- Sorrel - 300-400 Grams
- Meat - 300 Grams
- Potatoes - 300 Grams
- Bow - 1 piece
- Carrot - 1 piece
- Boiled eggs - 3 pieces
- Cabbage - 300 Grams
- Salt - 0,5 st. spoons (to taste)
- Dill greens, parsley - 50 grams
- Water - 2 liters
- Vegetable oil - 1 st. a spoon
Fill meat with water and cook broth. If you want it to cook faster - cut the meat a little smaller. We are cleaning potatoes. Cut into cubes, straws - the way you like. Shinkle the cabbage. I was just Beijing. It is cooked faster than white. We clean carrots and onions. We rub the carrots on a grater, finely chop the onions. A little fry in vegetable oil carrots with onions. In a saucepan with broth we put potatoes, and in 10 minutes - cabbage. Add the carrot and onion roast to the borsch. We cut the rinsed sorrel and send it to the pan. Solim, pepper. Let's puff for 5 minutes. We cut the boiled eggs into cubes, chop the greens and send it all into a pot of borsch. Done! It's time to the table!
Servings: 5-6