What to take
For broth:
Water - 1,5-2 l .;
Pork or beef on bones - 400 g.
For roasting:
Beets - 2 pcs. (Small);
Carrots - 1 piece;
Onions - 3 pcs. (Average);
Tomato paste - 2 tbsp. L .;
Sunflower oil - 4-5 st. L .;
Citric acid - a pinch.
For borsch:
White cabbage fresh - 300 g;
Potatoes - 4 pcs. (Average);
Salt, bay leaf, greens - to taste.
For submission:
Sour cream - 1 tbsp. L. (In each plate);
greenery.
How to cook
Step 1. Cook the broth
Take a 3-liter pot. Pour in it 1.5-2 liters of water, put the meat. Set on medium fire. Watch the broth, remove the foam before boiling.
The broth will be tastier if you use meat on the bone.
When it boils, cover the pan with a lid and cook over low heat for an hour and a half.
Step 2. Make the roast
While broth is boiled, we will fry vegetables. Wash and brush beets, carrots and onions. Beetroot grate on a coarse grater, and carrots on medium. Cut the onions into cubes. Pour the sunflower oil on the pan, turn on the medium heat. First, grill the onions and carrots (5 minutes), then add the beets.
Sprinkle the beet with citric acid or sprinkle with fresh lemon juice. Thanks to this borscht will be really red.
Fry the vegetables for another 5 minutes. After that, add the tomato paste, mix and leave for another 5-7 minutes.
Step 3. We collect borsch
When the broth is cooked, remove the meat from it. While the meat cools, run the chopped cabbage into the broth. After 5-10 minutes, add potatoes cut into strips. While potatoes are being boiled, separate the meat from the bone and cut into cubes. Return the meat to the soup.
Salt to taste.
Add the roast. Stir. Add the bay leaves and finely chopped greens. Cover the pan with a lid and cook for another 5-7 minutes.
Borsch is ready.