A Russian Recipe of the Month

Ingredients:

500 grams of beef, 1/2 of a middle size cabbage-head, 4 potatoes, 1 large beet, 25 grams of pork fat, 25 grams of butter, 1/2 of a glass of tomato paste or 2 large tomatoes, 1/2 of a glass of sour cream, 1 carrot, 1 root of parsley, 2 onions, 2 tea-spoons of a 3% vinegar, 2 tea-spoons of sugar, 3 bay leaves, 4-5 parts of a garlic-head, 3 peas of sweet peas, 5-6 peas of pepper, 2 tea-spoons of parsley greens.

Borshch is being prepared out of bone and meat broth. Meat is served with borshch.

Preparing beet for borshch

Cut beet into pieces and stew it for 30-40 min. with pork fat, sugar, tomato paste and vinegar.

Preparing dressing for Borshch

Cut into small pieces a carrot, onions and a root of parsley and fry those in butter (until become soft).

Boiling of Borshch

Add potatoes (cut into bricks) and cut cabbage into broth after boiling beef for about 1.5 hours. Boil for 15 minutes. Then add stewed beet and fried roots and boil for 10 more minutes. Then add garlic, spices and greens of parsley and boil 3-5 more minutes.

Add sour-cream to your plate and enjoy the meal.

SOUP IS READY