Ingredients

Title Value
1. Pork stew 380 Column
2. Potatoes 5 PC.
3. White cabbage 200 Column
4. Bulb onions 1 PC.
5. Carrot 1 PC.
6. Beet 200 Column
7. Tomato paste 70 Column
8. Garlic 1 clove
9. Vegetable oil 3 tbsp
10. Sugar 1.5 tbsp
11. Bay leaf 1 PC.
12. Salt taste
13. Celery root 30 Column

Cooking

1 . Stage

The ingredients are designed for 1.5-2 liters. water. Potatoes, cut celery into cubes, chop cabbage. Place the potatoes, celery and bay leaf in boiling water, let it boil for about 5 minutes, then add the cabbage and cook until the vegetables are ready.

1. Stage. The ingredients are designed for 1.5-2 liters. water. Potatoes, cut celery into cubes, chop cabbage. Place the potatoes, celery and bay leaf in boiling water, let it boil for about 5 minutes, then add the cabbage and cook until the vegetables are ready.

2 . Stage

While vegetables are cooked, prepare a dressing. Dice the onion, grate the carrots and fry with sugar in vegetable oil until the vegetables are soft.

1. Stage. While vegetables are cooked, prepare a dressing. Dice the onion, grate the carrots and fry with sugar in vegetable oil until the vegetables are soft.

3 . Stage

To the onions with carrots, add beets diced, diced or grated, as you like. Fry for another 2 minutes, then add the tomato paste, pour 100 ml. broth from the pan and simmer over low heat for about 10-15 minutes.

1. Stage. To the onions with carrots, add beets diced, diced or grated, as you like. Fry for another 2 minutes, then add the tomato paste, pour 100 ml. broth from the pan and simmer over low heat for about 10-15 minutes.

4 . Stage

Transfer the dressing to the pan, add the stew, garlic, passed through the press, add salt and pepper to taste. Bring to a boil and cook for several minutes. Let it brew for a few minutes before serving. Serve with sour cream.

1. Stage. Transfer the dressing to the pan, add the stew, garlic, passed through the press, add salt and pepper to taste. Bring to a boil and cook for several minutes. Let it brew for a few minutes before serving. Serve with sour cream.

5 . Stage

Bon Appetit!!!

6 . Stage

It is very simple and quick to cook borsch with stew; it turns out to be tasty, aromatic and satisfying. For cooking, you can use any stew, as well as to further reduce the cooking time, take young vegetables, they cook faster. Cut vegetables in a way convenient for you. For piquancy, also add a little fresh hot pepper then all the taste and aroma of cooked borscht will be revealed.