Ukrainian Borsch

In order to cook Ukrainian borscht according to this recipe, you first need to cook the broth from the meat. Borscht broth can be cooked on the basis of pork or beef, as well as on a combination of these two types of meat, it is good if meat on the bone is used in the cooking of the broth. Place the meat in a 5 l saucepan, add water to the full volume and cook until the meat is cooked.

Cut the beets, onions, carrots and parsley into strips and stew with the addition of chopped tomatoes, tomato paste, sugar, vinegar and a small amount of broth. After 15-20 minutes, add chopped cabbage to the vegetables, mix well and simmer for another 20 minutes.

Add vegetables, bay leaf, pepper, salt, and a little vinegar to the strained meat broth. When cooking in borsch, you need to put potatoes, cut into slices or whole. You need to cook borsch until the vegetables are fully cooked. Add boiled and cut into small pieces meat into the finished borscht.

For a more saturated color of borsch, you can prepare an infusion of beets. For infusion, cut the beets into slices and pour hot water with the addition of a teaspoon of vinegar. Bring the infusion to a boil over low heat, strain and pour into the borscht before serving.

When serving, put sour cream on a plate with borsch. Ukrainian borsch goes well with garlic pampushkas - small buns made from rich dough, as well as garlic dressing, consisting of water, vegetable oil and chopped garlic.