Borshch (Борщ)

Borshch- is a russian(Ukranian) traditional soup.It is very tasty.

Ingridients :

Meat - 400 g 

Potatoes - 5 pcs 

Beetroot - 3 pcs 

Carrots - 3 pcs 

Cabbage (a little less than the average) - 1 piece 

Tomato (large) - 1 pc 

Vinegar - 2 tbsp. liter. 

Sugar - 1 tbsp. liter. 

salt 

fresh dill 

garlic

1. Boil the broth .

2 . Beets, carrots , parsley and onion cut into strips , put in a soup pot, add tomatoes or tomato puree , vinegar , sugar and a little broth with fat (or add 1-2 tbsp. Tablespoons oil ) , cover and put vegetables stew. Vegetables stirring so as not burnt by adding , if necessary , a little water or broth .

3 . After 15-20 minutes, add the shredded cabbage , mix well and simmer for another 20 minutes .

4 . Then pour the vegetables prepared meat broth , put pepper , bay leaf , salt, add a little vinegar to taste and cook until cooked vegetables. Serve in soup put sour cream .

5 . In the soup when cooked add the potatoes whole or sliced ​​, and fresh tomatoes. They also cut into slices and put in the soup for 5-10 minutes before the end of cooking . In the finished soup except meat can put boiled ham, sausage or sausage .

6. For coloring can make borsch beetroot infusion . To do this, one beet slices, pour a glass of hot broth , add a teaspoon of vinegar and put it on for 10-15 minutes on low heat and bring to a boil . After this infusion of strain and pour into the soup before serving .