So, start - put in a saucepan to cook first vitamin the meat! Great it will be if it young beef brisket (on a photo it is almost cooked). When it boils, remove noise and throw dried roots - parsnips, parsley, horseradish, celery (ideally, the roots should be fresh, but I have dried).

Further, ATTENTION! The present Kuban borsch is cooked not with red beets (we call Vinogradnoe), and with light and striped, quite unfairly sometimes called "fodder". Feed the beast can even caviar, and beets that we called borscheva! This has a nice beet, huh, in my opinion, a less pronounced beet flavor and gives a rich Burgundy color (this will be discussed below).

Next, cut a second vitamin - lard! In this case it is a little chunky smoked pork belly. Pour it into the pan and fry to extract a fraction of the fat.

Then, in another pan fry the onion on the third vitamin butter. It butter and not a spread or, God forbid, margarine! I fry the onions separately, because in the presence of acid, it is neither fried nor boiled nor cooked properly. But if it is small to cut and fry a little, and then throw in the soup, it will perfectly give your taste and dissolve so that even the most egregious looneyville will not find it and not relegated to the edge of the plate!

While we have fried the onion and bacon, quickly cut the carrots and the most ugly, the most acidic tomatoes... Hmm... Strange... In the picture tomatoes was much nicer than in life...

Next, shovel a delightful skwarecki and fry in the fat carrots, beets and tomatoes.

When the tomatoes liberally let the juice and the beets and carrots were a bit petosiris, add to taste (as acidity regulator) tomato paste I have is two tablespoons.

That's the very moment I was talking about earlier - the birth color of the present Kuban borsch! Agree, beet bondowoso here and does not smell! Add sweet pepper, stir and after a minute turn off.

Then (or better before, when I roasted the onions, and the fried beets, carrots and tomatoes almost ready), pre-salt, take out the meat and downloadable in a ready broth onions, potatoes and cabbage. Next we have a few minutes (after the summer, all young and cooked very quickly) to cut into pieces meat, bring it back and load it into the soup cook - at this moment, faceless meat-vegetable concoction turns into Kuban borscht! Don't forget to try and it needs more salt after adding the hot plate.

And the final touch is to throw in the soup Bay leaf, peppercorns and a couple of minutes (the time depends on the desired degree of sharpness) to put in soup chili pepper - this is my zavalena half horns left over from the "Ekologicheskogo salad".