|3.||White cabbage||300 Column|
|6.||Bulb onions||200 Column|
|7.||Tomato paste||3 art. l|
|8.||Vinegar 9%||1 Tsp|
|10.||Bay leaf||2 PC.|
|12.||Parsley (root)||20 Column|
Pour the meat with water, cook for 1.5 hours. Then cut the meat into small pieces. Add to broth.
Chop cabbage into thin strips. Finely chop the onion. Grate the carrots on a medium grater. Cut the beets into thin strips. Dice potatoes or cubes.
Fry beets in vegetable oil. Add vinegar and tomato paste, simmer for 7 minutes. Fry the onions in vegetable oil. Add carrots, a little salt and pepper, fry. Add potatoes to the boiling broth and salt.
When the broth boils, add the cabbage. Cook over low heat for 5 minutes. Add the beets, cook for about 10 minutes. Add onions and carrots. Next add bay leaf, parsley root.
If necessary, add salt and pepper. Add the garlic squeezed through the garlic press. Remove from heat, let stand for 20 minutes. Pour the finished borscht into plates, add sour cream and sprinkle with herbs.
Beef and beetroot borscht is hearty, tasty and rich. Cooking such a soup is quite simple, it has a rich beautiful color. You can take beef on the bones or only the flesh as you like more, if you choose on the bones then the borscht will turn out to be even more saturated and satisfying.