|3.||Bay leaf||2 PC.|
|6.||Bulb onions||1 PC.|
|9.||White cabbage||200 Column|
|10.||Petiole celery||50 Column|
|12.||Vegetable oil||50 Ml|
|13.||Vinegar 9%||20 Ml|
We set to cook the meat broth. Pour the washed meat with clean cold water (4 liters) and bring to a boil over high heat. After that, we reduce the fire, remove the foam that appears on the surface. It takes about 1.5 hours to cook the meat. In the middle of cooking, add bay leaves and peppercorns.
Cut the onion into cubes. Cut carrots and beets into thin strips. Chop the cabbage thinly, and cut the celery into strips.
When the meat is ready, it must be removed from the broth and cut into portions. Strain the broth, return to the saucepan, salt and put the chopped meat there.
Put the cabbage in the strained broth and continue to cook until it is ready.
Put the beets, onions, carrots and celery in a pan with vegetable oil, add a little broth and simmer under a lid over low heat for about 20 minutes. In the process of stewing, vegetables must be stirred so that they do not burn. In the middle of stewing, add peeled and chopped tomatoes, sugar and vinegar to vegetables. We simmer the vegetables until fully cooked, and then add them to the broth with ready-made cabbage.
Turn off borscht and cover with a lid so that it brews a little.