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Borscht

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Soup of slightly sour, meat and vegetable aroma and taste.

Ingredients:

500 g meat (beef rib or other fore meat, pork belly, knee, shoulder) 200 g root Vegetable Recipes 250 g Vegetable Recipes 20 g fat 1/8 l sour cream 2 l water 2 pcs larger potatoes 1 pc of beetroot 6 pcs tomatoes 1 pcs onions salt

Procedure:

1. Place the meat in salted water, bring to the boil and cook over low heat until tender
2. Add the fried Vegetable Recipes to the softening meat, then add the shredded cabbage and diced potatoes
4. Add the washed beetroot separately, peeled and chopped also to the soup
5. We put a lot of Vegetable Recipes to thicken the soup
7. Cut the cooked meat and put it back into the soup
8. Sour cream or white yogurt everyone adds to the soup to taste.

Recommendation:

In summer, cauliflower and chopped green beans can be added to the soup. If you don’t like beetroot, omit it and add more tomatoes.