Borscht

Soup, cooked on the basis of beets, the so-called borscht, is widely distributed in European countries. The traditional first dish is borscht in the countries of central eastern Europe - Ukraine, Belarus, Russia, Moldavia and Poland. You can find soup borscht by a vigorous red-burgundy color. This color is obtained from bright sugar beet. Now the borsch recipe has a number of changes and additives that are not used in the traditional borsch recipe. In Ukraine, Russia and Balarasi borsch is usually served with fatty sour cream and white bread, some call it pampushki. In Eastern European cuisine borscht is already a symbol among all the first dishes. Cooking soup borscht is a pleasure, if only because the ingredients for this recipe are simple and affordable for sale in any store. And since we prepare the soup below.

Soup, cooked on the basis of beets, the so-called borscht, is widely distributed in European countries. The traditional first dish is borscht in the countries of central eastern Europe - Ukraine, Belarus, Russia, Moldavia and Poland. You can find soup borscht by a vigorous red-burgundy color. This color is obtained from bright sugar beet. Now the borsch recipe has a number of changes and additives that are not used in the traditional borsch recipe. In Ukraine, Russia and Balarasi borsch is usually served with fatty sour cream and white bread, some call it pampushki. In Eastern European cuisine borscht is already a symbol among all the first dishes. Cooking soup borscht is a pleasure, if only because the ingredients for this recipe are simple and affordable for sale in any store. And since we prepare the soup below.

Ingredients:

• Garlic 1 pc.
• Salt 5 g
• Beets 2 pcs.
• Tomatoes 1 pc.
• Carrot 1 pc.
• Sunflower refined sunflower oil 3 tbsp. l.
• Onion white 1 pc.
• Bay Leaf 5 g
• White cabbage 200 g
• Beef flesh 200g
• Water 8 st
• Lamb on a bone 200 g

Instructions

• Step 1 Finely chop the cabbage.
• Step 2 Next, on a medium grater, rub the carrots and cooked beets.
• Step 3 Cut the onions into half rings and fry in a frying pan heated with oil.
• Step 4 Add the chopped cabbage to the onions and sprinkle with salt, fry for about 5 minutes.
• Step 5 Next, add scuffed carrots and grated tomatoes.
• Step 6 Then add chopped parsley and chopped two cloves of garlic.
• Step 7 Then put the fried vegetables in the previously prepared broth. Add the bay leaf to the soup and cook it for another 30 minutes. Add the ground beet and turn off the fire. Borscht is ready!