Borsch

1

Cook the broth.
Place the meat in cold water and place on medium heat.

The broth will be tastier if you use meat on the bone.

2

Keep an eye on the broth and skim off the foam before boiling.
When the liquid boils, cover the pan with a lid and cook over low heat for an hour and a half.

3 Let's fry.
Wash and peel beets, carrots and onions. Grate the beets on a coarse grater, and grate the carrots on a medium grater. Cut the onion into small cubes.

4

Fry the onions and carrots over medium heat in vegetable oil for about 5 minutes.

5 Then add beets and lemon juice to the pan. Thanks to the juice, the borscht will be truly red and acquire a pleasant sourness.
Cook for another 5 minutes. After this, add tomato paste, mix and leave on the fire for another 5-7 minutes.

6

We collect borscht.
When the meat is cooked, remove it from the broth.
Place shredded cabbage and chopped potatoes into the pan.

The order in which vegetables are added depends on the variety of potatoes and cabbage. If the cabbage is young, it is better to add it after the potatoes. The winter variety of cabbage takes longer to cook and it is better to add it 5-10 minutes before the potatoes.

7 While the potatoes are cooking, separate the meat from the bone and cut into cubes. We put it in the soup. Salt to taste.

8

Add the roast and stir. Throw in bay leaf and finely chopped herbs. Cover the pan with a lid and cook for another 5–7 minutes. For flavor, you can add a little chopped garlic and black pepper to the pan.

Let the borscht steep under the lid for 5–10 minutes.

9

Serve borscht with sour cream and fresh herbs.
We also serve rye bread, buns rubbed with garlic or garlic dumplings with borscht.

Bon appetit!