Ukrainian borsch

Beef300 gramsBeet300 gramsWhite cabbage (fresh)400 gramsCarrot100 gramsBulb onions70 gramsParsley (root)40 gramsPotatoes500 gramsTomato puree (or 400 g fresh tomatoes)110 gramsWheat flour15 gramsSugar20 gramsVinegar30 grams30 gramsBulgarian pepperPepperBay leafParsleySour cream100 grams
  • Cooking time:90 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

Cook meat until ready. Peeled, washed beets cut into strips, sprinkle with salt, sprinkle with vinegar, mix and put in a saucepan. Add the fat collected from the meat broth, tomato puree, sugar and simmer until half cooked. Peeled and washed roots and onions cut into strips and lightly spasserovat in oil. Put the sliced ​​potatoes into the broth, bring to the boil, put the cabbage into shredded cabbage and cook for 10-15 minutes. Then add steamed and browned vegetables, toasted flour, bell pepper, spices and cook until ready. Let it brew for 20-25 minutes.When serving in borsch, add sour cream, meat and sprinkle with herbs.

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