Ingredients

Title Value
1. Meat 500 Column
2. White cabbage 1 kg
3. Beet 300 Column
4. Bulb onions 100 Column
5. Tomatoes 300 Column
6. Water 3 L
7. Bay leaf 2 PC.
8. Black pepper taste
9. Salt taste
10. Butter for frying

Cooking

1 . Stage

Boil the meat until tender in salted water, remove, cut into slices, and strain the broth.

2 . Stage

Boil beets separately and cut into strips.

3 . Stage

Chop the onion and fry in butter until soft.

4 . Stage

Bake the tomatoes in the oven at 180 degrees for 20 minutes, then wipe through the full.

5 . Stage

Put chopped cabbage, beets, onions and mashed tomatoes in the broth, add bay leaf, salt and pepper. Cook after boiling for 5-10 minutes.

6 . Stage

Serve borsch with pieces of meat, sour cream and chopped herbs.