Potatoes 2 pcs
Onion 1 pc
Carrots (small) 1 pc
Head of cabbage (medium) 1/2 pc
Pork (pulp) 300 g
Beets (medium) 1 pc
Tomato paste 2-3 tbsp l.
Bay leaf 1-2 pcs
Dill 1 bunch
Vinegar 9% 1-2 tsp
Garlic clove 1-2 pcs
Sugar to taste
Ground black pepper to taste
Salt to taste
Rinse the meat well. Cut into strips.
Boil the water in a saucepan and lower the meat there to cook with the addition of bay leaf and salt over low heat, removing the foam.
At this time, grate the beets on a fine grater.
Simmer in a skillet with sugar, tomato paste, salt, vinegar and finely chopped garlic to taste.
Cut carrots and onions into strips and sauté in butter with the addition of salt and pepper to taste.
Chop the cabbage, peel the potatoes and cut into medium pieces.
Add to a saucepan with meat. Cook for about 7 minutes.
Add beets, onions and carrots. Bring to taste and cook until vegetables are fully cooked. Add chopped dill at the end.
Delicious borscht is ready. Can be served with sour cream.