- Pork - 0.5 Kilogram
- Onions - 250 Grams
- Carrots - 400 Grams
- Beet - 300 Grams
- Potatoes - 300 Grams
- Cabbage - 200 Grams
- Tomato - 100 Grams
- Vegetable oil - To taste
- Vinegar - To taste
- Salt, parsley - To taste
1. Put the washed meat into a saucepan and fill it with water. When the water boils, remove the foam and reduce the heat. Put the whole chopped onion and carrots into the pan. Boil broth 2 hours. 2. Wash and clean vegetables. Cut the onions into half rings. Beetroot and carrots grate on a large grater. In a frying pan, heat the oil and put the onions first, then the carrots and, last but not least, the beets. To keep the beet retain its color, pour into the passivation one spoonful of table vinegar. When vegetables are fried, add the tomato. 3. Peel potatoes and cut into small cubes. 4. Shred cabbage with straws. 5. Remove the cooked meat from the broth and cut into pieces. Throw the bulb. Cut the carrots into slices. 6. Put the prepared potatoes into the broth. When the potatoes boil for about 10 minutes, add a dressing. Here also put the cut cabbage, pieces of meat, carrots and parsley. Turn off the heat and let the borsch infusion.
Servings: 6-8