Borscht

Ingredients

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.

Bon appetit!