Borsch

1.

Borsch

2.

Peculiarities
In Ukraine, borscht has
been cooked since
time immemorial. The
history of borscht in the
annals of the 14th
century mentions such
food.

3.

What to prepare
THE MAIN COMPONENT OF
THE DISH IS BEETS. YOU CAN
REPLACE SOME PRODUCTS
WITH OTHERS, BUT BORSCHT
WITHOUT BEETS IS NO
LONGER BORSCHT

4.

Ингредиенты на 4 порции
Beetroot peeled, 300 g
Tomato paste, 70 g
Beef broth, 700 ml
Onion, 100 g
Peeled potatoes, 100 g
Boiled beef, 400 g
Carrots, peeled, 100 g
White cabbage, 100 g
Sour cream, 120 g
Black pepper, 2 g
Sugar, 10 g
Bay leaf, 1 pc.
Vegetable oil, 50 g
Salt, 10 g
Black pepper (peas)
Garlic, 10 g
Lemon juice, 1/2 lemon

5.

Cooking

6.

Beet
Cut into strips

7.

Fry beets in oil, add
tomato paste, salt
and sugar, a little
broth. Simmer over
low heat until fully
cooked

8.

Cut onions and carrots into
strips, fry in olive oil separately
from beets until fully cooked.

9.

Cut potatoes
into chunks

10.

Shred the
cabbage

11.

Put the
cabbage in
salted broth, let
it boil for 5
minutes. Add
potatoes and
cook until done.

12.

5 minutes before the end of
cooking, add the fried
vegetables to the soup. Bring to a
boil and add beets, lemon and
seasonings to taste.
AS SOON AS THE BORSCHT
BEGINS TO BOIL, REMOVE
FROM HEAT. PUT PEPPER,
GARLIC AND PARSLEY ROOTS
IN A SIEVE AND LET IT BREW
FOR 15-20 MINUTES.

13.

When serving,
add beef meat,
sour cream and
chopped
greens.