
Step 2
Peel carrots, onions, beets and potatoes, rinse them. Grate the carrots (medium grater), chop the onion, cut the cabbage into strips. Fry the chopped beets in the form of strips. Take tomato paste, dilute a little with water, add and pour in vinegar, simmer for about seven minutes.
Step 3
Then fry the onions with the addition of carrots. Pour the diced potatoes into the boiling broth and season with salt. Then, when the broth boils, put the cabbage and cook for five minutes over medium heat. Add onion, carrot, bay leaf, pepper and salt to taste.
Step 4
Peel the garlic, rinse if necessary, squeeze it out with a garlic press. At the end of cooking, add the prepared garlic to the borscht.
Step 5
Remove the pot with borscht from the stove so that it is infused for about twenty minutes. Pour the cooked borsch into plates, add sour cream (optional) and add herbs to taste.
