Ingredients for - Borscht Classic

1. Bouillon 2 L
2. Potatoes 400 gram
3. White cabbage 400 gram
4. Beet 400 gram
5. Carrot 100 gram
6. Bulb onions 100 gram
7. Tomato paste 2 tbsp
8. Vinegar 1 tbsp
9. Garlic 2 clove
10. Suneli hops 2 Tsp
11. Vegetable oil taste
12. Salt taste
13. Black pepper taste

How to cook deliciously - Borscht Classic

1 . Stage

Boil washed and peeled beets in water with vinegar for 40 to 90 minutes, depending on size and "age". Cut the boiled beets into slices or shreds. Do not pour the broth out!!!

1. Stage. Borscht Classic: Boil washed and peeled beets in water with vinegar for 40 to 90 minutes, depending on size and

2 . Stage

I prepare broth in advance and put it in the refrigerator overnight, the "turbidity" settles to the bottom - no clarification is required. In the boiling broth or water put shredded cabbage and diced potatoes, bring to a boil and cook for 15 minutes.

1. Stage. Borscht Classic: I prepare broth in advance and put it in the refrigerator overnight, the

3 . Stage

In a pan with boiling oil add onion and fry until transparent, add grated or sliced carrots, fry for 4 minutes and add tomato paste, fry for another 3-4 minutes.

1. Stage. Borscht Classic: In a pan with boiling oil add onion and fry until transparent, add grated or sliced carrots, fry for 4 minutes and add tomato paste, fry for another 3-4 minutes.

4 . Stage

In the broth with the cabbage and potatoes, we introduce the passaged vegetables, chopped beets and their broth to give a "noble" color. I add two ladles, and you to your taste. We add salt, pepper, spices, a pinch of citric acid (to taste), mix thoroughly and cook for another 7-10 minutes. Remove from the fire, add crushed garlic and let stand for 10 minutes.

1. Stage. Borscht Classic: In the broth with the cabbage and potatoes, we introduce the passaged vegetables, chopped beets and their broth to give a

5 . Stage

Before serving, add sour cream (if the borscht is lean - at your discretion) and herbs. That's all. Bon appetit.

1. Stage. Borscht Classic: Before serving, add sour cream (if the borscht is lean - at your discretion) and herbs. That's all. Bon appetit.