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Borsch ukrainian
1 serving
The meat broth is boiled and strained. Peeled roots and beets are cut into strips. The beets are stewed for 20 - 30 minutes, while fat, tomato puree, vinegar and broth are added. Chopped vegetables and onions are separately lightly fried in oil, mixed, diluted with broth and brought to a boil. In the broth prepared for borscht, potatoes cut into large cubes, roughly chopped cabbage, stewed beets, salt are put and boiled for 10 - 15 minutes, then vegetables toasted with flour, bay leaves, allspice and bitter pepper are added, boiled until the potatoes and cabbage are ready. The finished borscht is seasoned with lard ground with garlic, tomatoes cut into wedges are added, quickly brought to a boil, after which borscht is allowed to brew for 15 - 20 minutes. Pouring borscht into plates, put sour cream and sprinkle it with finely chopped parsley greens
The meat broth is boiled and strained. Peeled roots and beets are cut into strips. The beets are stewed for 20 - 30 minutes, while fat, tomato puree, vinegar and broth are added. Chopped vegetables and onions are separately lightly fried in oil, mixed, diluted with broth and brought to a boil. In the broth prepared for borscht, potatoes cut into large cubes, roughly chopped cabbage, stewed beets, salt are put and boiled for 10 - 15 minutes, then vegetables toasted with flour, bay leaves, allspice and bitter pepper are added, boiled until the potatoes and cabbage are ready. The finished borscht is seasoned with lard ground with garlic, tomatoes cut into wedges are added, quickly brought to a boil, after which borscht is allowed to brew for 15 - 20 minutes. Pouring borscht into plates, put sour cream and sprinkle it with finely chopped parsley greens
soft meat - 500 g, white cabbage - 400 g, potatoes - 400 g, beets - 250 g, tomato puree - 0.5 cups, sour cream - 0.5 cups, parsley root - 50 g, garlic - 6 g, onions - 50 g, lard - 20 g, butter - 20 g, water - 1.6 l
