Ukrainian Borshch
Cooking Instructions
- 1
Add 3 l water in a large casserole (5l big). Add 1 carrot, one onion (whole, peeled) and meat as one piece. Allow to boil - then remove foam with a spoon. Reduce fire to min, close the cap and leave for 1 hr.
- 2
Remove everything from bouillon. Cut meat it small pieces. Rest is out.
- 3
Add potato cut 2cm cubicles into broth.
- 4
Make the fill: onions finely cut, carrots cut in 2 cm thin sticks - fry in oil for 10 min. Then add beetroot cut same as carrots. Sprinkle vinegar on beetroot a before adding to pan. Add bell pepper and tomato paste and half cup of water. Add salt and pepper. Stew for 20 min until light burning.
- 5
Add fill to soup, boil on light fire 15 min.
- 6
Add finely cut cabbage, 15 min boil and off. Leave for at least 2 hrs.
- 7
Serve with a spoon of sour cream in each plate. Bread, lard and garlic on side.
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