Description
This recipe we have inherited (my mom, her mom, etc.) and has already become a favorite in my family. Guests, when you come to Borschik always call it beetroot for its bright and rich color. Here and share with you our favorite dish!!!
Ingredients
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Meat
400 g
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Potatoes
4 piece
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Beets
2 piece
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Carrots
1 piece
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Cabbage
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Pepper
1 piece
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Garlic
2 tooth
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Tomato paste
1 Tbsp
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Greens
-
Onion
1 piece
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Salt
-
Black pepper
Cooking
Boil the broth, add the Bay leaves. I'm always the first water drained from the broth, then the broth turns out clear and bright
While simmering the broth, shred the beets into strips
Put the beets in a saucepan with cold water (pour water, enough to boil beets when you combine it with broth and with vegetables that we all fit in one pan) add to the tomato paste and 1 tsp of sugar and boil on a small fire
Grind carrot sticks and potato cubes
In the broth add carrots and potatoes
Shinkuem cabbage and onions
Add cabbage and onions
Boiled beets add "along with her broth" to the pot
It turns out that's the beauty of
Grind the pepper and herbs
and add them to the soup. Salt, pepper to taste and at the end of cooking squeezing a couple of cloves of garlic.
Served with sour cream, Bon appetit :-)
вкусно
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