- Pork ribs - 400 Grams
- Carrot - 1 piece
- Beet - 1 Piece
- Onions - 0.5 Pieces
- Tomato paste - 2 items. spoons
- Fresh cabbage, cabach - 1/6 Pieces
- Potatoes - 3 pieces
- Laurel leaf - 1 piece
- Vegetable oil - 40 milliliters
- Garlic - 2 Teeth
- Parsley and dill - 1 To taste
- Vinegar - 1 st. a spoon
- Prunes - 12 pieces
- Pepper and salt - 1 To taste
1. With cold water, pour in the meat and bring to a boil, remove the foam with a noise. Fire reduce and minutes 40 cook with a closed lid. From the broth we take the ready meat and put it on the plate. We wash and clean vegetables. Dice the potatoes. Shred thin cabbage. Finely chop the onions. Potatoes are added to the pan, we will increase the fire. How to boil, reduce the fire and 10 minutes to cook. 2. Now add the cabbage to the broth, stir and cook on a small fire. Prepare the frying pan. In vegetable oil, sprinkle onions. We will carve the carrots with straws and fry together with onions. Minutes through the two fries we put into a saucepan. Under the lid on a small fire continue to cook. 3. Let's cut on the vegetable oil the beet cut into strips (minutes 10), stirring. 4. Pour the wine vinegar into the frying pan to the beetroot. In flowing water we wash prunes, pour a glass of hot water and cook on a small fire. 5. Add the beets to the saucepan and stir. Then prunes, add pepper, salt, finely chopped greens and garlic. Cook for about 3 minutes, then turn off and let it brew. 6. Borscht pour on plates and serve with sour cream.
Servings: 8