Russian " Borsch".....

4년 전

Hello Steemians! Hi dear friends!
Good evening, dear friends. today I want to offer you a wonderful and delicious recipe..

  • pork-400 gr.
  • beef (oven) - 400 gr.
  • Bay leaf-2 PCs .
  • allspice - 5 PCs .
  • carrots-200 gr.
  • white cabbage-200 gr.
  • salt-1 tsp
  • vinegar-20 ml.
  • sugar-20 gr.
  • black pepper (peas) - 5 PCs .
  • onions-1 PC.
  • beetroot-300 gr.
  • parsley (root) - 50 gr.
  • vegetable oil-50 ml.
  • tomato-500 gr.


  1. Washed meat pour clean cold water (3.5-4 liters) and bring to a boil over high heat.
  2. After that, the fire is reduced to boil quite a bit, remove the foam appearing on the surface. You need to cook the meat for about 1.5 hours. When it can be easily pierced with a fork or knife, it is ready.
  3. Approximately in the middle of cooking add Bay leaf and pepper peas.
  4. Onion cleaned, cut into 4 pieces and finely shinkuem.
  5. Carrots and beets cut into thin strips.
  6. Cabbage thinly shinkuem and parsley root cut into strips.
  7. When the meat is ready, it must be removed from the broth and cut into portions.
  8. Strain the broth, return to the pan, salt and put there sliced meat.
  9. In strained broth put cabbage and continue to cook until it is ready.
  10. Put beetroot, onion, carrot and parsley root in a pot with vegetable oil, add a little (100-150 ml.) broth and simmer under the lid over low heat for about 20 minutes.
  11. In the process of extinguishing the vegetables should be mixed so that they are not burnt.
  12. In the middle of stewing, add peeled and chopped tomatoes, sugar and vinegar to the vegetables.
  13. Simmer until the vegetables are ready, then add them to the broth with the finished cabbage.
  14. Ready borscht turn off and cover with a lid to make it a little infused.
  15. When filing on the table in the soup add sour cream and greens.

P. S. Great for garlic soup and black bread.

Bon appetit!

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