Borsch — tasty nutritious meals

Borsch — tasty nutritious meals 



Borscht is one of the most favorite dishes of Slavic peoples. It is hearty and delicious. Eat hot with sour cream, green onions or garlic.


  • 1 kg of beef on the bone
  • 600 g beetroot
  • 350 g cabbage
  • 350 g potatoes
  • 200 g onions
  • 150 g carrots
  • 100 g red pepper
  • 70 g garlic
  • 80 g tomato paste
  • 100 g vinegar
  • 100 g sugar
  • 100 g vegetable oil
  • parsley


vegetables for cooking Borscht

vegetables for cooking Borscht


Pour the meat with water and put on fire (first on strong when the boilslow). While the broth is prepared, cut or rub the grater all vegetables, finely chop the parsley.

In a frying pan or a small saucepan, heat the oil, put there the beets, add tomato paste, sugar (especially if you are in doubt in the sweetness of the vegetable) and a spoonful of vinegar. It’s all a bit peremešaj Saute, then add water and carcassesover low heat until cooked beets. And remember: grated fruit cooked much fasterrolling.

In another Pan fry the onions and carrots, then add to it pepper, finely chopped garlic and fresh herbs, lightly Saute.

Remove the cooked meat out of the Pan, strain the broth if you suspect that it may be bone fragments, and throw in a pan with cabbage and potatoes. When you feel that they have cooked until half ready, throw to him carrot-spicygarlic roasting, properly stir everything and a little salt.

Once the soup comes to a boil, add beets stew. Bring to a simmer and return to the saucepan and leave cut meat soup alone at least overnightnastoâvšijsâ Borscht to taste is not in comparison with just boiled.

Before there is Borsch can be enjoyed Cedar vodka, for appetite.

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