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Borsch ukrainian i
1 serving
Pour cold salted water (
2. 5 liters) over the meat and cook almost until cooked. Cut the beetroot into small pieces, add some vinegar and tomato paste and sauté. Carrot, parsley root, grind and fry the onion. Put diced potatoes in boiling broth, then after boiling - chopped cabbage and cook for 15-20 minutes. Then add vegetables, flour and pour into borscht, adding sugar and red pepper, salt, pepper, add finely chopped garlic, ground with speck, herbs and let boil, but not boil. When serving, fill with sour cream.
Pour cold salted water (
2. 5 liters) over the meat and cook almost until cooked. Cut the beetroot into small pieces, add some vinegar and tomato paste and sauté. Carrot, parsley root, grind and fry the onion. Put diced potatoes in boiling broth, then after boiling - chopped cabbage and cook for 15-20 minutes. Then add vegetables, flour and pour into borscht, adding sugar and red pepper, salt, pepper, add finely chopped garlic, ground with speck, herbs and let boil, but not boil. When serving, fill with sour cream.
white cabbage - 360 g, potatoes - 4 pcs., onions - 1 pc., Any meat - 250 g, speck (spig, stud) - 20 g, beets - 2 pcs., tomato paste - 3 tbsp. spoons, fat - 2 tbsp. spoons, carrots - 1-2 pcs., flour - 1 tbsp. spoon, sour cream - 1 tbsp. spoon, parsley root - 1 pc., garlic - 2 wedges, sugar to taste, pepper to taste, salt to taste, vinegar to taste, parsley greens to taste, dill to taste
